Wallys Chicken Gizzard Rumakis Recipes

RUMAKI

Steps:

• Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Skewer liver, chestnut, and bacon, and dip in brown sugar. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally, until bacon is crisp.

WALLY'S CHICKEN GIZZARD RUMAKI'S

Steps:

• Put cleaned halves of chicken gizzard in bowl ful of soy sauce and marinade mix.,.
• stir and coat all halves.
• put gizzards in refrigerator over night for flavors of marinade to absorb.
• next day, arrange bacon halves on large cutting board.
• lay one marinaded chicken gizzard on one halve bacon strip.
• lay one sliced water chestnut on gizzard.
• roll up bacon around water chestnut and gizzard.
• secure with party toothpick. put seam of bacon strip down on cookie sheet.
• bake at 350 degrees for 15-20 depending on thickness of gizzard on middle oven rack.
• check with meat thermometer for chicken at 170 degrees,.
• broiling on high, check every three minutes, so as not to burn, turn over once during broiling
• arrange rumanki's on festive plate immediately after baking or broiling.
• serve immediately.

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.