Rumaki Chicken Liver and Bacon Appetizer
A classic rumaki features chicken livers and water chestnuts wrapped in crisp bacon.
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Instructions
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Preheat the oven to 375 F and prepare a foil-lined baking sheet with a rack.
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Cut bacon in half, arrange strips on the rack, and bake for 12 minutes until partially cooked and flexible.
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Transfer bacon to a cooling rack, pat dry, and set aside the baking sheet with the rack.
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While bacon bakes, cut chicken livers into 3/4-inch pieces.
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Combine chicken livers, water chestnuts, soy sauce, ginger, curry powder, brown sugar, salt, and pepper; marinate for 15-20 minutes.
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Once bacon is cool, place a piece of chicken liver and a water chestnut slice on each bacon strip, then roll tightly and secure with a toothpick.
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Place assembled rumaki on the baking rack.
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Strain marinade into a saucepan, boil, then remove from heat.
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Bake rumaki for 20 minutes, turning halfway and basting with boiled marinade, until bacon is crisp.
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Discard excess marinade and serve warm.