Gibelotte De Poulet Bresse

• 1.poulet bresse 1 no.( weighing between 850 to 1000gm)
• FOR LIVER PATE
• 13 parma ham trimmings 25 gms

1. method
2. FOR PATE
3. 1. seperate lobes of liver, discarding the vein.
4. 2. soak liver in milk for 15 hrs.
5. 3. slice onion, apple and reduce it on a diffuser along with sherry, cognac and zinfandel wine.
6. 4. heat 125 gms of butter with garlic, thyme and parma ham trimmings. allow it to infuse for a while and then strain.
7. 5. cool both onion, apple mix and infused butter.
8. 6. drain liver and blend it with infused butter, onion mix and salt peter. pass mix through chinois and pour it in a steel bowl.
9. 7. cook it in a very slow oven(155 c)in a bain marie for 45 min.
10. 8. cool it and again blend it, remove and fold in 50 gm soft butter. set in a pate mould and keep it in fridge untill it solidifies( cover the top with melted butter in order to prevent oxidation)
11. FOR GIBELOTTE
12. 1. cut bresse into 8 pieces and pass it through seasoned flour, sear it in provencal olive oil.
13. 2. cut pancetta into dices and render it, add peeled cocktail size onion and washed small button mushrooms, saute for a while.
14. 3. arrange chicken pieces on top and pour sauvignon blanc along with chicken stock, season it and cook it in slow oven (155 c) for 1 hour.
15. 4. remove it and strain the braise, reserving all the cooking liquor.
16. 5. reduce cooking liquor untill thicken and finish it with 100 gms of liver pate.
17. 6. arrange chicken pieces, mushrooms,onion and bacon in a small ceramic braise pot and pour over the hot liquor, which had been finished with liver pate.
18. 7. serve with garlic bread.

parma

Taken from www.epicurious.com/recipes/member/views/gibelotte-de-poulet-bresse-1208688 (may not work)