Skewered Liver Bacon & Tomato Grill Recipe
Summary
Main IngredientChicken
Ingredients
12 chicken livers
4 slices bacon, halved
16 cherry tomatoes
2 tablespoons Worcestershire sauce
Directions
1. Halve chicken livers; snip out any veiny parts or skin with scissors.
2. Saute bacon slices until partly cooked in a medium-size frying pan; remove and drain well on paper toweling. Wrap slices around 8 of the liver halves; hold in place with wooden picks, if needed.
3. Thread each of 8 long thin skewers this way: Cherry tomato, plain chicken liver half, bacon-wrapped liver, plain liver half and cherry tomato, allowing about 1/4 inch between each. Place on rack in broiler pan; brush with part of the Worcestershire sauce.
4. Broil, 6 inches from heat, 7 minutes; turn. Brush with remaining Worcestershire sauce, then continue broiling 7 minutes, or until bacon is crisp. Remove wooden picks before serving.
2. Saute bacon slices until partly cooked in a medium-size frying pan; remove and drain well on paper toweling. Wrap slices around 8 of the liver halves; hold in place with wooden picks, if needed.
3. Thread each of 8 long thin skewers this way: Cherry tomato, plain chicken liver half, bacon-wrapped liver, plain liver half and cherry tomato, allowing about 1/4 inch between each. Place on rack in broiler pan; brush with part of the Worcestershire sauce.
4. Broil, 6 inches from heat, 7 minutes; turn. Brush with remaining Worcestershire sauce, then continue broiling 7 minutes, or until bacon is crisp. Remove wooden picks before serving.
