Today’s recipe is courtesy of Ashleigh van Houten, nutrition journalist, public speaker, certified health coach, and self-proclaimed muscle nerd. Ashleigh recently released her new organ meats cookbook, It Takes Guts, available in stores now!
Liver is a superfood that’s packed with pre-formed nutrients like vitamin A, zinc, folate, and more, which are important nutrients to get for everyone, and especially people who are experimenting with a carnivore diet.
Understandably, a lot of 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 make it happen.
This appetizer is a delicious way to introduce liver into your life. Wrap anything in prosciutto and it’ll be a crowd-pleaser! Here, the rich, creamy sweetness of chicken livers pairs really well with crispy, salty prosciutto. (You can use thin-sliced bacon, too.) You definitely want to eat this delicious and protein-packed appetizer immediately, as soon as the livers come out of the skillet.
Serves: 6 appetizers
Time in the kitchen: 1 hour to soak livers, then 15 minutes active time
Prosciutto-wrapped Chicken Liver Recipe
6 whole chicken livers, split into 2 lobes each (12 pieces total), cleaned (see instructions)
Ground black pepper
12 slices prosciutto
Fresh thyme or rosemary sprigs, for garnish
2 (9-inch) wood skewers, soaked in water for 1 hour
To clean all animal livers, first rinse them in cold water, then trim any white connective tissue or membranes with a sharp paring knife. Soak them for one hour in cold water with one tablespoon of apple cider vinegar or a pinch of salt.
Pat the livers dry with a paper towel. Lightly season with pepper.
Using 1 strip of prosciutto per lobe, wrap the strips tightly around the liver pieces so that they are entirely covered.
Using the skewers to hold the prosciutto in place, insert the prosciutto-wrapped livers onto the skewers, 6 per skewer.
Preheat a barbecue grill to medium heat, or preheat a grill pan on the stovetop over medium heat.
Grill the skewers, turning them every few minutes, until the prosciutto is crispy and the liver is just cooked through, about 7 minutes. Serve hot with a garnish of
fresh thyme or rosemary.
NOTE: If you have leftovers, store them in the fridge for up to 5 days. To reheat, throw them back in a skillet over medium heat with some butter until re-crisped, about 3 minutes.
Ashleigh VanHouten is a health and nutrition journalist, public speaker, certified health coach, and self-proclaimed muscle nerd. She has written for Paleo Magazine for more than eight years, along with a number of other health publications. She hosts the Muscle Maven Radio podcast, which has been downloaded more than 1.5 million times, where she’s interviewed some of the biggest names in health and wellness, including Mark Sisson, Dave Asprey, and Steph Gaudreau. She’s also worked with other top-rated health-related podcasts, such as Barbell Shrugged, Muscle Intelligence, and Paleo Magazine Radio. Combining her formal education and professional experience in marketing and communications with her passion for healthy eating, exercise, and learning, Ashleigh works in a consulting role for a number of professionals in the health and wellness world, working alongside individuals like Dr. Gabrielle Lyon, Ben Pakulski, and Elle Russ. Find recipes like these in her new cookbook, It Takes Guts, available in stores now! Find out more at ashleighvanhouten.com.