Chicken Liver Kabobs
|Bacon slices||4 , halved|
|Worcestershire sauce||2 Tablespoon|
1. Halve the chicken livers; snip out veiny parts or skin with scissors.
2. Cook bacon slices until partly cooked in a medium-size skillet; remove and drain well on paper toweling. Wrap slices around 8 of the liver halves; hold in place with wooden picks, if necessary.
3. Thread each of 8 long, thin skewers this way: a cherry tomato, a plain chicken-liver half, a bacon-wrapped liver, plain-liver half and a cherry tomato; allow about 1/4 inch between each. Place on rack of broiler pan; brush with part of the Worcestershire sauce.
4. Broil, 6 inches from heat, 7 minutes; turn. Brush with the remaining Worcestershire sauce, then continue broiling 7 minutes, or until the bacon is crisp. Remove wooden picks before serving.