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Epicurious

Bacon-Wrapped Chicken Livers

One of my favorite at-home foods is this appetizer/snack, which I love to munch on while I’m cooking out in my backyard. These are great with cocktails and addictive as hell. They’re easy to throw together and put in the smoker alongside whatever else you may already be cooking in there.

Recipe information

  • Yield

    serves 4 to 6 as an appetizer

Ingredients

8 ounces sliced bacon
1 pound chicken livers
1 cup Jack’s Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub (page 20)
1 1/2 cups Jack’s Old South Hickory Sauce, or 1 recipe Basic Hickory Sauce (page 22)

Preparation

  1. Step 1

    Heat a smoker to 325°F.

    Step 2

    Cut each bacon slice in half crosswise. Set the slices aside.

    Step 3

    Rinse the chicken livers and pat them dry. Lightly prick each one with a fork to prevent popping. Sprinkle the livers with the chicken rub. Wrap each liver in a bacon strip, and secure it with a toothpick. Place the wrapped chicken livers in a medium-size aluminum pan.

    Step 4

    Place the pan in the smoker and cook for approximately 10 minutes, or until the bacon is thoroughly cooked.

    Step 5

    Remove the pan from the smoker and glaze the livers thoroughly with the hickory sauce. Munch.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsBaconCured MeatMeatLiverPoultryChickenStarterSnackDinnerNut FreeDairy FreeGluten FreeSmokeCookbooks
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