• Prep Time: 20
  • Total Time: 40
  • Servings: 16

Recipe Tags

About this Recipe


1 lb (450 g) Chicken livers
1/2 tsp (2 mL) Cajun spice
1 tbsp (15 mL) Olive oil
1/4 cup (60 mL) Vegetable oil
1/4 cup (60 mL) Soy sauce
1 tbsp (15 mL) Vinegar
2 tbsp (30 mL) Ketchup
1/4 tsp (1 mL) Ground pepper
2 Cloves garlic, minced
8 Slices Schneiders® Bacon, cut in half
1 (227 g) Can whole water chestnuts


TRIM any visible fat from the chicken livers. Cut to bite sized pieces. Season with Cajun spice. Heat olive oil in a large skillet over medium-high heat. Add chicken livers to the pan and cook for 2-3 minutes or until golden brown. Remove from heat.

WHISK together vegetable oil, soy sauce, vinegar, ketchup, pepper and garlic. Set aside.

WRAP one piece of liver and a water chestnut in each half slice of bacon. Secure with a toothpick. Continue with the remaining chicken livers, water chestnuts and bacon. Place in a 9x13 (3.5 L) baking dish. Pour the prepared marinade over top. Cover and refrigerate for 1 hour or up to overnight.

PREHEAT oven to 400°F (200°C).

PLACE the rumaki on a parchment paper lined baking sheet. Pour the marinade over top and bake in preheated oven for 20 minutes or until the bacon is crisp.


Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet