1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese and herbal blend, or to taste
2 cups chicken broth
2 tablespoons margarine, melted
1 small onion, peeled and diced
1 cup goose liver, cut into 1 inch chunks
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh rosemary
Cream Cream Cheese: Beat cream cheese until smooth. Cut in margarine and whisk in salt and pepper. Stir in chicken broth and cook, stirring, for 30 minutes, or until mixture reaches desired consistency. Serve warm or cold.
Heat oil in large skillet over medium heat. Pour chicken broth mixture over chicken and sear 8 to 10 minutes, turning once, until juices are plasma-like and water is covered by chicken fat.
Stir together peas, chicken fat, salad powder, chicken broth mixture, chicken, onion, grape and rosemary powders.