Reviewed: Sep. 27, 2009

My great aunt has made this recipe for years. I make it now all the time. I follow the recipe except I broil the bacon wrapped chicken livers in worchestire sauce. Once they're done, I put them over rice and laddle honey over them. As an alternative/appetizer, my great aunt would dip hers in her favorite BBQ sauce instead of using honey. Put a green vegetable with it and you have a MEAL!!! LOVE IT!

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Reviewer:

Andrea

Cooking Level: Expert

Home Town: Kinston, North Carolina, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 18, 2008

Simple, but a great place to start for one who didn't know where to begin. As someone recommended, I cooked the bacon ahead of time, about 3/4 of the way, so the livers wouldn't get too done. Thanks for sharing.

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Reviewer:

Rae-in-CA

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Concord, California, USA

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Reviewed: Feb. 26, 2006

We really liked this recipe and will use it over and over. :) Thanks for sharing JAZZY-GIRL

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4 users found this review helpful

Reviewer:

JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Reviewed: Dec. 8, 2003

This is a very good recipe. I also cut up the bacon and fried the bacon and livers together, excellent!

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7 users found this review helpful

Reviewer:

Charise Vanessa

Cooking Level: Expert

Living In: Columbia, Maryland, USA

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Reviewed: Oct. 16, 2003

Simple! Delicious! Great!!! Thank you!

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Reviewer:

STANLANA

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Reviewed: Feb. 2, 2002

I modified the resipe by partially pre-cooking the bacon. This way the livers could be cooked only until still pink inside, which put the dish into the ***** category for taste!

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25 users found this review helpful