|Chicken livers||1 Pound|
|Water chestnuts||1 Can (10 oz)|
|Sliced bacon||12 Ounce|
Rinse and drain the livers; cut in half.
Rinse and drain the water chestnuts; slice into 1/4 inch rounds.
Cut the bacon in half crosswise; fry until partially cooked.
Wrap each piece of liver and 1 or 2 chestnut rounds with a half slice of bacon.
Secure with a wooden pick.