Posted:
Thu Jan 04, 2007 7:38 pm
by red37
oh judge...it most certainly does not appear on your list: Le poulet de Bresse without a shadow of a doubt, a beast of the finest flavour and texture. Not of course readily available to the shallowest of pockets.. But well worth the effort: and to be even more helpful this is THE simplest and definitively most delicious way to devour it. Never mind all these rich reductions and heavy cream based concoctions whose only purpose in THIS case is to mask completely what is the most sublime of 'Poultry' flesh that commands total respect. These unnecessary measures (in my book) are the scourge of modern cuisine and the ruin of many an otherwise splendid dish! Ive followed/used this method many times before and trust me its a winner! (you can of course substitute inferior meat using the same principles - but why would you?) if you can get hold of one that is.
prepare for saute: (if not already done for you) season the surface well with salt and cracked pepper. Knock up a basic batter (light) and coat the pieces in it. Immediately after ROASTING, remove the chicken from the oven and brush with melted butter using a Rosemary sprig - allow to rest and serve. I'd recommend a few baby spuds and fine green beans. Absolute joy!