Sunday, October 23, 2011

Bacon-Wrapped Chicken Livers

  • Happy Belated Birthday to my baby brother.  He turned 23 on the 19th.
  • This recipe comes from Jan's Sushi Bar blog, click here.
  • Jan intended them as appetizers. I plan on eating a couple each morning for breakfast with a medium boiled egg.
  • 12 chicken livers, cleaned and cut in half (mine came in big hunks so I cut them to a bunch of tiny pieces)
    12 slices thick-cut bacon
    1/4 cup BBQ sauce
    Preheat the oven to 350F.
    Slice the bacon slices in half, and wrap on half around each piece of chicken liver. Secure with a toothpick.
    Line a shallow, rimmed baking sheet with foil and place the bacon-wrapped on it, bout an inch apart. Lightly brush with about half of the barbecue sauce.
    Bake for about 20 minutes or until the chicken livers are just cooked through and the bacon is becoming crisp, turning the livers and basting them with the remaining barbecue sauce about halfway through.
    Remove from the oven, arrange neatly on a platter and serve immediately.

    Jan's serves 12.  I got 23 before giving a couple bites to the dogs.