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Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 130 (75%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 147.8mg||45 %|
|Sodium 343.5mg||12 %|
|Potassium 147.6mg||4 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 9.7g||14 %|
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Calories per serving: 173
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