Brown Sauce

Directions

1. 1
   Cut the chicken pieces into 2-inch lengths, leaving the skin on but discarding excess fat.
2. 2
   Place the pieces in a heavy skillet and cook, without adding oil or other fat, about 30 minutes, stirring frequently.
3. 3
   The chicken skin will give up its own fat.
4. 4
   The pieces should be quite brown but not burned.
5. 5
   Add the onions, carrots, celery, parsley sprigs, thyme and bay leaves and cook, uncovered, about 30 minutes longer, stirring frequently.
6. 6
   Add the chicken broth, salt and pepper.
7. 7
   Cook 20 minutes, stirring.
8. 8
   Pour the mixture into a food press or food mill, pressing the solids to extract as much liquid as possible.
9. 9
   Discard the solids.
10. 10
    There should be about 3 cups of sauce.
11. 11
    Heat the butter in a skillet and add the shallots and livers.
12. 12
    Cook, stirring and turning the livers often, about 2 minutes.
13. 13
    Add the Cognac.
14. 14
    Pour the sauce into the container of a food processor or electric blender and add the cooked livers and the foie gras.
15. 15
    Blend as thoroughly as possible.
16. 16
    Return the sauce to a saucepan and reheat gently.
17. 17
    Do not overcook or the livers will become grainy.
18. 18
    Add salt and pepper.