Chicken Livers En Brochette
Submitted by bincher
Bacon-wrapped chicken livers threaded on skewers with mushroom caps, seasoned with marjoram and thyme, then broiled with butter and white wine until the bacon crisps. A retro cocktail party showstopper.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minIf Mad Men taught us anything, it’s that bacon-wrapped chicken livers on a skewer were the ultimate party food, and honestly they still are.
Each liver gets tossed in dried marjoram, thyme, salt, and pepper, wrapped in a half slice of bacon, then threaded onto skewers alternating with whole mushroom caps. A brush of melted butter before they go under the broiler, another brush with butter and white wine when you flip them, and in about 10 minutes you’ve got crispy, smoky, herbaceous skewers.
The trick is pulling them while the livers are still pink inside. That’s what keeps them creamy and rich instead of chalky.
Kitchen Tips
- Use wooden skewers soaked in water for 30 minutes, or metal skewers to prevent burning under the broiler
- Halve the bacon slices crosswise so they wrap snugly around each liver without excess overlap that won’t crisp
- Keep the livers 4 inches from the broiler element for even cooking; too close and the bacon chars before the inside cooks
- Save the mushroom stems for a rice pilaf to serve alongside, just as the recipe suggests
- These also work beautifully on a charcoal grill for a smoky outdoor version
Ingredients
Directions
Rinse chicken livers; pat dry with paper towels.
In medium bowl, combine the marjoram, thyme, salt and pepper.
Add livers; toss to combine.
Remove stems from mushrooms; reserve for rice pilaf.
Wipe mushroom caps with damp towels.
Wrap each liver in bacon.
On each of 6 skewers, alternate 3 livers and 2 mushrooms.
Arrange skewers on rack in broiling pan.
Brush with half of butter.
Broil, 4 inches from heat, 5 minutes.
Turn skewers; brush with remaining butter and the wine.
Broil 5 to 7 minutes longer, or until bacon is crisp (livers should still be pink on inside).
Comments
