Bress's hat truffled

Method

1. 1

   Gently lift the chapon skin to slip 6 truffle slats on the chest and two slats on each thigh.

2. 2

   Finely chop the rest of truffles with raw foie gras. Season with salt, pepper and add a spoonful of Armagnac and Rivesaltes.

3. 3

   Stir the chapon with this preparation, add thyme and laurel. Turn on thermostat 6 to roast the chapon.

4. 4

   Roll it in a sulphurized buttered white paper. Place it on a grill in a dish so that it does not rest in its juice.

5. 5

   Bake the chapon; cooking must be slow and rigorously equal and without watering the chapon, which must be returned from time to time for 2h30.

6. 6

   Twenty minutes before the end of the cooking, remove the sulfurized paper and let take a nice golden color by watering it often with the juice of the stuffing.

7. 7

   Let your Bresse cap stand for a few moments, oven off. Present the chapon to your guests, cut it out and serve it on a warm dish with the juice partially degreased in a sausage.

Nutrition

calories

850 kcal

fatContent

60 g

fiberContent

1 g

sugarContent

2 g

sodiumContent

1100 mg

proteinContent

70 g

cholesterolContent

400 mg

carbohydrateContent

5 g

saturatedFatContent

30 g

unsaturatedFatContent

30 g

Indicative values from the source, for the original recipe.

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