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    Home » Recipes » Snacks and Appetizers

    Bacon Wrapped Chicken Livers

    Published: Mar 18, 2023

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    Looking for a tasty, low carb way to eat some more organ meat? Look no further! Keto bacon wrapped chicken livers are tasty AND easy to make!

    A plate of bacon wrapped chicken livers, each speared with a toothpick.

    Is rumaki a thing anymore?

    It’s been a while since I’ve been in a tiki bar, but I used to find rumaki to be a fantastic treat back in the day.

    It was a tasty appetizer - Water chestnuts and chicken livers wrapped in strips of bacon, usually involving some sort of brown sugar and soy sauce marinade or sauce.

    I’ve seen them in a couple retro bars, and served them at a theme party or two, but - by and large - I know they’re definitely a “before my time” kind of thing.

    Anyway, I was thinking about that chicken liver recipe recently, when I was hit with another - ahem - offal craving.

    I’ve been a big fan of organ meats since I was in my teens, and found that haggis was an excellent way to treat my intermittent anemia issues.

    That stuff was GOLD. First sign of a problem, I’d made haggis and spinach bagel sandwiches for breakfast, and it would be deal with.

    Tasty, too!

    Anyway, during a recent downturn, I wanted to do something other than the quick liver pate I’ve been doing since going keto, and decided to do up a bacon-wrapped chicken livers recipe.

    Same basic idea as that rumaki, just WAY pared down on the carbs and effort.

    These were fantastic! They worked up in just a few minutes of effort, hit the spot, AND got me feeling better pretty quickly.

    I kept the batch in the fridge, air frying a few at a time to reheat as necessary - it was great to have on hand as a quick snack.

    It’ll definitely be a staple here, going forward!

    A plate of bacon wrapped chicken livers, each speared with a toothpick.

    Ingredients

    This easy recipe uses really simple ingredients - 3 at minimum! - that should be easy to find in most grocery stores.

    A few notes for you:

    Chicken Livers

    I use whatever chicken livers I can get my hands on, when I’m craving chicken liver. Some people prefer free range chicken livers - use what you like.

    I wouldn’t recommend substituting beef liver in this recipe, though.

    Yes, you could cut it into smaller pieces... but the taste is very different, you’d want to soak it in milk for a while, etc. It’s not a good 1:1 sub, here.

    Bacon

    You’ll need a fair amount of bacon strips - 1 strip does 2 chicken livers.

    My favorite bacon to use for this is the very thin cut, hotel style bacon - the kind you buy in cases at warehouse stores.

    Barring that - as pictured this time around - thin or regular slices bacon work well, especially with the way I partially pre-cook the bacon before wrapping.

    I wouldn’t recommend using thick cut bacon, as you’ll WAY overcook the livers before the bacon reaches a good texture.

    I’ve never tried this with turkey bacon or chicken bacon. If I were to, I would skip the pre-cooking step, as you don’t need to render bacon fat off in the same way you do with regular bacon.

    Also, just know that you’d expect a very different final texture - because there’s not a bunch of fat to render off, poultry bacon won’t “shrink wrap” itself, the way pork bacon does.

    Seasoning

    At the very least, you’ll want some Ground Black Pepper to season your livers with.

    I’ll generally skip salt, as I find you get enough salt from the bacon cooking around it. That said, if you’re using a low sodium bacon, you may want to sprinkle a little salt over the chicken livers.

    Beyond that, you can season your chicken livers however you like.

    Personally, I use some Garlic Powder and Onion Powder.

    If I wasn’t having a problem with nightshades lately, I’d add some form of spicy pepper to kick up a bit of heat:

    Chili Powder, Crushed Chilies, Hatch Chile Powder, Jalapeno Powder, Paprika, Smoked Paprika, andSmoked Serrano Powder are all great choices.

    As far as dried herbs go, Dried Oregano, Dried Parsley, Dried Rosemary, Dried Sage, Dried Thyme, and Italian Seasoning are all good options, whether alone, mixed together, or added to the onion and garlic powder.

    Toothpicks

    Ok, it’s less of an ingredient and more of a supply / equipment thing, but you’ll need some toothpicks to secure the bacon.

    Because they’re being cooked at high heat, you’ll want to go with just plain wooden / Bamboo Toothpicks. No frills, no plastic, etc.

    A plate of chicken livers wrapped in bacon.

