This recipe appears in:The Nasty Bits: Bacon-Wrapped Liver
About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.
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- 6 whole chicken or duck livers, split into two lobes each (12 pieces total)
- Kosher salt and freshly ground black pepper
- 1 dozen strips thin-sliced bacon.
- bamboo skewers
Pat the livers dry with a paper towel. Sprinkle salt and freshly ground black pepper over the livers. Using one strip of bacon per lobe, wrap the bacon tightly around the liver so that it is entirely covered, then pierce with the skewer, using the skewer to hold the bacon in place. Space the bacon-wrapped livers on the skewer, three per skewer.
Grill skewers turning every few minutes until the bacon is crispy and the liver is just cooked through, 7 to 10 minutes. Serve immediately.