Chicken Liver And Bacon Kabobs Recipe
Ingredients
| Salad oil | 1 Tablespoon | |
| Onion | 2 Tablespoon, chopped | |
| All purpose flour | 2 Tablespoon | |
| Water | 1 1/4 Cup (16 tbs) | |
| White wine | 2 Tablespoon | |
| Prepared mustard | 2 Tablespoon | |
| 1 chicken-flavor bouillon cube or envelope | ||
| Sugar | 1 Teaspoon | |
| 1 16-ounce package sliced bacon | ||
| 1 pound chicken livers, each cut in half | ||
Directions
1. Prepare outdoor grill for barbecuing.
2. Meanwhile, in 1-quart saucepan over medium heat, in hot salad oil, cook onion until tender. Stir in flour; cook 1 minute. Gradually stir in water, then next 4 ingredients; cook, stirring, until mixture thickens and boils. Remove from heat. Keep mustard sauce warm.
3. Cut each bacon slice crosswise in half. Wrap half bacon slice around each liver piece. On 4 long skewers, thread bacon-wrapped chicken livers.
4. Place skewers on grill over low heat; cook about 15 to 20 minutes, turning frequently, until fivers are tender but still pink inside and bacon is brown.
2. Meanwhile, in 1-quart saucepan over medium heat, in hot salad oil, cook onion until tender. Stir in flour; cook 1 minute. Gradually stir in water, then next 4 ingredients; cook, stirring, until mixture thickens and boils. Remove from heat. Keep mustard sauce warm.
3. Cut each bacon slice crosswise in half. Wrap half bacon slice around each liver piece. On 4 long skewers, thread bacon-wrapped chicken livers.
4. Place skewers on grill over low heat; cook about 15 to 20 minutes, turning frequently, until fivers are tender but still pink inside and bacon is brown.
Chef
