Bresse Chicken

Ingredients

• 30 g pecan nuts
• 2 carrots
• 1 stalk Celery
• 1 kg sweet potatoes
• 3 tbsp sunflower oil
• iodized salt
• freshly ground pepper
• 2 slices fresh pineapple
• a few fresh sage leaves
• 1.5 kg Bresse chicken (1 Bresse hen)
• 400 ml poultry stock
• wooden skewers
• kitchen twine

Instructions

1. 1.

   Roast the nuts in a dry pan until fragrant, then set aside. Peel the carrots. Trim and slice the carrots and celery into rounds. Peel the sweet potatoes and dice them small. Heat 1 tbsp oil in a skillet. Sauté the potatoes, half of the carrots, and celery. Season with salt and pepper. Cook on low heat, turning occasionally, for about 10 minutes. Set aside.

2. 2.

   Cut the pineapple into pieces and slice the sage finely. Mix into the potato filling. Thoroughly rinse the chicken, pat dry, and rub inside and out with salt and pepper. Fill the cavity. Reserve any extra filling if desired. Secure the chicken with small wooden skewers and kitchen twine.

3. 3.

   Place the chicken in a roasting pan. Peel onions and cut into wedges. Distribute the remaining carrots around the chicken. Pour in the stock. Roast at 175 °C (150 °C fan‑forced / gas level 2) for 75–90 minutes.

4. 4.

   Remove the chicken, transfer to a shallow baking dish, and bake at about 225 °C (200 °C fan‑forced / gas level 4) for roughly 15 minutes until golden brown all around.

5. 5.

   Sauté the remaining filling in 2 tbsp oil until crisp, season. Strain the roasting juices through a sieve into a pot. Bring to a vigorous boil again. Season with salt and pepper. Break the chicken into pieces, remove the stuffing, and serve together. Add the sauce. Optionally serve with wild rice blend.