Recipe by Lorraine of AZ
This version of these popular little hors d'oeuvres was shared with me by Chef Claude of the Pinetop Country Club chef, here in Arizona. He bakes his rumaki which leaves them still soft and moist when fully cooked rather than a hard, dry lump. My husband and I love this version and can make a meal of them! Since these marinate, you must start them early. Marinating time is not included in the preparation time.
Top Review by Katlinn
I've been craving rumaki lately so I decided to make my own. I liked that these were baked, not broiled or fried, as those tend to turn out really dry. I only marinated for about 2 hours, as I was hungry ;) but these turned out delicious! Not dry at all, with lots of flavor. I did use the water chestnuts, as I like the crunch. Thanks for the wonderful recipe :)
- 1 lb chicken liver
- 1 lb bacon (your favorite)
- 1⁄4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Bourbon (optional)
Directions See How It's Made
- Wash and trim chicken livers; cut each in half. Cut bacon strips in half and precook strips halfway. This is important since otherwise they would not finish cooking in a timely manner when baked. Be sure not to cook the bacon till it is crispy or it will not wrap around the livers properly.
- Wrap one bacon strip around each liver half. Some people also include a water chestnut half with the liver, but I do not.
- Fasten bacon around liver with a toothpick.
- In a bowl or large plastic storage bag, combine the soy sauce, brown sugar and bourbon, if used. Add the prepared rumaki and cover the bowl or seal the bag. Allow to marinate for 6 to 8 hours or two hours at the least. Drain well.
- Arrange rumaki on a baking sheet with sides. Bake in a preheated 325 degree oven for 1/2 hour or until cooked as desired.