Chicken Liver with Onions
40 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Cut the bacon into 1 cm cubes. Finely chop the onion. Clean the liver, remove membranes, carefully pat dry with kitchen paper, and coat in flour. Shake off any excess flour.
In a saucepan over high heat, melt the lard, add the liver, and sauté until golden brown on both sides. Using a slotted spoon, remove the liver from the pot to a plate, reduce the heat by half, add the onion, and sauté, stirring frequently, until golden. Add the bacon and sauté for 2 minutes, stirring frequently.
Return the liver to the saucepan, increase the heat to maximum, mix everything, pour in the broth, and let it cook for 5 minutes or until the liquid reduces by half.
Chef's tip
You can also season the liver with caraway – add a teaspoon of caraway seeds along with the onion. You can enhance the flavor of the dish by adding 100 ml of cognac. Add it before the broth and let the alcohol cook off for a while, leaving only the distinct taste of cognac. You can also make a great liver spread from the liver. After the onion, add 2 more tablespoons of lard, sauté the liver for a while, do not add broth, season with salt and pepper, lightly mash the liver with a fork, let it cool, and store it in a bowl in the refrigerator. It tastes great with steamed rice.