Chicken Liver And Bacon Kabobs
|Salad oil||1 Tablespoon|
|Chopped onion||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Water||1 1⁄4 Cup (20 tbs)|
|White wine||2 Tablespoon|
|Prepared mustard||2 Tablespoon|
|Chicken bouillon cube||1 (1 Envelope)|
|Sliced bacon||16 Ounce (1 Package)|
|Chicken livers||1 Pound, each cut in half|
1. Prepare outdoor grill for barbecuing.
2. Meanwhile, in 1-quart saucepan over medium heat, in hot salad oil, cook onion until tender. Stir in flour; cook 1 minute. Gradually stir in water, then next 4 ingredients; cook, stirring, until mixture thickens and boils. Remove from heat. Keep mustard sauce warm.
3. Cut each bacon slice crosswise in half. Wrap half bacon slice around each liver piece. On 4 long skewers, thread bacon-wrapped chicken livers.
4. Place skewers on grill over low heat; cook about 15 to 20 minutes, turning frequently, until fivers are tender but still pink inside and bacon is brown.