Use young but plump (freshly killed if reared at home) chickens. Clean and cut into 8-10 pieces, wash and dry with a cloth. Melt the smoked bacon cut into cubes and when it sizzles add the grated onion and brown. Add the paprika and when it bubbles, put in the chicken pieces, salt and braise until the juices evaporate. Add the bone stock, cover and braise until it is tender. Turn it over from time to time, and when it starts to become tender, add the liver. Braise for another 10-15 minutes, then serve on a warm dish. For paprika chicken, add the sour cream, bring to a boil and serve on a warm dish.
WINE SELECTION: German Riesling (Spatlese)
