Bresse chicken cooked on a bed of hay
Place the hay in a cast iron casserole carefully covering the bottom and sides. Add the flavouring and place the gutted, trussed and salted chicken in the centre. Add a little freshly ground mixed pepper with 15cl of dry white wine.
Put on the lid and close it hermetically with a strip of bread dough.
Cook in the oven for 1h 15 at 180°C.
Make a juice with the innards, the flavouring and the garlic; add a little dried hay, leave to reduce and put through a fine sieve.
Open the pan in front of your guests so they can make the most of the wonderful aromas in this dish. Carve and serve with crispy, golden, fried potatoes.
Saint Amour, Beaujolais Cru
This is a beautiful deep red wine with subtle, refined aromas. On the nose are wild flowers with hints of kirsch. In the mouth the melting flavourful Bresse chicken tastes blend with the tender and harmonious Saint Amour.
Preparation time: 15 minutes
Cooking time: 1h 15
- 1 2kg Bresse chicken with the neck and wings apart
- 1 head of garlic
- Flavouring (carrots, onions, leeks, thyme, bay leaves, cloves)
- Salt and pepper
- 250g of fresh or dried hay
- Dry white wine