From the esteemed Les Cuisines Régionales de France: The Lyonnais by Editions du Fanal, this dish showcases the tender, fine white flesh of Bresse chicken. Truffle shavings slipped under the skin create Poulet Demi-Deuil—a festive delicacy for Lyon's grand tables.
Difficulty: Intermediate
Prepare the broth the day before. Peel and slice carrots, leeks, and 2 celery stalks; wash parsley stalks; peel onions, quarter one, stud the other with clove. Place in a large pot with poultry giblets, bouquet garni, 15 g coarse salt, and 15 peppercorns.
Bring 5 liters water to a boil, skim, reduce heat, and simmer gently for 2 hours. Cool and refrigerate.
Next day, gut chicken, season cavity with fine salt and white pepper, return cleaned liver, heart, and gizzard. Truss. Incise skin on thighs and flanks.
Peel truffle (reserve peels for sauce or other uses), cut into strips, insert into incisions.
Wrap chicken in muslin and tie securely.
Strain broth into pot, add chicken, bring to slow boil, simmer 2 hours.
Remove, unwrap, place on platter. Carve and serve with pickles and coarse salt. Pair with chard or cardoon cream.
Source: Les Cuisines Régionales de France. The Lyonnais. Editions du Fanal.
