Today’s recipe was kindly provided by Ashleigh van Houten, nutrition journalist, public speaker, certified health coach and self-proclaimed muscle nerd. Ashleigh recently released her new organ meat cookbook, It Takes Guts, which is available in stores now!
Liver is a superfood that’s packed with preformed nutrients like vitamin A, zinc, folic acid, and more. These are important nutrients for everyone, especially people experimenting with a carnivore diet.
Understandably, many people find it intimidating. Even if you didn’t grow up with it, liver is a food that is easy to learn to love. You just need the right recipes to achieve this.
This starter is a delicious way to introduce liver into your life. Wrap everything in ham and it will be a crowd puller! Here the rich, creamy sweetness of the chicken liver goes very well with crispy, salty ham. (You can also use thinly sliced bacon.) You definitely want to eat this delicious, high-protein starter as soon as the livers come out of the pan.
Served: 6 starters
Time in the kitchen: 1 hour to soak the liver, then 15 minutes of active time
Ham wrapped chicken liver recipe
- 6 whole chicken livers, divided into 2 cloths each (12 pieces in total), cleaned (see instructions)
- Ground black pepper 12 slices of ham
- Fresh sprigs of thyme or rosemary for garnish
2 (9 inch) wooden skewers soaked in water for 1 hour
To clean all animal livers, first rinse them in cold water, then cut off white connective tissue or membranes with a sharp paring knife. Soak in cold water for an hour with a tablespoon of apple cider vinegar or a pinch of salt.
Pat the livers dry with a paper towel. Season lightly with pepper.
With 1 strip of ham per cloth, wrap the strips tightly around the pieces of liver so that they are completely covered.
Use the skewers to hold the ham in place and place the ham-wrapped livers on the skewers, 6 per skewer.
Preheat a grill to medium heat or preheat a grill pan on the stove over medium heat.
Grill the skewers and turn them every few minutes until the ham is crispy and the liver has just cooked through (about 7 minutes). Serve hot with a side dish
fresh thyme or rosemary.
NOTE: If you have leftovers, store them in the refrigerator for up to 5 days. To heat up, throw them back in a pan with a little butter over medium heat until they are crispy again (about 3 minutes).
Ashleigh VanHouten is a health and nutrition journalist, public speaker, certified health advisor, and self-proclaimed muscle nerd. She wrote for Paleo Magazine for more than eight years, along with a number of other health publications. She hosts Muscle Maven Radio’s 1.5 million downloads podcast where she interviewed some of the biggest names in health and wellness, including Mark Sisson, Dave Asprey and Steph Gaudreau. She has also worked with other top notch health-related podcasts such as Barbell Shrugged, Muscle Intelligence, and Paleo Magazine Radio. Ashleigh combines her formal education and work experience in marketing and communication with her passion for healthy eating, exercise and learning. She works as a consultant to a number of professionals in the health and wellness world and works with people like Dr. Gabrielle Lyon together. Ben Pakulski and Elle Russ. You can find recipes like this in their new cookbook, It Takes Guts, which is available in stores now! For more information, please visit ashleighvanhouten.com.
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