Bacon Chicken Livers10 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“This is great as an appetizer or as a meal!” - by UNVILLEMOM
Original recipe yields 4 servings
- Preheat oven to broil setting.
- Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
- Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.
Amount Per Serving (4 total)
- 455 cal
- 31 g
- 17.7 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"I modified the resipe by partially pre-cooking the bacon. This way the livers could be cooked only until still pink inside, which put the dish into the ***** category for taste!..." See more"
"This is a delicious appetizer. I added waterchestnuts to each, its add crunch. Carole MI..." See more"
"I make this recipe all the time. I get the chicken livers in a container in the meat dept. Clean them up and cut them into bite size pieces. I use maple bacon and cut each slice in half before maki..." See moreng. I find that if bacon is a little frozen it makes cutting into it easier. I add a can of sliced water chestnuts as well. Put a 1/2 piece of bacon in the palm of your hand, add a piece of the chicken liver and then a sliced water chestnut on top of that. Roll bacon around all and place on cookie sheet. After they are all on the cookie sheet, sprinkle with lemon pepper, oregano, or whatever you like. Place in foil lined pan that is sprayed with non stick spray. Cook at 350 for abut 15 minutes then turn on the broiler while they are in the oven and cook 5 minutes or until bubbling and crispy. (I'd watch them closely so they don't burn). I serve with tobasco and honey or any hot sauce you like. One pound bacon, 1 can sliced water chestnuts, one container of livers. YUMMY!!!"
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