Chicken Livers with Madeira Sauce

Ingredients

• 1 pound Chicken Livers (Fresh chicken livers, cleaned and separated)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black Pepper (Freshly ground, or to taste)
• 2 tablespoons All-Purpose Flour (For dredging)
• 4 tablespoons Butter (Unsalted butter, divided)
• 1 cup Brown Stock (Homemade or store-bought)
• 2 tablespoons Madeira Wine (Dry or medium-dry Madeira)
• 6 slices Bacon (Thinly sliced)

Instructions

1. 1Clean the chicken livers by removing any connective tissue or membranes. Separate the lobes of the livers. Sprinkle with salt and pepper.
2. 2Dredge the livers with flour, shaking off any excess. Melt two tablespoons of butter in a skillet over medium-high heat. Sauté the livers until browned on all sides and cooked through, about 5-7 minutes. Remove the livers from the skillet and set aside.
3. 3In the same skillet, melt the remaining two tablespoons of butter over medium heat. Add the remaining flour and cook, stirring constantly, until well browned, about 2-3 minutes. Gradually whisk in the brown stock until smooth. Add the Madeira wine and bring to a simmer.
4. 4Return the sautéed livers to the skillet with the Madeira sauce. Reheat gently until the livers are warmed through, about 2-3 minutes. Do not boil.
5. 5Clean the remaining chicken livers and cut each liver into six pieces. Wrap a thin slice of bacon around each piece and fasten with a small skewer.
6. 6Preheat broiler. Put the bacon-wrapped livers in a broiler, place over a dripping-pan, and bake in a hot oven until bacon is crisp, turning once during cooking, about 8-10 minutes.