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Makes: 12 servings adjust
Ramake is an Appetizer made with sauted chicken livers, wrapped in bacon with a water chestnut. They are divine, especially at a cocktail party with Mojito's or Vodka Martini's up! If they didn't have toothpicks in them to keep them together, I think guests would be dipping their feet in them.



  • 2 tablespoons Butter
  • 2 Cloves Garlic, minced

Step 1

In a large skillet on low heat, melt butter and begin to saute the garlic


  • 1 bottle Dry Red Wine, You will not use all of it, but you can drink the rest. Usually there is a remaining bottle of red in the home that is perfect to saute the livers in.
  • 1 pound Chicken Livers , Chicken Livers usually come in a pre-measured container resembling cottage cheese in a pint. I always try to make relationships with the butcher, or the ChickenMan at the Local Farmers Market.

Step 2

Saute the Chicken Livers, gently stirring. Once the livers begin to start to brown add about 1 cup of wine. Continue to saute the livers on the lowest heat possible. Accomplish not to cook the livers all the way through, perhaps a medium temperature would be best. Begin drinking the rest of the wine. Drain the livers on a paper towel, you want them to cool completely. Set Aside.


  • 1 pound Bacon, Use your favorite brand, but not too thickly sliced.

Step 3

Cook 1 pound bacon slices only until the bacon is half way cooked. I use the microwave for this process using paper towels. Usually 30 seconds per slice accomplishes a half way cooked bacon strip. After all the bacon is cooked, continue to drain on a paper towel and set aside.


  • 2 bottles Soy Sauce, Use the brand that you like. This is used as a marinade process, and will be discarded after it's use

Step 4

In a large bowl pour the bottles of Soy Sauce. This will be used to marinade the constructed Ramake. Set Aside.


  • 2 cans Water Chestnuts, sliced, packed in water
  • Water

Step 5

Using Kitchen shears, cut the cooled sauted chicken livers in half. (size the liver to a bite size or just a little larger). Cut the bacon strip in half. On a cutting board, lay flat the bacon strip, on one end add a water chestnut, the sized chicken liver and roll the bacon strip around them. Using Two Toothpicks one at a time, pierce the end of the bacon strip, through the water chestnut and liver, and again in the opposite direction with the other toothpick. You will have a criss/cross effect piercing the product with the toothpicks. This should help form and hold the product securely together. Place the product in the bowl of Soy Sauce, add water if needed to completely cover the product. Refrigerate for 4 to 6 hours.


  • 1 bottle BBQ Sauce, I happen to enjoy KC MasterPiece, I enjoy the hot and spicy label. Use your favorite brand, or perhaps you have made or canned your own.

Step 6

On a paper towel Drain the Ramake and discard the soy marinade. Let them drain for about 45 min to an hour. Turning half way through. Accomplish a dry a product as possible. Pour the bottle of BBQ Sauce into a bowl. One at a time, dip and cover the Ramke and place on a broiler pan or cookie sheet covered in foil. Bake at 350 degrees in a preheated oven for about 25 to 30 minutes. The bacon should be starting to blacken and turn crisp. You should turn the product half way through to cook on the other side. If you can, keep the guest away from them while they cool off a little.
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