6 Tbsp(s)
16 ounce(s)
16 slice(s)
8 ounce(s)
6 Tbsp(s)
453.6 g
160 g
224 g
Drain and trim chicken livers.
Add chicken livers, aminos and bacon to a large bowl. Marinate for 45 minutes or up to 4 hours.
Preheat oven to 400 F. Place the rack in the top position.
Get a baking sheet and toothpicks ready to assemble the rumaki.
Lay a slice of bacon on the baking sheet. Place a piece of liver and a water chestnut at the end of the bacon. Roll up so bacon covers the filling completely. Skewer with a toothpick.
Repeat with remaining ingredients.
Transfer to oven and bake 30-40 minutes, turning every 15 minutes to crisp all sides.
Serve.
Serving size:
Calories: 276
Omega-6 / Omega-3 ratio: 33 : 1
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