{"title":"Best Whole Chicken for Roasting - Premium French Poultry","description":"\u003cp class=\"collection-intro\"\u003eDiscover the pinnacle of poultry perfection with our collection of premium whole chickens for roasting. Whether you're preparing a classic Sunday dinner or an elegant French feast, the quality of your chicken makes all the difference between an ordinary meal and an extraordinary culinary experience. Our carefully curated selection features authentic French Bresse chickens—the only poultry in the world with AOC (Appellation d'Origine Contrôlée) protected status—renowned for their exceptional marbling, tender texture, and distinctive nutty flavor that has made them the choice of Michelin-starred chefs for generations. These heritage breed chickens are raised using traditional French methods, including a special diet and the unique milk-finishing process that creates their signature creamy, succulent meat. From premium whole birds perfect for classic roasting to specialty cuts and even traditional French recipes, this collection provides everything you need to elevate your roast chicken game. Whether you're a home cook seeking restaurant-quality results or a culinary enthusiast exploring the finest poultry traditions, our Bresse chicken collection delivers uncompromising quality, superior flavor, and the authentic taste of French culinary heritage to your table.\u003c\/p\u003e\n\u003cdiv class=\"key-takeaways\"\u003e\n\u003ch2\u003eKey Takeaways\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBresse chickens are widely considered the finest roasting chickens, with protected AOC status and superior marbling\u003c\/li\u003e\n\u003cli\u003eThe ideal roasting chicken weighs between 3-5 pounds for even cooking and optimal tenderness\u003c\/li\u003e\n\u003cli\u003eHeritage breed chickens offer deeper flavor and better texture compared to conventional poultry\u003c\/li\u003e\n\u003cli\u003eProper roasting technique and quality sourcing are equally important for achieving restaurant-quality results\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 a whole chicken for roasting?\u003c\/h3\u003e\n\u003cp\u003eWhen selecting the best whole chicken for roasting, prioritize breed quality, size, and sourcing practices. Premium heritage breeds like Bresse chickens offer superior marbling, tender meat, and rich flavor that conventional chickens cannot match. Look for chickens with creamy white to pale yellow skin, which indicates proper fat distribution essential for self-basting during roasting. The bird should feel plump and firm with no discoloration or off-odors. Heritage and pasture-raised chickens develop more muscle tone and intramuscular fat, resulting in deeper flavor and better texture. French Bresse chickens, protected by AOC (Appellation d'Origine Contrôlée) status, are raised using traditional methods that produce exceptionally tender, flavorful meat with a distinctive nutty taste. Consider chickens that have been air-chilled rather than water-chilled, as this process preserves natural flavors and creates crispier skin when roasted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"question-section\"\u003e\n\u003ch3\u003eHow do you choose the right size chicken for your roasting needs?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e3-4 pound chickens are ideal for 2-4 people and cook more evenly with crispier skin throughout\u003c\/li\u003e\n\u003cli\u003e4-5 pound chickens serve 4-6 people and offer a better ratio of white to dark meat for varied preferences\u003c\/li\u003e\n\u003cli\u003eSmaller birds (under 4 pounds) roast faster and are less likely to dry out, making them perfect for weeknight dinners\u003c\/li\u003e\n\u003cli\u003eLarger birds (over 5 pounds) require longer cooking times and careful temperature monitoring to ensure breast meat doesn't dry before thighs reach safe temperature\u003c\/li\u003e\n\u003cli\u003eConsider cooking two smaller chickens instead of one large bird for gatherings, ensuring everyone gets crispy skin portions\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 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. Bresse chickens possess AOC protected status and are raised using traditional French methods that produce exceptional marbling, tender texture, and rich, nutty flavor. These birds develop more intramuscular fat than conventional chickens, which naturally bastes the meat during roasting, resulting in incredibly moist and flavorful results. Free-range and pasture-raised chickens are also excellent choices, as their active lifestyle develops better muscle tone and more complex flavor profiles. Avoid water-chilled chickens when possible, as they absorb excess moisture that can prevent proper browning. Air-chilled heritage breeds deliver the crispiest skin and most concentrated poultry flavor, making them ideal for classic roast chicken preparations where the quality of the bird is the star of the dish.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eWhat is the best size chicken for roasting?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eThe ideal roasting chicken weighs between 3 to 5 pounds, which provides the perfect balance of cooking time, tenderness, and flavor. A 3.5 to 4-pound chicken is optimal for most home cooks, as it feeds 3-4 people comfortably and roasts evenly in 60-75 minutes at 425°F. This size allows the skin to crisp beautifully while the meat stays juicy and tender throughout. Chickens under 3 pounds (sometimes called poussins) cook very quickly but offer less meat per person, while birds over 5 pounds require extended cooking times that risk drying out the delicate breast meat before the thighs reach the proper internal temperature of 165°F. For larger gatherings, roasting two 4-pound chickens rather than one 7-8 pound bird ensures more even cooking, more crispy skin portions for guests, and reduces overall cooking time. The 3-5 pound range also represents chickens at their peak flavor development before the meat becomes tougher in older, larger birds.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eHow to cook the perfect roast chicken?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eCooking the perfect roast chicken begins with proper preparation and high-quality poultry. Start by bringing your chicken to room temperature for 30-60 minutes before cooking, which ensures even roasting. Pat the skin completely dry with paper towels, as moisture is the enemy of crispy skin. Season generously inside and out with salt at least 30 minutes before roasting (or up to 24 hours for maximum flavor). Truss the legs together and tuck the wing tips under to promote even cooking. Roast at high heat (425-450°F) for the entire cooking time to achieve golden, crispy skin while keeping the meat moist. Place the chicken breast-side up on a roasting rack in a shallow pan to allow hot air circulation. A 4-pound chicken typically requires 60-75 minutes; use a meat thermometer to confirm the thickest part of the thigh reaches 165°F. Let the chicken rest for 15-20 minutes before carving to allow juices to redistribute throughout the meat. Premium heritage breeds like Bresse chickens require minimal seasoning—just salt, pepper, and perhaps fresh herbs—to let their exceptional natural flavor shine through.