{"title":"Best Chicken for Slow Roasting - Premium French Poultry Collection","description":"\u003cp class=\"collection-intro\"\u003eDiscover the art of slow roasting with our carefully curated collection of premium chickens, featuring the legendary French Bresse breed renowned for producing the world's finest poultry. Slow roasting is a time-honored cooking technique that transforms quality chicken into an extraordinary culinary experience, creating tender, succulent meat with rich, concentrated flavors and perfectly crispy, golden skin. Our collection includes whole heritage Bresse chickens ideal for traditional French preparations, premium bone-in cuts like legs and breasts that excel under low-heat cooking, and mature retired laying hens that benefit most from slow roasting's gentle approach. Whether you're preparing a classic Bresse chicken with cream and morels, a simple herb-roasted bird, or exploring traditional French recipes with yellow wine and mushrooms, these carefully selected chickens provide the superior quality needed for exceptional results. Each bird in our collection has been raised using traditional methods that prioritize flavor development, proper fat marbling, and the natural characteristics that make slow roasting such a rewarding cooking method. Experience the difference that heritage breeds and proper selection make when you invest time in the slow roasting technique—the patient, low-temperature approach rewards you with restaurant-quality results that showcase why Bresse chicken is considered the pinnacle of poultry excellence.\u003c\/p\u003e\n\u003cdiv class=\"key-takeaways\"\u003e\n\u003ch2\u003eKey Takeaways\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHeritage Bresse chickens offer superior flavor and texture for slow roasting due to their marbled meat and traditional raising methods\u003c\/li\u003e\n\u003cli\u003eWhole chickens and bone-in cuts like legs and thighs are ideal for low-temperature roasting, developing rich flavors over extended cooking times\u003c\/li\u003e\n\u003cli\u003eSlow roasting at 250-300°F preserves moisture and creates tender, succulent meat with crispy, golden skin\u003c\/li\u003e\n\u003cli\u003eMature birds like retired laying hens benefit most from slow roasting methods, transforming tougher meat into incredibly flavorful, tender dishes\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 slow roasting?\u003c\/h3\u003e\n\u003cp\u003eThe best chicken for slow roasting should have adequate fat content, good bone structure, and preferably come from heritage breeds raised with traditional methods. Look for birds with well-marbled meat, which indicates proper fat distribution that will keep the chicken moist during extended cooking times. Heritage breeds like Bresse chickens are particularly prized for slow roasting because their meat develops exceptional flavor when cooked at low temperatures. The chicken should have intact skin that will crisp beautifully while protecting the meat underneath. Bone-in cuts are essential as bones conduct heat evenly and add depth of flavor to the finished dish. Additionally, consider the bird's age and activity level during its lifetime—chickens that have had more exercise, like retired laying hens, develop more flavorful meat that truly shines when prepared using slow roasting techniques. The ideal candidate will have a rich, yellow-tinted fat (especially in corn-fed or pasture-raised birds) which indicates superior flavor and nutritional quality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"question-section\"\u003e\n\u003ch3\u003eHow do you choose the right chicken cut for slow roasting needs?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhole chickens (3-5 lbs) are perfect for traditional slow roasting, providing a complete meal with varied textures from breast to thigh, and creating natural pan juices for sauce\u003c\/li\u003e\n\u003cli\u003eLegs and thighs contain more connective tissue and fat, making them exceptionally forgiving during slow roasting and yielding fall-off-the-bone tenderness\u003c\/li\u003e\n\u003cli\u003eChicken breasts can be slow roasted but require more attention to prevent drying; they work best when kept bone-in and skin-on for protection\u003c\/li\u003e\n\u003cli\u003eRetired laying hens or mature birds benefit most from slow roasting methods, as the low heat breaks down tougher muscle fibers into incredibly tender, richly flavored meat\u003c\/li\u003e\n\u003cli\u003eConsider your recipe requirements—French classics like Bresse chicken with cream and morels showcase the bird's quality, while simpler preparations let the heritage breed's natural flavor shine\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 cut of chicken is best for slow roasting?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eWhole chickens and bone-in, skin-on cuts are best for slow roasting. A whole chicken (3-5 pounds) is ideal as it roasts evenly and creates its own basting juices. Dark meat cuts like legs, thighs, and drumsticks are particularly excellent for slow roasting because they contain more intramuscular fat and connective tissue that breaks down during extended cooking, resulting in incredibly tender, flavorful meat. Bone-in chicken breasts can also be slow roasted successfully when kept skin-on, as the bones conduct heat evenly and the skin protects the lean meat from drying out. Avoid boneless, skinless cuts for slow roasting as they lack the protective layers needed for extended cooking times and are prone to becoming dry and tough.