Bacon Wrapped Liver

About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.

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Bacon Wrapped Liver

About This Recipe

Yield:serves 4 as an appetizer
Active time:30 minutes
Total time:30 minutes
Special equipment:grill
This recipe appears in: The Nasty Bits: Bacon-Wrapped Liver


  • 6 whole chicken or duck livers, split into two lobes each (12 pieces total)
  • Kosher salt and freshly ground black pepper
  • 1 dozen strips thin-sliced bacon.
  • bamboo skewers


  1. 1

    Pat the livers dry with a paper towel. Sprinkle salt and freshly ground black pepper over the livers. Using one strip of bacon per lobe, wrap the bacon tightly around the liver so that it is entirely covered, then pierce with the skewer, using the skewer to hold the bacon in place. Space the bacon-wrapped livers on the skewer, three per skewer.

  2. 2

    Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  3. 3

    Grill skewers turning every few minutes until the bacon is crispy and the liver is just cooked through, 7 to 10 minutes. Serve immediately.

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