Bacon-Wrapped Liver Recipe


The bacon in this dish keeps the liver from overcooking or breaking off into chunks on the grill, much in the way you'd wrap an organ or a piece of meat in caul fat to keep it together.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 servings

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  • 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


  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. 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 grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  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.

Special Equipment

Bamboo skewers, grill

This Recipe Appears In

Nutrition Facts (per serving)
272 Calories
16g Fat
1g Carbs
28g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 272
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 27%
Cholesterol 406mg 135%
Sodium 735mg 32%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 28g
Vitamin C 18mg 92%
Calcium 11mg 1%
Iron 8mg 44%
Potassium 346mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)