Chicken liver foie gras. Chicken liver foie gras, an unusual recipe for the famous appetizer

Feeling a little closer to France and being a true aristocrat or a new Russian is not at all difficult. It is not necessary to wander around and admire Montmartre. It is enough to know what foie gras is from and how it is eaten.

There are many nuances in the preparation of different dishes, little culinary tricks and real chef's tricks. But a rare dish can rival the scandalous accompaniment of foie gras. This is the most delicate dish made from the liver of a goose or duck. All the controversy and conflict of the situation is that from a certain age, birds, one might say, are force-fed with a large amount of special food, and movement is sharply limited. At the same time, the liver of geese and ducks increases many times in size. This method of rearing has been opposed by various animal rights activists. Not without their efforts, in many countries, foie gras technology was banned and severely limited. Some restaurants have imposed a culinary moratorium on foie gras. And historically, everything was much more prosaic. The Egyptians began to feed migratory ducks with the most affordable high-calorie product for them - figs. The birds put on weight well, and their liver was just very fatty and tasty. After all, foie gras is translated as "fatty liver", and the progenitor of foie gras and figs was a common root - a fig, which for certain read "liver on figs." Just a historical culinary pun.

Of course, we will move away from the classical canons in cooking and will not be such scrupulous gourmets, but chicken liver foie gras is no worse than scandalous French dishes. We will give a peaceful coloring to this dish. In order to cook it at home, the following ingredients are needed: 700 grams, spices, 300 grams of red wine, sugar, 50 grams of butter. Pour wine into a glass bowl, dissolve sugar in it, add a little salt and spread the liver washed under running water and dried with a napkin. Cover the dish with a lid and place in the refrigerator for marinating for 20-24 hours. To make we need mushrooms. Of course, we are not French, and truffles are hardly available to us, so we will cook with the mushrooms we have available. Wash the mushrooms, clean from the films. Grind the liver with mushrooms in a blender, add 30 grams of butter. Grease a baking dish with oil and put the mass there. We heat the oven and put a baking sheet with water, in which we place the form with chicken liver foie gras. At a temperature of 190-200 ° C, bake in a water bath for 40 minutes. We take out the form and quickly cool in a container with cold water. We place our dish in the refrigerator for 6-8 hours. liver is usually served with fruit. It can be served with bread without flavor enhancers and additives, but not spread over the toast, but by applying the liver mass (often on apple slices). This dish goes well with sweets and nuts, berries and ginger. Foie gras is served with chicken liver and as an aperitif. To do this, we peel the fruits, namely tangerines, from the peel and white film, free the plums from the stones and cut them into medium slices, add the grapes. In a frying pan, add one tablespoon of butter, fry this mass over low heat. The fruit mass should start up the juice, add a tablespoon of powdered sugar. We turn off the fire. We spread fruit in the center of the dish, and on top of chicken liver foie gras. Add 2 tablespoons of red wine to the caramelized juice in a pan and mix. We heat it so that the sugar dissolves in the wine and pour the sauce over our dish. Chicken liver foie gras is taken out of the refrigerator just before serving. It is cut with a knife with a sharp thin blade or a lyre (food wire) into portioned pieces no more than 1 cm thick. Served with red or white wine.

No matter how many names in the culinary world have been invented. For example, not everyone knows what “foie gras” is, but most people associate this dish with something overseas, expensive and refined. Is it really so? Is it possible to cook enigmatic foie grass at home without resorting to the help of a chef. What are the varieties of the dish? The phrase foiegras in Russian quickly became a single word and partially lost its meaning, since in translation from the French language, from which it came, it means “fatty liver”. Initially, the phrase was related to goose or duck liver. The birds were intentionally well-fed before being slaughtered and butchered, turning their livers into a hearty cold snack.

But outside of France, the traditional recipe was quickly modified, and foie gras became a dish based on the liver of any bird, up to chicken, turkey, etc. The classic preparation of foie gras involves serving it as an independent dish or using it as a component of other hot dishes. Of the alcoholic beverages, foie gras is usually accompanied by champagne or other dessert wine.

