Bacon Chicken Livers Recipes

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.

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.

Steps:

• Cut livers in two, season with salt and pepper.
• Melt butter in saute pan and add livers; cook for one minute.
• Wrap each piece of liver in a strip of bacon and fasten with a toothpick.
• About ten minutes before serving, place bacon wrapped livers in a baking pan and broil until bacon is crisp.
• Drain on paper towels.
• Serve hot, either with toothpicks or on a small square of toast.

Steps:

• Preheat oven to Broil/Grill.
• Sprinkle each 1/2 chicken liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. Place on a broiling pan.
• Broil for 5 to 7 minutes. Turn pieces over and broil another 5 to 7 minutes, or until chicken livers are cooked through and no longer pink inside. Serve hot.

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.

Steps:

• Heat butter and olive oil in a large pan over medium heat.
• add onions and 1 tsp salt.
• Cook, stirring occasionally until onions are deep brown and caramelized.
• While onion is cooking, fry up bacon in a large skillet.
• Cook all the bacon and drain on a paper towel, leave drippings in the pan.
• Mix flour, 1 tsp of salt and 1 tsp pepper.
• Dredge livers in flour, making sure to coat evenly.
• Cook livers in bacon fat until all sides are brown and crispy. You may have to do this in batches.
• Serve with bacon and onions.

Steps:

• Dice up onions and bacon and start them simmering in butter and garlic in a small pan. Leave this on a low heat until the onions become translucent and start becoming sweet.
• While all that is on the stove, chop up your livers and prepare a flour batter seasoned with salt and pepper. Get a thick bottom pan and let it get very hot. Flour up your meat and drop it in in batches. Keep it turning so it browns on all sides but only keep it in for around 1-2min. The inside of the meat should still be lovely and soft when you bite into it. You do NOT want to overcook livers, they have a beautiful flavor on their own.
• Serve with a side of mash potatoes and parsnips and you've got a lovely meal!

Steps:

• Melt the butter in a large pan.
• Add the bacon, garlic and onion and cook gently for 3 minutes.
• Stir in the chicken livers and cook for 5 minutes.
• Season liberally with salt and pepper.
• Stir in the herbs and mushrooms.
• Add the sherry and cook until the liquid has evaporated.
• Cool, then work in an electric blender until smooth.
• Stir in the cream and lemon juice.
• Spoon into a greased ovenproof dish.
• Cover with a lid and stand in a roasting pan, containing water to a depth of 2½cm.
• Bake in a preheated cool oven 150°C, 300°F, Gas Mark 2 for 2 to 2½ hours until cooked through.
• Allow to cool.
• Cover and chill until required.