Recipes with Foie Gras and Whole Chicken

The fattened liver of a goose or duck. The rich, buttery flavor of foie gras makes it a delicacy popular in French cuisine. It is prepared over low heat, as the fat has a lower melting point than other animal fats, and oftern served in mousses, terri... More about Foie Gras

Chicken meat is the most common form of poultry in the world. Nearly all parts of the bird can be used for food and it can be cooked in different ways. Whole chicken refers to the uncut "dressed" chicken. This means the feathers, feet, head, and... More about Whole Chicken