These take a little extra effort, but I think it’s worth it because my husband and I both love them.
Yield: Makes 24. When I analyzed this recipe, it came up with 10 grams of carbohydrates per piece, but the software was assuming that you consume all of the marinade, which of course you do not. These should actually have about 3 grams of carbohydrates apiece and 1 gram of fiber, for a total of about 2 grams of usable carbs and 5 grams of protein-pius all of the nutrients liver is famous for.
INGREDIENTS
- 1/2 cup soy sauce
- 1/4 cup dry sherry
- 1 clove garlic, crushed
- 1 slice fresh gingerroot, about 1/4 inch thick, finely minced
- 12 strips bacon
- 12 chicken livers
- 24 canned whole water chestnuts
INSTRUCTIONS
- Mix together the soy sauce, sherry, garlic, and ginger to make the marinade.
- Cut the bacon strips and chicken livers in half. (You’ll find that the livers sort of have two halves naturally.)
- Wrap each chicken liver half around a water chestnut, then wrap a half-strip of bacon around each chicken liver. Spear the whole thing with a large toothpick or bamboo skewer, making sure you pierce the water chestnut on the way through.
- Submerge your speared bundles in the marinade, and let them marinate for at least an hour. (You can let them marinate overnight, if you want to prepare this dish well in advance of your company arriving.)
- When you’re ready to eat, take the bundles out of the marinade and broil or grill them for 5 to 7 minutes on each side, until the bacon is crisp.
