0

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1 pound Chicken liver, 1 pound bacon. GO:

Answered on September 12, 2014
Created February 19, 2013 at 9:31 PM

I've never had liver before.

I would like to incorporate it in my routine.

I purchased 1 pound of pastured chicken liver, and I have 1 pound of bacon in the fridge (not cooked yet). I have some onions, and am open to buying some garlic if that would be good.

Any suggestions on how I could cook & prepare it so my first impression and reaction will be favorable?

Should I cook the 1 pound of bacon first, then the chicken liver in the bacon fat?

Or, can I cook it all simultaneously, and throw the result in my food processor??

I have a vitamix, would that do a good job for this task? Or, should I break out my food processor?

Any tips and thoughts would be very much appreciated by this caveman liver novice!

Thanks, Mike

254ea62982c287995e11bc3cfd629407

(822)

on September 07, 2013
at 01:28 AM

Indeed! Do this: Wrap a waterchestnut and chicken liver with a slice (or half-slice) of bacon, hold with a toothpick. Put in the oven at 425 deg for 15 min (or until the bacon is sufficiently done) and enjoy.

Cfec3fb17e6d06f984ffedc2aae54920

(150)

on February 20, 2013
at 02:17 AM

I forgot to add crumbled bacon to my recipe. Enjoy on the next go-round!

7fc82eebafd44badc73c520f44660150

(3275)

on February 20, 2013
at 02:09 AM

I just decided. I'm going to combine the left-over liver from dinner with egg yolks, rice noodles, and kerrygold butter for breakfast tomorrow morning. Talk about nutrient dense !!! (yes, I know, if I were to substitute sweet potato for the rice noodles, it would be even more dense). Maybe next time!

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 20, 2013
at 12:54 AM

If that is the nutritional information on the package, it's likely for the *cooked* bacon, not the raw. :-) In a hot pan, the liver (chopped if big, or not if small like chicken livers) will probably completely cook in 5 to 10 minutes (so if you want it rarer, lean towards 3-5 minutes). If your "lazy" method works for you, that's great. ;-)

7fc82eebafd44badc73c520f44660150

(3275)

on February 20, 2013
at 12:33 AM

I really like your suggestion! Though it wasn't terrible tasting (as I expected and heard and warned about), it certainly needed some kind of sauce.

7fc82eebafd44badc73c520f44660150

(3275)

on February 19, 2013
at 11:32 PM

From a lazy caveman perspective, looking in a ton of bacon fat seems appealing, because everyone loves bacon, and it's simpler than buy lot of fancy ingredients.

7fc82eebafd44badc73c520f44660150

(3275)

on February 19, 2013
at 11:29 PM

I purchased nitrate free bacon which doesn't look very fatty at all. In fact, the whole pack (6 servings) has only 36 grams of fat. I'm cooking the whole pack FIRST. I'll remove the bacon, then cook the livers since I don't know how long they will take (I'm told about 20 minutes). If I cook them uncovered, I'm assuming lots of moisture will evaporate so maybe the final thing won't have too much liquid. Maybe I'll see if I can eat it without blending it with more bacon. The suspense is killing me!

A3a4696c919e916ec971691559e9c942

(2043)

on February 19, 2013
at 11:07 PM

I understand, I wouldn't look at them until they were wrapped in bacon!

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 19, 2013
at 10:56 PM

Yes, that almost certainly will be too much bacon. Depending on the fattiness of the bacon, I would wager 1-4 slices would yield enough oil to cook in.

7fc82eebafd44badc73c520f44660150

(3275)

on February 19, 2013
at 09:57 PM

I don't know why livers are freaking me out so much, but I want to get as far away from "liver" as I can. That means not looking at them wrapped in bacon :-)

7fc82eebafd44badc73c520f44660150

(3275)

on February 19, 2013
at 09:56 PM

Will a pound of bacon yield too much fat, and result in a liver bacon slurpee in my vitamix? I am open to getting the additional ingredients and doing a proper pate', but for this initial trial of liver, I'm just hoping to mask what I fear is a nasty flavor with lots of bacon.

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5 Answers

best answer

2
Cfec3fb17e6d06f984ffedc2aae54920

(150)

on February 20, 2013
at 12:15 AM

Another tip: Cook onions in bacon fat until light brown. Add liver and simmer for 5 min, Add 1\2 can coconut milk, simmer another 5 min and then add a small portion of canned tomatoes for a little extra flavour but not too much so as to thin out sauce. NB: Liver does not take long to cook depending on thickness - liver should not be tough when eaten.

7fc82eebafd44badc73c520f44660150

(3275)

on February 20, 2013
at 12:33 AM

I really like your suggestion! Though it wasn't terrible tasting (as I expected and heard and warned about), it certainly needed some kind of sauce.

Cfec3fb17e6d06f984ffedc2aae54920

(150)

on February 20, 2013
at 02:17 AM

I forgot to add crumbled bacon to my recipe. Enjoy on the next go-round!

1
7fc82eebafd44badc73c520f44660150

on February 20, 2013
at 12:39 AM

Thanks everyone! Since I've never had liver before, I didn't know what to expect.

Here's what I learned:

Using a half a pack of bacon would have been enough.

According to Mr. Google, liver should be cooked to about 170 degrees F. My 1 pound achieved that temperature in 20 minutes.

