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| 1 Lb |
Chicken Livers (drained of
fluid) |
| 1 Cup |
Soy sauce |
| 3 Tbls |
Minced garlic |
| 1 1/2 Cup |
Dark Brown Sugar |
| 2 Lbs |
Bacon (sliced) |
| 2 Cans |
Whole water-chestnuts
(usually come in 8 Oz cans) |
| 1 Can |
Pineapple chunks (refrigerated)(usually
16 oz cans) |
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Mixing bowl large enough
to hold all ingredients. |
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Round Toothpicks |
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So - you don't like
chicken livers, huh? Well - I didn't like broccoli or yogurt until way
too many years too late. This recipe will change your mind. |
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Mixing bowl large enough
to hold all ingredients. |
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In mixing bowl, mix soy
sauce, garlic and brown sugar.
Add chicken liver and mix well for 3 - 5 minutes. |
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Put mixture in the fridge
for 24 hours to marinate. The liver absorbs a lot of the sauce
flavors. |
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Preheat oven to 400
degrees. Bake for about 40 minutes until brown. |
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Cut bacon strips in half
so they are about 5 inches long. Open water-chestnut cans and drain.
Cut small 1" pieces of chicken liver and wrap with a water chestnut into the
bacon strip. Hold tight with the toothpick through the bacon,
water-chestnut and chicken liver. Give a last bath in the sauce and
place on a cooking rack*. |
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Serve hot with pineapple
chunks as an appetizer. We find that they are also good cold as a
midnight snack. |
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*You might want to
consider using a broiler pan that allows the bacon fat to drain away into a
holding pan. |
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