Difficulty: Medium [3/5]
As a seasoned French cuisine expert, I've perfected this traditional Bresse chicken recipe, highlighting the superior quality of poulet de Bresse, France's premier labeled poultry. Flambé the chicken and cut into six pieces. Reserve the giblets (head, neck, fins, legs, liver, heart, and gizzard).
Place all giblets except the liver in a pot of cold water with peeled carrot, turnip, a studded onion with cloves, and bouquet garni. Bring to a boil and simmer for 1 hour 30 minutes over medium heat.
In a skillet, brown the chicken pieces on all sides in 60 g of butter. Once browned, add the vinegar and 1 ladle of broth. Cover and cook over low heat for 35 minutes.
Heat a deep serving dish. When the chicken is tender, mash the raw liver with a teaspoon of vinegar. Stir into the casserole, mix well, and cook for another 5 minutes.
Transfer chicken pieces to the warm serving dish.
Quickly fry the bread slices in 50 g of butter. Strain the sauce, whisk in remaining butter in pieces, and season to taste.
Pour the hot sauce over the chicken, sprinkle with chopped tarragon leaves, and serve with fried croutons for an authentic Lyonnaise finish.
