I like to clean/remove as much excess from the livers as possible while keeping the livers "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 one piece.
Once the livers are cleaned place them into the marinade listed above. Let the livers marinate for one hour.
Using The Bacon
Slice the bacon in half lengthwise. You do not want to use too much bacon, or risk chewy Rumaki. Cutting each bacon strip in half will make it easy to wrap each chicken liver
How To Make/Shape the Rumaki
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. Add a piece of liver next on top of the water chestnut. Optional: Add small slices of jalapeno
Next, roll the bacon starting at the end with the liver and roll on top of itself. No rules on how you wrap. Rolling in only one direction is suggested.
Cooking The Rumaki
Place the rumaki on a cookie sheet. I like using a wire rack so the rumaki isn't touching the cookie sheet. It helps crisp things up nicely.Back @ 400 for 15 to 20 minutes
Adding a glaze after cooking using a pastry/paintbrush can really take this recipe over the top.
Add favorite sauce to each piece of RumakiHere are a few sauces you could use:TeriyakiHoisin sauceMight sound odd, but grape jelly with chipotle in adobo sauce Use Favorite BBQ sauceMaple SyrupetcDipping Sauce-Ranch dressing-Tartar sauce