Chicken liver in bacon
1 serving
15 minutes
Chicken liver wrapped in bacon is an exquisite dish of Serbian cuisine that combines the rich flavor of liver with crispy, fried bacon. Historically, liver dishes were popular in Serbia due to the availability of ingredients and ease of preparation. Frying the liver before wrapping it in bacon makes it tender, while the bacon adds juiciness and richness to each piece. There is no need to salt the liver as the bacon provides the necessary flavor balance. This dish is perfect for cozy family dinners or festive gatherings where rich, meaty aromas are appreciated. It is served with light sides like vegetables or fresh bread to highlight the fullness of the flavor composition.
1
Pre-clean the chicken liver from the veins.
- Chicken liver: 100 g
2
Fry the liver in vegetable oil until almost cooked. Do not salt!
- Vegetable oil: 20 ml
- Chicken liver: 100 g
3
Wrap each piece of liver in a slice of bacon and return it to the pan with the bacon edge down.
- Chicken liver: 100 g
- Bacon: 50 g
4
Once the bacon turns golden, the dish is ready.
- Bacon: 50 g
5
Attention — there is no need to salt the liver, the bacon will salt it 'on its own'.