In the historical homeland, foie gras has several varieties. Its whole version cannot have more than 2 parts from different copies of the liver, while spices, liqueur and table wines, vodka on grapes are added to it. The classic foie gras combines several different livers, so that the cut of the product reveals its marbled texture.

For block foie gravy, all pieces of liver are emulsified, so the consistency becomes more uniform both externally and when touched. Also, a dish can have only 50% foie gras or more to keep this name behind it, and it can be diluted with goose fat. By the way, the associations of this dish with the privileged segments of the population are not accidental. In terms of cost, goose liver, especially increased in volume due to forced fattening of poultry, is much more expensive than chicken and the like.

Separately, attention should be paid to the technology of preparation of various types of foie gras. The most common and affordable to the consumer is canned, obtained by processing the product at high temperature (100 degrees) in a closed container. This allows you to keep the liver in a form suitable for consumption or further cooking for a long time. However, it will need to be kept in a cool place: for example, a pantry.

Half-cooked foie gras has a creamy texture, as a result of which it does not lose its properties and taste only when stored in a cold place. To obtain such a product, the liver is sterilized and packed in a glass or ceramic container. And the most traditional is foie gras, which can only be purchased on the market. Such a product is not stored, but for most dishes, the recipe requires raw foie gras, which has not been preserved or sterilized, as the main ingredient.

How to cook foie gras according to the traditional recipe?

The classic recipe for processing goose liver foie gras includes, in addition to the main component, only 3 ingredients: white wine, pepper and salt. If desired, they can be supplemented with your favorite spices. For 1 kg of liver there are 50 ml of white table wine and a pinch of any seasonings.

Preparation of goose liver is carried out through its washing and soaking in cold water for a day. Therefore, the preparation of foie gras usually begins in the evening. After 8-10 hours, it must be cut into fairly large pieces, which are rubbed with pepper and salt, as well as any other seasonings and placed in a bowl filled with white wine. The liver will marinate in alcohol for another 2-3 hours.

The next step has several variations. If you want to get a traditional foie gras, then the pieces taken out of the marinade are filled tightly with light pressing, and a little empty space must be left up to the neck of the pot, where air exchange will take place. If a foie gras block is planned, the pickled liver is passed through a meat grinder twice, and then the resulting mass is also removed into a ceramic container.

In an oven preheated to 100 degrees, place a cup of water to create a steam effect, put a container with foie gras on the lower grate and cook the dish for 30-40 minutes. The fat that the liver secretes needs to be drained into a separate cup: they will subsequently be poured over ready-made foie gras when it cools to the required temperature. In addition, this impregnation is a natural preservation for foie gras, allowing it to be stored for up to 7 days in the refrigerator.

Christmas foie gras with goose liver and truffle: recipe

On the Christmas table in France, foie gras is an indispensable element that crowns the whole composition. But it is prepared differently than in the traditional recipe: foie gras is served here, diluted with duck or goose fat, lard and even pork fillet. However, the goose liver itself should retain about 55%.

Compound:

1. Goose liver - 800 g
2. Milk
3. White mushrooms - 1-2 pcs.
4. Duck liver - 300 g
5. Cognac - 120 ml
6. Pork fillet - 300 g
7. Spices - to taste

Cooking:

• The liver needs to be soaked in milk for 4-5 hours, after which it should be removed from films and other debris, including the biliary tract. If desired, all fat is cut off from it.
• Then porcini mushrooms are prepared, which are replaced by truffles in the original recipe. For the indicated volume of goose liver, there are 1-2 mushrooms that need to be cut and put into the liver.
• At the next stage, the liver is marinated in cognac, and at this time you should start preparing the remaining components. The pork fillet is ground in a meat grinder, having previously lost films and bones, the duck liver is sent there too.
• Minced meat must go through a meat grinder twice, after which it is combined with salt, pepper, nutmeg and foie gras marinade.
• Now you need to find a round shape that can be placed in the oven, and lay out its bottom and walls with a mixture of minced meat with spices and marinade. 0.25 of its total volume should be left for the subsequent “closing” of the dish.
• The marinated liver is placed in the resulting “pot” of minced meat and covered with the remains of minced meat, as a result of which it is sealed into it. So that when baking the dish does not turn out to be dryish, 50 g of duck fat is laid on it.
• Place the container of foie gras on the bottom rack in the oven and a bowl of water underneath to create a bain-marie. Under such conditions, Christmas foie gras will cook for 50 minutes at a temperature of 150 degrees.
• The traditional recipe assumes its further maturation within 2 days, but it is much more important to serve the dish cold, cut into plates 1-1.5 cm thick.

Chicken liver foie gras recipe: cooking features

Chicken liver, even with proper fattening, which is not produced in Russia, cannot be compared with goose in its fat content. Therefore, in all foie gras recipes where chicken liver appears, if necessary, butter is added to the list of ingredients, which allows you to increase the fat content of the product and the finished dish. And without it, foie gras becomes lighter and therefore attractive to those who follow the figure or are simply accustomed to sticking to healthy and low-fat foods.

The classic recipe involves soaking 1 kg of chicken liver in cold water for 4 hours, after which the product is rinsed again under running water and placed in a free bowl. The liver should be poured with 500 g of dry red wine, add 1 tbsp to this marinade. sugar and a pinch of salt. If you wish, you can throw 2-3 peas of red pepper there. It is required to impregnate chicken liver with such a mixture for 12-18 hours, therefore it is advisable to carry out such a procedure at night.

After the liver is marinated, it is necessary to prepare porcini mushrooms in the amount of 200 g. They are cleaned and washed, and then placed in a meat grinder, where the liver cut into pieces is also sent. You need to grind the products 2-3 times until they turn into a uniform mass. Then 50 g of butter, previously softened, is introduced into them, and the whole mixture is laid out in a ceramic mold.

Raw fua is pressed, the container is covered with a lid or covered with foil, and sent to an oven preheated to 190 degrees. As with the traditional French recipe, chicken foie gras is cooked in a bain-marie, so a bowl of water is also placed in the oven. Total cooking time - 45 min.

Very often we want to surprise our family and friends with a new dish or cook something unusual for the holiday, or maybe just learn and discover new things in cooking.

Today we will offer a rather interesting recipe, which, be sure, will definitely come in handy - chicken liver foie gras. With this dish, we can easily please our guests, who will definitely be satisfied after such a snack.

Such food is very expensive in restaurants, but we can cook it at home.

A bit of the history of classic foie gras

It has long been considered a delicacy and a culinary masterpiece. The real popularity of this dish was brought by the French. It is a traditional treat for this country, and fatty liver is recognized as a cultural and gastronomic heritage of France. Mass production of foie gras began here in the 1980s.

There is even a real technology for fattening birds to get the highest quality liver for making delicious foie gras.

According to the classic recipe, this treat is prepared from the fatty liver of a duck or goose, from light pink to light yellow. But in our time there are many variations, both of the cooking method itself and its ingredients. You can serve this dish on its own or with other products.

We are sharing with you a recipe for chicken liver foie gras, and if you follow the step-by-step instructions and pay attention to details, do not hesitate, the chicken will not disappoint you, and such food will be no less tasty than its traditional version.

How to choose the right chicken liver for foie gras

It may seem that cooking chicken liver is easy, but in fact it is very important to take this process seriously and start it with a careful choice of the main ingredient, because our dish would not exist without it.

• The first thing you need to pay attention to when buying this product is the color. Chicken liver is brown, may have a burgundy hue. In no case, do not buy a liver with a yellowish tint or with greenish incomprehensible spots. It should not be too dark either, it is only like that in a sick bird.
• This also applies to a frozen product, it should not be too light or in a package full of snow (ice). The latter indicates a re-freeze.
• So that the ingredient does not lose its taste, defrost it slowly. Just take it out of the freezer and put it in the fridge overnight.
• The liver for foie gras, in addition to freshness and good color, should also be quite oily.