Though the liver was bacon flavored, it needed a sauce. I had some A1 sauce on it (probably not paleo). I really like SuzyQ's suggestion of cooking it in coconut milk, etc. (I might even use some heavy cream).

The bacon was tasty (I haven't had bacon in several months).

I decided NOT to blend it in my vitamix. If I want to do a pate' , I'll need some additional prep and forethought. Liver swimming in a cream sauce sounds tasty and easy. I'm trying to minimize cleanup, etc.

I really love paleo hacks. My fellow cave men & gals really come though in a pinch!

Mike

7fc82eebafd44badc73c520f44660150

(3275)

on February 20, 2013
at 02:09 AM

I just decided. I'm going to combine the left-over liver from dinner with egg yolks, rice noodles, and kerrygold butter for breakfast tomorrow morning. Talk about nutrient dense !!! (yes, I know, if I were to substitute sweet potato for the rice noodles, it would be even more dense). Maybe next time!

1
A3a4696c919e916ec971691559e9c942

(2043)

on February 19, 2013
at 09:46 PM

wrap those little livers in bacon and grill them!

A3a4696c919e916ec971691559e9c942

(2043)

on February 19, 2013
at 11:07 PM

I understand, I wouldn't look at them until they were wrapped in bacon!

7fc82eebafd44badc73c520f44660150

(3275)

on February 19, 2013
at 09:57 PM

I don't know why livers are freaking me out so much, but I want to get as far away from "liver" as I can. That means not looking at them wrapped in bacon :-)

254ea62982c287995e11bc3cfd629407

(822)

on September 07, 2013
at 01:28 AM

Indeed! Do this: Wrap a waterchestnut and chicken liver with a slice (or half-slice) of bacon, hold with a toothpick. Put in the oven at 425 deg for 15 min (or until the bacon is sufficiently done) and enjoy.

1
Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 19, 2013
at 09:42 PM

Honestly, I think p??t?? is the way to go as it keeps, and I prefer to have a little each day of the week. However, you have the beginnings of a pretty good meal where liver is the main dish.

However with those ingredients, I'd chop 1-2 slices of bacon, cook it in a pan, add chopped onions and garlic, soften, and add the liver. Since chicken livers are small, you probably don't need to cut it, but I like to make "ribbons" of meat, so maybe give each piece a few cuts first. Add a dash or two of salt to taste, and be liberal with black pepper. Bonus points: add sliced portobellas or baby bellas.

Try it. If it's not quite to your liking, squeeze the juice of a fresh lemon on top. That usually adds a nice zing.

You would only food process it if you need to make p??t??. Since you don't mention carrots, eggs, or herbs you may not be prepared to make that. If you go shopping for that stuff, and that you hav 1lb of liver, then get 2 carrots, chop them, and soften them in a pan in some butter. Add the onions and garlic. Add the liver, but definitely chop it. When the liver looks cooked, pitch in some fresh rosemary and thyme, salt, and black pepper. Add two eggs right to the pan, and mix thoroughly. Turn off heat, and immediately food process the entirety. Bonus points: add brandy when you food process the p??t??.

7fc82eebafd44badc73c520f44660150

(3275)

on February 19, 2013
at 09:56 PM

Will a pound of bacon yield too much fat, and result in a liver bacon slurpee in my vitamix? I am open to getting the additional ingredients and doing a proper pate', but for this initial trial of liver, I'm just hoping to mask what I fear is a nasty flavor with lots of bacon.

7fc82eebafd44badc73c520f44660150

(3275)

on February 19, 2013
at 11:32 PM

From a lazy caveman perspective, looking in a ton of bacon fat seems appealing, because everyone loves bacon, and it's simpler than buy lot of fancy ingredients.

7fc82eebafd44badc73c520f44660150

(3275)

on February 19, 2013
at 11:29 PM

I purchased nitrate free bacon which doesn't look very fatty at all. In fact, the whole pack (6 servings) has only 36 grams of fat. I'm cooking the whole pack FIRST. I'll remove the bacon, then cook the livers since I don't know how long they will take (I'm told about 20 minutes). If I cook them uncovered, I'm assuming lots of moisture will evaporate so maybe the final thing won't have too much liquid. Maybe I'll see if I can eat it without blending it with more bacon. The suspense is killing me!

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 20, 2013
at 12:54 AM

If that is the nutritional information on the package, it's likely for the *cooked* bacon, not the raw. :-) In a hot pan, the liver (chopped if big, or not if small like chicken livers) will probably completely cook in 5 to 10 minutes (so if you want it rarer, lean towards 3-5 minutes). If your "lazy" method works for you, that's great. ;-)

Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 19, 2013
at 10:56 PM

Yes, that almost certainly will be too much bacon. Depending on the fattiness of the bacon, I would wager 1-4 slices would yield enough oil to cook in.

0
7fc82eebafd44badc73c520f44660150

on February 27, 2013
at 04:17 AM

I wanted to report on my second liver attempt:

This time I used grass fed beef liver.

Chopped up a large union, added it to 1oz of coconut oil, browned unions. Then added liver (which I diced into small cubes).

It only took about 10 minutes of liver cook time (because the pieces were small). When I checked it was 180 degrees.

It turned out much better than my first attempt.

Mike

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