Chicken Livers with Bacon and Herbs: a recipe anybody would love . . .
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Serves: 4
You know you WANT to love chicken livers, but you just don't like the taste. What to do? Fry it up with plenty of bacon, and then cover it with plenty of fresh garlic, green onions, and herbs. Score! A great accompaniment to this dish: fresh saurkraut, or vinegar-based coleslaw, served very cold. :)
  • 1 lb chicken livers, trimmed and dried
  • ½ to 1 pound of bacon, fried crisp, cooled and crumbled into bits, and then set aside.
  • Bacon grease, from the frying of the bacon, drained from pan and reserved.
  • 1 medium onion, sliced into rings
  • ½ cup flour (or cassava flour, if you are doing AIP)
  • 1 tsp salt
  • 2 Tb Italian seasoning, plus more for sprinkling
  • olive oil
  • ½ bunch chopped flat parsley
  • 8 green onions, chopped
  • 4 garlic cloves, crushed and chopped
  • dried Italian seasoning
  1. In a cast iron skillet (that's what I prefer, at least), slowly saute the sliced onions in 1-2 Tb of the reserved bacon grease, until soft and golden. Remove from skillet and set aside on your serving platter.
  2. Mix together flour, salt, and 2 Tb Italian seasoning and dredge the livers in the mixture. (I use a pie plate for this.)
  3. Add more bacon grease (or a couple Tbs of olive oil) to the pan and when it is sizzling, add the livers in a single layer, cook for 3 or 4 minutes until nicely browned, and then turn. Taste, and add salt and more Italian seasoning and some of the crumbled crispy bacon. (Amalia actually prefers them a bit over-cooked, though that is breaking all kinds of Proper Cooking Rules.) Turn again and cook for 1 or 2 minutes, so the bacon and herbs get all crusty-stuck to the livers (that a redneck term: "crusty-stuck".)
  4. Remove livers from skillet as soon as they are cooked through, and arrange atop the sauteed onions, and keep warm on the covered platter. When all the livers are cooked with the reserved bacon arrange on a platter, festoon liberally with the chopped garlic, green onions, and herbs. Voila!
  5. It's time to fall in love with chicken livers, baby!
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