Post by Mamie on Oct 7, 2002 21:04:50 GMT -6
1 container chicken livers
1 pound sliced bacon
1 box round toothpicks
salt and pepper
flour for coating
Cut the pound of bacon in half.
Roll one half liver with one half slice of bacon, and secure it with a toothpick or two.
Season with salt and pepper, and roll lightly in flour.
Fry, until thoroughly cooked, but not crusty.
NOTES#
Its best to not let livers completely thaw, or they will be hard to work with. When all are wrapped keep chilled in fridge till cooking time.
Its best to get a bacon that is not very thin--more like platter bacon.
It's great to make brown gravy from the drippings!
1 pound sliced bacon
1 box round toothpicks
salt and pepper
flour for coating
Cut the pound of bacon in half.
Roll one half liver with one half slice of bacon, and secure it with a toothpick or two.
Season with salt and pepper, and roll lightly in flour.
Fry, until thoroughly cooked, but not crusty.
NOTES#
Its best to not let livers completely thaw, or they will be hard to work with. When all are wrapped keep chilled in fridge till cooking time.
Its best to get a bacon that is not very thin--more like platter bacon.
It's great to make brown gravy from the drippings!