Bresse chicken poached in a bladder, served with creamy sauce suprême and truffle.

Poaching the chicken inside a sealed bladder is Bocuse's answer to a problem every roast chicken has — moisture loss — since nothing escapes and nothing dilutes into the broth around it, so the truffle aroma has nowhere to go but into the meat itself. It's an unusual method to encounter outside a restaurant kitchen, but a sealable bag does the same job if a bladder isn't on hand.

Serves 4

Ingredients:

• 1 – Bresse chicken (If you cannot find a Bresse chicken, use a high quality whole chicken.)
• 1 – Pig’s bladder (a sealable plastic bag may be used as an alternative)
• 1 – Truffle
• Sauce Suprême (see sub-recipe)

Speciality Items:

• Food Scale
• Kitchen twine

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Steps:

1. Stuff the chicken cavity with truffle slices.
2. Seal chicken inside bladder with kitchen twine. Folder over the top and tie again to make sure no air can escape.
3. Place the sealed bladder in a large stock pot with chicken broth. Simmer for about 1.5 hours.
4. Ladle broth over the bladder periodically to keep it moist.
5. Serve carved chicken with sauce suprême and truffle slices.

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