Burgundy Bresse chicken

A Post-Christmas Recipe!

Bresse poultry is the only poultry in France that has an AOC (appellation of Quality). This is also the only chicken that represents the colours of France : blue feet, white feathers, and a red comb. It is raised in 3 departments, one of which is found in the Saône-et-Loire region in Burgundy.

The poultry has a ring on its left foot with the producer’s name and address for perfect tracking.

From the 35th day of its life the poultry is only fed on cereals (corn) and milk derived products. It wanders free range in green fields so it can find additional natural food : insects, grass, worms…
During the last days of its life the poultry stays in a wooden cage called the “épinette” in which it will be kept between 8 and 15 days for a chicken and during 1 month for a capon or a fattened-chicken.

The recipe;
Le poulet de Bresse à la Crème (Bresse Chicken cooked with cream)
1 Bresse Chicken
1 yellow of an egg
2 shallots
2 cloves of garlic
20 cl of cream
thyme and a bay leaf
50 g of butter
salt, pepper

Cut the chicken into pieces and brown it with butter in a large saucepan. Add a glass of water. Add the garlic, the shallots, the thyme, the bay leaf, salt and pepper.
Cook on a gentle heat for one hour.
Take the chicken pieces out of the saucepan and set aside. Put the sauce into a smaller saucepan.
Mix the egg yolk with the cream and add the mixture into the sauce. Coat the chicken with the sauce and serve straight away.