Chicken Livers Wrapped in Bacon

This is a stripped-down take on the classic rumaki appetizer that was a cocktail party staple for decades. Chicken livers and sliced water chestnuts get rolled up in bacon and pan-fried until the bacon crisps up and the livers cook through.

The water chestnuts are doing more than filling space. Their crunch cuts through the rich, creamy liver and smoky bacon, giving each bite a textural contrast you’d miss without them. Keep them sliced thin so they tuck neatly into the roll.

Pan-frying in a wok or skillet gives you more control over browning than broiling. Turn the rolls regularly so the bacon crisps evenly on all sides. You want deep golden-brown bacon with no raw spots, which means medium heat and patience rather than cranking the burner.

Kitchen Tips

• Halve the chicken livers and trim any connective tissue or green spots before wrapping. This prevents bitter flavors.
• Secure each roll with a toothpick pushed all the way through. Loose rolls unravel in the pan.
• Don’t crowd the pan. Give each roll space so the bacon fries rather than steams.
• Drain on paper towels for a minute before serving. Nobody wants greasy fingers at a party.

Variations

• Marinate the livers in soy sauce and ginger for an hour before wrapping for a more traditional rumaki flavor.
• Swap water chestnuts for a small piece of pineapple for a sweet-savory bite.
• Brush with a teriyaki glaze during the last minute of cooking for a sticky, caramelized finish.