Fantabulous Rumaki With or Without the Livers

I wouldn't eat a chicken liver (ugh! chicken filters) if you paid me but I make these for company and get rave reviews every time. I make half with and half without the livers to suit my own taste. Cooking time is dependent on the size of the livers and how thick the bacon is, but plan on 8 minutes and continue to check them.

• Ready In: 38 mins
• Yields: 40 rumaki

Ingredients

• 20  slices bacon, halved
• 20  chicken livers, cleaned and halved
• 40  water chestnuts

• Marinade

• 1  cup soy sauce
• 2  tablespoons fresh ginger, grated (or use more if you like)
• 1⁄4 cup brown sugar
• 4  garlic cloves, smashed

Directions

1. Wrap half piece of bacon around half of a chicken liver and one water chestnut. Secure with a toothpick.
2. Mix the marinade in a bowl and let the rumaki marinate for several hours or even overnight.
3. Cover a sheet pan with a silpat or foil sprayed with cooking spray and broil close to the heat source (but not so close your toothpicks burn up) until the bacon is crispy and the liver is cooked through. Serve hot.
4. For non-liver chefs:
5. If you half everything in the recipe, the soy sauce is still too much. I would quarter the soy sauce and use oil or water to make up the difference in volume. I also rotated the pan once under the broiler and actually flipped all the rumaki once with tongs. The ginger, garlic, and brown sugar are amazing. Use high quality water chestnuts if you can.
6. Enjoy!