Chapon de Bresse Gros Sel

Preparation info

    • Difficulty


Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About


Ten kilos of rough sea-salt are needed for this unexpected recipe. Take a fine capon, preferably from Bresse, clean it and slide slices of truffle under the skin of its wings and legs. In a large cast-iron pot put a bed of about three kilos of sea-salt. Lay the capon on the salt and fill the whole pot with the remaining seven kilos.. Put the pot, with no lid, in a very hot oven for one and three-quarter hours. The salt will form a solid block; turn it out and break it. The capon will be beautifully roasted and deliciously scented with iodine. Serve it with vegetables, like a roast.