Chicken Livers En Brochette



	Chicken Livers En Brochette appetizers, poultry, pork 1 1/2 lb chicken livers (about 18) 3/4 teaspoon dried marjoram leaves 3/4 teaspoon dried thyme leaves 3/4 teaspoon salt 1/8 teaspoon pepper 12 large fresh mushrooms 9 slice bacon, halved crosswise 6 tablespoon butter or margarine, melted 1/4 cup dry white wine 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: Mom's old magazine clippings- 1940's to 1970's Mc call's, January 1971