Recipe of the Week | Rumaki

Guest Blogger - Oct 19, '22 - Recipe of the Week - Recipes


Rumaki from Daniel Parks

"In 1974 and 1975 my wife and I lived in Raleigh while I finished up at North Carolina State University. Part of my junior/senior year curriculum requirement was to obtain an internship in the private sector at a Hospitality or Private Country Club Operation. I had the opportunity to do this at Carolina Country Club on Glenwood Avenue in Raleigh. During this time I worked with Chef Bruce Parks, no relation, in the food service operation especially in regards to group food functions. This recipe is a simple basic traditional appetizer served at receptions and cocktail parties. This recipe is outdated by today’s standards but brings back great memories for me. This is best served in a heated chafing dish, as both an elegant and inexpensive hors d ’oeuvres." - Daniel Parks



2 lb. chicken livers
20 slices of lean bacon
2 cloves minced garlic
1 1/2 cup soy sauce
2 4 ounce cans sliced and drained water chestnuts
1/4 teaspoon ground ginger


  1. In a bowl, mix together soy sauce, garlic and ginger.
  2. Cut livers in half. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator.
  3. Cut bacon into two pieces from each slice.
  4. Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
  5. Carefully place Rumaki on baking sheet about 1 inch apart.
  6. Preheat oven to 400 degrees and bake for 30 minutes turning with tongs once.


40 pieces

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