Wash and clean the poultry livers thoroughly and cut into small pieces to taste. Peel the onions and cut into rings. Wash the apples, peel them if necessary and cut them into 1/2 cm thick slices. Fry the onion rings until golden brown, remove them and drain well on kitchen paper. Fry the apples in fat until golden and drain.
Fry the liver for 3 - 5 minutes on each side. Salt and pepper. Remove when they are still slightly pink on the inside.
Pour the meat stock with the white wine and reduce a little. Add the liver, onions and apples again.
Now thicken with a ready-made sauce thickener (or cornstarch mixed with a little cream) and serve with bread or mashed potatoes.
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