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"faq-dropdown\"\u003e\n    \u003csummary class=\"faq-question\"\u003eWhat is the best whole chicken to buy?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eThe best whole chicken to buy is a premium heritage breed like French Bresse chicken, which represents the pinnacle of poultry quality. Bresse chickens hold AOC protected status in France and are raised using centuries-old traditional methods that produce unparalleled flavor, tenderness, and marbling. These birds are fed a special diet including corn, wheat, and dairy products, then finished with a milk-soaking process that creates their signature creamy, tender texture and subtle nutty flavor. When shopping for whole chickens, prioritize pasture-raised or free-range birds from reputable sources that practice humane raising standards. Look for air-chilled rather than water-chilled processing, which preserves natural flavors and promotes better browning. Avoid chickens enhanced with solutions or additives, as these mask inferior quality and add unnecessary sodium. Organic certification ensures the birds were raised without antibiotics or synthetic pesticides. While premium heritage breeds like Bresse cost more than conventional chickens, the dramatic difference in flavor, texture, and overall eating experience makes them worthwhile investments for special meals and occasions when you want truly exceptional roast chicken.\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 roast a whole chicken?\u003c\/summary\u003e\n    \u003cdiv class=\"faq-answer\"\u003eA whole chicken typically takes 60-90 minutes to roast, depending on its size and your oven temperature. At 425°F (the ideal roasting temperature for crispy skin), a 3.5-pound chicken requires approximately 60-70 minutes, a 4-pound chicken needs 70-80 minutes, and a 5-pound chicken takes 80-90 minutes. The most reliable way to determine doneness is using an instant-read meat thermometer inserted into the thickest part of the thigh without touching bone—it should register 165°F. The juices should run clear when the thigh is pierced, and the leg should wiggle freely in its socket. Roasting at higher temperatures (450°F) can reduce cooking time by 5-10 minutes but requires closer monitoring to prevent over-browning. Conversely, lower temperatures (375°F) extend cooking time and may not achieve the same crispy skin. Heritage breeds like Bresse chicken often cook slightly faster than conventional birds due to their superior fat marbling, which conducts heat more efficiently. Always allow 15-20 minutes resting time after removing from the oven before carving, which lets the juices redistribute and ensures maximum tenderness and moisture in every slice.\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 5 Grocery Store Rotisserie Chickens and Choosing the Best ... — www.allrecipes.com\u003c\/li\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\u003eWhole Chickens — www.americastestkitchen.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-1","title":"Bresse Chicken Blanquette Recipe - Traditional French Dish","description":"\u003ch2\u003eTraditional Bresse Chicken Blanquette Recipe\u003c\/h2\u003e\n\n\u003cdiv id=\"wb_element_instance157\" 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 Blanquette \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance158\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor 8 people:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2 Bresse chickens\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 carrot - 1 leek\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 onion - 2 cloves\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 bouquet garni\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1 shallot, minced\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ecoarse salt-pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e2 egg yolks\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e35 g butter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e35 g flour\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e20 cl of liquid cream.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance159\" class=\"wb_element wb_element_picture\" data-plugin=\"Picture\" title=\"\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv id=\"wb_element_instance160\" class=\"wb_element wb_text_element\" data-plugin=\"TextArea\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePREPERATION\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePrepare the Bresse chickens: flambé and empty them, dress them and cut them into eight, then raise the thighs and the egg whites. Cut the thighs in half at the joint and the whites in half. Cut the carrot and leek into mirepoix, then cut the onion in half and prick it with cloves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn a casserole dish, cover the chicken pieces with cold water, add the mirepoix, onion, bouquet garni, shallot, salt and pepper, then simmer for 1 hour to 1 hour 20. Place the pieces of chicken in a dish and pass the broth to Chinese. Drizzle half of the broth over the chicken to keep it from drying out and set aside the rest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMake a blond roux and mix it with the broth, then bring to the boil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn a bowl, whip the egg yolks with the cream, then pour this mixture over the soup. Adjust the seasoning and keep warm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePrepare the vegetables: peel the baby onions, prepare the mushrooms, then glaze them white. Remove the skin from the carrots and baby leeks, then cook them separately and glaze them white. Drain the pieces of poultry and put them back in the blanquette sauce for a few minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eArrange the plates: on a plate a piece of thigh and a piece of white, all the small vegetables, then make points of sauce and decorate with chervil leaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp 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":41286349160646,"sku":"","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/3631\/7638\/products\/BresseChickenBlanquette.jpg?v=1638258502"},{"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-whole-chicken-for-roasting.oembed","provider":"American Bresse","version":"1.0","type":"link"}