Roast Chicken with Garlic and Foie Gras Emulsion

Preparation info

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By James Peterson

Published 1991

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The roasting method used here is the same as for Oven-Roasted Chicken, except that garlic cloves replace the standard aromatic vegetables and the finished roasting juices are flavored and thickened with garlic purée and foie gras.

When using foie gras as a thickener, it is better to use foie gras that has been cooked first—foie gras terrine—so that excess water is released in advance. While this sauce can be prepared without any stabiliz