I was dumbstruck to find the famous Bresse chicken of France in an upscale supermarket here. I thought I would never see the day! The chicken is dressed, frozen, and vacuum-packed. I checked the carcass closely and yep, it's the real mccoy. You can tell -- the chicken head has been purposely left on with its white feathers and red crown intact, and the feet are blue (with a metal band as proof of origin).
Bresse chickens are like royalty among organic chickens, raised to exacting standards it's supposed to yield great taste and texture. Highly valued in France, it would be hard to find these chickens making their way out of France or Europe for that matter.
So I am happily considering buying one since it's such a rare find. It's 4.4 llbs for about $25. It's frozen solid though. If not for the vacuum-wrapping, I'd be convinced that the poor long-traveled chicken has all but suffered freezer burn all over.
Does anyone have any suggestion for a recipe to maximize the benefits of the famed taste and texture of the Bresse chicken?
Bresse chickens are like royalty among organic chickens, raised to exacting standards it's supposed to yield great taste and texture. Highly valued in France, it would be hard to find these chickens making their way out of France or Europe for that matter.
So I am happily considering buying one since it's such a rare find. It's 4.4 llbs for about $25. It's frozen solid though. If not for the vacuum-wrapping, I'd be convinced that the poor long-traveled chicken has all but suffered freezer burn all over.
Does anyone have any suggestion for a recipe to maximize the benefits of the famed taste and texture of the Bresse chicken?
