This pancake recipe is wonderful. Much better than a store-bought mix, however I wanted to trim a little of the fat. I prepare these with nonfat milk, less butter, and egg whites rather than whole eggs. They are delicious and fluffy, and I feel good about serving them to my family.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 12 fresh chicken livers, halved
- 1 teaspoon garlic salt
- 12 slices bacon, cut in half
Instructions
- Preheat oven to Broil/Grill.
- Sprinkle each 1/2 chicken liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. Place on a broiling pan.
- Broil for 5 to 7 minutes. Turn pieces over and broil another 5 to 7 minutes, or until chicken livers are cooked through and no longer pink inside. Serve hot.
Reviews
Easy to make and delicious! Great. Recipe
one of my favorite aps! all i do different is marinade them overnight in teriyaki ! always a fan favorite
Rumaki is the name we’ve used for this delicious morsel! I do add water chestnuts, garlic, hot sauce to it also though.
I made this recipe with birds that were locally sourced and ended up mixing in hearts with the livers. They were both very enjoyable prepared this way and even reheated well.
It was just ok. Would not make again
I am not here to convert anyone, however, puncture each liver with a fork. Marinate in teriyaki sauce at least overnight. Ignore sugar and enjoy, or not. I love it. And, more importantly, my wife loved it.
These are okay. On the greasy side. Most people I know dislike any kind of liver, so I did not have takers.
A little trick..freeze the liver for about 15 mins….till almost frozen then wrap with bacon & place on broiler pan. It thaws very fast otherwise its like trying to wrap jello!
Easy to make and wonderful to eat!
I scanned the comments and soaked my chicken livers in teriyaki overnight and baked with sprinkled brown sugar. This recipe is a little fiddly but the results were worth it.
Dredged bacon in some brown sugar before I cooked it as recommended. It was so good. Guests who like liver looooved it, people who don’t like liver acted disgusted looking at it. I loved it.
My mother made these back in the sixties. Sometimes broiled, sometimes pan fried. I love them with a Ma ploy dip.
I’ve made this recipe for many years and served these at parties with rave reviews. Leftovers are very good served cold.
This is one of my most favorite guilty pleasures. Sounds wrong, but it’s oh, so good. I like to sprinkle a little hot sauce and onion powder on, too. NOM.
I followed the ingredients exactly for this dish and it turned out great! Simple and delicious. I can’t wait to try other variations!
My mom has made these for as long as I can remember. Her twist is to drench them in barbecue sauce. Always tasty!
Yummy , my Mom has been making for years . So good even a liver hater would love !
I’ve been making this recipe for years but I marinate the chicken livers in terriyaki sauce and roll the bacon in light brown sugar – then broil. Fantastic!
Wow!! This was awesome..Followed recipe exactly and added onions and it was wonderful..A definite keeper.
This is our favorite appetizer. We usually marinate the wrapped little bundles in teriyaki sauce overnight before baking. My kids, who have eaten them all their lives, still don’t know that there is liver in them (25 year old and 22 year old). Awesome!
These are very good, I used Proscriutto instead of bacon.