Bacon wrapped water chestnuts and chicken liver is a delicious appetizer to make for any occasion.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Appetizer
Cuisine: American
Keyword: Chicken Liver Recipe
Servings: 18
Calories: 134kcal
Ingredients
8ounceschicken livers
38-ounce canssliced water chestnuts
18slicesthinly sliced bacon
¼cupvegetable oil
¼cupsoy sauce
2tablespoonsketchup
¼teaspoonground black pepper
2teaspoonsgrated garlic
½cupbrown sugar
Instructions
In a medium sized bowl combine vegetable oil, soy sauce, ketchup, ground black pepper, and grated garlic. Stir to combine.
Cut chicken livers into ¾ inch slices. Place chicken livers into the sauce.
Drain the cans of sliced water chestnuts. Add those to the chicken livers in sauce. Stir to combine.
Preheat oven to 375°F.
Cut bacon pieces in half.
Assemble the rumaki by placing a piece of chicken liver on top of the bacon, and then top the chicken liver with a slice of water chestnut.
Roll the bacon up tightly and secure with a toothpick. Ensure the toothpick goes through the water chestnut, the chicken liver, and the ends of the bacon.
Place the assembled rumaki on a wire rack resting on a rimmed baking sheet. Sprinkle brown sugar over the rumaki pieces.
Bake for 20 minutes, or until bacon is crisp and brown. Flip over and cook for 10 minutes so the bacon will cook evenly.