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Add a photoServings: 24
Ingredients
- 2 lb Fresh chicken livers
- 2 c. Yoshida's Gourmet Sauce, * see note
- 1 lb Bacon, ** see note
- 2 x 5-ounce cans whole water chestnuts
Directions
- Marinate chicken livers in Yoshida's for 24 hrs. Cut bacon slices in half. Using toothpicks, wrap bacon around a piece of liver and a water chestnut. Bake on rack in 350 degree oven for 30 min, turning half way through, or possibly till liver is cooked through and bacon is crispy. If you like, broil briefly when cooked through to crisp bacon, but be careful not to burn the bacon! (I've also done these on low-off-low setting on a Weber gas grill with excellent results.)
- NOTES :*Yoshida's Gourmet Sauce is a sweet teriyaki-style sauce.**I prefer to use maple-flavored bacon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 24 servings | |
| Calories 153 | |
| Calories from Fat 94 | 61% |
| Total Fat 10.45g | 13% |
| Saturated Fat 3.44g | 14% |
| Trans Fat 0.03g | |
| Cholesterol 143mg | 48% |
| Sodium 185mg | 8% |
| Potassium 171mg | 5% |
| Total Carbs 4.99g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 9.0g | 14% |
