I ate a lot of unusual food growing up in Indonesia. To me, it was just food. I won’t mention the things that I ate here, just because I want to keep this blog family friendly. When I moved to the States, I noticed that most people only eat beef, pork, chicken and some seafood (very standard seafood I might add) while organ meats are considered gross.
Fortunately, nowadays with the real whole foods movement, people are embracing and acknowledging the health benefits of organ meats. Therefore, I get to enjoy some of my childhood’s favorite dishes again and actually have good reasons for it.
Chicken liver is one of my favorite foods growing up. My mom has been making it for me for as long as I can remember. To ease my American born kids into eating organ meats, I thought I should start with a chicken liver bacon skewer just because they can’t consciously refuse anything covered in bacon.
- 10 strips of bacon
- 1 pound of chicken liver
- 10 bamboo skewer
- Preheat your oven to 375F
- Before you gather your ingredients, start soaking the bamboo skewer in water.
- Cut your bacon strips into 3 equal size (approximately)
- Wrap your bite sized chicken liver with bacon and stick it on a skewer.
- Repeat the process until you use up all your liver and bacon.
- Lay the skewer on a wire rack and baking sheet and bake for about 15-20 minutes.
- If you don’t have skewers you can also use bamboo toothpicks (no plastic should go in the oven, you should know that)
- If you use toothpicks, you should just put one liver wrapped bacon instead of three. You don’t want to crowd the bacon or it won’t be crispy.
- Use wire rack on the baking sheet so that the skewers don’t have to sit on a flat surface and just soaking with bacon fat. This will make the bottom side of the skewer mushy. If you don’t have a wire rack you can use the broiling method.
- If you are broiling the skewers, you want to broil them for about 5 minutes on each side, but it means you have to flip them in the middle (but this will add your active time in the kitchen)
- Don’t overcook your liver, or it will be tough and chewy.