I've been on a mission to find more-ish ways to eat liver. Boy-howdy, have i found one! Bacon-wrapped bites of chicken liver: the very IDEA of calling them a snack....
It has long been known to me that one of the few foods that's so nutritious, it's possible to have too much of it, is liver. I also subscribe to the "nutrient-deficiency theory of obesity." My solution to THE epidemic -- get people to eat a mere quarter-pound of bacon-wrapped chicken liver before they eat anything else. After that they can have pizza, they can have Krispy Kremes, they can have any goddam thing they want ... if they have room for it.
Did i say "more-ish"? That was dumb. I'm completely stuffed.
Where do you get your chicken livers?? Recipe please. Are some livers better than others?? TIA
ReplyDeletethese were ordinary grocery-store livers, that come in a little tub. next time i'll try to find pastured ones, but those are harder to come by. ...maybe i'll be able to find them easier, ordering online?
ReplyDeletei measured out half a pound of them, and cooked them lightly in a skillet with coconut oil. i actually think that poaching them in a little sherry would be better! this pre-cooking firms them up and makes them easier to work with. then i took about a half-pound of bacon and cut the rashers in half, cut the livers into about one-inch chunks, wrapped a piece of bacon around each, and secured with a toothpick. i placed them on a foil-lined jelly-roll pan and baked about 20 minutes at 350 F. i suppose they could have also been done under the broiler, or on the stovetop -- whatever's easier for you! :-)
To paraphrase what I got from Stanton's talk, "It's the empty calories stupid!".
ReplyDeleteI've been stuffing chickens with prunes wrapped in bacon - but alternating them with chicken livers look like an idea!
ooh, that sounds good, too! when my husband is out of town and i feel like eating roast/grilled bird, i make myself a cornish hen -- one of those stuffed as you suggest sounds HEAVENLY....
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