One pound chicken livers, 1 pound bacon and 8 ounces soy
sauce yields approximately 2 1/2 dozen Rumaki.
Cut bacon slices in half. Cut water chestnuts in half
and then slice. Cut livers in half (large livers in thirds).
Place 1 piece water chestnut and liver on 1/2 slice bacon.
Roll tightly and secure with wooden toothpick. Place Rumaki in
pan and pour soy sauce over. Cover and marinate 2 to 4 hours
in refrigerator. Do not marinate longer than 4 hours. Remove
from pan and place on broiler rack. Broil until bacon begins
to brown. Turn and broil until bacon has browned. Serve
immediately or place in heated serving dish.
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