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Low-Carb Gluten-Free Rumaki

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Most people today are unfamiliar with Rumaki, a low-carb gluten-free favorite made with chicken livers. Back in the baby boomer era of the sixties, it was a staple at every well laid cocktail party. The origin of Rumaki is a bit fuzzy, but most people agree that is probably of Asian origin by way of Hawaii. Serve up a platter of these at your next party and you’re to have a crowd pleaser.

Ingredients

Scale
  • 1 1/2 cups soy sauce, gluten-free
  • 1/2 teaspoon fresh garlic, minced
  • 1/2 teaspoon fresh ginger, minced
  • 1 pint container chicken livers
  • 1 pound bacon (or maybe a little more)

Instructions

  1. In a medium size bowl, combine soy sauce, garlic, ginger, and set aside.
  2. Cut the chicken livers in half if they are large.
  3. Place the chicken livers in the bowl of marinade and make sure they are well coated. Cover the bowl and refrigerate for 2 hours.
  4. Remove the chicken livers from the fridge and wrap each in a whole slice of bacon and place them seam-side down on a broiler pan.
  5. Bake at 350° F until bacon is done, about 45 minutes to an hour, turning the rumaki several times so that bacon browns on all sides.
  6. Remove the rumaki from oven and serve warm.

Notes

NOTES
This reheats very well in the oven. Do not use the microwave to warm them as it makes the rumaki tough.

For easier serving, skewer the wrapped liver with a toothpick before baking.

VARIATIONS
For a soy-free version, use coconut aminos instead of soy sauce.

For a kosher appetizer, use pastrami in place of the bacon.

Nutrition

Find it online: https://www.carbsmart.com/low-carb-gluten-free-rumaki-recipe.html

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