Chicken Liver Rumaki

by lydia on April 13, 2011

Liver, liver, liver. Getting liver into our daily diet has been a challenge that I am determined to overcome. I know the amazing health benefits of liver and am convinced I should consume it regularly. However, I simply do not love it, in fact, I outright dislike it. I grew up eating liver as a kid for a number of years and it tasted like cardboard. Yeah, pleasant memories!

ChickenLiverRumaki

 

I am however trying the mind over matter approach when it comes to consuming liver and it’s not really working too well for me. That’s why I was glad to find this idea to make bacon wrapped chicken livers. The livers are seasoned overnight in a yummy marinade then paired with bacon and baked or pan fried. This combination really helps to combat that, liver taste, and now it’s really just a texture issue. The smaller you cut the liver pieces the better, and the slight crunch of the water chestnut helps balance out that textural oddness. This recipe was adapted from a recipe I believe I found in an old Bon Appetit magazine.

Chicken Liver Rumaki
Author: 
Recipe type: Main Entree
 
Ingredients
  • 40 pastured chicken livers
  • 20 slices pastured bacon
  • 20 water chestnuts
  • ½ cup fermented soy sauce or tamari (gluten-free), or coconut aminos
  • 2 tablespoons grated ginger
  • 2 tablespoons coconut sugar or honey
  • ½ teaspoon crushed red pepper
Instructions
  1. Marinate the chicken livers in a bowl with the soy sauce, ginger, brown sugar, and red pepper for a minimum of one hour up to overnight.
  2. Wrap a half slice of bacon around each liver and a halved water chestnut. Secure with a toothpick and place on a stainless steel baking sheet lined with parchment paper (I would recommend cutting the livers in half, at least if you don't love the texture of liver the smaller the pieces the better.).
  3. Bake at 400 until cooked through, about 20 minutes.
  4. Or, alternatively, in a cast iron skillet with a bit of lard or butter, cook the rumaki in two batches over medium-high heat until the bacon is crisp all over and the chicken liver is cooked through, about 5 minutes per side.
  5. Additionally, you can reserve the marinade and heat to a quick boil and serve as a drizzle or dipping sauce.

This makes a great party appetizer or even a main dish. (I had them for breakfast just the other morning!)

 

This post contributed to Monday Mania.


 

 

 

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{ 3 comments }

Jo-Lynne {Musings of a Housewife} April 13, 2011 at 7:22 pm

HM. I’m not convinced, but I might try them if someone made them for me. Ahem… 😉

Kate Bee April 15, 2011 at 1:13 pm

I’ve been craving this all week.

Elizabeth May 16, 2011 at 4:19 pm

This sounds better than most recipes for liver. I’ve tried frying it and yucka! But bacon makes everything better, right? I have a few bags of pastured livers waiting for me to get up the nerve to cook them. This looks like a grand candidate! Thanks. I can smell the bacon frying already!

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