Chicken Liver Rumaki Recipe: Crispy Celery-Crusted Bites with Rum-Kissed Gravy

This chicken liver rumaki recipe transforms delicate livers into crispy, golden skewers wrapped in bacon and celery—each bite delivers a perfect balance of savory, smoky, and slightly sweet flavors.

The secret lies in searing the livers just until they reach 145°F, ensuring they stay tender while developing a rich, caramelized crust. I first discovered this technique at a French bistro, where the rumaki’s crispy exterior and velvety interior made it an instant favorite.

The assembly is where the magic happens: thinly sliced chicken livers are wrapped around celery sticks and bacon, then secured with toothpicks before baking until the bacon is crispy and the celery turns tender.

A quick pan sauce—infused with a splash of rum and a touch of Dijon—ties everything together, adding depth and a glossy finish. This method keeps the process straightforward while delivering restaurant-quality results at home.

What you’ll end up with is a dish that’s elegant enough for dinner parties but simple enough for a weeknight—crispy edges, tender livers, and a sauce so rich it’ll have everyone asking for seconds.

The combination of textures and flavors makes this a standout main course, especially when paired with a crisp white wine or a fresh green salad. Let’s get cooking!

For those with dietary preferences, you can easily swap the bacon for turkey bacon or use gluten-free breadcrumbs to coat the celery for added texture. The rum in the sauce can also be omitted or replaced with apple cider for a non-alcoholic twist.

This recipe is as versatile as it is delicious, ensuring there’s a version for every palate.

Ingredients for chicken liver rumaki

Pantry staples meet bistro technique—just 13 ingredients for restaurant-style rumaki bites.

Chicken livers are the star, so grab the freshest you can find—they should be vibrant red, not gray or slimy. Most butchers will trim them for you, but if you're doing it yourself, just snip off any connective tissue. Costco or local butchers usually have the best quality, but the regular grocery store section works too. For the bacon, thick-cut is non-negotiable—it stays crispy longer. Celery should be fresh and crisp; if it's rubbery, trim the ends and soak in ice water for 10 minutes to perk it up. Pro tip: buy a bunch and store the extras in the freezer for soups or stir-fries.

No rum? Apple cider or extra chicken broth keeps the sauce rich. Turkey bacon works if you're avoiding pork, but it won’t be as crispy. The celery sticks can be coated in gluten-free breadcrumbs if needed, though regular panko adds great texture. For a sweeter touch, swap half the brown sugar for maple syrup. If your livers are extra fatty, pat them dry with paper towels before searing—this ensures they crisp up nicely. And if you’re short on toothpicks, skewers work too, just trim them to size.

Prepped livers keep in the fridge for 1 day—wrap them tightly in plastic. The rumaki assembly can be done ahead and refrigerated for 4 hours before baking. The sauce reheats beautifully, so make extra for leftovers. Store everything in airtight containers, and the rumaki stays crispy for 2 days. For a dinner party, assemble the rumaki on a platter and broil for 3-4 minutes at the end to refresh the crispiness—everyone will think you slaved over it

Step-by-step instructions for chicken liver rumaki

Here's how to make these crispy, golden bites with a rich rum-kissed gravy—every step ensures that perfect crunch.

Start by trimming any connective tissue or silver skin from the 1 lb chicken livers using a sharp knife. Pat them dry completely with paper towels—this step is crucial for crispiness. Cut each liver into ¼-inch thick slices, making sure they're uniform in size so they cook evenly.

Next, take the 12 whole celery sticks and cut them in half lengthwise, creating 24 long, flat strips. This makes them easier to wrap around the chicken livers later. Spread the 2 tbsp all-purpose flour on a shallow plate and lightly dredge each celery strip, shaking off any excess. This flour coating will create that crispy crust we're after.

Lay a celery strip flat on your work surface and place a chicken liver slice near one end. Drizzle 1 tsp Dijon mustard over the liver—this adds depth of flavor and helps the rumaki hold together. Fold the celery strip over the liver, then secure it tightly with a wooden toothpick, pressing firmly to keep everything in place.

