Constance
Master Chef
You will like this even if you don't care for chicken livers. It's hard on the arteries, but we save it for a special treat.
Ramaki
1 pint chicken livers; drained, rinsed
1-2 lb bacon; thick sliced
1 can water chestnuts; drained, halved
1 soy sauce
Cut bacon strips in half. Lay two pieces of bacon criss-crossed on cutting board. Put a 1-1/2" piece of chicken liver in middle, top with a water chestnut half, and wrap bacon around all, securing with toothpicks. Place in baking dish and sprinkle liberally with soy sauce. Allow to marinate in refrigerator for 1 hour, or until ready to cook. Grill outdoors or broil, basting with soy sauce, and turning once or twice.
*These are easier to handle when chilled. and if you don't try to turn them to often.
Ramaki
1 pint chicken livers; drained, rinsed
1-2 lb bacon; thick sliced
1 can water chestnuts; drained, halved
1 soy sauce
Cut bacon strips in half. Lay two pieces of bacon criss-crossed on cutting board. Put a 1-1/2" piece of chicken liver in middle, top with a water chestnut half, and wrap bacon around all, securing with toothpicks. Place in baking dish and sprinkle liberally with soy sauce. Allow to marinate in refrigerator for 1 hour, or until ready to cook. Grill outdoors or broil, basting with soy sauce, and turning once or twice.
*These are easier to handle when chilled. and if you don't try to turn them to often.