Chicken Livers With Bacon Crisps Recipe
Ingredients
| Bacon slices | 12 | |
| Chicken livers | 1 Pound | |
| Flour | 4 Tablespoon | |
| Salt | 1 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Toast slice | 6 | |
| Pepper | 1 |
Nutrition Facts
Serving size: Complete recipe
Calories 1322 Calories from Fat 335
% Daily Value*
Total Fat 38 g58%
Saturated Fat 10.7 g53.4%
Trans Fat 0.3 g
Cholesterol 1585.7 mg528.6%
Sodium 3502.4 mg145.9%
Total Carbohydrates 136 g45.5%
Dietary Fiber 5.3 g21%
Sugars 5.7 g
Protein 104 g208.4%
Vitamin A 1031.3% Vitamin C 138.3%
Calcium 15.2% Iron 283.4%
*Based on a 2000 Calorie diet
Directions
Bake in hot oven (400°) 10 minutes, or until crisp. (No need to turn.)
Remove rack with bacon on it; keep warm. (Leave oven heat on.)
Shake chicken livers in mixture of flour, salt and paprika in paper bag to coat well; lay in hot drippings in broiler pan.
Bake in hot oven (400°) 10 minutes, or until browned on underside; turn; bake 10 minutes longer, or until browned on other side.
Drain on paper toweling.
Arrange toast slices in single layer on heated large serving platter; brush very lightly with bacon drippings from broiler pan.
Arrange livers on top; sprinkle with pepper; top with criss crossed bacon slices.
Chef
