Roast Chicken with Garlic and Foie Gras Emulsion

Preparation info

  • Difficulty

    Easy

  • yield:

    4

    servings

Appears in

Sauces

By James Peterson

Published 1991

  • About

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.

Ingredients

roasting chicken (4 lb/2 kg) 1 1
garlic heads, broken into cloves, unpeeled 2 2
foie gras mousse or bloc 2 oz 50 g
butter 1 oz 30 g
liquid lecithin (optional) 2 g
brown chicken stock 1 cup 250 ml
propylene glycol alginate (optional) 1.8 g
salt and pepper to taste to taste

Method

  1. Surround the chicken with the garlic cloves and roast it. If the garlic cloves or roasting juices start to burn on the bottom of the pan, add ½ cup (125 milliliters) water or stock every time they threaten to burn.
  2. Purée the foie gras with the butter and lecithin, if using, in a food processor. If your food processor cannot handle such a small quantity, work the butter, lecithin, and foie gras together in a bowl with a wooden spoon, then force the mixture through a drum sieve.
  3. Remove the chicken from the roasting pan. Deglaze the pan, which still contains the garlic cloves, with the stock. Strain the roasting juices, reserving the garlic cloves and skimming off excess fat. Blend the propylene glycol alginate, if using, into the roasting juices.
  4. Force the garlic cloves through a coarse chinois or drum sieve.
  5. Whisk half the foie gras mixture and half the garlic purée into the roasting juices.
  6. Adjust the texture and flavor of the finished sauce by adding more garlic purée and/or foie gras mixture. Season with salt and pepper.