CookEat Recipe
Chicken Livers Sauté with Bacon
Chicken livers sautéed in butter and topped with freshly broiled crisp bacon.
Method
Steps
Step 1
Use twelve fresh chicken livers. Trim away any attached gall bags without rupturing them and discard green or bile-stained parts. Pat dry with clean disposable paper and keep raw poultry and its utensils separate from other ingredients.
Step 2
Arrange six thin slices of raw cured breakfast bacon on a broiler. Broil over moderate heat for about two minutes on each side, continuing until fully cooked and crisp according to the package instructions. Keep hot.
Step 3
Heat one tablespoon of melted butter in a frying pan, add the livers and season with half a teaspoon of salt and three saltspoons of white pepper. Fry briskly for about four minutes on each side, continuing as needed until every liver reaches 165°F in its thickest part, checked with a food thermometer.
Step 4
Lift onto a hot dish, arrange the six broiled bacon slices over the livers and serve at once.
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