Mary wrote:

> Does anyone have a recipe for chicken livers?

        My mother used to make an hors d'oeuvre of chicken livers wrapped
around and water chestnut, all wrapped in bacon.  Last week, I tried to
re-create that recipe with some success.  I left out the water chestnuts
because a) I did not have any, and b) wasn't sure if it was paleo.

        1. Wrap half a piece of bacon around a chicken liver; secure with a
tooth pick.  (The chicken livers are lively suckers, and this is easier
said than done.)

        2. Heat about a quarter-inch of olive oil in a frying pan (300
degrees
in an electric skillet?), and brown the livers on both sides.

        3. Pre-heat oven to about 325 degrees.  Place the browned livers in
a
pan and bake until it smells done.

        Chicken livers are available in regular grocery stores here in
Texas,
costing about $1.20 for a pint tub.  I did up two pints, with about a
pound of bacon, and had delicious snacks to last for a couple of days in
the refrigerator.

        The liver is a little on the mushy side, so I'm sure water chestnuts
would add to the enjoyment.  Anybody know if water chestnuts are paleo?

        Whatever the case, this is a cheap source of good tasting protein,
and
a nice break from steaks.

Robert