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eWhat type of chicken is best for roasting?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eHeritage breed chickens, particularly French Bresse chickens, are considered the gold standard for roasting. These birds are prized for their exceptional flavor, tender texture, and well-marbled meat that remains moist during cooking. Bresse chickens are raised using traditional methods with specific diet and exercise requirements that produce superior meat quality. For slow roasting specifically, look for chickens that are 3-6 pounds, have been pasture-raised or free-range, and possess good fat content indicated by yellow-tinted skin and fat. Mature birds like retired laying hens (breeder cull hens) are also excellent choices for slow roasting, as the low-and-slow cooking method transforms their more developed muscle structure into incredibly flavorful, tender meat. Avoid mass-produced, fast-growing commercial chickens which lack the flavor complexity and fat content needed for optimal slow roasting results.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eHow long will it take to cook chicken at 250 degrees?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eAt 250°F, a whole chicken typically takes 2.5 to 3.5 hours to cook, depending on its size. Plan for approximately 30-40 minutes per pound when slow roasting at this temperature. A 4-pound chicken will need about 2.5-3 hours, while a larger 5-6 pound bird may require 3-3.5 hours. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reaches 165°F, though many chefs prefer 170-175°F for thigh meat to ensure connective tissue has fully broken down. Bone-in chicken pieces like legs and thighs will take 2-2.5 hours at 250°F, while bone-in breasts need about 1.5-2 hours. For the crispiest skin, consider increasing the oven temperature to 425°F for the final 15-20 minutes of cooking. Always let the chicken rest for 10-15 minutes after removing from the oven to allow juices to redistribute throughout the meat.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eCan you roast a chicken slowly?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eYes, slow roasting chicken is not only possible but produces exceptional results with incredibly tender, juicy meat and rich, developed flavors. Slow roasting at temperatures between 250-300°F allows the chicken's connective tissues to break down gradually, the fat to render slowly while basting the meat, and the flavors to concentrate and intensify. This method is particularly effective for heritage breeds like Bresse chickens and mature birds like retired laying hens, which benefit from the extended cooking time. Slow roasting also provides more forgiveness than high-heat methods, reducing the risk of overcooking or drying out the meat. The technique works beautifully for whole chickens and bone-in cuts, creating fall-off-the-bone tenderness while developing a golden, crispy skin. To slow roast successfully, pat the chicken dry, season generously, and roast uncovered to allow moisture to evaporate from the skin. You can add aromatics like herbs, garlic, and lemon to the cavity or roasting pan for additional flavor complexity.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eWhy is heritage breed chicken better for slow roasting?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eHeritage breed chickens like Bresse are superior for slow roasting because of their unique meat composition, fat distribution, and flavor profile developed through traditional raising methods. These birds grow more slowly than commercial breeds, developing more complex muscle structure and intramuscular fat marbling that creates exceptionally tender, flavorful results when slow roasted. Heritage breeds have higher fat content distributed throughout the meat rather than just under the skin, which keeps the chicken moist during extended cooking times. Their meat has a firmer texture and richer, more pronounced chicken flavor that intensifies during slow roasting. Additionally, heritage chickens raised on pasture with natural diets develop yellow-tinted fat rich in omega-3 fatty acids and fat-soluble vitamins, contributing to both superior taste and nutritional value. The slower growth rate also means these birds have stronger bone structure that conducts heat evenly and releases more collagen during cooking, creating natural pan juices perfect for sauces and gravies.\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\u003eWe Tried 7 Grocery Store Rotisserie Chickens And Ranked Them ... — www.tastingtable.com\u003c\/li\u003e\n\u003cli\u003eI Tried 6 Popular Rotisserie Chicken Brands \u0026amp; There Was One Clear Winner — www.delish.com\u003c\/li\u003e\n\u003cli\u003eI Tried 5 Grocery Store Rotisserie Chickens and Choosing the Best One Wasn’t Even a Contest — www.allrecipes.com\u003c\/li\u003e\n\u003cli\u003e — www.reddit.com\u003c\/li\u003e\n\u003cli\u003eThe 7 Best Grocery Store Rotisserie Chickens, According to a ... — www.foodandwine.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-slow-roasting.oembed","provider":"American Bresse","version":"1.0","type":"link"}