Chicken Livers En Brochette

Ready in 1h

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12 lg Fresh mushrooms
3/4 ts Dried thyme leaves
3/4 ts Salt
1/8 ts Pepper
1 1/2 lb Chicken livers (about 18)
6 tb Butter or margarine,
3/4 ts Dried marjoram leaves
1/4 c Dry white wine
9 sl Bacon,

Original recipe makes 1 Servings



Rinse chicken livers; pat dry with paper towels. In medium bowl, combine the marjoram, thyme, salt and pepper. Add livers; toss to combine. Remove stems from mushrooms; reserve for rice pilaf. Wipe mushroom caps with damp towels. Wrap each liver in bacon. On each of 6 skewers, alternate 3 livers and 2 mushrooms. Arrange skewers on rack in broiling pan. Brush with half of butter. Broil, 4 inches from heat, 5 minutes. Turn skewers; brush with remaining butter and the wine. Broil 5 to 7 minutes longer, or until bacon is crisp (livers should still be pink on inside). Serve skewers on platter of Mushroom Rice Pilaf. Source: Moms old magazine clippings- 1940s to 1970s Mc calls, January 1971

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