Skip to main content
Main

Chickens Iiivers

Broiled chicken livers threaded with bacon and served on a spit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Chicken and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 19,958 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Chickens Iiivers

Ingredients

Directions

Prepare the livers

  1. Place the livers in a saucepan and cover with cold water.

  2. Add the salt to the water.

  3. Bring the water to a boil.

  4. Let the livers boil for 5 minutes.

  5. Remove the livers from the water.

  6. Slice the livers lengthwise without breaking.

Assemble and broil

  1. Cut the bacon into very thin slices, similar in size to the liver slices.

  2. Thread alternate slices of liver and bacon onto a spit.

  3. Broil over a bright fire for 5 minutes, turning constantly to brown evenly.

  4. Sprinkle the livers with pepper.

  5. Serve the livers on the spit.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  2. Chicken + livertop 18% of all pairs
    Smell alikelow
    Cooked together383 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken livers
Form the main body of the dish, becoming tender and firm once cooked through.
Fat bacon
Bastes the livers as it renders, adding moisture and savory fat to the lean liver.

The step that matters

Turning constantly under the broil. Livers dry out and toughen quickly over direct high heat, and uneven turning can scorch one side while the other stays pale. Constant turning spreads heat evenly so the surface browns without overcooking the interior.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes