Well, last year, before we arrived in France, I read an article in my "France" magazine where they discussed chicken from "Bresse", and how, YES, it was very special. Rather than going to an expensive restaurant to get a Bresse chicken, I decided to make a dinner with one.
Our dear friend, Louis, is coming to dinner tomorrow, here in Paris. SO...I decided to make one in his honor! Our lovely specialty gourmet market in the Gallerie Lafayette has chicken from Bresse, along with others that are Blue (!) and about 4 other types.
OK...so Bruce was home helping with the cleanup of the apartment, so I decided to walk to the store...about 1/2 hour away. When I got there, the store was nicely populated with customers...NOT like at Christmas, when it was SO crowded it was unpleasant! I went down to the lower level where they have every manner of meat, poultry, cheese, charcuterie, sea food, spices, produce, and on and on.....
The man at the meat counter undoubtedly recognized me as the koo koo lady who had him grind up a perfectly gorgeous pork roast at New Years, so that we could make a beautiful Chili! I think I heard his eyes roll back into his head from where I was standing 4 feet below him!
I asked for the Bresse chicken, and pointed to the one I wanted. He asked me something in French, which I could not understand. The chicken was layed out so that they looked much like they do in California, except when he picked up the chicken, and held it up quite proudly for me to see.............the head and neck (with numerous feathers still attached) and the legs and feet which had been tucked under the body came folding out....I did my best to smile. Then, to be sure he knew that I wanted him to prepare it for me....I made the universal body language sign of ....Off with her head! YIKES!!!
I anxiously watched him prepare the chicken, to be sure that he had taken the parts off of my beautiful bird. When he handed it to me, cleaned, trussed and wrapped in clean white paper, the price was 68 Euros or about $75.00 US. All in all, another interesting experience here in France!
BOTTOM LINE - the chicken was delicious! I roasted it in our little electric oven. As was suggested in a recipe, I didn't stuff it, or put spices in/on it.. we just wanted to taste the pure flavor of the chicken.
I put a little bit of water in the bottom of the pan, and basted it every 20 minutes. It was succulent, and one of the most flavorful chickens that we have had! The soup should be fabulous too!
Here is what makes Bresse chickens special:
