Bacon Wrapped Chicken Liver

For some weird reason, I keep forgetting that hubby plays tennis on Wednesdays and thus, needs to eat early. As if by some cosmic joke, the past 2-3 Wednesdays, I had been planing to cook 3-course meals. LOL.

So, last Wednesday, I had a pack of chicken livers thawing intending to use half for a bacon-wrapped appetizer and the other half for homemade liver pâté when it struck me that I actually 1) didn’t have enough time to cook and 2) hubby needed to eat something that is not too heavy on the stomach. Since what I had originally planned for dinner didn’t meet both requirements, I just decided to use all the chicken liver for our main course and serve it with brown rice.

So here goes the recipe :)

Ingredients:

350 grams chicken liver
8-10 bacon strips
salt and pepper
Dijon mustard
a sprig of rosemary
butter and olive oil for frying

Procedure:

1. Drain the chicken liver and use kitchen paper to pat them dry.
2. Chicken liver is made up of the left and right lobes/parts. Find the center and cut out any muscle or green-looking parts (the latter is what makes liver bitter). If the chicken liver is big, you can cut it in half. (I usually leave it whole and just snip out the icky bits.)
3. Put salt and pepper and about 2-3 teaspoons of Dijon mustard. Mix well and let it stand for about 5 minutes.



4. Lay out the bacon strips. Place a piece of liver on one end and roll. Wrap the liver in such a way that the bacon strip ends are at the bottom so that you don’t have to secure it with a toothpick.



5. Heat up some butter and olive oil for frying. Put the chicken livers. Remove the rosemary leaves from its sprig and sprinkle them over the liver.



6. Cook the chicken livers in medium high heat for just about 3-4 minutes on each side. To know if they’re cooked, cut up one in the middle. Color should be slightly pink and the texture smooth (almost buttery in the mouth). If you cook the chicken livers further from this point, they will be dry and taste a bit bitter.

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