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.
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.
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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.
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
We loved these as kids and still love them. you would never know they were ckn livers. My mother would make these when ever we had a party at the house and now all my Husbands family loves them too!
My sister makes these every Christmas and can’t keep us out of them. They are SOOOO good. She breads her CL in flower, salt and pepper and does not pre-cook the bacon, just puts them in the over like they are. She uses 1/2 a piece per CL piece, and yes cut them smaller than shown here. Let the toothpics soak in water for a bit before using them.
My mom fixed these for a lady she use to work for, for her parties and she brought the idea home and we would make them for parties. We did put salt & pepper on the liver and flour, then wrap them in bacon and fry,but be careful because the grease would pop.