3151. CHICKEN LIVERS with BACON and PEPPER JELLY

serves 4-6


24 chicken livers
12 slices bacon
1/4 cup pepper jelly
1 tablespoon lemon juice
1 green onion, finely chopped
1/2 teaspoon salt

Preheat the broiler. Bring a pot of water to a rolling boil.

Rinse the chicken livers. Cut the bacon strips, crosswise, in half. Cook the livers and bacon in the pot of boiling water for about 2 minutes. Remove, drain, and cool for a few minutes on paper towels. Roll the chicken livers and bacon on the paper towels to dry them.

Whisk the pepper jelly, lemon juice, green onion, and salt together in a small bowl. Roll the chicken livers in the pepper-jelly mixture to coat well. Place each liver atop a half-slice of bacon and roll it up. Skewer 4-6 bacon-wrapped livers together on metal or bamboo skewers, leaving about 1/2 inch between each liver.

Place the skewers on the broiler rack and broil until the bacon is crispy on one side, about 4 minutes. Turn and broil for another 3-4 minutes, or until the second side turns crispy.

Remove livers from skewers and serve, as is, as an appetizer. Or unload the skewers on top of red beans and rice for a unique alternative to sausage.


bacon recipe courtesy of: Tom Fitzmorris's New Orleans Food; New York: Stewart, Tabori & Chang; p. 62