Brown Sauce

• 5 pounds bony chicken parts such as wings, backs and necks
• 1 1/2 cups coarsely chopped onions
• 1 1/2 cups coarsely chopped carrots
• 1 1/2 cups coarsely chopped celery
• 12 sprigs parsley
• 1 teaspoon dried thyme
• 2 small bay leaves
• 4 cups fresh or canned chicken broth
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 5 ounces pheasant livers (or use chicken livers)
• 2 tablespoons Cognac
• 3 ounces canned, or, preferably, fresh pate of foie gras

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

chicken, onions, carrots, celery, parsley, thyme, bay leaves, chicken broth, salt, freshly ground pepper, butter, shallots, livers, cognac, pate

Taken from cooking.nytimes.com/recipes/10698 (may not work)