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 stabilizers, it becomes a very delicate operation to avoid curdling the mixture. Adding liquid lecithin to the fat and propylene glycol alginate to the stock helps prevent the sauce from separating.
|roasting chicken (
|garlic heads, broken into cloves, unpeeled|
|foie gras mousse or bloc|
|liquid lecithin (optional)|
|brown chicken stock|
|propylene glycol alginate (optional)|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.