In a large non stick pan on medium heat, cook bacon until crisp, remove from pan, leaving bacon fat in pan, drain bacon on paper towels, then crumble and set aside.
To the same pan with the bacon fat, add the chicken livers. Cook until the livers are tender yet still pink inside. Stir the livers around often while cooking. Remove pan from heat.
To a small saucepan, add the Liquid Option and sprinkle the gelatin over the liquid. Place saucepan on low heat, heat until the gelatin is completely dissolved, stirring often. Remove from heat.
Add the Soup Option, cooked chicken livers, and Liquid Option to a blender or food processor. Blend or process until mixture is smooth.
Pour mixture into a medium size bowl. Stir in the bacon, water chestnuts, and Flavoring Option and mix together.
Pour mixture into a 3 cup mold, cover and place in the fridge until set, at least 4 hours.
When ready to serve, unmold onto a serving tray and serve with Accompaniment Option. Enjoy.