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