Volaille de Bresse, truffe noire, salsifis glacés, jus réduit
Bresse poultry with black truffle, glazed salsify, and reduced jus.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
French cuisine has a long history of emphasizing quality ingredients and meticulous preparation. Dishes featuring prized ingredients like Bresse poultry and black truffles have historically been reserved for special occasions and demonstrate culinary skill and refinement. The use of rich sauces and glazing techniques reflect the classic French approach to elevating simple ingredients.
This dish represents the pinnacle of French culinary artistry, showcasing prized ingredients and highlighting regional specialties.
Bresse Poultry Significance
Bresse chickens are highly regarded in France and globally for their superior flavor and texture due to strict breeding and feeding practices. They are a protected designation of origin (AOC), ensuring their quality and authenticity. Serving Bresse poultry is a symbol of luxury and culinary excellence.
Black Truffle Prestige
Black truffles, particularly the Périgord truffle, are another luxury ingredient associated with French haute cuisine. Their pungent aroma and unique flavor elevate dishes to a new level of sophistication. They are often used sparingly due to their high cost and potency.
Salsify's Role
While often overlooked, salsify is a root vegetable that adds a subtle sweetness and earthy counterpoint to the richness of the other ingredients. Its inclusion demonstrates a commitment to balancing flavors and textures.
Jus Reduction Technique
The preparation of the reduced jus is a classic French technique that requires patience and skill. Slowly reducing the stock concentrates the flavors, creating a deeply rich and complex sauce that complements the other elements of the dish.
This dish is a celebration of earthy, rich, and savory flavors, with a touch of sweetness and umami.
The Bresse chicken provides a naturally flavorful and succulent base. Black truffles contribute intense earthy and musky aromas, enhancing the overall savoriness. Glazed salsify offers a delicate sweetness and a slightly nutty flavor, contrasting with the richness of the chicken and truffle. The reduced jus, typically made from the chicken's bones and trimmings, provides a concentrated, deeply savory, and umami-rich sauce that ties all the elements together.
Sourcing Bresse Poultry
Ensure that the chicken is a genuine Bresse chicken, identifiable by its blue legs, white feathers, and red comb. Purchase from a reputable butcher or supplier to guarantee authenticity.
Handling Black Truffles
Store black truffles properly in a cool, dry place wrapped in paper towels. Use a truffle shaver to thinly slice the truffles just before serving to maximize their aroma and flavor.
Glazing Salsify
Peel and cook the salsify until tender before glazing. Use a simple glaze of butter, sugar, and a touch of salt to enhance its natural sweetness.
Jus Preparation
Use high-quality chicken bones and trimmings for the jus. Skim off any impurities during the reduction process to ensure a clear and flavorful sauce. Season carefully and reduce until the desired consistency is achieved.
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