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 ...

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.