Chicken Liver Wraps

Submitted by L. Duch

"I had some of these at a wedding reception. Luckily the hostess let me in on the ingredients. I just played around with the timing and amounts per appetizer and found the right taste. They are really good and the chessnut really adds a delightful ((crunch))."

 

• Ready In: 25mins
• Ingredients: 4
• Yields: 20-30 appetizers

ingredients

• 1 package chicken liver, cut to bite size pieces
• 1 can sliced water, chestnuts
• 1 package bacon, strips cut in half
• toothpick

directions

1. wrap a piece of liver, along with a slice of water chestnut in a slice of bacon.
2. Secure with tooth pick.
3. Do this until ingredients are used up.
4. Put under broiler and broil until bacon is browned but still pliable or until desired doneness of bacon.
5. The liver cooks very quickly, so basically it's the bacon that you are waiting for, to be sure it is cooked.
6. The yield depends on how many livers and chestnuts you have.

Reviews

[sher440]

Yep - been making Ramaki for 40 yrs now BUT have recently changed it: I sometimes use pineapple chunks. With or without the water chestnut. With or without the liver. Everyone loves it! And, I always bake them in the oven with brown sugar drowning them...a party fav for years.

 

[callygirl085]

I make this every new years eve, I love it.

 

[Kara9080]

I too call these "Rumaki" and I marinate them in teriyaki/soy sauce before baking then I finish them off under the broiler. DeLISH!

 

[Brandi1976]

These were great! I am always on the look-out for ways to use these up. My mom puts them in the package when we butcher - I hate wasting things. They were very easy to make, and tasted great COLD. Thanks! Brandi

 

[Manami]

These are very good! If I am not mistaken these little packages are called "Rumaki" and were the rage in the 70's. Thank you for posting and jogging my memory - nice thoughts. Diane