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Chicken faux Gras - 7/27/09
Chicken Faux Gras is a creamy pâté spread made to taste like traditional Foie Gras but it is made with chicken liver. Chicken faux Gras is a very clever play on words! Faux (meaning fake) but faux also sounds like Foie, so if you said it really fast it sounds like chicken Foie Gras, and the word Gras is shorten from Foie Gras. Basically it is translated to fake chicken (Foie) Gras. This recipe is from Michel Richard's cookbook, Happy in the kitchen, and he describes this dish as: “Absolutely the creamiest thing on earth. If you don’t tell people what it is, they will think it is Foie Gras and that you are an extravagant host.”
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This is my first attempt to make this dish and let me tell you that Michael Richard is absolutely right when he said this is a very creamy, smooth and very tasty pâté and the texture is very similar to Foie Gras. I served a lot of Foie Gras so I would know this is not Foie Gras but it is pretty close to it but the cost is only a fraction of the real Foie Gras.
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Close look at the Chicken Faux Gras
Preparation work..
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Onions are chopped and cooked with two tablespoons of butter over moderate low heat for about 5 to 7 minutes or until the onions are soft and translucent. |
Garlic and cream is added and simmered for about 4/5 minutes. |
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Once the onions are soft, butter is added. This recipe calls for lots of butter, 1- 3/4 sticks. Once the butter is melted, the pan is put aside. |
Here I am chopping the chicken livers. |
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Here I am mixing the chopped livers and the onion mixture together. |
Forcing the mixture through a fine-mesh sieve in order to have a smooth texture |
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Hot water is poured in roasting pan and the ramekins are evenly space. |
Each ramekin is covered with foil and place in the oven for 30 minutes.. |
The pate is now cooked and it is transferred to a rack to cool to room temperature and then it will be refrigerated for at least 3 hours before it can be served.
Filed as: Specialties
