Cooking and tasting the most expensive chicken in France (Bresse poulard)

Cooking and tasting the most expensive chicken in France (Bresse poulard)

#bressechicken #hallesdelyon #paulbocuse

In this week’s video I cook a Bresse poulard, the most expensive chicken in France. I was curious, to say the least, to experience what this chicken tastes like.

The recipe:
I was not won over by the recipe I used in the video which was provided with the chicken (along with an instruction manual!). I recommend you use one of my previous chicken recipes instead (link below).

Recommended recipes to use:

What’s my verdict?
This is something to experience but it didn’t quite live up to the hype. The Bresse chicken is a rare product that is hyped to the max in gourmet magazine’s, cooking shows and websites. And at 50 euros/$55 US dollars for a whole chicken, I have to say my expectations were incredibly high. Yes it tasted like top quality chicken but it didn’t blow me away. This raises the question that can be asked of many world renowned gourmet products: IS IT WORTH THE MONEY?

In this case you are paying more for the reputation, the novelty and the traditional practices associated with raising the chickens. So should you try a Bresse chicken? Yes, as a once in a lifetime experience so you can cross it off your bucket list. It is a privilege and will extend your culinary knowledge but it’s not necessarily head and shoulders above other great quality bio dynamic chickens available at a more affordable price.

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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:

Set a quality fine mesh sieve:

Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
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Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

MY FILMING EQUIPMENT:
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