RUMAKI
This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.
Provided by Dot
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h35m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
- Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g
JANICE'S BACON CHICKEN LIVER APPETIZER
I was at my friend Janice's home over twenty years ago when she brought these out. They were a hit then (everyone wanted the recipe) and have produced the same reaction every time I've made them. Try these and I know you will make them again and again for so many different reasons. When baking you may want to use a broiler pan so the bacon grease can drain off. I've baked them of cookie sheets and they are great, just a little more bacon flavor. Simply drain them before rolling in cheese. These are good cold or warmed over. ENJOY soak toothpicks in water
Provided by Chef JJ HOFF
Categories Chicken Livers
Time 1h30m
Yield 20-24 appetizers, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- clean chicken livers and cut into good size bites (usually in half).
- cover chicken livers with bread crumbs.
- cut bacon strips into sizes that will wrap around liver once with overlap enough to secure to liver with a toothpick.
- place on baking sheet or broiler pan and bake at 350 until bacon is crisp or to your liking (45 - 60 min).
- When bacon is to your liking, remove from oven and, while still hot, roll in or sprinkle with parmesan cheese.
Nutrition Facts : Calories 614.5, Fat 39.9, SaturatedFat 15, Cholesterol 453.3, Sodium 1463.4, Carbohydrate 21.9, Fiber 1.5, Sugar 1.9, Protein 39.7
BACON CHICKEN LIVERS
This is great as an appetizer or as a meal!
Provided by UNVILLEMOM
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to broil setting.
- Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
- Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 17.7 g, Cholesterol 430.2 mg, Fat 31 g, Protein 25.9 g, SaturatedFat 10.3 g, Sodium 554.2 mg, Sugar 17.2 g
CHICKEN LIVER AND BACON SKEWERS
I enjoy doing a family brunch every now and then, especially on Easter and this is a requested item repeatedly. Even the kids like them, until they find out they have liver in them. :)
Provided by Wendy Rusch
Categories Meat Appetizers
Number Of Ingredients 5
Steps:
- 1. Heat 1" vegetable oil in large skillet to a medium/medium high heat. Mix flour and essence together in a pie plate. Skewer bacon and liver pieces alternately, entwining the bacon with the liver (So if you're looking at the side of the skewer, the bacon is in an "S" shape with liver in the curves. I hope this makes sense) Then dredge the skewer in flour mixture...Place skewer in hot oil 3-4 minutes on each side, let drain on paper towel, sprinkle with salt and serve.
- 2. Essence ... this is Emeril Lagasse's "Emeril's Essence" recipe, a seasoning you can use for so many things...really good on a pork tenderloin! 2 Tablespoons Garlic Powder 1 Tablespoon Onion Powder 2 Tablespoons salt 2 Tablespoons paprika 1 Tablespoon pepper 1 Tablespoon oregano 1 Tablespoon thyme Mix together and store in air tight container/ shaker bottle.
CHICKEN LIVER AND BACON APPETIZER
An old favorite, sometimes called roumaki. From The United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chicken Livers
Time 25m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Cut livers in two, season with salt and pepper.
- Melt butter in saute pan and add livers; cook for one minute.
- Wrap each piece of liver in a strip of bacon and fasten with a toothpick.
- About ten minutes before serving, place bacon wrapped livers in a baking pan and broil until bacon is crisp.
- Drain on paper towels.
- Serve hot, either with toothpicks or on a small square of toast.
Nutrition Facts : Calories 162.2, Fat 14.5, SaturatedFat 5.7, Cholesterol 121.2, Sodium 229.4, Carbohydrate 0.1, Protein 7.5
CHICKEN LIVER APPETIZERS
Scrumptious and sooo easy!
Provided by DONNAJJ48
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 20m
Yield 24
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 82.8 calories, Carbohydrate 0.1 g, Cholesterol 64.7 mg, Fat 7.1 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 203.5 mg
SWEET CHICKEN BACON WRAPS (PAULA DEEN)
Hey you Paula Deen fans, she has a new magazine, "Cooking with Paula Deen"--this recipe is from the premier issue. It was so yummy looking, I couldn't wait to try it. I added another 15 minutes to the cooking time suggested (30-35 minutes) and It was just right, but oven temperatures vary, so check on it during the last few minutes of cooking time. I'm also going to add a few dashes of cayenne pepper next time for something hot and sweet!
Provided by SharleneW
Categories Chicken Breast
Time 45m
Yield 12-15 appetizer servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Cut chicken breasts into 1-inch cubes.
- Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
- Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
- Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
- Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.
CHICKEN LIVER APPETIZER CANTONESE-STYLE
This is a variation of my original recipe Recipe #404563 . However, in this recipe the chicken livers are coated which make it slightly crispy and with a nice Cantonese flavor for your tasting pleasure.
Provided by SkipperSy
Categories Chicken Livers
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- PREPARATION:.
- Clean the chicken livers by removing the fat and grizzle, if individual pieces have two parts attached then cut in half, rinse under cold water and drain, set aside.
- Bring a pot of water to a boil, add the chicken livers, immediately remove from stove and let stand for about 1 or 2 minutes, drain, pat dry with paper towels and set aside.
- Marinate- Add in a large bowl the soy sauce, Harveys Bristol Cream, five- spices powder, granulated sugar, 2 tablespoons peanut oil, sesame oil, salt & pepper to taste.
- Then add the cleaned and boiled chicken livers to the marinate, let stand for 20-30 minutes, then drain,/discard the marinate and set aside.
- Add the beaten egg to the chicken livers and mix well, set aside.
- Using a large plate add and spread out the cornstarch for coating the chicken livers.
- COOKING DIRECTIONS:.
- In a wok or large pan (a Teflon coated pan works well) add 4 or more tablespoons of peanut oil, let the oil heat up but not to the point of smoking (be carefully that the oil does not splatter).
- Coat one chicken liver piece and then put into the pan, do the next piece until all the chicken liver pieces are coated and cooking in the pan, (if you have a lot of chicken livers do this step in two stages).
- Let the chicken livers fry and separate the pieces as needed (do not turn), after about 2 minutes and when you can see that most of the liver has turned a darker color, turn all of them over in order to cook the second side, allow to cook approximately another 1 to 2 minutes.
- Remove the cooked chicken livers and place on a paper towel to drain.
- Next place a bed of green salad leaves on a serving plate, then add the chicken livers on top.
- Add the lemon wedges on the side. Also, if you would like use toothpicks for each chicken liver piece.
- Serve and enjoy!
- NOTE:.
- Instead of a bed of green salad leaves, you can stir-fry some chopped up green peppers and onions with a little soy sauce, spices of choice and peanut oil. Then place the stir-fried vegetables on a serving plate and add chicken livers on top (no toothpicks needed).
Nutrition Facts : Calories 407.1, Fat 27.6, SaturatedFat 5.7, Cholesterol 445.3, Sodium 603.2, Carbohydrate 18.4, Fiber 1.5, Sugar 0.5, Protein 22.1
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