Best 11 Bacon Chicken Livers Recipes

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Indulge in a culinary delight with our carefully curated collection of bacon and chicken liver recipes. Embark on a journey of flavors as we present a variety of dishes that showcase the perfect harmony between the smoky richness of bacon and the tender, savory goodness of chicken livers. From quick and easy skillet meals to elegant party appetizers, our recipes cater to every occasion and skill level. Discover the classic combination of bacon and chicken livers in our featured recipe, where the livers are sautéed until tender and combined with crispy bacon, onions, and a flavorful sauce. For a unique twist, try our bacon-wrapped chicken liver bites, where the livers are marinated in a blend of herbs and spices before being wrapped in bacon and baked to perfection. If you prefer a hearty and comforting dish, our bacon and chicken liver casserole is a must-try. Layers of crispy bacon, tender chicken livers, and a creamy sauce come together in this oven-baked casserole that is sure to warm your soul. And for those who enjoy a bit of spice, our spicy bacon and chicken liver stir-fry is a tantalizing option, featuring a combination of bold flavors and textures.

Here are our top 11 tried and tested recipes!

BACON WRAPPED CHICKEN LIVERS



Bacon wrapped Chicken Livers image

Make and share this Bacon wrapped Chicken Livers recipe from Food.com.

Provided by Diana Adcock

Categories     Chicken

Time 26m

Yield 6-8 serving(s)

Number Of Ingredients 5

1/2 lb bacon
1 lb chicken liver
toothpick
garlic salt (optional)
honey (optional)

Steps:

  • Cut bacon strips in half.
  • Wash and pat dry livers.
  • Sprinkle livers with garlic salt if using.
  • Wrap each liver in a halved slice of bacon and secure witha toothpick.
  • Repeat.
  • Set oven on broil.
  • Place Livers on a baking rack or sheet and broil 6-8 minutes on each side.
  • Remove and serve hot with warm honey as a dipping option.

BACON CHICKEN LIVERS



Bacon Chicken Livers image

This is great as an appetizer or as a meal!

Provided by UNVILLEMOM

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 35m

Yield 4

Number Of Ingredients 3

½ pound bacon
1 pound fresh chicken livers
4 tablespoons honey

Steps:

  • Preheat oven to broil setting.
  • Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
  • Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 17.7 g, Cholesterol 430.2 mg, Fat 31 g, Protein 25.9 g, SaturatedFat 10.3 g, Sodium 554.2 mg, Sugar 17.2 g

MY MOM'S FRIED CHICKEN LIVERS WITH BACON AND CARAMELIZED ONIONS



My Mom's Fried Chicken Livers With Bacon and Caramelized Onions image

Make and share this My Mom's Fried Chicken Livers With Bacon and Caramelized Onions recipe from Food.com.

Provided by Tiz4tggr

Categories     Chicken Livers

Time 1h

Yield 1 Cup, 5 serving(s)

Number Of Ingredients 8

1 lb fatty smoked bacon
1 lb chicken liver, rinsed and drained (do not pat dry)
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 large yellow onion, peeled and sliced thin
1 tablespoon olive oil
1 tablespoon butter (the real stuff)

Steps:

  • Heat butter and olive oil in a large pan over medium heat.
  • add onions and 1 tsp salt.
  • Cook, stirring occasionally until onions are deep brown and caramelized.
  • While onion is cooking, fry up bacon in a large skillet.
  • Cook all the bacon and drain on a paper towel, leave drippings in the pan.
  • Mix flour, 1 tsp of salt and 1 tsp pepper.
  • Dredge livers in flour, making sure to coat evenly.
  • Cook livers in bacon fat until all sides are brown and crispy. You may have to do this in batches.
  • Serve with bacon and onions.

BAKED CHICKEN LIVERS WITH BACON



Baked Chicken Livers with Bacon image

If you like the tang of mustard and the saltiness of olives you'll love these little bites. Great as a snack or party appetizer.

Provided by Tammy Bourne Ulm

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 30m

Yield 6

Number Of Ingredients 5

1 pound chicken livers, rinsed and trimmed
1 cup prepared yellow mustard
1 (4 ounce) can chopped black olives, drained
1 pound bacon
toothpicks

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the mustard and olives. Dip each chicken liver in the mustard mixture, then wrap with a slice of bacon. Secure bacon with toothpicks. Arrange the livers in a single layer in a baking dish.
  • Bake for about 20 minutes in the preheated oven, or until livers are firm and bacon is browned.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 3.7 g, Cholesterol 288.4 mg, Fat 17.7 g, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, Sodium 1263.1 mg, Sugar 0.4 g

CHICKEN LIVERS WITH BACON AND ONIONS



Chicken livers with bacon and onions image

Since my son moved out last month I notice I miss cooking for him. Threw this together when he was able to stop by tonight before work.

