Recipe Courtesy the American Century Cookbook
Show: Cooking LiveEpisode: Supper Club Premiere
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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.
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By somernme11
on November 05, 2011
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I'm 31 and I have been making this exact recipe for almost 10 years now. I dont remember where I originally got the recipe from. It is always the appetizer that runs out first. I will be making it again this year for the holidays.
By jsmcclurg
on December 23, 2010
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Always a hit, but rarely seen at parties (which is why I like it. Grilling eliminates clean-up problems and gives it a nice flavor. A little teriyaki drizzled on the top before cooking adds another flavor hint. Love it!
By Lady Leona
on October 14, 2010
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Yummy. Just did this tonight and it was a hit. I used brown sugar Splenda and turkey bacon in this recipe. Clean-up would be easier if you line your roasting pan with foil.
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