Bacon Wrapped Chicken Livers Recipes

BACON CHICKEN LIVERS

Steps:

• 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.

LISA'S CHICKEN LIVERS WRAPPED IN BACON

Steps:

• 1. Clean the chicken livers thoroughly in cold water. Pat dry with paper towels. Lay the livers on wax paper. Sprinkle with salt, pepper, and onion juice. Cut the bacon slices in half. Wrap each piece around a chicken liver. Fasten with a 4-inch skewer and place in a shallow pan lined with aluminum foil. Broil for about 7 minutes or until the bacon is thoroughly cooked. Turn and brown the other side. Place on a platter and drain. Pour remaining pan juices over the livers. Sprinkle with parsley.

BACON WRAPPED CHICKEN LIVERS

Steps:

• Cut bacon strips in half.
• Wash and pat dry livers.
• Sprinkle livers with garlic salt if using.
• Wrap each liver in a halved slice of bacon and secure witha toothpick.
• Repeat.
• Set oven on broil.
• Place Livers on a baking rack or sheet and broil 6-8 minutes on each side.
• Remove and serve hot with warm honey as a dipping option.

BAKED CHICKEN LIVERS WITH BACON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the mustard and olives. Dip each chicken liver in the mustard mixture, then wrap with a slice of bacon. Secure bacon with toothpicks. Arrange the livers in a single layer in a baking dish.
• Bake for about 20 minutes in the preheated oven, or until livers are firm and bacon is browned.

HAWAIIAN WRAPPED CHICKEN LIVERS

Steps:

• Cut livers and bacon slices in half.
• Wrap 1/2 slice bacon around piece of chicken liver and pineapple chunk.
• Secure with wooden pick.
• Arrange on broiler pan.
• Combine soy sauce, brown sugar and mustard in small bowl.
• Brush over bacon rolls.
• Broil, 6-inches from heat, 15 to 20 minutes turning and brushing with soy/Dijon mixture occasionally until bacon is crisp and chicken livers are done.

SMOKED CHICKEN LIVERS WRAPPED IN BACON RECIPE

Steps:

• Place the chicken livers in a colander and rinse under cold water. Pat the livers dry with paper towels.
• Slice the livers between the lobes for pieces that are mostly the same size. Trim off any white sinew or fat and any dark blood spots. Place the liver pieces in a large bowl and cover them with buttermilk. Cover the bowl and place it in the refrigerator for approximately 2 hours.
• Prepare the smoker: Partially fill the water bowl with half water and half apple cider or white wine. Fill the tray with wood chips. Remove a rack from the smoker. Place a foil sheet pan on the rack below the one that the livers will sit on to catch any drippings from the bacon. Preheat the smoker to 250°F with the top vent open.
• While the smoker is heating up, rinse the buttermilk off the chicken livers in cold water. Pat them dry with paper towels. Cut the bacon slices into pieces that are large enough to wrap completely around each liver piece, approximately 3 inches. Place the wrapped livers, seam side down, on either the smoker rack or on a wire mesh cooling rack that is placed on top of the smoker rack. You can also place them on toothpicks or skewers to hold the bacon securely in place.
• Slide the rack into the smoker and close the door. Smoke for between 2 to 2.5 hours or until the internal temperature reaches 165°F when checked with a digital meat thermometer. The bacon should be browned and cooked through. Check the liquid and wood chips every 45 minutes and replenish as necessary.
• Serve while still warm with your other favorite smoked appetizers and some napkins.

BACON-WRAPPED CHICKEN LIVERS

Steps:

• Heat a smoker to 325°F.
• Cut each bacon slice in half crosswise. Set the slices aside.
• Rinse the chicken livers and pat them dry. Lightly prick each one with a fork to prevent popping. Sprinkle the livers with the chicken rub. Wrap each liver in a bacon strip, and secure it with a toothpick. Place the wrapped chicken livers in a medium-size aluminum pan.
• Place the pan in the smoker and cook for approximately 10 minutes, or until the bacon is thoroughly cooked.
• Remove the pan from the smoker and glaze the livers thoroughly with the hickory sauce. Munch.

BACON WRAPPED CHICKEN LIVERS

Steps:

• 1. Pre-Heat skillet at 250 (if using electric skillet) or medium (if using stove).
• 2. Add just enough oil to coat bottom of pan.
• 3. Wash and pat dry chicken livers. (If you have a large liver, cut in half.)
• 4. Using a sharp knife, cut bacon in half while in package.
• 5. Wrap each liver in half a slice of bacon and secure with toothpick.
• 6. Place in an even layer in skillet and cover. (This allows the chicken liver too cook WHILE bacon stays soft.)
• 7. Flip every so often and once the chicken liver is done (I use the old technique of grabbing the largest one and cutting it in half), turn up the heat and let bacon get to desired crispiness.
• 8. Place on paper towel lined plate and let rest and drain to remove excess fat.
• 9. Serve :D Hints If you like your bacon crispy, sear first and then cover on lower heat. Crisp up even more after chicken liver is cooked through. Cover a paper plate with paper towels and top that with ANOTHER paper plate covered in paper towel and let drain on them. This way you have one less dish to clean and doubling makes sure not to get any on your counter.