Hawaiian Wrapped Chicken Livers Food

RUMAKI RECIPE - BACON WRAPPED

Steps:

• Clean/remove as much excess from the livers as possible while keeping the livers as "Large" as possible.
• Cutaway pieces that do not look like something you'd like to eat. Use a small knife and make small cuts where needed trying to keep the liver in tactic.
• Combine the soy sauce, chopped garlic, brown sugar, and chopped ginger into a large bowl.Add the livers to the marinate. Place into the refrigerator for one hour.
• Slice the bacon in half lengthwise. You do not want to use too much bacon or the cooking time will be longer. Which risks overcooking the livers or beef, or chicken.Cutting the bacon strips in half will make it easy to wrap each chicken liver tightly.
• Lay one piece of bacon flat on a cutting board. Take a slice of water chestnut and place it at one end of the bacon strip. Add a piece of liver on top of the water chestnut. Tip: Add small slices of jalapeno
• Next, roll the bacon starting at the end with the liver and roll the bacon on top of itself. No rules on how you wrap. Another option is wrapping the bacon in circles all around the liver.Secure with toothpicks
• Place the rumaki on a cookie sheet. Or, I like using a wire rack so the rumaki isn't touching the cookie sheet. It helps crisp things up nicely.Bake @ 375 for 15 to 20 minutes
• Add the glaze of choice after cooking. Use a paintbrush or spoon to cover.
• Then place the rumaki back into the oven for 3 to 5 minutes to set the glaze.

CHICKEN LIVER HAWAIIAN

Steps:

• Marinate liver and chicken wings in soy sauce, pineapple syrup, salt and pepper for 1 hour.
• Drain and reserve marinade.
• Fry in canola oil until light brown. Set aside.
• In the same pan, sauté garlic &onion until translucent. And marinade and season with brown sugar and a little more salt.
• Simmer for ten minutes,.
• Add bell pepper, carrots and pineapple chunks. Mix well.
• Stir in dissolved cornstarch. Make sure sauce becomes thick then mix to coat liver and chicken pieces.

SOUTHERN FRIED CHICKEN LIVERS

Steps:

• Rinse the chicken livers and pat dry. If they are large, cut them into bite-sized pieces. Combine the flour, salt, and black pepper in a zip-top plastic bag and shake to combine. Add the livers to the bag, seal the top, and toss to combine. Make sure the livers are coated completely with the flour mixture but shake off any excess. Heat the oil in a skillet over medium-high heat. Add the livers, in batches if needed so they aren't crowded. Fry about 3 minutes on each side or until browned. Remove the livers from the pan and let drain on paper towels. Serve hot.

BACON WRAPPED CHICKEN LIVERS

Steps:

• Cut bacon strips in half.
• Wash and pat dry livers.
• Sprinkle livers with garlic salt if using.
• Wrap each liver in a halved slice of bacon and secure witha toothpick.
• Repeat.
• Set oven on broil.
• Place Livers on a baking rack or sheet and broil 6-8 minutes on each side.
• Remove and serve hot with warm honey as a dipping option.

RUMAKI

Steps:

• In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• 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.
• Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

CHOPPED CHICKEN LIVERS

Steps:

• Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
• In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
• Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
• Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
• Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
• In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
• Yields: about 1/2 cup

HAWAIIAN WRAPPED CHICKEN LIVERS

Steps:

• Cut livers and bacon slices in half.
• Wrap 1/2 slice bacon around piece of chicken liver and pineapple chunk.
• Secure with wooden pick.
• Arrange on broiler pan.
• Combine soy sauce, brown sugar and mustard in small bowl.
• Brush over bacon rolls.
• Broil, 6-inches from heat, 15 to 20 minutes turning and brushing with soy/Dijon mixture occasionally until bacon is crisp and chicken livers are done.

RUMAKI TERIYAKI

Steps:

• Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
• Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.
• Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.