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Poulet Bresse En Vessie Recipe
|Chicken||3 Pound (1 Whole)|
|Foie gras||4 Ounce (100 Gram)|
|Truffles||2 (And Their Juice)|
|Port||1⁄4 Pint (150 Milliliter)|
|Brandy||1⁄4 Pint (150 Milliliter)|
|Double cream||2 Tablespoon|
|Butter||1 Tablespoon (1 Knob)|
|Carrots||4 Small, cut into thin pieces (For Garnish)|
|Leeks||4 Small, cut into thin pieces (For Garnish)|
|Chicken stock||1⁄2 Pint (300 Milliliter, For Garnish)|
|Ravioli||8 Ounce (225 Gram, For Garnish)|
Calories 551 Calories from Fat 231
% Daily Value*
Total Fat 26 g39.4%
Saturated Fat 8 g40.1%
Trans Fat 0 g
Cholesterol 201.3 mg
Sodium 374.6 mg15.6%
Total Carbohydrates 26 g8.7%
Dietary Fiber 3.2 g12.8%
Sugars 5.8 g
Protein 43 g86%
Vitamin A 207.2% Vitamin C 21.6%
Calcium 12.5% Iron 44.9%
*Based on a 2000 Calorie diet
1 Trim the chicken and clean it throughly.
2 Slice the foi gras and add salt and pepper for seasoning.
3 Slice the truffles.
4 Stuff the foie gras and the truffles beneath the skin of the chicken next to the breast.
5 Place the chicken in a pig's bladder if available (previously soaked in vinegar to clean and soften it) or in roasting bag;pour over the port and brandy.
6 Season with salt and pepper.
7 Cook the tightly sealed roasting bag gently in a large pan of boiling water for 1 1/2 hours.
8 Remove the chicken from the pan and open the bag to release the juices in a clean saucepan.
9 Carve the chicken into 4 pieces.
10 Use the carcase as a presentation base, rebuild the chicken on a serving dish.Keep warm
11 For the garnish: In a pan,add the chicken stock and poach carrots and leeks with the ravioli until cooked.Drain and keep warm
12 Add the truffle juice along with cream to the juices from the chicken, and reduce by boiling until thick. Correct the seasoning to taste.
13 Stir in a knob of butter in the sauce and cook until melted. Pour it over the chicken.
14 Decorate with prepared vegetables and ravioli garnish.