Chicken Livers with Bacon Recipe -
Chicken Livers with Bacon Recipe
  • READY IN 40 mins

Chicken Livers with Bacon

Recipe by  

"Chicken liver make a nice appetizer or just something quick to eat for lunch. Hope this helps, enjoy!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Rinse livers, pat dry and place in a resealable plastic bag. In a small bowl mix the flour, garlic powder, salt and pepper and add mixture to chicken livers. Seal bag and shake bag to coat. Set aside.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, leaving bacon fat in skillet, and set aside.
  3. Cook coated chicken livers in bacon fat covered over medium high heat until almost done, about 17 to 20 minutes. Add bacon strips and cook together until chicken is cooked through and juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2008

I prefer my Chicken Livers cooked to "medium" instead of well-done. I reduced the cooking time to 11 minutes. YUMMY!!!

Most Helpful Critical Review
Aug 05, 2010

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


24 Ratings

Oct 10, 2005

Absolutely YUMMY! Thank you for sharing!

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.

Nov 17, 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.

Jan 27, 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!

Feb 11, 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.

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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  • Calories
  • 752 kcal
  • 38%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 821 mg
  • 274%
  • Fat
  • 36.8 g
  • 57%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 51.6 g
  • 103%
  • Sodium
  • 629 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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