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1 Lb Chicken Livers (drained of fluid)
1 Cup Soy sauce
3 Tbls Minced garlic
1 1/2 Cup Dark Brown Sugar
2 Lbs Bacon (sliced)
2 Cans Whole water-chestnuts (usually come in 8 Oz cans)
1 Can Pineapple chunks (refrigerated)(usually 16 oz cans)
  Mixing bowl large enough to hold all ingredients. 
  Round Toothpicks
  So - you don't like chicken livers, huh?  Well - I didn't like broccoli or yogurt until way too many years too late.  This recipe will change your mind.
  Mixing bowl large enough to hold all ingredients. 
  In mixing bowl, mix soy sauce, garlic and brown sugar. 

Add chicken liver and mix well for 3 - 5 minutes. 
  Put mixture in the fridge for 24 hours to marinate.  The liver absorbs a lot of the sauce flavors.
  Preheat oven to 400 degrees. Bake for about 40 minutes until brown.
  Cut bacon strips in half so they are about 5 inches long.  Open water-chestnut cans and drain.  Cut small 1" pieces of chicken liver and wrap with a water chestnut into the bacon strip.  Hold tight with the toothpick through the bacon, water-chestnut and chicken liver.  Give a last bath in the sauce and place on a cooking rack*. 
  Serve hot with pineapple chunks as an appetizer.  We find that they are also good cold as a midnight snack.
  *You might want to consider using a broiler pan that allows the bacon fat to drain away into a holding pan.
Copyright © 2010 Mark Purintun Enterprises. All rights reserved (I have "good" lawyers...)