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Friday, 05 June 2020

Foie gras from chicken liver

Moushira Abdel-Malek, Saturday 28 Sep 2019
Foie gras from chicken liver
Foie gras from chicken liver
Views: 483
Views: 483

Yields:  20-30 servings



1 kg chicken livers (unwashed, pat dry with kitchen paper towels)

1 large onion (coarsely chopped)

100 ml pouring cream (room temperature)

50 ml cognac

2 chicken bouillons (or) 2 cups broth

100 ml butter

Pepper + 7 spices + grated nutmeg + 1/2 tsp ginger powder

2 bay leaves + 1/4 tsp curry powder + 1 inch wooden cinnamon stick



Melt the butter in a large wide pot.  Add onion and seasoning over low heat.  Sauté only.  Do not stir fry onion.  When translucent and aromatic; add livers and cognac together.  Add bouillons diluted in two cups of hot water; over medium heat.  Gently stir to mix ingredients.  Bring to a boil.  Cover.  Allow to simmer over medium-low heat until onion is soft and livers are done.  Remove away from heat.  Remove bay leaves and cinnamon sticks.  Process all contents immediately while livers are still very hot; until livers are paste-like.     Add cream and process again until no trace of any cream is seen.  Remove on to a pottery container.  When the container comes to room temperature; top it with a tablespoonful of melted butter (optional).  Refrigerate uncovered until  completely set; then cover and in a few hours it is ready to serve; with toasted bread or crunchy mini toast. 


 *A version of this article appears in print in the 26 September, 2019 edition of Al-Ahram Weekly

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