Bresse Chicken in Vin Jaune

Tip: Process apples immediately after peeling so that they do not turn brown.

Filling: Sauté shallots in butter, add all ingredients except grated rusk to frying pan, toss and season with pepper and salt. Reduce escaping apple stock, then fold in rusk crumbs.

Chicken: separate breasts and legs from the rooster. Finely chop the carcass and sauté with an onion. Fill up with vegetable soup and boil well for 15 min.

Season breast meat and legs with pepper, season with salt and brush with walnut oil. Place in a roasting pan in the heated stove and roast at 180 °C for ten min. Add shallots and after five min extinguish with poultry broth. After the indicated cooking time, arrange the rooster on a platter and rest on the open stove for five min. Spread apple paste on the meat parts and gratinate in the stove.

In the meantime, put the frying pan on the stove, skim off the excess fat and add the wine. Reduce by half over a large fire. Mix some Vin Jaune with one egg yolk and two tablespoons of whipped cream and add to the stock.

Immediately remove from heat and pour the sauce into a sauce boat.

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