Ingredients Jump to Instructions ↓

  1. 1 /2 lb. chicken livers, cut in thirds

  2. 1/4 cup soy sauce

  3. 1 small garlic clove, minced

  4. 8 oz. can whole water chestnuts, cut in thirds

  5. 15 bacon slices, cut in half crosswise

Instructions Jump to Ingredients ↑

  1. C lean chicken livers and pat dry. Combine soy sauce and garlic in small mixing bowl. Add chicken livers; cover and marinate in refrigerator several hours or overnight. When ready to serve, wrap a piece of liver and a water chestnut with a slice of bacon. Secure with a toothpick. Place on rack in shallow baking pan; bake at 425 for 20 to 25 minutes or until liver is cooked through and bacon is crisp. Makes about 30 appetizers.


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