or incorporate them into a rich gravy, these affordable organ meats pack a savory punch. [feast_advanced_jump_to] From classic recipes like chicken liver and onions to creative new takes like air ...

Season with a pinch of salt. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve ...

Sliced thinly and quickly grilled, griddled or fried and served pink, liver is tender and full of flavour. Chicken livers can be pan-fried whole and served pink. Ox liver needs slow cooking ...

Completely dredge each piece of chicken in the flour mixture. Add vegetable oil to a large deep skillet, preferably cast iron over medium heat. Add the coated pieces of chicken. Make sure not to ...