When I was growing up chicken always came as a whole bird that had to be cut up. The heart, gizzard, and liver were always in a little paper bag in the cavity of the bird.
My mother cooked it all. My father ate the heart and gizzard and my mother ate the liver – along with other parts, of course. In my mind the offal was a treat that we children were not allowed to have.
Eventually, I was ‘old’ enough to have a taste. I refused the heart, tasted the gizzard and said no thanks, but loved the liver. We regularly had calves liver with bacon and onions so the flavor was familiar.
When I was an adult, living on my own and starting to entertain, rumaki was my standard for serving with drinks. For those unfamiliar – rumaki is chicken liver and water chestnut, marinated in soy sauce, wrapped in bacon, skewered on a toothpick and baked. If I could find water chestnuts I would make some right now! (They were very popular on pupu platters…. I miss drinks with umbrellas, too.)
Chicken livers were a popular item on the menus of the local restaurants in my small town and the neighboring small towns.
I don’t often think about buying them, but occasionally I see them. When I do, I buy them.
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Linguini with Bacon & Chicken Livers
Liver with Bacon & Onions is a classic. This has chicken livers and linguini – simple main course if you love liver.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 10oz (300gr) chicken livers, cut in half
- 3oz (90gr) smoked bacon, 3 – 4 slices, chopped
- 1 medium onion, chopped
- 10 – 15 fresh sage leaves, chopped
- 2 tbs olive oil
- 4oz (125gr) linguini
- Cook pasta according to package instructions.
- In large nonstick skillet heat 1 tbs olive oil over medium heat.
- Add onions and sauté 5 minutes.
- Add bacon and sauté until crisp.
- Add remaining 1 tbs oil if needed (my bacon is very lean so I need it).
- Add sage and livers to pan and sauté 5 – 8 minutes.
- Cover pan and turn heat to low and let ‘rest’ 5 minutes more.
- Add pasta, toss to combine and serve.
If you don’t have fresh sage substitute 1 tbs dried sage or 2 tbs fresh parsley.
The ‘sauce’ is the olive oil and bacon fat – there should be 2 – 3 tbs. Either drain the bacon or add oil as needed
- Serving Size: 1/2 recipe
- Calories: 623
- Sugar: 3.9 g
- Sodium: 403 mg
- Fat: 28.7 g
- Saturated Fat: 6.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 51 g
- Fiber: 4.2 g
- Protein: 39.6 g
- Cholesterol: 534.6 mg
Keywords: chicken livers, linguini, pasta
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