Chicken Livers With Bacon And Pepper Jelly

It’s time for chicken livers to return to the menus of New Orleans restaurants. We used to get them all the time in all sorts of dishes, but rarely anymore. A particular favorite of mine was the chicken liver omelette at the Coffee Pot. The Praline Connection made a hit with pepper-jelly-coated fried chicken livers. I borrowed that idea as well as the old rumaki concept from Chinese restaurants to give you this dish. This is absolutely spectacular served over a plate of red beans and rice.

  • 24 chicken livers
  • 12 slices bacon
  • 1/4 cup pepper jelly
  • 1 Tbs. lemon juice
  • 1 green onion, sliced finely
  • 1/2 tsp. salt

Preheat the broiler and rack to 500 degrees. Bring a pot of water to a rolling boil.

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

2. Mix the pepper jelly, lemon juice, green onions, and salt 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 four to six livers on metal skewers, leaving about a half-inch between each liver.

3. Place the skewers on the broiler rack with one of the bacon sides down. Broil until the bacon browns to crispy, then turn and broil the other side.

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

Serves four to six.

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