Bacon-Wrapped Chicken Livers
Appetizers Chicken Quick Recipes Simple Recipes Meat Dishes Oven Recipes
Baked chicken livers with a large salad of raw baby spinach, dressed only with a little walnut oil and lemon juice. That was our quick and I think quite balanced dinner. Now I'm rushing to my marathon course, I'll only be available this evening after 8 if you have questions.
Ingredients
500g chicken livers
500g thinly sliced smoked bacon (about 20-25 slices)
salt, pepper
granulated garlic
1 tablespoon butter
1 sprig of rosemary
Pieces: 20-25
How to prepare bacon-wrapped chicken livers
- Wash the livers in several changes of water until the water runs clear. Drain well and cut in half (the two lobes).
- Melt the butter, and when it starts to foam, add the rosemary sprig. Add the livers to the pan and fry on each side for about 1-2 minutes until slightly browned, shaking the pan occasionally.
- Remove to a plate and let them cool down.
- At the end of each bacon slice, place a liver piece and season generously with a mixture of salt, pepper, and granulated garlic. Roll the liver in the bacon and secure with 1-2 toothpicks.
- Place the formed rolls in a baking tray without grease and bake at 180C (350F) for 15-20 minutes. Then turn on the grill (heat from above) and leave for another 5 minutes until the bacon is crispy.
* if you don't have a grill option in your oven, leave the livers for another 15 minutes until the bacon is crispy; I don't like overcooked livers, so I only leave them 15 minutes in the oven and then force-brown the bacon with the grill. - Serve as a warm appetizer or as a main course with a salad.
Frying the livers on one side...
Then on the other side
The rolls
In the baking tray
