A Toast to Your French Roast
The words “luxury,” “food” and “liver” are an usual trio used in the same sentence, but a dish like Roasted Chicken Foie Gras proves it is worth the time to prepare. This originally French meal features the star of the plate - the foie gras. It is better known as liver, taken from specially fattened ducks or geese to create ample taste and consistency.
Ancestors have been practicing the art of liver-fattening since the beginning of Ancient Egypt. It was served to royals or those with copious amounts of wealth, as a symbol of superiority among others. To the more common, 21st century man, it is the dish used to impress all friends. To create the perfect dinner, man must sample from the best. By taking two separate recipes from one remarkable chef, an irrefutably brilliant evening dinner can come to fruition. Forewarning, it is time consuming, and best to plan ahead in accordance.
First up is the roasted chicken, since prep and cooking time spans much longer than that of the liver. Using Gordon Ramsay’s recipe, the master himself stuffs the bird with plenty of tasty ingredients, but this step can easily be omitted in regards to personal preference. For those daring and curious in the kitchen, here is how:
Create a marinade of onions, cured chorizo and oil. Chop four cloves of garlic, several thyme leaves and some type of white bean, preferably cannellini. Add to pan and let sizzle. Throw in an extra one-third cup of sun-dried tomatoes, stir briefly and set aside to cool.
Take the bird and fill it, then season to taste; some prefer salt and a drizzle of olive oil, others like lots of spice. Pop in the oven at 360 ºF for just over an hour and crack open a cold one to pass the time. Or, perhaps, work on the foie gras.
The liver, in its rawest form, cuts like butter and resembles a tofu-like nature. For this recipe, the slabs of animal meat are tossed into a dry pan and cooked at high heat for a particularly small amount of time. Wait too long and the star of the show starts to disappear, melting into a mound of unappetizing fat. Get it right and half the hurdle is complete.
Ramsay does not stop there. He caramelizes seasoned apples, serving as a duel flavor for the liver. Optional, but undeniably tasteful. Sautee over medium heat with sugar, spice and butter.
When all is done, slide the foie gras and apples onto a plate. Drape cuts of the roast over the delicacy and serve with a wine of personal preference. Remember to enjoy the dish only in the company of others for maximum laughs, approval and jealous acquaintances.