Chicken Liver Rumaki Recipe

5 from 1 vote

The chicken liver rumaki recipe is a savory appetizer made by wrapping tender chicken livers (often with water chestnuts) in crispy bacon and baking or broiling until perfectly cooked. It delivers a rich, smoky, and slightly sweet flavor that makes it ideal for parties, holidays, and finger-food platters.

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Prep Time 15

Cook Time 20

Total Time 1 15

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

1 lb chicken livers cleaned and trimmed
8 –10 slices bacon cut in half
1 can water chestnuts optional, sliced
2 tbsp soy sauce
1 tbsp brown sugar or honey
1 clove garlic minced
Black pepper to taste
Optional: teriyaki or sweet chili sauce for serving

Equipment

Baking tray or broiler pan
Oven
Mixing bowl
Toothpicks (for securing wraps)
Tongs
Knife and cutting board

Method

Clean and trim chicken livers into bite-sized pieces.
(Optional) Marinate livers in soy sauce, garlic, and brown sugar for 15–30 minutes.
Place a piece of chicken liver (and water chestnut if using) on bacon strip.
Roll tightly and secure with a toothpick.
Arrange on a baking tray or broiler pan.
Bake or broil at 200°C (400°F) for 20–25 minutes, turning once.
Cook until bacon is crispy and liver is fully cooked.
Serve hot with dipping sauce if desired.

Notes

Do not overcook, as chicken liver becomes dry quickly.
Reposited flavor improves with a short marinade.
Use thick-cut bacon for better structure and crispiness.
Serve immediately for best texture and taste.
Can be pre-assembled and refrigerated before cooking.