Chicken liver with onion and bacon

Cut the bacon into cubes of about 1 cm. Finely chop the onion. Clean the chicken livers, remove the membranes, wash them, and dry them well with paper towels. Dredge the livers in flour and shake off the excess.

In a large saucepan, heat the lard over medium-high heat. Add the livers and brown them nicely on both sides until golden. Remove them to a plate using a slotted spoon. Reduce the heat to medium, add the onion to the same saucepan, and sauté, stirring often, until golden. Add the bacon and sauté everything for another 2 minutes.

Put the livers back into the saucepan, increase the heat to high, mix well, and pour in the chicken stock. Let everything simmer for about 5 minutes or until the liquid is reduced by half.