Reviewed: Oct. 4, 2009

This was different. My family didn't like it so much, but as we don't believe in wasting food, we ate it. I've had fried chicken livers before and like them, but cooking them w/ the addition of the bacon is different. I think it may help to add some garlic or onions like others suggest to heighten the flavor. Equally, perhaps using less bacon would also make it taste better, as the bacon adds a salty richness that overpowered the taste of the liver. Giving it 3 stars now, but will try again with changes recommended and see what I think.

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kac2research

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

This was fabulous. I excluded the bacon as I was looking for something more on the healthy side (and didn't think turkey bacon would cut it). Instead, cooked sliced garlic and pearl onions in olive oil until they released the taste and used that to cook the livers. This was another fantastic option for chicken livers. It really, really made a huge difference to use fresh, organic livers instead of frozen. Adding a few to morning eggs can be a luscious option! Thanks for the great recipe.

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Cowboyspals

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

I love this recipe! It is so good I am having a hard time waiting for my boyfriend to get home so we can eat them together! Thank you!

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Leah T

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Reviewed: Jan. 16, 2009

Very good. Pretty rich, you really can't eat more than a few. I'll cook the bacon a bit first next time.

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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 15, 2008

Ive used a duplicate-type of recipe so have marianted in Shoyu or soy sauce and a bit of water, with fresh, chopped water (after rinsing livers) Add sliced onions .... If anything remaining, add a can of Cream of Mushroom soup and add livers, bacon, onion & even extra onions. Delicious the next day...and wonderful w/fried potatoes or mashed potatoes.

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