{"title":"Best Chicken for Grilling Whole - Premium French Poultry Collection","description":"\u003cp class=\"collection-intro\"\u003eDiscover the finest selection of chicken for grilling whole, featuring premium Bresse chickens—the gold standard of French poultry renowned worldwide for exceptional flavor, tenderness, and superior grilling performance. Whether you're a backyard grilling enthusiast or a culinary professional, choosing the right chicken makes all the difference between ordinary and extraordinary results. Our collection showcases authentic Bresse chickens, a protected heritage breed raised according to strict AOC standards in France's Bresse region, where they enjoy free-range access to pasture, a diet of corn and dairy products, and traditional raising methods that have remained unchanged for centuries. These premium birds offer exceptional marbling, tender meat that stays juicy under high heat, and rich, complex flavor that intensifies beautifully on the grill. From whole chickens perfect for traditional rotisserie-style grilling to premium cuts ideal for mixed grill presentations, each product in this collection represents the pinnacle of poultry quality. Grilling whole chicken is an art that rewards quality ingredients—the natural fat content in Bresse chicken bastes the meat from within, creating self-basting perfection that prevents dryness while developing a gorgeously crispy, golden-brown skin. Whether you prefer classic whole roasting on the grill, spatchcocking for faster, more even cooking, or exploring traditional French preparations that translate beautifully to outdoor cooking, this collection provides everything you need to elevate your grilling game and impress family and guests with restaurant-quality results.\u003c\/p\u003e\n\u003cdiv class=\"key-takeaways\"\u003e\n\u003ch2\u003eKey Takeaways\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBresse chickens are considered the gold standard for whole grilling due to their superior marbling, tender texture, and rich flavor profile\u003c\/li\u003e\n\u003cli\u003eWhole chickens weighing 3-5 pounds are ideal for grilling, ensuring even cooking and juicy results throughout\u003c\/li\u003e\n\u003cli\u003eSpatchcocking or butterflying your chicken reduces grilling time by 30-40% and promotes more uniform heat distribution\u003c\/li\u003e\n\u003cli\u003ePremium heritage breeds like Bresse chicken contain more intramuscular fat, preventing dryness and enhancing flavor during high-heat grilling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"question-section\"\u003e\n\u003ch3\u003eWhat should you look for in chicken for grilling whole?\u003c\/h3\u003e\n\u003cp\u003eWhen selecting chicken for grilling whole, prioritize quality, size, and fat content. Premium heritage breeds like Bresse chicken offer exceptional marbling and natural fat distribution that keeps the meat moist during grilling. Look for chickens weighing between 3 to 5 pounds—this size range ensures the exterior develops a beautiful char while the interior cooks thoroughly without drying out. The chicken should have plump, firm flesh with creamy yellow skin, which indicates proper diet and raising conditions. Heritage breeds raised on pasture typically have more developed muscle structure and superior flavor compared to conventional chickens. Additionally, consider the chicken's age; younger birds (8-12 weeks) offer tenderness, while slightly older birds provide more developed flavor. Free-range or pasture-raised chickens develop better texture and taste due to natural movement and varied diet. The skin should be intact without tears or blemishes, as this protective layer helps retain moisture and creates that coveted crispy exterior on the grill.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"question-section\"\u003e\n\u003ch3\u003eHow do you choose the right chicken for perfect grilling results?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSelect heritage breeds like Bresse chicken that contain higher intramuscular fat content, which bastes the meat naturally during grilling and prevents dryness\u003c\/li\u003e\n\u003cli\u003eChoose chickens with uniform shape and size (3-5 lbs) to ensure even heat distribution and consistent cooking throughout all parts of the bird\u003c\/li\u003e\n\u003cli\u003eVerify the chicken's raising method—pasture-raised or free-range birds develop better muscle tone, richer flavor, and more resilient skin that crisps beautifully on the grill\u003c\/li\u003e\n\u003cli\u003eCheck for skin quality and color; creamy yellow skin indicates a corn-fed or naturally foraging chicken with superior flavor and fat content ideal for high-heat cooking\u003c\/li\u003e\n\u003cli\u003eConsider the chicken's freshness—never-frozen, fresh chickens retain more moisture and have better texture than previously frozen birds\u003c\/li\u003e\n\u003cli\u003eOpt for air-chilled rather than water-chilled processing, as this method prevents water absorption that can interfere with seasoning adherence and skin crispiness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faqs\"\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eWhat kind of chicken is best for grilling?