1 lb. sliced bacon
1 lb. chicken livers
2 Tbsp. Garlic Olive Oil
1 tsp. Cayenne Olive Oil (May use Harissa, Peproncini Olive Oil)
2 Tbsp. Worcestershire sauce
1 c. milk
salt and pepper
2 Tbsp. Maple Balsamic
Cut chicken livers in half if too large. Place chicken livers in bowl and add milk, garlic and cayenne olive oil and Worcestershire sauce. Cover and place in cooler for 2 hours.
Preheat oven to 350F. Place bacon on pan and in oven for 7-10 minutes, you are not cooking the bacon all the way. Do not turn off the oven. Drain chicken livers and place in a bowl and put aside.
Take bacon and place on paper towels and dry the bacon off. Cut the bacon in half. Take the chicken liver and wrap with a ½ bacon strip and place a toothpick in the middle to hold. Continue till all chicken livers are done.
Place chicken livers and bacon into oven at 350F until bacon is done, should be crisp.
Before serving, drizzle Maple Balsamic over bacon wrapped chicken livers.
*Tested in Entertaining Cooking Class