Broiled Bacon Wrapped Chicken Livers
A great appetizer to serve at parties!
Servings 18 Livers
- 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)
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
- 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.
Serving: 2Livers | Calories: 76kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 91mg | Potassium: 80mg | Vitamin A: 2796IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 2mg