📝 About This Recipe
Widely regarded as the pinnacle of French poultry preparation, this legendary dish from Mère Brazier and Paul Bocuse features the world-renowned Bresse chicken poached inside a pig's bladder. This unique technique creates a pressurized steam environment, infusing the meat with the earthy aroma of black truffles and Cognac while maintaining an incomparable succulence. It is a theatrical masterpiece of haute cuisine that transforms a simple bird into a silken, aromatic treasure.
🥗 Ingredients
The Poultry and Aromatics
- 1 whole bird Poulet de Bresse (approx. 1.8kg, with liver and heart reserved)
- 40 grams Fresh Black Winter Truffle (sliced into thin rounds)
- 1 piece Pig's Bladder (cleaned and softened in cold water for 24 hours)
- 50 grams Unsalted Butter (high-quality French butter, softened)
- 50 ml Cognac (VSOP quality)
The Poaching Liquid
- 5 liters White Poultry Stock (homemade, unsalted)
- 2 pieces Carrots (peeled and roughly chopped)
- 2 pieces Leeks (white parts only)
- 1 piece Celery Stalk (chopped)
Sauce Albuféra
- 250 ml Heavy Cream (minimum 35% fat)
- 50 grams Foie Gras Terrine (passed through a fine sieve)
- 30 ml Madeira Wine (for finishing the sauce)
- 1 pinch Sea Salt and White Pepper (to taste)
👨🍳 Instructions
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1
Prepare the chicken by carefully loosening the skin over the breast and thighs using your fingers, being careful not to tear it.
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2
Insert the sliced black truffles under the skin in a decorative pattern, ensuring they are evenly distributed over the breast meat.
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3
Season the cavity of the chicken with salt, pepper, and the Cognac. Truss the bird tightly with kitchen twine to ensure even cooking.
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4
Rub the exterior of the chicken with the softened butter and place it inside the prepared pig's bladder.
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5
Pour a small glass of poultry stock and a splash of Cognac into the bladder with the chicken, then tie the bladder opening securely with twine, leaving enough room for it to expand like a balloon.
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6
In a large stockpot, bring the poultry stock and mirepoix (carrots, leeks, celery) to a very gentle simmer (about 80°C/175°F).
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7
Carefully lower the bladder into the stock. It should float. Use a ladle to continuously baste the top of the bladder with the hot stock.
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8
Poach the chicken for approximately 90 minutes. The bladder will inflate significantly; ensure the stock never reaches a rolling boil to prevent it from bursting.
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9
While the chicken cooks, prepare the Sauce Albuféra by reducing 500ml of the poaching stock by half, then whisking in the heavy cream and simmering until thickened.
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10
Whisk the sieved foie gras and Madeira into the sauce just before serving. Do not boil once the foie gras is added.
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11
Remove the bladder from the pot and present it whole at the table—it should be taut and golden-hued.
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12
Carefully puncture the bladder at the table to release the incredible truffle-scented steam, then carve the chicken and serve immediately with the Sauce Albuféra.
💡 Chef's Tips
Ensure the pig's bladder is soaked for at least 24 hours in cold water, changing the water frequently to ensure it is perfectly clean and pliable. Never let the poaching liquid boil; a temperature of 80-82°C is critical for the delicate texture of the Bresse chicken. If you cannot find a Bresse chicken, use the highest quality free-range organic chicken available, as the bird is the star of the show. Use a needle to prick the very top of the bladder only if it looks dangerously close to bursting, though a slow simmer usually prevents this.
🍽️ Serving Suggestions
Pair with a mature white Burgundy, such as a Meursault or Puligny-Montrachet, to complement the truffles and cream. Serve alongside a simple garnish of turned carrots, asparagus spears, and buttery pommes purée. A side of basmati rice pilaf is traditional for soaking up the rich Sauce Albuféra. Present the inflated bladder on a silver platter for maximum theatrical impact before carving.