How to cook foie gras with chicken liver

Ingredients

• - 300 g + -
• Dry white wine- 100 ml + -
• — 200 ml + -
• - 1 PC. + -
• - 150 g + -
• - 1 clove + -
• - taste + -
• — 6 pcs. + -
• — 1/3 tbsp or to taste + -
• - 1/3 tsp + -
• Thyme - a pinch + -
• - 2-3 cloves + -

Step by Step Homemade French Foie Gras Recipe

• We clean the pre-thawed (if necessary) and washed chicken liver from films, cut out all the bile ducts or places where bile got into (it is very important to clean it thoroughly so that the finished dish does not taste bitter).
• Immediately after cleaning the liver, fill it with milk and leave it in the cold for 6-8 hours.
• We take out the filled liver from the refrigerator, drain all the milky liquid from the container and dry the liver on paper towels so that nothing is left over.
• Next, we heat the butter in a pan, about 110-120 g.
• Add the liver there and simmer it for 8-12 minutes over low heat. You will easily know that the chicken liver is ready when the pink juice stops coming out of it.
• We prepare the onion, for this we clean it, wash it under cold water and chop finely. Our chef will quickly tell and show how to do this.

• We need to fry the onion, so we take another pan, add a little vegetable oil or chicken fat, whichever you prefer, and add the chopped vegetable there.
• It's time to add dry white wine to this pan, simmer the onion with it for 4-5 minutes.
• Finally, we combine the liver and onions with wine, be sure to add the butter that we have left.
• And now all this needs to be knocked down into a homogeneous, tender mass, and a blender will help us with this. During the churning process, add salt, pepper, chopped thyme. Mix thoroughly.

As soon as we have a homogeneous mixture of our ingredients in front of us, we cool it.

• In the meantime, while the liver is cooling down, we wash, clean and cut the mushrooms into slices.
• Prepared mushrooms are then fried together with chopped garlic in a separate pan in vegetable oil.

Now we need small containers, the bottom of which is lined with cling film.

• As soon as our mushrooms are ready, pour them evenly into prepared molds.
• On top we lay out the already cooled finished mass from the liver.
• Having done this, we wrap the edges of the film to carefully cover the liver, and then leave it in the refrigerator until the mixture thickens.

You can serve chicken liver pate by decorating with herbs on a plate or spreading it on a thin slice of bread (it will be tastiest with a baguette fried in the oven). In the design and presentation, we can safely give free rein to our imagination.

How to make foie gras taste better

• Why not also experiment a little and replace the white wine with a glass of cognac? Believe me, it will be very tasty.
• Some housewives advise soaking the liver not just in milk, but adding a little 9% vinegar (about 2 tablespoons) there. So the liver will become more plastic and tastier.
• You can also add a little sugar to the marinade, to taste.

As you can see, cooking such foie gras is not at all difficult, it is only important to carefully study the instructions for cooking and do everything with inspiration. Our detailed step-by-step recipe will help you to cope with this task perfectly.

Ingredients

• Chicken breast fillet - 300 g;
• Chicken liver - 500 g;
• Chicken eggs - 3 pcs.;
• Onion - 2 pcs. medium size;
• Carrots - 1 large piece;
• Butter - 100 g (80 g per pate + 20 g for greasing molds);
• Low-fat cream - 150 g;
• Sausage cheese (smoked) - 100 g;
• Low-fat sour cream - 3 tbsp. (to decorate the finished pate);
• Sugar - 1 tsp;
• Salt - 1/2 tbsp. or to taste;
• Black peppercorns - 3-4 peas;
• Bay leaf - 1 pc.;
• Dried parsley - a pinch.

Step by step recipe for chicken liver pate

Preparing the liver and chicken fillet

To prepare the liver, if necessary, defrost it, and then wash it and carefully clean it from everything superfluous, that is, from the bile ducts, films and places where bile got into, so that unpleasant bitterness is not felt in the dish later.

When our first ingredient is ready, we proceed to prepare the second: if necessary, defrost the chicken breast, and then wash it well.

Carefully cut the liver and fillet into medium pieces, they should not be large or too small, this will give them the opportunity to stew evenly.

