Description
Foie Gras, duck fat & chicken, honestly can it get any better than that?! Ladies and gentlemen I give you… Foie Gras Roasted Chicken.
Ingredients
Scale
- 1 roasting chicken, about 4 1/2 pounds (2 kilos)
- 1/4 cup (120ml) duck fat or butter, softened
- 4 ounces (115g) foie gras torchon, raw foie gras or paté – at room temperature (see notes above)
- 1 tablespoon (15ml) breadcrumbs
- salt & pepper – to taste
- ***Sauce (optional)***
- 1 cup (125ml) chicken stock
- 1/4 cup white wine
- 2 tablespoons (30g) flour
- salt & pepper – to taste
Instructions
- Preheat oven to 375°F (190°C). In a bowl or robot coupe, combine the foie gras and half the duck fat until smooth. Then reserve at room temperature.
- Prepare your chicken, cutting it with a sharp chef’s knife or a pair of kitchen sheers down either side of the back bone so that it lies flat. With the heel of your hand press down on the breastplate to crush the wishbone slightly and make the chicken even flatter. If you wish, turn the chicken to expose the inside and split it directly down the breast, being careful to keep the skin intact for each piece. Remove the wing tips at the joint, discard both wing tips and back – or use those pieces to make the chicken stock for the sauce while the bird roasts.
- Starting along the breast line, gently separate the skin from the meat, breaking the thin membrane in between with the tips of your fingers, but being sure to keep the skin it intact, and attached. Glide your hand gently under the skin, down the thigh and leg, to help for a nice little envelope for the foie gras.
- Take about a tablespoon of the foie gras duck fat mixture in the tips of your fingers and rub it under the skin, leaving a layer of foie gras as you go. Repeat this, until all the foie gras is used and the chicken is evenly coated then gently pressing the skin back into place. Use the remaining duck fat and liberally coat the surface of the chicken, both top and bottom and season well. Place chicken, skin side up, in a roasting pan and sprinkle with breadcrumbs before you put it in the oven to roast — 45 to 65 minutes depending on the size of your chicken, or until the internal temperature read taken from the thigh is at a minimum of 165°F (75°C). Rest for 5 to 7 minutes before serving. Reserve warm while making sauce or finishing sides and… amazing.
- ***Sauce***
- Remove chicken from roasting pan onto serving tray. Remove all but three tablespoons of fat. Place roasting pan over medium-high heat on the stove top and when hot sprinkle in your flour and mix with the fat and pan juices to make a roux. Reduce heat to medium and continue to cook your roux for a couple of minutes before deglazing with wine.
- Using a wooden spoon or pan-friendly spatula, gently scrape all the golden brown bits off the roasting pan until they’re loose and floating in the combined juices. Add chicken stock and mix well with a whisk. When everything comes to a boil reduce your temperature and simmer for about another 12 minutes. Taste and season as needed. The resulting sauce should be smooth and creamy and a rich, golden brown. Serve immediately.
- Prep Time: 25 mins
- Cook Time: 65 mins
- Category: Main
- Cuisine: Canadian