Rumaki Chicken Liver and Bacon Appetizer

Ready for an appetizer that’ll make your guests do a double-take? Rumaki is that perfect retro-chic bite that combines the rich umami of chicken livers with crispy bacon and the surprising crunch of water chestnuts. This tray of toothpick-speared delights disappears faster than you can say “passed hors d’oeuvres!”

The magic of rumaki lies in its perfect balance of flavors and textures. The savory-sweet marinade infuses everything with notes of soy, ginger, and curry, while the bacon crisps up around the tender liver and crunchy water chestnut. It’s like a flavor explosion in every bite – salty, sweet, crispy, and tender all at once. Trust me, even folks who claim they “don’t do liver” will be reaching for seconds.

Ingredients

• 15 strips bacon
• 6 ounces chicken livers
• 2 (8-ounce) cans water chestnuts, drained and sliced
• 1/3 cup low-sodium soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon curry powder, or 5-spice powder
• 3 tablespoons brown sugar
• 1 dash salt
• 1 dash pepper

Steps

1. Gather the ingredients. Preheat your oven to 375°F (190°C).
2. Line a large rimmed baking sheet with foil and place a wire rack in the pan. The rack ensures air circulation for even cooking and allows excess fat to drip away.
3. Cut the bacon strips in half crosswise and arrange them in a single layer on the rack. Don’t overlap the pieces or they won’t cook evenly.
4. Partially cook the bacon for 10-12 minutes. The bacon should be starting to render fat but still remain very flexible – you’ll need it pliable enough to wrap around the fillings. Undercooking at this stage is better than overcooking.
5. Remove the bacon to a paper towel-lined cooling rack and gently pat with paper towels to remove excess grease. Keep the baking sheet with the rack for later use – no need to clean it!
6. While the bacon is cooking, trim any connective tissue from the chicken livers and cut them into 3/4-inch pieces (about the size of a large grape). Cutting them uniformly ensures even cooking.
7. In a medium bowl, combine the chicken liver pieces, drained water chestnut slices, 1/3 cup soy sauce, 1/2 teaspoon ginger, 1/2 teaspoon curry powder, 3 tablespoons brown sugar, and a dash each of salt and pepper. Stir gently to coat everything in the marinade.
8. Allow the mixture to marinate for 15-20 minutes while the bacon cools enough to handle. Don’t marinate longer than 30 minutes or the soy sauce can make the livers too salty.
9. To assemble each rumaki, place a half-strip of bacon on a flat work surface. Position a piece of chicken liver at one end of the bacon strip and a slice of water chestnut just below it.
10. Roll the bacon up tightly around the liver and water chestnut, then secure with a toothpick. Make sure the toothpick pierces through all layers – both ends of the bacon, the liver, and the water chestnut – to hold everything together during cooking.
11. Place each assembled rumaki on the wire rack in your prepared baking sheet, spacing them about 1/2 inch apart to allow for proper air circulation.
12. Pour the remaining marinade through a fine-mesh strainer into a small saucepan. Bring to a full rolling boil for 1 minute to kill any bacteria from the raw chicken livers. Remove from heat immediately after boiling to prevent it from reducing too much.
13. Bake the rumaki for 18-20 minutes total, or until the bacon is crisp and the livers are cooked through but still tender. Turn the rumaki halfway through cooking (at about 10 minutes) and baste occasionally with the boiled marinade using a pastry brush.
14. The rumaki are done when the bacon is crispy and the liver is no longer pink in the center. If you’re using an instant-read thermometer, the internal temperature should reach 160°F (71°C).
15. Discard any remaining marinade and transfer the rumaki to a serving platter. If not serving immediately, keep warm on a warming tray or in a slow cooker set to low or warm setting for up to 1 hour.

Smart Swaps

• Replace chicken livers with large sea scallops sliced in half horizontally for guests who don’t enjoy liver
• Substitute pineapple chunks for chicken livers and wrap with water chestnuts for a sweeter variation
• Use turkey bacon instead of pork bacon for a lighter option (note: it won’t crisp up quite as much)
• Try coconut aminos instead of soy sauce for a gluten-free, lower-sodium alternative (use 1/4 cup instead of 1/3 cup as it’s slightly sweeter)

Make It Diabetes-Friendly

• Replace brown sugar with 2 tablespoons monk fruit sweetener to reduce carbs by approximately 12g per serving
• Use liquid aminos instead of soy sauce to reduce sodium content by about 40%
• Serve with raw vegetable crudités instead of crackers to provide fiber that helps slow glucose absorption
• Limit portion size to 2-3 pieces per serving, which provides approximately 3-4g carbs total

Pro Tips

• Soak wooden toothpicks in water for 15 minutes before using to prevent them from burning in the oven
• For cleaner cutting, place chicken livers in the freezer for 10 minutes before slicing – they’ll be firmer and easier to cut precisely
• Line your baking sheet with foil before placing the rack on top for much easier cleanup
• When serving at a party, prepare a double batch and keep the second tray refrigerated until ready to bake – this ensures hot, fresh rumaki throughout your event