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0 from 0 votes
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr

A strange sounding appetizer with a delicious taste.

Course: Appetizer
Servings: 30 appetizers
  • 30 chicken livers
  • 15 slices thick bacon, cut in half
  • 1 8 oz can whole water chestnuts, drained
  • 2/3 cup low sodium soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon curry powder
  • 8 tablespoons melted butter
  • salt and pepper, to taste
  • 1/3 cup brown sugar
  1. Cut each chicken liver in half if necessary; wrap a chicken liver around a water chestnut. Wrap a slice of bacon around the chicken liver/water chestnut, secure with a toothpick. Sprinkle with salt and pepper.

  2. Combine soy sauce, melted butter, ginger and curry powder in a 3-quart glass baking dish. Add the chicken livers; turn to coat, sprinkle brown sugar over bacon/chicken livers, marinade overnight. Remove from bacon/chicken livers from marinade and place on a baking sheet. Sprinkle again with salt and pepper. Bake at 350 degrees for 45 minutes or until bacon is crisp and livers are no longer pink inside.

  3. Makes 30 appetizers