Recipe courtesy of Jean Anderson


  • Level: Easy
  • Total: 4 hr 30 min
  • Prep: 4 hr
  • Cook: 30 min
  • Yield: 24 servings
Save Recipe


6 chicken livers, quartered

12 slices bacon, halved crosswise

12 water chestnuts, halved

1 cup loosely packed light brown sugar


  1. 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.

Cream of Chicken Soup

Lemon and Garlic Roast Chicken

Coq au Vin

Baked Hoisin Chicken with Steamed Broccoli

Boo's Smoky Chicken Patties on Buttered Toast

Chicken Sandwiches

Apple-Maple Chicken Sausage Breakfast Sammies

Maple-Orange Chicken with Acorn Squash and Sweet Potatoes