Now I know this recipe is going to raise the roof on my daily viewing statistics. Everybody is always asking me for my recipe. Well, maybe I exaggerate.
Chicken livers are an excellent Paleo meal. I love them for breakfast with a half dozen fried eggs. They are extremely nutritious. It is a great way to get protein that is rich in A and B Vitamins, folic acid, iron, copper and CoQ10. I also like them because they have a fascinating texture, interesting flavor, they are easy to prepare and they are cheap at less than $2 a pound.
- 1 pound Chicken Livers
- half-pound Bacon
- Pepper, Cumin, Paprika, Cayenne
- Preheat oven to 400
Preparation is easy and quick. I rinse them in cold water. Then I spread the livers on a paper towel covered plate. I place another paper towel on top and I blog the excess moisture off while I prepare the bacon. I cut the strips of bacon in half. Then I cook them halfway. You do not want crisp bacon because you need to be able to shape it to wrap the livers. I quickly cook it in the microwave.
When the bacon is done I let it cool to touch, then I wrap each liver and run a toothpick skewer through it to hold it together. Line a cookie sheet with Parchment paper and line up all the wrapped livers in rows on the sheet. I grind pepper all over them and then I sprinkle Cumin, Paprika and Cayenne Pepper over them to taste.
Bake at 400 degrees for 20 minutes, then remove from oven and set on counter to cool.
Please let me know how you liked them or how you tweaked the recipe in the comments below.
Maybe this’ll get me to try chicken livers. I’ve never crossed into the organs aspect of Paleo…your texture comment makes me pretty nervous.
Katie; organ meats are extremely nutritious and oftentimes very inexpensive. My comment regarding texture is simply that unlike muscle, which has a “grain” to it (the direction of the strands of fiber), liver does not. It is more granular and delicate. Chicken livers are very tender and by baking them, clean-up is a breeze. Let me know how you like them.