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eThe best chicken for grilling is a premium heritage breed like Bresse chicken, which is renowned as the finest poultry in the world. Bresse chickens offer exceptional marbling, tender meat, and superior flavor that intensifies beautifully over open flame. For whole grilling specifically, choose birds weighing 3-5 pounds with good fat distribution throughout. Heritage and pasture-raised chickens are superior to conventional birds because they develop more intramuscular fat and firmer muscle structure from natural movement, resulting in juicier, more flavorful meat that withstands high-heat cooking. The ideal grilling chicken should have creamy yellow skin, which indicates proper diet and fat content. Free-range chickens also develop thicker, more resilient skin that crisps perfectly on the grill while protecting the meat from drying out. Younger chickens (8-12 weeks) offer tenderness, while slightly older birds provide deeper flavor. Avoid water-chilled chickens in favor of air-chilled varieties, as excess water content can prevent proper browning and seasoning adherence on the grill.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eCan you put a whole chicken on the grill?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eYes, you can absolutely grill a whole chicken, and it's one of the most rewarding grilling experiences when done correctly. Grilling whole chicken requires indirect heat cooking, where you place the chicken away from direct flames while maintaining a grill temperature of 350-375°F. Set up a two-zone fire by banking coals to one side or turning on only half your gas burners, then position the chicken on the cooler side. A 3-5 pound whole chicken typically takes 60-90 minutes to cook through, reaching an internal temperature of 165°F in the thickest part of the thigh. For even better results, consider spatchcocking (butterflying) your chicken by removing the backbone, which allows the bird to lay flat on the grill. This technique reduces cooking time by 30-40% and promotes more even heat distribution, preventing the common problem of overcooked breasts and undercooked thighs. Use a drip pan beneath the chicken to catch rendered fat and prevent flare-ups. Baste occasionally with butter or oil to enhance browning and moisture retention. Premium heritage breeds like Bresse chicken are particularly well-suited for whole grilling due to their superior fat content and flavor development.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eWhat is the mistake everyone makes with chicken on the grill?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eThe most common mistake when grilling chicken is cooking over direct, high heat for the entire cooking time, which results in burnt skin and undercooked or dry meat. Chicken requires a two-zone cooking approach—searing briefly over direct heat to develop color and flavor, then moving to indirect heat to cook through gently. Another critical error is not allowing the chicken to come to room temperature before grilling; cold chicken from the refrigerator cooks unevenly, with the exterior overcooking before the interior reaches safe temperatures. Many grillers also flip the chicken too frequently, preventing proper browning and causing the skin to stick and tear. Additionally, cutting into the chicken to check doneness releases precious juices—always use an instant-read thermometer instead, checking for 165°F in the thickest part of the thigh. Over-trimming fat is another mistake; the natural fat in premium chickens like Bresse bastes the meat during cooking, keeping it moist and flavorful. Finally, not letting the chicken rest for 10-15 minutes after grilling causes juices to run out when carved. During the resting period, carry-over cooking completes the process while juices redistribute throughout the meat, ensuring every bite is succulent and flavorful.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eCan you grill a spatchcock chicken?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eYes, grilling a spatchcock chicken is not only possible but highly recommended for superior results. Spatchcocking—also called butterflying—involves removing the backbone and flattening the chicken, which allows it to cook 30-40% faster and more evenly than a traditional whole chicken. This technique exposes more surface area to direct heat, creating more crispy, flavorful skin while preventing the common problem of dry breast meat and undercooked thighs. To spatchcock, use kitchen shears to cut along both sides of the backbone, remove it, then flip the chicken and press firmly on the breastbone to flatten. The flattened bird sits directly on the grill grates, maximizing contact with heat and smoke. Grill spatchcock chicken over medium-high heat (375-400°F) using the two-zone method: start skin-side down over direct heat for 5-7 minutes to crisp the skin, then flip and move to indirect heat to finish cooking, approximately 30-40 minutes total for a 3-5 pound bird. Premium breeds like Bresse chicken are ideal for spatchcocking because their superior fat content and tender meat benefit from the faster, more intense cooking method. The result is incredibly juicy meat with perfectly crispy skin throughout. Use a meat thermometer to confirm the thickest part of the thigh reaches 165°F before removing from the grill.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eHow long does it take to grill a whole chicken?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eGrilling a whole chicken typically takes 60-90 minutes at a consistent temperature of 350-375°F using indirect heat. The exact timing depends on the chicken's size, grill temperature, and outdoor conditions. A 3-pound chicken usually requires about 60 minutes, while a 5-pound bird may need up to 90 minutes. If you spatchcock the chicken, you can reduce cooking time to 35-45 minutes because the flattened bird exposes more surface area to heat and eliminates thick, dense areas that slow cooking. Always use an instant-read thermometer rather than relying solely on time—the chicken is done when the thickest part of the thigh reaches 165°F and juices run clear. Premium heritage breeds like Bresse chicken may cook slightly faster due to their tender meat structure and optimal fat distribution. For best results, maintain consistent grill temperature by adjusting vents on charcoal grills or burner settings on gas grills. Avoid opening the lid frequently, as this releases heat and extends cooking time. Factor in an additional 10-15 minutes of resting time after removing the chicken from the grill, during which the internal temperature will rise another 5-10 degrees and juices will redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cstyle\u003e\n.faq-dropdown {\n    border: 1px solid #e5e5e5;\n    border-radius: 8px;\n    margin-bottom: 12px;\n    overflow: hidden;\n}\n.faq-question {\n    padding: 16px 20px;\n    background: #f9f9f9;\n    cursor: pointer;\n    font-weight: 600;\n    list-style: none;\n    display: flex;\n    justify-content: space-between;\n    align-items: center;\n}\n.faq-question::-webkit-details-marker {\n    display: none;\n}\n.faq-question::after {\n    content: \"+\";\n    font-size: 1.5em;\n    font-weight: 300;\n    transition: transform 0.2s;\n}\ndetails[open] .faq-question::after {\n    content: \"−\";\n}\ndetails[open] .faq-question {\n    background: #f0f0f0;\n}\n.faq-answer {\n    padding: 16px 20px;\n    line-height: 1.7;\n    color: #444;\n}\n\u003c\/style\u003e\n\u003cdiv class=\"sources\"\u003e\n\u003ch3\u003eSources\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis Is the Only Brand of Chicken I'll Ever Buy—It's That Good — www.seriouseats.com\u003c\/li\u003e\n\u003cli\u003eWe Tried 7 Grocery Store Rotisserie Chickens And Ranked Them Worst To Best — www.tastingtable.com\u003c\/li\u003e\n\u003cli\u003eWhole Chickens — www.americastestkitchen.com\u003c\/li\u003e\n\u003cli\u003eOne Man Is Reviewing Every Grocery Store Rotisserie Chicken So You Don’t Have to — Here Are His Top Picks — www.foodandwine.com\u003c\/li\u003e\n\u003cli\u003e — www.reddit.com\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","products":[{"product_id":"whole-bresse","title":"Premium Whole Bresse Chicken - French Heritage Poultry","description":"\u003ch2\u003ePremium Whole Bresse Chicken\u003c\/h2\u003e\n\n\u003cp\u003eWhole Bresse chicken represents the pinnacle of French poultry excellence. This premium bird comes from the Bresse region of France, renowned for producing some of the world's finest chickens with distinctive flavor and tender texture.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic French Bresse chicken\u003c\/li\u003e\n\u003cli\u003ePremium quality poultry\u003c\/li\u003e\n\u003cli\u003eExceptional flavor profile\u003c\/li\u003e\n\u003cli\u003eTender, succulent meat\u003c\/li\u003e\n\u003cli\u003ePerfect for roasting or special occasions\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAbout Bresse Chicken\u003c\/h3\u003e\n\u003cp\u003eBresse chickens are protected by French AOC (Appellation d'Origine Contrôlée) designation, ensuring authentic breeding methods and superior quality. These birds are known for their distinctive taste and are considered a delicacy in French cuisine.\u003c\/p\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286345785542,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/placing-kababs-on-the-bbq.jpg?v=1638258873"},{"product_id":"bresse-breasts","title":"Premium Bresse Chicken Breasts - French Poultry","description":"\u003ch2\u003ePremium Bresse Chicken Breasts\u003c\/h2\u003e\n\n\u003cp\u003eBresse chicken breasts represent the pinnacle of French poultry excellence. These premium chicken breasts come from the renowned Bresse region of France, famous for producing some of the world's finest poultry.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic French Bresse chicken\u003c\/li\u003e\n\u003cli\u003ePremium quality poultry\u003c\/li\u003e\n\u003cli\u003eTender, flavorful meat\u003c\/li\u003e\n\u003cli\u003ePerfect for gourmet cooking\u003c\/li\u003e\n\u003cli\u003eFresh chicken breasts\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAbout Bresse Chicken\u003c\/h3\u003e\n\u003cp\u003eBresse chicken is considered the gold standard of poultry, known for its exceptional taste, texture, and quality. These chicken breasts offer superior tenderness and rich flavor that makes them ideal for fine dining and special occasions.\u003c\/p\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286347620550,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/grilled-chicken-kabobs.jpg?v=1638257921"},{"product_id":"bresse-legs-thighs","title":"Premium Bresse Chicken Legs \u0026 Thighs - French Poultry","description":"\u003ch2\u003ePremium Bresse Chicken Legs \u0026amp; Thighs\u003c\/h2\u003e\u003cp\u003eAuthentic Bresse chicken legs and thighs from the renowned French poultry breed, celebrated for their exceptional flavor and tender texture. Bresse chickens are raised in the Bresse region of France under strict AOC (Appellation d'Origine Contrôlée) standards, ensuring superior quality and taste.\u003c\/p\u003e\u003cp\u003eThese premium cuts feature the characteristic marbled flesh that Bresse poultry is famous for, delivering rich flavor and succulent texture when cooked. The legs and thighs are ideal for slow roasting, braising, or traditional French preparations.