Chicken Livers En Brochette

I would order this every time my parents and I would go out for dinner, it was such a big deal then. I have been making these for a long time and I still enjoy them once in a blue moon. This is courtesy of McCall's, 01/71.

• Ready In: 27 mins
• Serves: 2-3

Ingredients

• 1 1⁄2 lbs chicken livers (about 18)
• 3⁄4 teaspoon dried marjoram
• 3⁄4 teaspoon dried thyme leaves
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 12  large button mushrooms
• 9  slices bacon, halved crosswise
• 6  tablespoons butter
• 1⁄4 cup dry white wine

Directions

1. Rinse chicken livers; pat dry with paper towels.
2. In medium bowl, combine the marjoram, thyme, salt and pepper.
3. Add livers; toss to combine.
4. Remove stems from mushrooms; reserve for rice pilaf or some other dish.
5. Wipe mushroom caps clean with a damp towel.
6. Wrap each liver in bacon.
7. On each of 6 skewers, alternate 3 livers and 2 mushrooms.
8. Arrange skewers(if using wood ~ soak in water for about 24 hrs.) on rack in broiling pan.
9. Brush with half of the butter.
10. Broil, 4" from heat, 5 minutes.
11. Turn skewers; brush with remaining butter and the wine.
12. Broil 5-7 minutes longer, or until bacon is crisp(livers should still be pink on inside).
13. Serve skewers on platter with Mushroom Rice Pilaf and some nice green peas.