And now we can start the process of cooking foie gras

• We take a pan with a thick bottom, melt the butter in it and add the chopped liver and chicken fillet.
• While this is all stewing, wash and coarsely chop the onion and carrot.
• 10 minutes after the start of stewing the fillet and liver, add chopped vegetables to the pan, do not forget to also add parsley, pepper and bay leaf.
• On high heat, you need to bring the contents in a saucepan to a boil. Then reduce the fire to a minimum, cover with a lid and simmer for another 35-50 minutes.
• As soon as the ingredients are ready, remove the pan from the heat, transfer everything to another bowl and let it cool, do not forget to remove the bay leaf and peppercorns.
• We divide the whole mass into 3 parts, in different bowls, so that later it would be easier for us to mix it.
• In each bowl, add 1 egg and 50 g of cream and beat each part separately with a blender. If everything is done correctly, the consistency will resemble sour cream.
• As soon as the mixture is ready, combine all three parts in one container, add sugar and salt there.
• We set aside this dish for a while and take on the cheese. We need to grate it, and then pour it to the already prepared mixture of vegetables, fillets, liver and spices.
• Immediately after we added the cheese, mix everything thoroughly.
• We take baking dishes and grease them with the remaining butter, put the liver mass in them.

We heat the oven to 200-220 °, send molds with the future pate into it and bake for at least 35 minutes. After this time, we take out the finished snack and wait for everything to cool down well.

The cooled dish must be placed in the refrigerator for 2 hours or more, it will be much tastier.

We serve the pate on the table.

If desired, we can decorate the pate mass with sour cream. To do this, pour a little sour cream over the entire surface of the dish with a spoon, thereby making it look like stains. This will practically not affect the taste, but outwardly the finished pate will look more interesting.

We enjoy the mild taste of the snack and are proud of the work done.

Now we know another rather tasty dish - chicken liver foie gras and a treat similar to it - chicken liver pate. Moreover, we can always add our signature ingredient and improve the taste of food according to our preferences.

Recipe for a la foie gras chicken liver pate

Melt 1 tablespoon of butter, add chopped onion, cover and cook for 5 minutes, stirring occasionally.
Add chopped garlic, cream and bring to a boil. Reduce the heat and cook, covered, until the onion is soft (about 6 minutes).
Remove from heat and add the mixture to the remaining oil.
Mix the onion mixture with the raw liver, add salt and pepper and beat with a blender until smooth.
Pour into molds, cover each with foil and cook in a water bath in the oven at t 150 * C for 30-40 minutes.
Cool to room temperature and refrigerate for at least 4 hours.
Grind the pulp of the cucumber and squeeze the juice out of it
Mix 1/4 cup cucumber juice with gelatin and let stand for 5 minutes to swell. Then heat in a microwave oven (30 sec at full power) or in a water bath until the gelatin dissolves.
Add lemon juice, salt, sugar and Tabasco sauce to the remaining cucumber juice.
Mix with gelatin mass. Add parsley.
Put 2 tablespoons of the mixture into each mold with mousse. Place in the refrigerator to chill for 1 hour.
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foie gras, foie gras recipe

The French speak about this cherished dish with reverence, raising their eyes to the sky: Foie gras (this is the name of the pâté in French) is for us the same as black caviar for you. Obviously, this is true, one has only to find out the price of a thin slice of foie gras in the Parisian restaurant of Jacques Le Duvallec ...

Foie gras is a traditional Christmas dish. Together with roasted turkey and Christmas log, this delicious pate decorates the holiday table of families who have enough income to do so. So, let's try to cook this dish, which is not ashamed to show off on the table of the president himself.

Foie gras recipe: pieces of goose liver with a total weight of 750 g, 350 g pork fillet, 250 g unsalted bacon, 125 g pieces of goose liver, 25 g salt, 250 g slices of lard, 1 medium-sized truffle or porcini mushroom, 50 g cognac, 50 g Madeira, 250 g interior pork or goose fat, 2 bay leaves, pepper, nutmeg

Cooking:

Well, judging by the ingredients, making foie gras is not so easy. No wonder he is so loved and dignified in France, and throughout the world. But ... we will not philosophize with you and in the absence of any ingredients we will replace them with similar ones. If you do not have truffles, you can replace them with porcini mushrooms! French farmers fatten geese in a special way so that they have a hypertrophied liver. In no case do we encourage you to such experiments with birds! We simply recommend using regular goose or chicken liver - take a few pieces so that their total weight is about 750g.
How to cook:

