Reviewed: Jan. 22, 2012

This is just how Grandma used to make them....unfortunately I ate a piece with bile and it was bitter...I thought they were bad so before I ate another bite I threw them out...then found out what it was.. Oh well I will make them again and be very careful of making sure there are no gallbladder parts before cooking!!

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mari61960

Home Town: Bridgewater, Massachusetts, USA

Reviewed: Aug. 14, 2011

that's how you cook them, only add onion to skillet. and serve with some brussel sprouts...mmmmm good.

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queenvickie

Reviewed: Jan. 19, 2011

This was great! Even my husband who doesn't like liver said it was good. My grandson finished off the leftovers!

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ratsdragon

Reviewed: Nov. 16, 2010

This was pretty good. Maybe I used too lean a bacon or something, but the livers pretty well soaked up all the oil in no time flat, forcing me to turn down the heat and cover for the last 10 minutes to prevent scorching. To deal with the minor dryness issue, a little sour cream on top would go nice. I'll make this again.

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SHHOPPE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Chatham, Ontario, Canada

Reviewed: Aug. 4, 2010

Only average - definitely not the height of gourmet fare. I love chicken livers, but there are far better recipes.

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Lee Foster

Reviewed: Jun. 4, 2010

Tried this dish but just cooking with the bacon grease was not enough and I had to add more oil. Other than that, it was pretty good.

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rhonmiche

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

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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