Prized for its deep, gamy flavour and succulent skin, Bresse chicken is considered one of the finest chickens in the world, commanding up to €40 per kilogramme. You can find Bresse chicken in gourmet grocers, or simply substitute with any small young chicken.
Bresse Chicken With French Baguettes
Serves 4
Ingredients
For the chicken:
2 Bresse chickens (or any small young chickens)
20 milliliters peanut oil
20 grams thyme
2 cloves garlic
Salt and pepper
Method
1. Season the inside of the chickens with salt, pepper, garlic and thyme. Truss the chickens.
2. Drizzle some peanut oil in a large roasting pan and brown all sides of the chickens.
3. Cook in an oven at 180˚C for about 10 mins. If you are using a meat thermometer, the core temperature should be about 40˚C.
4. Take the chickens out of the oven and let rest for 15 mins.
5. Carefully remove the breasts and thighs. Reserve the breasts on a rack. Put the legs back in the pan and continue cooking in the oven for another 5 mins till done.
6. Remove the bones from the thighs and reserve the meat for the baguette topping.
7. Reserve the wings and carcasses for the sauce.
For the sauce:
20 milliliters peanut oil
40 grams minced shallots
10 grams thyme
1 sprig rosemary
2 grams peppercorn
10 milliliters Cognac
100 milliliters white Port
400 milliliters chicken stock
Sherry vinegar
Salt and pepper
1. Crush the wings and carcasses, then fry them in a pan with some peanut oil.
Add the shallots, thyme, rosemary and peppercorn.
2. Once browned and fragrant, flambé with Cognac.
Deglaze with white Port and reduce by half.
3. Add in the chicken stock and cook for 15 mins, skimming regularly.
4. Strain the sauce and add a dash of Cognac and Sherry vinegar if you desire. Adjust the seasoning to taste.
For the baguettes:
2 small baguettes, cut in half lengthwise and toasted
20 grams chicken livers
20 grams foie gras
10 grams chopped shallots
10 milliliters Cognac
Salt and pepper
1. Season the chicken livers with salt and pepper, then brown them quickly in a frying pan. Add the chopped shallot and flambé with Cognac.
2. Mash the livers with foie gras, pass through a seive cool on ice.
3. Slather the liver paste on the baguette, then add the diced thigh meat on top.
To Serve:
1. Warm up the sauce.
2. Warm up the chicken breasts and baguettes in the oven at 180˚C for 3 mins.
3. Plate and serve immediately.
Photos by Rachel Tan
