France’s best chicken is from Bresse. It is a terroir product, quite expensive, and is differentiated by a metal clasp on the leg. In Paris they roast it with salt and pepper, and it is the most delicious thing. This recipe is from Lyon, and it is similar to a poule-au-pot.
|Volaille de Bresse Mère Brazier|
|– Bresse chicken, or organic pasture raised chicken, 1.5 kg
– 8 truffle slices
– half a lemon
– 200 g new carrots
– 4 leeks
– 150 g turnips
– 1 celery branch
– 1 onion studded with cloves
– salt and pepper
Prepare 4 litres of cold water in a pot. Add all the vegetables, season well with salt and pepper, and bring to a boil. Meanwhile slide two slices of truffles under each breast, 1 slice of truffle on each thigh and 1 on each drumstick. Truss chicken or use prongs. Rub the lemon all over the chicken. When the pot boils, plunge the chicken in it. Reduce to a gentle simmer, continue 25 to 35 minutes. Serve with vegetables and some broth, accompany with rice pilaf. The white wines from Rhone are exceptional and are an excellent match, and even ones from Vacqueyras and Gigondas were surprising when I visited last.