Bacon Chicken Livers

When I am traveling and have a kitchen this is one of my favorite recipes. My secret to travel cooking is that I bring bacon with me where ever I go. It leaves me with enough fat to cook all my meals. It is impossible to trust that I will find sugar free bacon and there is nothing more horrifying to my taste buds than a mouthful of sugar when I am dreaming of the deliciousness of bacon, and it has happened.

So many folks think its strange that I love liver, but whenever I make this recipe people ask me for it, so here it is! I know I’m not the only person who finds liver savory and delectable.

Make sure to trim the connective tissue of the livers before you begin. That way each bite will be tender.


  • 1/2 package of bacon (about 1/4 lb) sliced into small pieces
  • 1 large onion sliced
  • 1 lb of organic chicken liver (free range if you can manage it)
  • chopped fresh parsley
  • salt and pepper to taste


1- Cook the sliced bacon into crisp bits at medium low temperature. Drain and save some of the oil to use for other dishes leaving about 5 tablespoons in the pan.

2- Heat the pan to medium and cook the onions in bacon fat until fragrant and brown, about 20-25 minutes.

3- Stir the liver into the onions and cook through, stirring and turning every couple of minutes for 7 or 8 minutes.

4- Pour the bacon into the pan. Stir in the parsley at the last minute and salt and pepper. Slide the whole lovely concoction onto a plate and enjoy!