Chicken Liver Foie Gras
Description
Foie gras, of course, is traditionally made from goose liver. But you can make a more economical and lighter version from chicken. When making foie gras from chicken liver, the key is to boil the liver, not fry it. Cognac will add a light note of pleasant aroma and aftertaste. I replaced butter with cream cheese so it wouldn’t be too fatty. Serve the appetizer at the table.
Instructions
- 1
Step 1
Rinse the liver. Put the liver, onion, garlic, and herbs into a pot. Tie the herbs together if you can — parsley, thyme, and bay leaf work well. Cover everything with vegetable broth or just water. Bring to a boil, skimming off foam as it cooks. Then simmer 5–8 minutes more. The liver should stay slightly pink inside.
- 2
Step 2
Then drain the broth and discard the herbs. Transfer the onion, liver, and garlic to a blender, add cream cheese, cognac, and vinegar. Mix everything and blend until smooth, like a pâté or mousse.
- 3
Step 3
You can add spices to taste, for example — ground black pepper. Transfer the finished chicken liver foie gras to a small bowl or ramekin, cover with plastic wrap, and refrigerate for about 4 hours. It is best to let it chill overnight. Serve the finished chicken liver foie gras with herbs, croutons, or white bread.