Deviled Chicken Livers
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large or 8 small chicken livers
- 1tablespoon finely chopped scallions
- 1tablespoon finely chopped shallots
- 1teaspoon English mustard (see recipe)
- ⅛teaspoon cayenne pepper
- 8slices lean bacon
Nutritional analysis per serving (4 servings)
270 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 14 grams protein; 473 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to high (500 to 525 degrees).
- Step 2
Cut away the connecting stringlike membranes from the livers. If the livers are large, cut them into four pieces of more or less equal size. If they are small, cut them in half. There should be 16 pieces.
- Step 3
Place the pieces in a small bowl and add the scallions, shallots, mustard and cayenne pepper. Stir to blend.
- Step 4
Wrap each condiment-coated piece of liver with one-half slice of bacon and secure the bacon with a toothpick.
- Step 5
Arrange the wrapped livers on a rack and place in the oven. Bake eight to 12 minutes or until bacon is crisp. Drain on paper towels and serve immediately.
Private Notes
Comments
Delicious. Used prosciutto-the cooking version which was very lean and had it sliced thin. If you say to the deli person that you wanted it for cooking the price is considerably less.i wrapped the pieces and tucked them under and did not bother with tooth picks. Did not use cayenne but did grind a little salt and pepper.
Delicious. Used prosciutto-the cooking version which was very lean and had it sliced thin. If you say to the deli person that you wanted it for cooking the price is considerably less.i wrapped the pieces and tucked them under and did not bother with tooth picks. Did not use cayenne but did grind a little salt and pepper.
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