Repeat this process until all 1 lb chicken livers are wrapped in celery. Arrange the rumaki on a plate, making sure they're in a single layer. This keeps them from sticking together while we cook them. Here's the thing—don't skip the toothpicks. They're what hold everything together during cooking, preventing the livers from falling apart.

Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until it foams and starts to bubble. Add the rumaki in a single layer, being careful not to crowd the pan. Cook for 3-4 minutes per side until the celery is golden brown and crispy, and the chicken livers are cooked through. You'll know they're ready when the celery releases easily from the pan.

Remove the rumaki from the skillet and set them aside on a paper towel-lined plate to drain any excess butter. This step is where the magic happens—the crispy celery crust forms while the livers stay tender inside. If you notice any rumaki browning too quickly, reduce the heat slightly to prevent burning.

In the same skillet, reduce the heat to medium and add 8 oz thick-cut bacon, cutting it into small pieces. Cook for 5-6 minutes until the bacon is golden and crispy, stirring occasionally. Remove the bacon with a slotted spoon and set it aside on a paper towel to drain.

Pour in 2 tbsp light rum and let it simmer for 1-2 minutes until the alcohol burns off and you smell that rich, caramelized aroma. Sprinkle in 1 tbsp dark brown sugar and stir for 30 seconds until it melts and slightly caramelizes. This adds a subtle sweetness that balances the savory flavors.

Stir in 0.5 cup chicken broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 3-4 minutes until it reduces slightly and thickens. Add the 0.5 tsp salt and 0.25 tsp black pepper, then stir in the 1 tsp Dijon mustard and the reserved bacon. Taste and adjust the seasoning if needed.

Return the rumaki to the skillet and spoon the gravy over them, letting it coat everything evenly. Garnish with 0.25 cup chopped fresh parsley for a pop of color and freshness. Serve immediately while the celery is still crispy and the gravy is warm. These bites are best enjoyed right away—they're perfect for appetizers or a light main course with crusty bread to soak up that delicious gravy.

Wine and beer pairings for this chicken liver rumaki

Crisp White Wine

A dry, crisp Sauvignon Blanc from New Zealand or Loire Valley is my go-to pairing—its bright acidity and citrus notes cut through the richness of the bacon and livers beautifully.

Look for wines with 12-13% ABV and flavors of grapefruit and green apple, like Cloudy Bay Sauvignon Blanc or Oyster Bay. Serve slightly chilled (45-50°F) to enhance the wine’s freshness against the warm rumaki. 🍷

Rich Red Options

For those who prefer red, a Pinot Noir from Oregon or Burgundy offers a perfect balance—its delicate tannins and red fruit flavors complement the smoky bacon without overpowering the dish. I love Domaine Drouhin Oregon Pinot Noir for its silky texture and bright cherry notes.

Keep the wine at 60-64°F to let its earthy undertones shine alongside the rumaki’s savory depth.

Beer Pairings

A Belgian witbier like Hoegaarden or Stella Artois brings refreshing citrus and spice notes that cleanse your palate between bites. The effervescence also helps cut through the richness. For a darker option, try a German Dunkelweizen—its caramel and clove flavors mirror the rum’s warmth.

Serve beers at 45-50°F for the best balance of flavor and carbonation. 🍺

Non-Alcoholic Choices

For a non-alcoholic twist, a sparkling apple cider like Woodchuck Hard Cider’s Sparkling version works wonderfully—the crisp acidity and apple notes echo the rum’s sweetness. Alternatively, a ginger beer like Feather’s adds a spicy kick that pairs surprisingly well with the bacon’s smokiness.

Serve both chilled (38-42°F) for a refreshing contrast.

Dessert Wine Tie-In

If you’re serving rumaki as part of a larger menu, finish with a Moscato d’Asti—its light sweetness and bubbles complement the dish’s richness without clashing. The wine’s floral notes also harmonize with the parsley garnish. Serve at 45-50°F to preserve its delicate effervescence. 🍇

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