The recipe for today comes from certified health coach, public speaker, nutrition journalist, and self-described muscle nerd Ashleigh van Houten. It Takes Guts, Ashleigh’s recently released cookbook on organ meats, is already available in stores!

A superfood known for its abundance in pre-formed minerals, such as vitamin A, zinc, folate, and others, liver is especially beneficial for those experimenting with a carnivorous diet.

It makes sense that a lot of people find it scary. Liver is one of those foods that is simple to get into adore even if you weren’t raised on it. All you need are the appropriate recipes to make it work.

A tasty way to incorporate liver into your life is with this appetiser. Anything that is wrapped in prosciutto is sure to please a crowd! Here, the crispy, salty prosciutto contrasts beautifully with the rich, creamy richness of chicken livers. (You may also use thinly sliced bacon.) This is one tasty, high-protein appetiser that you will want to devour as soon as the livers are taken out of the skillet.

Makes six appetisers.

Liver soaking takes one hour, followed by fifteen minutes of active time in the kitchen.

Recipe for Prosciutto-wrapped Chicken Liver


Six whole chicken livers, each divided into two lobes (a total of twelve pieces), and washed (follow directions)

crushed peppercorns

12 pieces of prosciutto

Sprigs of fresh thyme or rosemary, as a garnish

Particular Tools

A one-hour soak in water for two nine-inch wood skewers


All animal livers should be cleaned by rinsing them in cold water and using a sharp paring knife to cut out any white membranes or connective tissue. Soak them in a solution of one tablespoon apple cider vinegar or a pinch of salt in cold water for an hour.

Using paper towels, gently pat the livers dry. Use pepper to season lightly.

Wrap the strips of prosciutto tightly around the pieces of liver until they are completely covered, using 1 strip for each lobe.

Place six prosciutto-wrapped livers on each skewer, using the skewers to hold the prosciutto in place.

Either preheat a grill pan on the stovetop or a barbeque grill to medium heat.

For about seven minutes, or until the prosciutto is crispy and the liver is just cooked through, grill the skewers, turning them over every few minutes. Warm up and top with a garnish of

fresh rosemary or thyme.

NOTE: You can keep leftovers in the refrigerator for up to five days. To reheat, place them back in a skillet over medium heat and add some butter; cook for about 3 minutes, or until they are again crisp.


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