For some weird reason I had an urge for some chicken livers. Not usually something I would crave; I decided to go with a rumaki of sorts. I had opened some of the red hot sauce Charles had canned and thought this would be great for a sauce and marinade. A chili sauce might work nicely too. I’ve also seen versions that use a teriyaki and ginger combination so go with some kind of sauce you really like and follow the techniques below.
- about 1/2 pound chicken livers
- 6 slices bacon
- canned water chestnuts
- 1/4 cup homemade red hot sauce or a chili sauce
- 2 Tbs brown sugar
Cut bacon and any large livers in half. On each half slice of bacon stack a slice or two of water chestnuts and a chicken liver. Wrap bacon around and secure with a toothpick.
Mix together sauce and brown sugar. Pour over bacon wrapped chicken livers and marinate for at least 30 minutes.
Discard marinade and spread livers onto a foil lined baking sheet. Bake at 375 degrees for about 25 minutes; broil for a couple of minutes if desired to crisp up the bacon a bit. I made another batch of the red hot sauce and brown sugar mixture and served as a dipping sauce.
Enjoy ~ Kimberly