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Mix minced chicken, liver, and bacon with breadcrumbs, parsley, and eggs. Form walnut-sized balls, poach in simmering broth for 15 minutes.
Pan-seared chicken livers wrapped in smoky bacon served atop a sautéed mushroom, onion, and garlic salad.
Rich chicken liver pâté flavored with brandy and port, topped with earthy beetroot jelly and crispy chicken skin garnish.
Pan-fried chicken livers soaked in milk, finished with a red wine reduction and served on garlic-rubbed grilled sourdough bread.
Small chickens stuffed with livers and wine, roasted in foil with sautéed root vegetables and fresh thyme.
Roast goose stuffed with sweet and spicy pearl barley, served with a rich Madeira and port gravy for Christmas.