• 1/2 lb chicken livers
  • 1/2 cup dry Vermouth
  • 2 (5oz) cans of water chestnuts, drained
  • 8 strips bacon
  • 1/2 cup soy sauce
  • Cut chicken livers into 16 bite sized pieces. Rinse and drain on paper towels.
  • Heat 2 tbs of Vermouth in a saute pan using medium heat and add the chicken livers and cook until lightly browned, but still pink inside. Drain.
  • Cut 16 water chestnuts in half.
  • Cut  bacon strips crosswise.
  • Sandwich a piece of chicken liver between 2 water chestnut halves.
  • Wrap with bacon and secure with toothpicks.
  • Add livers to a shallow bowl and pour over the remaining Vermouth and soy sauce.
  • Cover and refrigerate for several hours, basting occasionally.
  • Remove Rumaki from marinade and place on a charcoal or on a rack in a shallow pan 6 inches below a broiler.
  • Grill or broil for 6 to 8 minutes, turning once or twice.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.