Entree: France – Central Culinary Region – Poulet de Bresse (Classic roasted Bresse chicken with crisp skin and a rich pan sauce reflecting the Bresse region's prized poultry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 1 whole Bresse chicken, about 3.5 lb (1.6 kg)
- 1 1/2 tsp (8 g) kosher salt, plus more for seasoning
- 1 tsp (2 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter, divided
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 carrots, cut into large chunks, about 8 oz (225 g)
- 1 large onion, halved and quartered, about 8 oz (225 g)
- 3 cloves garlic, smashed (9 g)
- 2 tbsp (30 ml) heavy cream (optional, for sauce)
- 1 tbsp (15 g) cold butter, diced (for finishing sauce)
- Fresh parsley, chopped, for garnish

Instructions

1. Prepare the bird: remove giblets, pat chicken dry, and season cavity and skin generously with 1 1/2 tsp (8 g) salt and 1 tsp (2 g) pepper. Let rest 30 minutes at room temperature or refrigerate uncovered overnight for drier skin.
2. Preheat oven to 425°F (220°C). Toss carrots, onion and garlic with 1 tbsp (15 g) butter and 1 tbsp (15 ml) oil, and spread in a roasting pan.
3. Brown the chicken: heat remaining 1 tbsp (15 ml) oil and 3 tbsp (45 g) butter in a large ovenproof skillet over medium-high heat. Sear chicken breast-side down until golden, 4–5 minutes; turn to brown other sides briefly.
4. Roast: place chicken on top of vegetables in the roasting pan or leave in skillet, add bay leaves and thyme, and transfer to oven. Roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 50–65 minutes depending on size. Baste once or twice with pan juices.
5. Rest the chicken: transfer chicken to a cutting board and tent with foil; rest 15 minutes while you make the sauce.
6. Make the pan sauce: place skillet or roasting pan over medium heat, pour in white wine to deglaze, scraping browned bits, and reduce by half. Add chicken stock and simmer until slightly reduced, about 5–8 minutes. Whisk in 2 tbsp (30 ml) heavy cream if using, then swirl in 1 tbsp (15 g) cold butter to emulsify and season with salt and pepper to taste.
7. Carve and serve: carve the chicken into portions, arrange over roasted vegetables, spoon pan sauce over top, and garnish with chopped parsley. Serve immediately.