Baked Liver with Apples

Now hold on before you scroll past. This ain’t your grandma’s dry, overcooked liver.

Baked low and slow under a blanket of chopped apples, onions, and bacon, the liver comes out tender and almost sweet, with the bacon rendering down and basting everything beneath it.

The apples break down into a soft, savory-sweet layer that makes liver skeptics into liver believers.

This is old-school farmhouse cooking at its finest, and it feeds six people from just a pound of meat.

Kitchen Tips

• Soak the liver in milk for 30 minutes before cooking to mellow out any strong flavor.
• Use tart apples like Granny Smith. They hold up better and balance the richness of the liver.
• Remove the cover for the last 20 minutes so the bacon crisps up on top.
• Swap the water for beef bouillon to deepen the savory backbone of the dish.