Broiled Bacon Wrapped Chicken Livers
These bacon wrapped chicken livers make up one of my all-time favorite appetizers. The delicious combination of salty bacon wrapped so snugly around rich, juicy chicken livers provides the perfect indulgence while your guests are waiting for dinner.
I love bacon wrapped chicken livers so much that when I was in college and cooked for myself in the dorm to save money, bacon wrapped chicken livers were one of my staples.
I know. It was probably weird for a college student to eat bacon wrapped chicken livers. In a dorm room. But I never said I was normal.
People who claim they don’t like chicken livers eat these livers wrapped in bacon and say, “Maybe I do like chicken livers. These are delicious!” It’s the combination of salty bacon with rich, tasty livers that gets them every time.
And you know what’s fun? There are only two ingredients to this fast and easy recipe that can be on the table in less than a half hour.
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Ingredients
- Chicken livers – organic and air chilled. (I buy them at WholeFoods.)
- Bacon – Uncured, nitrate free, sugar free and Whole30. I LOVE the bacon I get from ButcherBox, a meat subscription company that delivers its products right to your door. I love this service! It’s like Christmas every month. Check it out if you prefer grass-fed, organic and sustainable meats, like me.
Helpful tips
- Take out ahead of time the amount of toothpicks you’ll need, so you’re not contaminating the toothpick container with greasy fingers.
- I usually fan out my toothpicks on a dessert plate to make them easy to pick them up.
- The chicken livers I used to buy in college were on the small side, but the ones available nowadays are on the big side. If your chicken livers are large, you can cut them down to a more manageable size. Kitchen scissors are perfect for this task.
- Cut the slab of bacon in half and separate the slices so they will be easy to pick up.
- Place the oven rack in the second highest slot of the oven – but not too close to the heating element – and set the broiler on high.
- You CAN eat chicken livers medium rare. They are sweet and creamy that way so don’t over cook the livers as they will be grainy and tough.
How to make this bacon appetizer
Pre-step
Line a jelly roll pan with foil and set aside.
Step one
Gather the ingredients – bacon and chicken livers.
Step two
Unwrap the bacon, cut the whole slab in half and separate the slices.
Step three
Rinse chicken livers under running water to remove the blood. If they’re too big to wrap with half a slice of bacon, cut them down to size; this can be in half or even in thirds. Pat the livers dry with a paper towel. Gather the appropriate amount of toothpicks while your hands are clean.
Step four
Move the oven rack to the second highest slot in the oven. You don’t want it to be too close to the heating element.
Turn the broiler on high and give it five to ten minutes to come to temperature.
Step five
Place a piece of chicken liver on a bacon half and roll the bacon around the liver. Secure the bacon with one of the toothpicks.
Step six
Place each one of the bacon wrapped chicken livers on the foil lined pan.
Step Seven
Broil for 8 minutes. Shift the pan slightly to the right or to the left every 2 minutes so the chicken livers broil evenly under the element.
Step eight
Set the broiler to low heat, flip each setup and broil for 6 more minutes. Again, shift your pan slightly to the right or to the left every 2 minutes so the chicken livers cook evenly under the element.
Time to plate this delicious bacon wrapped appetizer.
And now for the bite.
YUM!
Perfect.
I hope you enjoyed this chicken wrapped chicken livers recipe as much as I enjoyed eating them.
If you love chicken livers, you’ll love this pâté recipe as well.
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Broiled Bacon Wrapped Chicken Livers
Ingredients
- 1 pound chicken livers (rinsed, cut and patted dry)
- 11 slices bacon (uncured and cut in half) (every bacon package has a different count – so don't stress if there are less or more slices)
Instructions
- Line a jelly roll pan with foil and set aside
- Place the oven rack in the second highest slot in the oven and preheat the broiler on high
- Place each chicken liver on a half piece of bacon and roll the bacon around the liver. Secure the bacon with a toothpick
- Place each wrapped chicken liver on the pan
- Place in oven and broil for 8 minutes, but stand there and move the pan every 2 minutes to evenly brown the bacon wrapped chicken livers
- Lower the broiler temperature to low. Take the pan out and flip each chicken liver
- Place back in oven and continue broiling for 6 minutes, moving the pan every 2 minutes
- Serve
- Bite
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Take out ahead of time the amount of toothpicks you’ll need, so you’re not contaminating the toothpick container with greasy fingers.
- I usually fan out my toothpicks on a dessert plate to make them easy to pick them up.
- The chicken livers I used to buy in college were on the small side, but the ones available nowadays are on the big side. If your chicken livers are large, you can cut them down to a more manageable size. Kitchen scissors are perfect for this task.
- Cut the slab of bacon in half and separate the slices so they will be easy to pick up.
- Place the oven rack in the second highest slot of the oven – but not too close to the heating element.
- You CAN eat chicken livers medium rare. They are sweet and creamy that way so don’t over cook the livers as they will be grainy and tough.
