Bresse chicken poached in a bladder, served with creamy sauce suprême and truffle.
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 Need it? Click here to start cooking
- Kitchen twine Need it? Click here to start cooking
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Steps:
- Stuff the chicken cavity with truffle slices.
- Seal chicken inside bladder with kitchen twine. Folder over the top and tie again to make sure no air can escape.
- Place the sealed bladder in a large stock pot with chicken broth. Simmer for about 1.5 hours.
- Ladle broth over the bladder periodically to keep it moist.
- Serve carved chicken with sauce suprême and truffle slices.
Sauce Suprême
Ingredients:
- 300 mL – Chicken stock
- 150 mL – Cream
- 20 g – Butter
Steps:
- Reduce stock; whisk in cream and butter.
More Info
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