Spicy Rumaki

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



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