Bacon-Wrapped Chicken Livers

The last time I posted a liver recipe, it was a bust – I don’t think one of my readers said it sounded tasty. 😛 Ah, but you know I don’t give up that easily…really, y’all, what’s holding you back?  I live with two males who looked at me like I’d lost my mind the first time I said I was going to make liver and now Beloved’s in Charleston sucking up the Charcuterie Plate at Slightly North of Broad every night and texting me photos of it.

I’ve said it before and I’ll say it again – organ meats, especially liver, from pastured/grass-fed animals are some of the most nutrient-dense foods you can eat.  And if cooked properly they really are quite tasty – just ask Beloved who, while in Texas, had very thinly sliced beef tongue at a Japanese restaurant and decided that the time has come for us to make one of the two (yes, two) in our freezer, it was so delicious.

So, I guess y’all have that to look forward to, as well.

Seriously, though, chicken livers are much milder in flavor than beef liver and are more tender, as well.  If you take care not to overcook them, they are quite delicious.  This preparation cooks them longer than is normally recommended, but does not overcook them because, well, they’re wrapped in bacon and slathered with barbecue sauce and how can you go wrong with that??

The serving size for this is 12 and is intended to be an appetizer or party “nibble,” but if you’re so inclined you can divide it into 4 portions and it will make a damn fine main course.  I made this mid-afternoon one Saturday, testing out the recipe and as a snack, and they were so good Beloved and I ate practically all of them and were so stuffed we didn’t eat dinner.  Yes, they are that good.

Note: If you don’t a source for pastured chickens, Whole Foods sells Bell and Evans chickens which, while not pastured, are fairly humanely raised and fed organic, non-GMO feed.   Many of the stores carry the livers as well.

Bacon-Wrapped Chicken Livers

12 servings

12 chicken livers, cleaned and cut in half
12 slices thick-cut bacon
1/4 cup Maple Barbecue 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.

Printable version (requires Adobe Reader)

24 thoughts on “Bacon-Wrapped Chicken Livers”

  1. NOM NOM! These are so good, but after four days in a row of eating various Charcuterie plates for dinner I think I need a day off the offal! Then again…

    1. Don’t worry, dear – I won’t force any organ meats on your for at least 48 hours when you get home. 😛

  2. AHHHH, finally a use for my chicken livers in the freezer. i too have 2 beef tongues so let me know when you figure that out.

    1. Oh, my readers will be the FIRST people to know when I make the tongue, not to worry! LOL

      I have two more pounds of chicken livers in my freezer; I think pate is in order, don’t you?

      1. sure i guess. never had pate or chicken liver for that matter. my egg guy gave me some so i thought i’d give it a shot. match it with bacon and bbq sauce and its got to be good.

  3. Good on you! My wife would probably even eat those… she is averse to seafood, but ate a bacon wrapped scallop. I am sure I could sneak in one of these for my boy as long as he has his ketchup with it.

    The photo is stunning as well, you have improved immensely!
    I made a ghetto video setup today for my omelette post. Perhaps you would like to see? I just need to edit the video now. 😉

    1. Does your boy eat barbecue sauce? It’s just about the only condiment The Young One will touch.

      Thank you! I’m working on he photography thing, and I agree – I’ve improved quite a bit in recent weeks. I intend to improve any more. 😉 And yes, I would love to see the video – get hopping on the editing!

  4. I love chicken livers. Used to eat a great sandwich in New York, at a Jewish deli downtown. Nom. Also steak fries with that, and ketchup? So good. I’d eat these happily. When’s your next party?:)

    1. Our next party? At Christmas, with any luck. LOL (Have you figured out I’m not real fond of throwing parties?)

      This were very, very good, btw; as a chicken liver lover (there’s an alliteration for you), you’d enjoy them I think.

    1. Then you should love this – the chicken liver is snuck right into some bacon and barbecue sauce. : P

  5. I’ve tried to convince myself that I can eat chicken livers, but so far have been unsuccessful. Maybe this recipe will help. However I do love hearts and gizzards. I found out that I can get lots of chicken hearts from a local farmer who raises pastured chickens. I cooked 4 lbs. of the fresh chicken hearts in water in the crockpot overnight, then drained and rinsed them. Put them back in the crockpot with sliced onion and marinara sauce and cooked them all day. They were tender and delicious, just like my Italian grandmother used to make, and so easy!

  6. If you want to crunch this recipe up a bit, include a sliced water chestnut in the middle when you wrap them. I just love, love, love liver in any shape or form. YUM!

  7. I would also recommend pre-cooking the bacon until it is half done before you wrap your chicken livers. This will make for a crispier bacon – otherwise you may end up with undercooked bacon by the time your chicken liver is done.

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