Provided by Dana Hayden, M.Ed.

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 6

1 lb chicken livers
1 c flour
2 tsp garlic salt
1 tsp black pepper
5 slice bacon, cooked
1/2 c onions, yellow, medium. sliced

Steps:

  • 1. Mix flour, garlic salt, black pepper. Dredge the chicken livers in the flour until well coated.
  • 2. Heat 1 inch of oil in a skillet. Fry the coated chicken livers for 4 minutes per side. Remove to a plate with paper towel on it to drain.
  • 3. In another skillet use tablespoon of leftover bacon grease to fry the onions in at the same time the livers are cooking. Top the finished livers with the bacon strips and onion slices.

BACON-WRAPPED CHICKEN LIVERS



Bacon-Wrapped Chicken Livers image

Provided by Myron Mixon

Categories     Sauce     Chicken     Appetizer     Bacon

Yield serves 4 to 6 as an appetizer

Number Of Ingredients 4

8 ounces sliced bacon
1 pound chicken livers
1 cup Jack's Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub (page 20)
1 1/2 cups Jack's Old South Hickory Sauce, or 1 recipe Basic Hickory Sauce (page 22)

Steps:

  • Heat a smoker to 325°F.
  • Cut each bacon slice in half crosswise. Set the slices aside.
  • Rinse the chicken livers and pat them dry. Lightly prick each one with a fork to prevent popping. Sprinkle the livers with the chicken rub. Wrap each liver in a bacon strip, and secure it with a toothpick. Place the wrapped chicken livers in a medium-size aluminum pan.
  • Place the pan in the smoker and cook for approximately 10 minutes, or until the bacon is thoroughly cooked.
  • Remove the pan from the smoker and glaze the livers thoroughly with the hickory sauce. Munch.

LISA'S CHICKEN LIVERS WRAPPED IN BACON



Lisa's Chicken Livers Wrapped in Bacon image

My husband is in love with it and they are so delicious and tasty. I make them all the time for holidays and occasions.

Provided by Lisa Johnson

Categories     Meat Appetizers

Time 40m

Number Of Ingredients 6

3/4 lb chicken livers
1/2 tsp salt
pepper to taste
5 drops onion juice
6 slice bacon
1 Tbsp finely chopped parsley

Steps:

  • 1. Clean the chicken livers thoroughly in cold water. Pat dry with paper towels. Lay the livers on wax paper. Sprinkle with salt, pepper, and onion juice. Cut the bacon slices in half. Wrap each piece around a chicken liver. Fasten with a 4-inch skewer and place in a shallow pan lined with aluminum foil. Broil for about 7 minutes or until the bacon is thoroughly cooked. Turn and brown the other side. Place on a platter and drain. Pour remaining pan juices over the livers. Sprinkle with parsley.

CHICKEN LIVERS WITH RED WINE AND BACON



Chicken Livers with Red Wine and Bacon image

This is a family classic. If you like chicken livers, you will love this recipe as an appetizer or light supper. Serve it with crackers or crusty bread.

Provided by Val

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 35m

Yield 6

Number Of Ingredients 5

8 slices bacon, chopped
1 sweet onion, finely chopped
1 pound chicken livers, rinsed and trimmed
1 ½ cups Burgundy or other dry red wine
¼ cup chopped pitted green olives

Steps:

  • Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.
  • Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 4.1 g, Cholesterol 287.4 mg, Fat 9.1 g, Fiber 0.4 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 465.4 mg, Sugar 1.3 g

BACON WRAPPED CHICKEN LIVERS



Bacon Wrapped Chicken Livers image

So this is a pretty common recipe but this is how I do it (which isn't fancy) and wanted to share this QUICK recipe with you. My family adores this and my mom is always in the kitchen as I make them, stealing as I get them on the plate.

Provided by Ashley Gerenser

Categories     Sandwiches

Time 35m

Number Of Ingredients 4

2 pkg fresh chicken livers
2 pkg bacon
toothpicks
oil (enough to coat bottom of pan.)

