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Crisp Bacon-Wrapped Rumaki
Melissa Hart

Crisp Bacon-Wrapped Rumaki

Rumaki sounds stranger than it tastes: salty bacon, tender chicken liver and a crisp water chestnut in one bite. The problem is usually limp bacon, so par-cook it before wrapping. Worth trying once if you like liver; otherwise this is one piece of tiki-era party food you can leave behind.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 slices bacon cut crosswise in half
  • 8 oz chicken livers trimmed and cut into 16 pieces
  • 1 can whole water chestnuts 8 oz, drained and halved
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tsp grated fresh ginger
  • 1/2 tsp garlic powder
  • 16 wooden toothpicks soaked in water for 20 minutes

Method
 

  1. Arrange the bacon on a rack over a sheet pan and bake at 400°F for 8 minutes until some fat renders but the strips remain flexible.
  2. Stir the soy sauce, brown sugar, ginger and garlic powder together and marinate the chicken livers for 15 minutes in the refrigerator.
  3. Place one liver piece and one water chestnut half on each bacon strip, roll tightly and secure with a soaked toothpick.
  4. Return the rumaki to the rack and bake for 12 to 14 minutes until the bacon is browned and the liver reaches 165°F.
  5. Rest for 5 minutes and remove the toothpicks only if the rolls hold securely.