Liver is the mother of all superfoods! There are many ways to enjoy this nutrient-dense and delicious organ. Chicken livers are mild, and when wrapped in bacon with a few carefully selected spices, this makes a mouth-watering result that is both easy and fun to eat.
How to make these Bacon-Wrapped Chicken Livers
Making these Bacon-Wrapped Chicken Livers is easy: sprinkle some spices on bacon slices, wrap around chicken livers, and bake!
However, there are a few things that guarantee the best result. First of all, it’s good to let the chicken livers soak in cold water for 15 minutes. That reduces the possible bitterness of the livers.
Secondly, if your chicken livers are large, you might want to halve them. Like that, you can accommodate a liver better in a slice of bacon, and it also makes an awesome bite-sized snack.
So, that’s it, let’s take a look at how to prepare these mouth-watering tidbits:
Take 16 chicken livers (or chicken liver halves if your livers are large).
Place them into a shallow bowl or dish.
Fill with cold water.
Let soak for 15 minutes to reduce bitterness.
Pour out all the water. Pat the livers dry with paper towels and place on a plate.
Set aside for a while.
Take 16 bacon slices.
Sprinkle light-handedly onion powder…
…and allspice or chipotle on the bacon slices. I use chipotle here.
Wrap each chicken liver with a slice of bacon.
Place the bacon-wrapped chicken livers into a glass or ceramic baking dish.
Bake at 400 °F (200 °C) for about 20 minutes, or until done. Don’t overbake, or the livers turn tough.
Remove from the oven.
Place on a plate covered with paper towels.
Serve warm.
Yum!
How I came up with this easy zero-carb recipe
Again, I wanted to post a meaty or at least plant-free recipe to satisfy my carnivore cravings. As you know, I have been following the carnivore lifestyle for quite some time now.
I had various ideas in my mind, and suddenly the idea of wrapping chicken livers in bacon sounded very inviting. Those small livers were like meant to be wrapped in bacon to create a palatable and nutritious bite-sized savory treat!
That was the easy part. I wanted to add some spices to amp up the flavors — but which spices? There are so ridiculously many spices that it was difficult to choose! Moreover, I had to consider carefully which spices go well with the taste of liver — and bacon.
Suddenly, I was thinking of allspice. Liver benefits from warm seasonings, so I thought allspice is worth trying.
As the recipe sounded very simple to prepare, I didn’t make any experiments but reserved the ingredients and was ready to shoot my photos while whipping up my experiment.
However, when I was collecting the ingredients, I realized I could not find my allspice anywhere! I knew I had a jar of allspice, and I usually store it in a particular place in my pantry. However, now it wasn’t there!
I went through my pantry, but I couldn’t find the jar. I didn’t have time to go to the store to buy a new one. Now what?
I scanned through my pantry and the spices I had. My eyes stopped on a jar of chipotle. Aha! That would be a perfect spice, I thought. It will lend an awesome smoky kick that will perfectly complement the flavor of chicken liver and bacon.
To enhance the flavors even further, I also grabbed a large jar of onion powder. Yes, I have a huge container of onion powder, as I’m a heavy user of it! And I’m not sorry that I use it in so many of my recipes!
Delighted by my spice findings, I prepared the recipe while shooting the progress photos.
After baking the livers and shooting the final photos, it was finally time to taste my creations.
Boy, was I surprised by the incredible flavor and the pleasant-to-bite texture of my Bacon-Wrapped Chicken Livers! They were super tasty — thanks to bacon, chipotle, and onion powder, and they were very enjoyable to eat, too. Such a perfect bite-sized savory treat!
Here’s the recipe for you to enjoy:
Bacon-Wrapped Chicken Livers
Liver is the mother of all superfoods! There are many ways to enjoy this nutrient-dense and delicious organ. Chicken livers are mild, and when wrapped in bacon with a few carefully selected spices, this makes a mouth-watering result that is both easy and fun to eat.
Ingredients
- 16 chicken livers
- 16 bacon slices
- ground allspice or chipotle
- onion powder
Instructions
- Preheat the oven to 400 °F (200 °C).
- Place the chicken livers in a shallow bowl. Fill with cold water.
- Let the chicken livers soak for 15 minutes.
- Pour away the water and pat the chicken livers dry with kitchen towels. Set aside.
- Sprinkle very light-handedly some allspice or chipotle and onion powder on each bacon slice.
- Wrap each chicken liver with a slice of bacon.
- Place the bacon-wrapped chicken livers into a glass or ceramic baking dish. Leave a little bit of space between the livers.
- Bake in the preheated oven for 20 minutes, or until done.
- Remove from the oven, and place on a plate covered with a kitchen towel for a few minutes.
- Transfer to a serving plate and serve as an appetizer, snack, or a light meal with green salad and vinaigrette.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
| Nutrition information | In total | Per serving if 4 servings in total |
| Protein | 98.2 g | 24.6 g |
| Fat | 67.8 g | 17.0 g |
| Net carbs | 2.9 g | 0.7 g |
| kcal | 1010 kcal | 253 kcal |
Tips for Variations
The easiest way to vary this recipe is to change the seasonings you sprinkle on the bacon before wrapping it around the chicken livers. In my opinion, the following seasonings go well with chicken livers and bacon:
- Five spice
- Fresh or dried sage
- Fresh or dried parsley
- Chopped chives
- Fresh or dried thyme
- Ground cumin
- Ground coriander
- Garlic powder
- Thinly sliced garlic
- Red pepper flakes
- Smoked paprika
- Cajun seasoning
In the summertime, this recipe is amazing made on the grill. A charcoal grill is my favorite, as it makes everything taste super palatable, and these Bacon-Wrapped Chicken Livers are no exception!
This recipe is easy to multiply even for a bigger crowd: just reserve a slice of bacon per one chicken liver (or chicken liver half). Spices are easy to adjust, too, as you use them only a little, so the consumption is not huge.
Do you fancy more bacon-wrapped recipes? I have many of them! Check them to find your favorites.
General prattling
This week was exceptionally busy, thanks to some unexpected extra tasks. Our CEO got a minor stroke two weeks ago, and I’m now acting as his deputy. Luckily, he is recovering, but as that takes time and we want him to recover fully before returning to work, I will take care of his duties, and luckily, I have two persons helping me with that.
We are actually developing a new strategy that is finally going to make our business flourish, we hope. We will present the strategy to our investors next week and hope they give the green light — and money! — for it.
I also have my hands full with creating the Finnish carnivore online course, and I certainly would love to write a book about the carnivore diet as there is nothing proper in the Finnish market yet. I have been studying the carnivore diet a lot, and of course, I follow it personally to see the benefits and how my body reacts. So far, my body and mind are thriving!
I like my bacon very crisp. Would you recommend partially cooking the bacon before wrapping around the liver? Would you recommend setting them on a rack so the drippings fall away? Thank you for your help.
Hi Lawrence, I think partially cooking the bacon is a good idea, as the bacon doesn’t turn crispy when cooked this short time. Rack definitely helps, too, so I recommend using it.
It’s called Rumaki. I’ve been eating these for decades. A Hawaiian pupu (hors d’oeuvre). Water chestnut is put in liver before wrapping. Sorry but these have been around forever
You don’t have to be sorry. I don’t care if they have existed somewhere forever. Here in Finland, they have not, and that is all that counts for this post. Most likely, all dishes exist in some part of the world, so nothing new is really invented — except locally.