Steps:

  • 1. Pre-Heat skillet at 250 (if using electric skillet) or medium (if using stove).
  • 2. Add just enough oil to coat bottom of pan.
  • 3. Wash and pat dry chicken livers. (If you have a large liver, cut in half.)
  • 4. Using a sharp knife, cut bacon in half while in package.
  • 5. Wrap each liver in half a slice of bacon and secure with toothpick.
  • 6. Place in an even layer in skillet and cover. (This allows the chicken liver too cook WHILE bacon stays soft.)
  • 7. Flip every so often and once the chicken liver is done (I use the old technique of grabbing the largest one and cutting it in half), turn up the heat and let bacon get to desired crispiness.
  • 8. Place on paper towel lined plate and let rest and drain to remove excess fat.
  • 9. Serve :D Hints If you like your bacon crispy, sear first and then cover on lower heat. Crisp up even more after chicken liver is cooked through. Cover a paper plate with paper towels and top that with ANOTHER paper plate covered in paper towel and let drain on them. This way you have one less dish to clean and doubling makes sure not to get any on your counter.

SAUTE OF CHICKEN LIVERS, BACON AND APPLES



Saute of Chicken Livers, Bacon and Apples image

My favorite chicken liver recipe. I serve with thin egg noodles. The recipe notes: do not stir the chicken livers around as you saute them; that prevents the development of the crisp, firm outside crust which is an agreeable characteristic of this dish. Recommended side dish: some kind of spinach or other preferred greens.

Provided by BarbryT

Categories     Chicken Livers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb chicken liver
6 slices bacon, diced
2 tablespoons butter
2 tablespoons shallots, finely chopped
3/4 cup tart apple, finely diced
3 tablespoons calvados or 3 tablespoons Applejack
6 tablespoons heavy cream
1 tablespoon parsley, finely chopped

Steps:

  • Pat livers dry.
  • Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
  • With a slotted spoon, remove the bacon bits and reserve until later. In the remaining bacon fat, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve.
  • Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate.
  • Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen.
  • Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.

Nutrition Facts : Calories 432.3, Fat 34.9, SaturatedFat 15.7, Cholesterol 461.6, Sodium 414.8, Carbohydrate 5, Fiber 0.6, Sugar 2.5, Protein 23.9

CHICKEN LIVERS WITH BACON



Chicken Livers with Bacon image

Chicken liver make a nice appetizer or just something quick to eat for lunch. Hope this helps, enjoy!

Provided by Patricia Cirone Fisher

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 40m

Yield 2

Number Of Ingredients 5

1 pound fresh chicken livers
1 cup all-purpose flour
1 teaspoon garlic powder
salt and pepper to taste
4 slices bacon

Steps:

  • Rinse livers, pat dry and place in a resealable plastic bag. In a small bowl mix the flour, garlic powder, salt and pepper and add mixture to chicken livers. Seal bag and shake bag to coat. Set aside.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, leaving bacon fat in skillet, and set aside.
  • Cook coated chicken livers in bacon fat covered over medium high heat until almost done, about 17 to 20 minutes. Add bacon strips and cook together until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 751.9 calories, Carbohydrate 49.1 g, Cholesterol 821.2 mg, Fat 36.8 g, Fiber 1.8 g, Protein 51.6 g, SaturatedFat 12 g, Sodium 629.3 mg, Sugar 0.5 g

Tips:

  • Select fresh and high-quality ingredients: Use fresh chicken livers that are plump and free of any blemishes. Choose thick-cut bacon for a more pronounced flavor and texture.
  • Soak the chicken livers in milk: This helps to remove any impurities and mellows out the flavor. Be sure to pat them dry before cooking to prevent splattering.
  • Cook the bacon until crispy: This adds a delicious smoky flavor to the dish. Drain the bacon on paper towels to remove excess grease.
  • Sear the chicken livers: Sear the chicken livers in the bacon fat until they are browned on the outside and still slightly pink on the inside. Overcooking will make them tough and dry.
  • Add the onions and garlic: Sauté the onions and garlic in the remaining bacon fat until they are softened and fragrant. This adds another layer of flavor to the dish.
  • Deglaze the pan with white wine: White wine helps to deglaze the pan and adds a touch of acidity. It also helps to lift any browned bits from the bottom of the pan.
  • Add the chicken livers back to the pan: Return the chicken livers to the pan and simmer in the wine sauce until they are cooked through. This allows the flavors to meld and develop.
  • Season to taste: Season the dish with salt, pepper, and any other desired herbs or spices. Taste and adjust the seasoning as needed.
  • Garnish and serve: Garnish the dish with fresh parsley or chives. Serve immediately over mashed potatoes, rice, or your favorite side dish.

Conclusion:

Bacon chicken livers are a classic dish that is both flavorful and easy to make. With a few simple tips, you can create a delicious and memorable meal that your family and friends will love. So next time you're looking for a quick and easy weeknight dinner, give this recipe a try. You won't be disappointed!

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