Why I Love This Recipe
My mother made these on very special occasions when I was a child. I hear from Scott that his mom also made these.
Scott and I have made this several times (usually when Dana is out of town, when we cook lots of pork, liver and other meats!) Scott was carrying a plate of these while walking down the hill to meet his friend, Adam, and heard some rustling in the bushes. He got concerned that some animal was stalking him and his plate of bacon and meat. He almost threw the plate on the road and ran away, but the danger seemed to pass and he arrived unscathed.
Ingredients You'll Need
1 lb bacon, slices cut in half
8 oz chicken livers, cut in half (scissors are good for this)
teriyaki sauce to cover
water chestnuts, cut in half
Marinate chicken livers in teriyaki sauce overnight. Place half a chicken liver and half a water chestnut on a bacon slice, roll up and secure with a toothpick.
Place the little rolls on a baking sheet with a Silpat on it. Bake at 400 degrees about 20-30 minutes, until bacon is browned and crisp.