The Bresse chicken it is reputed to be the best chicken in the world. Unique AOP chicken or Appellation d’Origine Protégée. We have cooked this excellence of French gastronomy very much simple to make the most of its extraordinary characteristics.
Ingrediants
- 1 Bresse chicken
- Rosemary
- sage
- Laurel
- salt
- 20 g of butter
- extra virgin olive oil
- garlic
The Bresse chicken, made famous by the great Paul Bocuse, is a French excellence known all over the world. We told you about its characteristics in Pollo di Bresse: that’s why we should taste it at least once in our life, once because it is very expensive, in Italian butchers and delicatessens it is 25 euros per kg, much more than our best chickens.
We chose to cook it very much simple, baked, with the addition of a little seasoning, a little extra virgin olive oil to brush it and a little butter inside. Bocuse suggests placing it on a grill during cooking, to prevent it from touching the bottom, we have not used it, for convenience, but the result we can guarantee you has not been affected.
Follow the recipe but check it, be careful that it does not dry out, wet it with the cooking sauce to keep it soft. Do not overdo the seasoning, the fat of the skin (however thin) gives protection and a delicate sauce.
If you have never eaten it, you will be amazed by its extraordinary softness, from a delicate flavor but round.
OTHER TASTY RECIPES: Paul Bocuse’s Café de Paris Salad, Deviled Chicken
How to prepare: Baked Bresse chicken
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
1h and 30 min
- Portions
-
4 – 6
How to prepare: Baked Bresse chicken
To prepare Bresse chicken in the oven, start by removing the head and neck, legs and offal. Keep these apparently waste parts, you can use some of them to prepare a good broth or, in the case of the entrails, to enrich a risotto. Wash the chicken well. Prepare a bouquet with rosemary, bay leaf and sage. Arrange the herbs inside the chicken together with a clove of garlic.
Reassemble the chicken and tie the legs with kitchen string so that it maintains the shape while cooking.
Arrange it in a large pan, preferably the base of a cocotte.
At this point brush it with oil and salt and massage it. Bake at 200 degrees for 10 minutes. After 10 minutes, sprinkle the chicken with the cooking sauce, then insert the butter into chunks into the cavities.
Cover the chicken with the lid or a dome of aluminum foil and bake at 180 ° for about 1 hour and 20. Check it during cooking and if necessary wet the surface with the cooking juices. Remove from the oven and serve your delicious Bresse chicken in the oven.
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