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Bacon wrapped chicken liver appetizers secured with toothpicks.

Bacon-Wrapped Chicken Livers (Devils on Horseback)

An old-fashioned devils on horseback variation, chicken livers are wrapped in streaky bacon and served on hot buttered toast with spices.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 6 pieces
Course: Appetizer
Cuisine: British
Ingredients Method Notes

Ingredients
 

  • 2 chicken livers
  • 3 strips streaky bacon
  • 6 fingers hot buttered toast
  • Cayenne pepper, to taste
  • Paprika, to taste
  • Freshly ground black pepper, to taste

Equipment

  • Sharp knife
  • Cutting board
  • Broiler Pan or Skillet (Frying Pan)
  • Tongs
  • Instant-read thermometer

Method
 

  1. Trim the chicken livers and pat them dry. Cut each liver into 3 similar-sized pieces.
  2. Remove the rind from the bacon if necessary and cut each strip in half.
  3. Wrap a piece of bacon around each piece of chicken liver.
  4. Broil (grill) or pan-fry the wrapped livers, flipping as needed, until the bacon is browned and the center of the chicken liver reaches 165°F (74°C).
  5. Put one bacon-wrapped liver on each finger of hot buttered toast.
  6. Sprinkle with black pepper, paprika and cayenne. Serve immediately.

Notes

  • Chicken liver must reach an internal temperature of 165°F (74°C). Check the thickest part with an instant-read thermometer.
  • Piece size and cooking method can affect how quickly the liver reaches a safe temperature, so use the thermometer rather than relying only on the clock. Mine took 3 minutes but yours might take longer.
  • Use less cayenne for a milder appetizer or add more after cooking for extra heat.
  • These taste best served as soon as they're done.