So, soak a good, dense liver in milk, clear of films, bile ducts and fat. Stuff it with pieces of raw truffle or porcini mushroom, pour cognac or Madeira and leave to marinate for 3 hours. Skip the pork fillet, cleaned of films and tendons, pieces of goose liver through a meat grinder; pass the minced meat again through a meat grinder with a fine grate or rub it through a sieve, put it in a bowl, salt, add pepper, nutmeg, cognac and Madeira, in which the liver was marinated. Take a round or rectangular shape, lay out its bottom and walls 2/3 of the minced meat. Put the pickled liver in the middle, cover it with the rest of the minced meat. Top with slices of bacon, put 2 bay leaves and put in the oven in a water bath. Bake at the rate of 30 minutes per 1 kg. Cool the finished pate and pour over slightly warmed goose fat so that the pate is in a shell of fat. Foie gras is served very cold, 48 hours after its preparation.

Bon appetit and Merry Christmas!

Feeling a little closer to France and being a true aristocrat or a new Russian is not at all difficult. It is not at all necessary to wander around the Champs Elysees and admire Montmartre. It is enough to know what chicken liver foie gras is and how it is eaten.

There are many nuances in the preparation of different dishes, little culinary tricks and real chef's tricks. But a rare dish can rival the scandalous accompaniment of foie gras. This is the most delicate dish made from the liver of a goose or duck. All the controversy and conflict of the situation is that from a certain age, birds, one might say, are force-fed with a large amount of special food, and movement is sharply limited. At the same time, the liver of geese and ducks increases many times in size. This method of rearing has been opposed by various animal rights activists. Not without their efforts, in many countries, foie gras technology was banned and severely limited. Some restaurants have imposed a culinary moratorium on foie gras. And historically, everything was much more prosaic. The Egyptians began to feed migratory ducks with the most affordable high-calorie product for them - figs. The birds put on weight well, and their liver was just very fatty and tasty. After all, foie gras is translated as "fatty liver", and the progenitor of foie gras and figs was a common root - a fig, which for certain read "liver on figs." Just a historical culinary pun.

Of course, we will move away from the classical canons in cooking and will not be such scrupulous gourmets, but chicken liver foie gras is no worse than scandalous French dishes. We will give a peaceful coloring to this dish. In order to cook it at home, the following ingredients are needed: 700 grams of chicken liver, spices, 300 grams of red wine, sugar, 50 grams of butter. Pour wine into a glass bowl, dissolve sugar in it, add a little salt and spread the liver washed under running water and dried with a napkin. Cover the dish with a lid and place in the refrigerator for marinating for 20-24 hours. To make foie gras pate, we need mushrooms. Of course, we are not French, and truffles are hardly available to us, so we will cook with the mushrooms we have available. Wash the mushrooms, clean from the films. Grind the liver with mushrooms in a blender, add 30 grams of butter. Grease a baking dish with oil and put the mass there. We heat the oven and put a baking sheet with water, in which we place the form with chicken liver foie gras. At a temperature of 190-200 ° C, bake in a water bath for 40 minutes. We take out the form and quickly cool in a container with cold water. We place our dish in the refrigerator for 6-8 hours. Chicken liver soufflé is usually served with fruit. It can be served with bread without flavor enhancers and additives, but not spread over the toast, but by applying the liver mass (often on apple slices). This dish goes well with sweets and nuts, berries and ginger. Foie gras is served with chicken liver and as an aperitif. To do this, we peel the fruits, namely tangerines, from the peel and white film, free the plums from the stones and cut them into medium slices, add the grapes. In a frying pan, add one tablespoon of butter, fry this mass over low heat. The fruit mass should start up the juice, add a tablespoon of powdered sugar. We turn off the fire. We spread fruit in the center of the dish, and on top of chicken liver foie gras. Add 2 tablespoons of red wine to the caramelized juice in a pan and mix. We heat it so that the sugar dissolves in the wine and pour the sauce over our dish. Chicken liver foie gras is taken out of the refrigerator just before serving. It is cut with a knife with a sharp thin blade or a lyre (food wire) into portioned pieces no more than 1 cm thick. Served with red or white wine.