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4
Easy
1 hr 30
By Paul Bocuse
Published 2016
A real classic from the Rhone-Alps region. The poultry from Bresse has particularly well-flavored flesh. The mushroom season is the perfect time to try this dish.
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Hi Mary - great question! We checked with Daniel Galmiche, another French chef whose books are on ckbk, and this is what Daniel advised: "Bocuse uses a stock cube for this version of the recipe, but he used fresh chicken stock in his original. The best chicken stock cube to use is Kallo – low salt and organic, it very good. Knorr is good too, but more salty, so be careful in that case, when reducing the sauce."