\u003c\/p\u003e\u003cp\u003eEach package contains fresh Bresse chicken legs and thighs, perfect for creating authentic French cuisine or adding gourmet quality to your favorite chicken recipes.\u003c\/p\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286348210374,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/grilled-chicken-drumsticks.jpg?v=1638257945"},{"product_id":"recipe-2","title":"Bresse Chicken Yellow Wine Morels Recipe - French Classic","description":"\u003ch2\u003eBresse Chicken with Yellow Wine and Morels - Authentic French Recipe\u003c\/h2\u003e\n\n\u003ch3\u003eIngredients Required\u003c\/h3\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 1 Bresse chicken weighing 1.5 kg\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 25 cl of Yellow Wine\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 1\/2 liter of fresh cream\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 20 g of butter\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- fine salt and pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e- 400 g of fresh morels or 200 g of dried morels\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003ePREPARATION\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eChoose a plump Bresse chicken, cut it into quarters. Season these pieces with fine salt and pepper, put them in a sauté pan and brown them in the butter.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOnce the pieces have colored a little, remove the fat, add the morels, sweat with the chicken, deglaze with the yellow wine. Leave to cook with the lid on for a few minutes, put the crème fraîche on the pieces and cook for 30 to 40 minutes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAdjust the seasoning, once cooked, remove the pieces and let reduce by the fire. In order to finish cooking do not cover. Serve in a timpani or on a dish. Put a drop of yellow wine on the chicken pieces when ready to serve\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003ehttps:\/\/volaillesfines.com\/Recettes-poulet\/\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286351225030,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/BresseandWine.jpg?v=1638258639"},{"product_id":"recipe-3","title":"Bresse Chicken Cream Morel Recipe - Traditional French Cooking","description":"\u003ch2\u003eBresse Chicken with Cream and Morels - Classic French Recipe\u003c\/h2\u003e\n\n\u003cdiv id=\"wb_element_instance145\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-custom2\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan class=\"wb_tr_ok\" data-mce-fragment=\"1\"\u003eBresse chicken with cream and morels\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance146\" class=\"wb_element wb_element_shape\" data-plugin=\"Shape\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"wb_shp\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance147\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-custom3\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDiscover on this page some recipe ideas made from our products and local products.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-custom3\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance151\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 Bresse chicken of 1.8 kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e100 g butter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 onion, morels\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2 cloves of garlic in a shirt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 bouquet garni\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e20 cl of dry white wine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 liter of cream\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003elemon juice, salt and pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance152\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePREPARATION\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCut the chicken into 8 pieces, ie 2 thighs, 2 ribs, 2 fillets and 2 wings. Brown the pieces in butter. Salt and pepper enough. Meanwhile, cut the onion into 4 pieces, the morels and crush the garlic cloves in a shirt. Add it all to the chicken, not omitting the bouquet garni. Add salt and pepper.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMake sure that the pieces are lightly and evenly browned: to do this, allow about 6 minutes for each side. The pan still containing the chicken pieces, degrease the cooking base with the dry white wine. Reduce to low heat then add the cream. Cook for 25 to 30 minutes and remove the pieces. Pass the sauce through a fine Chinese and add a dash of lemon. Check and adjust the seasoning.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the serving dish, arrange the pieces of chicken topped with the previously prepared sauce. Serve the poultry with a cup of vegetables\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp class=\"wb-stl-normal\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ehttps:\/\/volaillesfines.com\/Recettes-poulet\/\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"American Bresse","offers":[{"title":"Default Title","offer_id":41286351585478,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/BresseMorilles.jpg?v=1638258820"}],"url":"https:\/\/americanbressechickens.com\/collections\/best-chicken-for-grilling-whole.oembed","provider":"American Bresse","version":"1.0","type":"link"}