Roasted Chicken Livers with Onions

Cut the bacon into cubes of approx. 1 cm. Finely chop the onions. Clean the chicken livers, remove any sinews, carefully pat dry with kitchen paper, and dredge in flour. Lightly tap off any excess flour.

Heat the clarified butter in a pan over high heat. Sear the liver until golden brown on both sides. Remove the liver from the pan with a slotted spoon and place it on a plate. Reduce the heat to medium, add the onions, and roast until golden yellow, stirring frequently. Add the bacon and roast for another 2 minutes.

Return the liver to the pan, increase the heat again, mix everything well, and pour in the chicken stock. Simmer for about 5 minutes until the liquid is reduced by half.