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