small, wooden toothpicks
Preheat oven 350 degrees. In a strainer, wash and rinse chicken livers
Pour flour into a large mixing bowl. Drop livers into flour and turn several times until all livers are thoroughly coated.
Open bacon and loosen strips. Wrap each liver in a slice of bacon and secure with a wooden toothpick pushed through the center of the liver. Line livers on cookie sheet three rows deep.
Bake until livers are crispy and brown. When done, loosen each liver from cookie sheet and lay on a dish lined with paper towels to absorb any excessive grease caused by the bacon. Ready to serve.