Remove the inner fat from the Bresse chicken, rinse the chicken, dry it, season it with salt inside and out. Dice bread rolls and soak in cold milk. Add egg and season with salt. Cut chicken fat into small cubes and fry in a frying pan. Take out the grams and fold into the bun mixture form.
In the remaining fat, fry the bacon until crispy and sauté the onion in it. Mix everything into the bun mixture as well. Add flour and stir in the kitchen herbs. Fill the chicken with the bun mixture and seal.
Place on the roasting rack of a Reine with a watered bottom and roast at approx.
180 to 200 °C for 2 hours. This makes a delicious addition to the extremely aromatic chicken.
Serve with a small vegetable garnish.
e.g.: Brussels sprouts cooked in a clear soup and tossed in butter, cream
wide strips of creamed savoy cabbage, or possibly white cabbage patches, gently cooked, buttered and sprinkled with shaved Parmesan cheese.