Day 10 of “The 12 Days of a Bacon-Wrapped Christmas“ brings us a bacon-wrapped chicken livers. Yes, the internal organs of the baryard fowl meet the belly of a a pudgy pig. What could be better?
Grab your favorite type of bacon (bonus points if you’re lucky enough to get it on “Mananger’s Special”.)
Then, pick up a a tub of chicken livers. Don’t be scared now.
Open the tub of chicken livers and peek inside. Okay, you can be a little afraid now.
Pre-cook some bacon strips. We like to nuke ours in the microwave for a minute or two.
Slap a few of those lucious livers on a plate, and after you’re done revelling in their magnificence…
Wrap the pre-cooked bacon around the chicken livers. Secure with toothpicks and pop them in the oven on a baking sheet for about 20 minutes at 400 degrees.
That’s it. You’re done. Now grab a couple of your closest friends and dare them to expand their culinary horizons.
This recipe earned a wishy-washy Smaste™ rating of 25.6. You really have to love both bacon AND liver to enjoy this meal. Having said that though, I’ll readily admit I felt a sense of accomplishment and a fulfilment of some fargone traditional values when I ate the chicken livers. My great-grandmother would have been so proud.
January 5th, 2009 at 6:33 am
When I was little my parents would take me camping and make these on the grill with a water chestnut thrown in for crunch. The grill gives it a great smoky taste.
May 19th, 2009 at 10:32 am
The liver pieces look a bit large compared to the bacon and can overwhelm the flavour of the bacon. Try pieces about half that size or smaller.
November 17th, 2009 at 4:12 pm
As Lila says, you need to add a water chestnut to these – classically, this is known as “Rumaki” [http://en.wikipedia.org/wiki/Rumaki] and it’s quite tasty [note: needs to marinate in soy/ginger or teriyaki sauce]
[note also the wiki/cookbook entry: http://en.wikibooks.org/wiki/Cookbook:Rumaki