Onion Chicken Liver with Bacon

Cut the bacon into 1 cm cubes. Peel and finely chop the red onion. Clean the chicken liver of membranes, thoroughly dry it with paper towels, then dredge it in flour. Shake off any excess flour.

In a pot, heat the lard over high heat, add the liver, and fry both sides until golden brown. Remove the liver with a slotted spoon and place it on a plate. Reduce the heat to medium, add the onion to the pot, and sauté until golden yellow, stirring frequently. Add the bacon and fry for another 2 minutes.

Return the liver to the pot, turn the heat to maximum, stir, then pour in the chicken stock. Cook for about 5 minutes, or until the liquid reduces by half.