Wallys Chicken Gizzard Rumakis Recipes

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.

FANTABULOUS RUMAKI WITH OR WITHOUT THE LIVERS

Steps:

• Wrap half piece of bacon around half of a chicken liver and one water chestnut. Secure with a toothpick.
• Mix the marinade in a bowl and let the rumaki marinate for several hours or even overnight.
• Cover a sheet pan with a silpat or foil sprayed with cooking spray and broil close to the heat source (but not so close your toothpicks burn up) until the bacon is crispy and the liver is cooked through. Serve hot.
• For non-liver chefs:.
• If you half everything in the recipe, the soy sauce is still too much. I would quarter the soy sauce and use oil or water to make up the difference in volume. I also rotated the pan once under the broiler and actually flipped all the rumaki once with tongs. The ginger, garlic, and brown sugar are amazing. Use high quality water chestnuts if you can.
• Enjoy!