Bacon – wrapped chicken livers
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
When I originally posted this recipe in the old blog, I couldn’t remember the exact name for the dish. Then, a reader said it was called rumaki. Instant recall. That was exactly how it was called in Chocolate Kiss in U.P. where I first enjoyed it over lunch with the Dean of the College of Architecture. She suggested it because it was one of her favorites.
To make this dish, you will need about 6 chicken livers, 12 strips of belly bacon, herbed salt, about 3 cups of cooking oil and 12 wooden toothpicks.
Wash the chicken livers thoroughly then dry them in plenty of paper towels. Trim them by cutting off the hearts, veins and fat. Divide each liver into two and season lightly with herbed salt. Let stand for about five minutes.
Wrap each piece of liver with a strip of belly bacon and secure with a wooden toothpick.
Heat the cooking oil until it is just starting to smoke. Fry the bacon-wrapped chicken livers over high heat for 2-3 minutes–just long enough to brown the bacon. If the livers get overcooked, the dish will be ruined.
After frying the bacon-wrapped chicken livers, let them rest on a single layer for about a minute on several pieces of paper towels to remove the excess cooking oil.
Serve hot.
Simple, isn’t it?
If you intend to serve them to dinner guests, it would be nice to exert a little extra effort on the presentation. Only my husband and I ate them the other night but I was practising on the presentation stuff because we’re supposed to host a dinner party later this month and I wanted to experiment. The lemon in the photo had actually been squeezed already and the juice went into the salad dressing for the bed of lettuce on which I served bacon-wrapped chicken livers. I’m sure you’ll come up with other ideas. But, really, without a nice presentation, the dish just looks like a bunch of brown things on a plate. So, you might want to consider that. 
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you do have a liver recipe. i have tasted one of these. i love them and now i can cook them. thanks connie.
type “liver” in the search box in the side panel. i have quite a number of recipes using liver.
what is “herbed salt”? where can we get it?
herbed salt is salt mixed with dried herbs. mine was given by a friend. am not sure it’s locally available. but you can just mix salt with a variety of dried herbs (process them in a blender).
hi, thanks for the explanation. is there other alternative aside from herbed salt? i mean can you suggest other panimpla for this?
salt and pepper, joanne, but it son’t taste the same.
hi connie! i tried this last christmas for our meat fondue and my husband was crazy about it! i tried it again tonight but i just fried it in a pan and it taste so much nicer!
thanks again!
btw, i just used herbed for the livers since i find it a bit too salty when i used the herbed salt before.
Hi connie,
Is prok liver ok for this dish? I tried chicken liver and i wanted to try pork liver as well, would there be changes on the flavors? thanks for this.
Sway, no, I don’t think pork liver will work. If you decide to give it a try though, I’d love to hear the results.