    How to Make Bacon Wrapped Chicken Livers

    The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.

    Preheat oven to 400 F, with an oven rack set to the middle of your oven. Line a large baking sheet with parchment paper.

    Note: You can cook these on a broiler pan if you like, I just find it too much work to clean up!

    Cut the slab of bacon in half. Separate the pieces, arrange bacon slices in a single layer on the prepared baking sheet.

    A 2 part image showing a lb of bacon cut in half, and that bacon arranged on a parchment lined baking sheet.

    Bake for 12 minutes, then set aside to cool.

    Rinse chicken livers with cold water, dry livers with a bit of paper towel.

    Use a sharp knife to trim any veins or connective tissue remaining on the chicken livers. Large livers - too large to wrap with half a piece of bacon - can be cut in half.

    Place chicken liver pieces in a medium mixing bowl, sprinkle livers with a bit of ground black pepper, stir gently to combine.

    A 4 part image showing chicken livers rinsed, drained, trimmed, and tossed with seasonings.

    Once the bacon is cool enough to work with, wrap each piece of chicken liver with a halved slice of bacon, secure with a toothpick.

    Place each bacon wrapped chicken liver back on the parchment lined cookie sheet - seam side down - as you assemble them.

    Cook for another 15 minutes, or until the bacon is crispy.

    A 2 part image showing the pan of wrapped chicken livers before and after cooking.

    Transfer baked bacon wrapped chicken livers to a plate lined with paper towels, blot excess grease.

    Serve hot!

    20 or so bacon wrapped chicken livers on paper towels.

    Leftovers can be cooled to room temperature, then stored in an airtight container in the fridge for up to 3 days. Best reheated for around 4 minutes in a 400F air fryer.

    A plate of bacon wrapped chicken livers, each speared with a toothpick.

    More Keto Finger Foods

    Looking for more low carb finger foods to serve at your next party, or bring to a potluck? Here are a few great recipes for you!

    Armadillo Eggs
    Cucumber Shrimp Canapes
    Mojito Fruit Dip with Berry Skewers
    Greek Salad Skewers
    Muffaletta Skewers
    Pumpkin Fat Bombs
    Mozzarella Sticks
    Mushroom Turnovers
    Pepperoni Chips
    Potstickers
    Sauerkraut Buns
    Smoked Salmon Canapes
    Stuffed Grape Leaves
    Antipasto Skewers
    Smoked Jalapeno Poppers

    A plate of chicken livers wrapped in bacon.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    ... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)

    A plate of chicken livers wrapped in bacon.

    A plate of bacon wrapped chicken livers, each speared with a toothpick.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Keto Bacon Wrapped Chicken Livers

    Looking for a tasty, low carb way to eat some more organ meat? Look no further! Keto bacon wrapped chicken livers are tasty AND easy to make!
    Prep Time5 minutes mins
    Cook Time27 minutes mins
    Total Time32 minutes mins
    Course: Appetizer, Snack
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose
    Servings: 24 Pieces (Approximately)
    Calories: 101kcal

    Equipment

    Baking sheet
    Parchment paper
    Toothpicks

    Ingredients

    • 1 lb Bacon
    • 1 lb Chicken Livers
    • Ground black pepper And other seasonings if desired - See post.

    Instructions

    • Preheat oven to 400 F, with a baking rack set to the middle of your oven. Line a large baking sheet with parchment paper.
    • Cut the slab of bacon in half. Separate the pieces, arrange in a single layer on the prepared baking sheet. Bake for 12 minutes, then set aside to cool.
    • Rinse chicken livers with cool water.
    • Use a sharp knife to trim any veins or connective tissue remaining on the chicken livers. Large livers - too large to wrap with half a slice of bacon - can be cut in half.
    • Place livers in a medium mixing bowl, season with a bit of ground black pepper, stir gently to combine.
    • Once the bacon is cool enough to work with, wrap bacone around each chicken liver, secure with a toothpick.
    • Place each bacon wrapped chicken liver back on the parchment lined baking pan as you assemble them.
    • Cook for another 15 minutes, or until the bacon is crispy.
    • Serve hot!

    Nutrition

    Serving: 1Piece | Calories: 101kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 139mg | Potassium: 81mg | Vitamin A: 2101IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 2mg

    A plate of bacon wrapped chicken livers, each speared with a toothpick.

    A plate of bacon wrapped chicken livers, each speared with a toothpick.

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