Michel Richard’s Chicken Faux Gras

Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


unsalted butter 8 tablespoons (1 stick), divided 4 ounces 113 grams
onion, finely chopped ½ cup 2.5 ounces 70 grams
heavy cream ¼ cup (59 ml) 2 ounces 58 grams
garlic, minced 1 small clove . .
chicken livers, trimmed . 8 ounces 227 grams
fine sea salt ½ teaspoon . 3 grams
black pepper, freshly ground ¼ teaspoon . .


In a small heavy saucepan over low heat, melt 2 tablespoons/1 ounce/28 grams of the butter. Add the onion and cook, covered, for 5 minutes until translucent. Stir in the cream and garlic and simmer, covered, for another 5 minutes.

Add the remaining butter and heat, stirring, just until it is melted and the mixture is well combined. Scrape the mixture into a medium bowl. Add the livers, salt, and pepper and, with an immersion blender, puree the mixture until smooth. Alternatively, use a blender or food processor, scraping down the sides of the bowl as needed.

Set a fine-mesh strainer over a medium bowl and press the liver mixture through with the back of a spoon. Scrape the mixture into the terrines. Cover them tightly with aluminum foil and set them in the baking pan. Fill the pan with boiling water to come halfway up the sides of the terrines.