Chicken liver with onion and bacon

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

In a spacious pan, 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 by half, add the onion to the same pan, and sauté it, stirring frequently, until golden. Add the bacon and sauté everything for another 2 minutes.

Return the livers to the pan, increase the heat to maximum, stir well, and pour in the chicken broth. Let everything simmer for about 5 minutes or until the liquid reduces by half.