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 ...

In a small section of the weekly publication dedicated to homemakers, a curious blurb described a dish that had captivated partygoers during the Roaring Twenties: chicken livers soaked in Champagne.