Bresse chicken ◆

Poulet de Bresse

What it is

Blue feet, white feathers, red comb — a bird in the colours of the flag, and the only poultry ever granted appellation d’origine status, in 1957. Finished on corn and milk, judged each December at the Glorieuses contests, it earned Brillat-Savarin’s verdict: the queen of poultry, the poultry of kings.

In the kitchen

Roast it simply and baste like a devotee — the skin and the fat are the argument. Or poach it à la crème with morels, the Bresse Sunday liturgy.

Goes with

Cream Morel Tarragon Butter

Same species

Egg white powder (albumin) Chicken tail (bonjiri) Capon Chicken Rooster Cockscomb

Also used with

Pig’s bladder Vin jaune

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