Best Tender Baked Chicken Liver Rumaki Recipes

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RUMAKI RECIPE - BACON WRAPPED



Rumaki Recipe - Bacon Wrapped image

Simple, but elegant easy holiday appetizer that will become your family favorite.

Provided by Steven Pennington

Categories     Holiday Appetizer     Holiday-Party-Game Day Appetizer

Time 33m

Number Of Ingredients 19

24 livers Chicken Livers
Bacon - Thin Strips (Cut in half lengthwise )
1 cup Soy Sauce
1 Tablespoon Brown Sugar
½ Tablespoon Minced Ginger
1 teaspoon Chopped Garlic
24 sliced Water ChestNuts
Daikon Radish (Sliced)
Beef Tenderloin (cubed)
Cantaloupe (cubed)
Honeydew Melon (cubed)
Dates (whole)
Pickled Watermelon (cubed)
pinch Cayenne Pepper (optional)
1 cup Teriyaki Sauce
1 cup Hoisin Sauce
1 cup Grape Jelly w/ Chipotle in Adobo Sauce
1 cup BBQ Sauce
1 cup Maple Syrup

Steps:

  • Clean/remove as much excess from the livers as possible while keeping the livers as "Large" as possible.
  • Cutaway pieces that do not look like something you'd like to eat. Use a small knife and make small cuts where needed trying to keep the liver in tactic.
  • Combine the soy sauce, chopped garlic, brown sugar, and chopped ginger into a large bowl.Add the livers to the marinate. Place into the refrigerator for one hour.
  • Slice the bacon in half lengthwise. You do not want to use too much bacon or the cooking time will be longer. Which risks overcooking the livers or beef, or chicken.Cutting the bacon strips in half will make it easy to wrap each chicken liver tightly.
  • Lay one piece of bacon flat on a cutting board. Take a slice of water chestnut and place it at one end of the bacon strip. Add a piece of liver on top of the water chestnut. Tip: Add small slices of jalapeno
  • Next, roll the bacon starting at the end with the liver and roll the bacon on top of itself. No rules on how you wrap. Another option is wrapping the bacon in circles all around the liver.Secure with toothpicks
  • Place the rumaki on a cookie sheet. Or, I like using a wire rack so the rumaki isn't touching the cookie sheet. It helps crisp things up nicely.Bake @ 375 for 15 to 20 minutes
  • Add the glaze of choice after cooking. Use a paintbrush or spoon to cover.
  • Then place the rumaki back into the oven for 3 to 5 minutes to set the glaze.

Nutrition Facts : ServingSize 2 piece, Calories 167 kcal, Carbohydrate 27 g, Protein 10.7 g, Fat 6.45 g, SaturatedFat 0.45 g, Cholesterol 91 mg, Sodium 120 mg, Fiber 0.87 g, Sugar 3.1 g, UnsaturatedFat 5 g

RUMAKI



Rumaki image

Rumaki first became popular during the "Tiki Bar" era of the mid-20th century -- a trend that managed to stick around for decades, because trends used to be able to do that. Nowadays food trends can last for mere hours, but with enough support we can bring rumaki back into the spotlight for weeks, or maybe even months! After all, a dish that's this good is never really out of style.

Provided by Food Network

Categories     appetizer

Time 3h

Yield 10 servings

Number Of Ingredients 13

2/3 cup light brown sugar
1/2 cup soy sauce
1/4 cup canola or vegetable oil
1/4 cup sesame oil
One 15-ounce can pineapple chunks, drained and 1/3 cup juice reserved
2 tablespoons rice wine vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, finely minced
One 1/2-inch piece fresh ginger, grated
One 8-ounce can sliced water chestnuts, drained
1 1/2 pounds sliced bacon (approximately 20 slices)
4 ounces chicken livers (approximately 20)
1/4 cup turbinado sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
  • Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
  • To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
  • Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.

RUMAKI



Rumaki image

Provided by Food Network

Categories     appetizer

Time 4h30m

Yield 24 servings

Number Of Ingredients 4

6 chicken livers, quartered
12 slices bacon, halved crosswise
12 water chestnuts, halved
1 cup loosely packed light brown sugar

Steps:

  • Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Skewer liver, chestnut, and bacon, and dip in brown sugar. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally, until bacon is crisp.

RUMAKI



Rumaki image

This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.

