1 (10.5 ounce) can beef broth
1 (1 ounce) package dry onion soup mix
1 cup beef bouillon granules
1/2 cup water
1 pound foie gras
1 green bell pepper, chopped
In a large bowl, combine reserved beef broth, onion soup mix, bouillon, and water. Toss and process until smooth. In a separate bowl, combine foie gras, green pepper and beef. Place chicken and stew in a large, shallow skillet and cook over medium heat until all liquid evaporates from the bones. Remove the bird from the skillet and set aside to cool.