Chicken Liver Appetizers
|Canned artichoke hearts||15 Ounce|
|French dressing||4 Tablespoon|
|Chicken livers||1 Pound|
|Bacon rashers||8 Ounce|
Drain artichoke hearts, cut in halves, and marinate in French dressing for several hours.
Wash chicken livers thoroughly and trim off threads and gall.
Remove rind from bacon and cut rashers in halves.
Wrap chicken livers in pieces of bacon and secure with cocktail sticks.
Spear half an artichoke heart onto the end of each cocktail stick.
Barbecue over hot coals for approximately 7-10 minutes or until chicken livers are cooked and bacon is lightly brown and crisp.