Provided by Dot

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h35m

Yield 12

Number Of Ingredients 7

1 ½ cups teriyaki sauce
½ teaspoon minced garlic
½ teaspoon minced fresh ginger root
12 ounces fresh chicken livers, halved
1 (4 ounce) can water chestnuts, drained and sliced
12 slices bacon, cut in half
1 quart oil for frying

Steps:

  • In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
  • Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  • Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
  • Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g

RUMAKI TERIYAKI



Rumaki Teriyaki image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h40m

Yield 12 servings

Number Of Ingredients 5

1/3 cup teriyaki sauce, plus additional for basting
1 clove garlic, chopped
1/4 pound chicken livers, trimmed, rinsed and cut into 24 (1/2-inch) pieces
12 canned whole water chestnuts, drained and halved
12 slices bacon, halved crosswise

Steps:

  • Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
  • Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.
  • Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.

BAKED CHICKEN LIVERS 3 WAYS



Baked Chicken Livers 3 ways image

Here are three ways to make baked chicken livers that are all so good it is hard to choose, so try them all.

Provided by Catherine Wible

Categories     Other Appetizers

Time 40m

Number Of Ingredients 9

1 pkg chicken livers
1 lb bacon slices cut in half
1/4 c brown sugar
1 can(s) sliced water chest nuts
1/2 c teriyaki sauce
1 c baking mix
2 tsp poultry seasoning
salt and peper to taste
cookig spray and toothpicks

Steps:

  • 1. rinse the chicken livers under cold running water and dry on paper towels.
  • 2. #1 (Rumaki style) Wrap each chicken liver and water chestnut slice together with a half of slice of bacon and put a tooth pick in it to hold it together. place in the teriyaki sauce to marinade while you bring the oven up to 350. spray a cookie sheet with nonstick spray and bake for 30 minutes
  • 3. #2 wrap each chicken liver in a 1/2 slice of bacon and then roll in brown sugar. Place on a cookie sheet sprayed with nonstick cooking spray, and cook in 350 oven for 1/2 an hour.
  • 4. #3 combine the baking mix and the poultry seasoning in a plastic bag and shake to coat the chicken livers. Cook on a cookie sheet sprayed with nonstick cooking spray for 39 minutes. Salt and pepper to taste. These are good with chicken gravy or just as they are.

RUMAKI



Rumaki image

Make and share this Rumaki recipe from Food.com.

Provided by _Pixie_

Categories     Poultry

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 6

1 lb chicken liver
8 ounces water chestnuts, Drained
12 slices bacon
1/4 cup soy sauce
1/2 teaspoon ginger, Powdered
1/2 teaspoon Chinese five spice powder or 1/2 teaspoon curry powder

Steps:

  • Cut the chicken livers in half or into large chunks.
  • Cut the largest chestnuts in half.
  • Cut the bacon strips in half, crosswise.
  • Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick.
  • Place in a shallow pie plate as you make them.
  • Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving.
  • Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides.
  • Serve hot.

Nutrition Facts : Calories 170, Fat 12.1, SaturatedFat 4, Cholesterol 146.2, Sodium 553.6, Carbohydrate 5.1, Fiber 0.6, Sugar 1, Protein 9.9

RUMAKI (CHICKEN LIVERS, SEA SCALLOPS OR BOTH)



Rumaki (Chicken Livers, Sea Scallops or Both) image

Make and share this Rumaki (Chicken Livers, Sea Scallops or Both) recipe from Food.com.

Provided by Alan Leonetti

Categories     Chicken Livers

Time 45m

Yield 1 batch

Number Of Ingredients 10

1 (1 lb) container chicken liver
1 lb sea scallops
2 lbs bacon
1/2 cup soy sauce
1 tablespoon minced gingerroot
1/4 cup cream sherry
1 (4 ounce) can sliced water chestnuts
1 teaspoon minced garlic
butter
wooden toothpick

Steps:

  • Place bacon strips on frying pan with low flame and cover pan.
  • Melt some butter and add the soy sauce, ginger, sherry and garlic in another frying pan with the chicken livers, scallops, or both, on a medium flame. DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
  • While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
  • When livers and scallops are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
  • Slice the chicken livers and scallops into somewhat flat pieces.
  • Take a piece of chicken liver or scallop, and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick. Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers, scallops, and bacon are gone. Set the cookie sheet with all of the Rumaki aside.
  • About 20 minutes before company arrives, preheat oven to 450 degrees. About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes. Remove from oven and serve on a hot plate. Leave the toothpicks in place for serving.

Nutrition Facts : Calories 5333.1, Fat 434.7, SaturatedFat 143.7, Cholesterol 2337.3, Sodium 16678.3, Carbohydrate 48.8, Fiber 4.2, Sugar 10, Protein 275.2

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