I know most of you will cringe or turn up your nose at this. But I love organ meat. Many of you already know this. I have been skipping my multivitamin as of late (lots of synthetic vitamins that are not bioavailable) and have been consuming organ meat. Last week was Grass Fed Beef Heart (it didn't go as well as I would have liked so I didn't post it here....though I still ate it), this week is Free Range Chicken Livers.
Literally all I did here was take a chicken liver and cut it in half. I divided slices of bacon (mine are thick cut that I get from a local slaughter house) into threes. I wrap the liver into the bacon and skewer it with a toothpick. Put them on a sheet pan and broil (not bake) the morsels for seven minutes. Pull out of oven and flip...back into the oven for another seven minutes on broil.
I was going to salt and pepper them, but I was unsure how much seasoning the bacon would provide...so I didn't. And I wish I would. It wasn't necessarily bland...but it needed a bit more. You could grill them too, but my grill is being cleaned and maintenanced the time being. Anyway...here are the before and after pics!
Literally all I did here was take a chicken liver and cut it in half. I divided slices of bacon (mine are thick cut that I get from a local slaughter house) into threes. I wrap the liver into the bacon and skewer it with a toothpick. Put them on a sheet pan and broil (not bake) the morsels for seven minutes. Pull out of oven and flip...back into the oven for another seven minutes on broil.
I was going to salt and pepper them, but I was unsure how much seasoning the bacon would provide...so I didn't. And I wish I would. It wasn't necessarily bland...but it needed a bit more. You could grill them too, but my grill is being cleaned and maintenanced the time being. Anyway...here are the before and after pics!
