La Poularde de Bresse

A classic French dish which was created in 1957, the La Poularde de Bresse follows strict rules. The fowl has to be 1.8kg to 2kg: five months old and is fed with milk products for the first three weeks. The result a juicy and firm-fleshed chicken.

Serves 4

Prep Time 30 minutes + 3 hours refrigeration

Cook Time 35 minutes + 30 minutes rest

  • 200g salted butter, softened
  • a sprig of thyme
  • 2 tbsp black pepper
  • a sprig of rosemary
  • 4 lemons, zested
  • 1 Bresse chicken
  • salt and pepper, for seasoning

» In a bowl, combine the salted butter, thyme, black pepper, rosemary, and lemon zest. Mix the ingredients well.

» Spread the marinade all over the Bresse chicken.

» Season the inside of the chicken with salt and pepper.

» Tie the legs of the chicken with a butcher string and refrigerate it for 3 hours.

» Place the refrigerated chicken on a cast iron plate, and cook it in an oven at 220ºC for 35 minutes.

» Once done, place the chicken vertically and let it rest for 30 minutes before serving it.




CRU La Perriere Domaine Philippe Pacalet 2014

Owner Philippe Pacalet is quite a character in the wine industry. He doesn’t own a single hectare of vines but vinifies wines of more than 25 appellations in Burgundy. Breaking all the rules, Pacalet eschews sulphur dioxide during vinification and maturing, which is unheard of and he only uses indigenous yeasts to achieve the most accurate terroir character.

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