ROAST CHICKEN WITH GARLIC AND FOIEGRAS
Instructions:
- WHILE the chicken is roasting, purée the foie gras or chicken liver and butter by crushing them together with the side of a chef ’s knife. If you’re using chicken livers, chop them very fine with the butter, or use a blender, and then work them through a strainer.
- Just before serving, whisk the foie gras or liver butter into the hot jus, then whisk in the garlic purée to taste.
- If the jus gets too thick, thin it with a little broth or, in a pinch, water. If the jus curdles, zap it with an immersion blender or quickly work it through a strainer.
- Season to taste with salt and pepper.