Whole Roasted Chicken with Potatoes
The chicken meat convinces with very little fat, but with a large portion of protein for strong muscles. The meat also provides the mineral magnesium for healthy muscles and strong nerves.
Instead of using the Bresse gauloise chicken as the original, you can also use another breed of chicken. To go with the Bresse chicken with potatoes, you can serve a fresh carrot or cucumber salad.
Rinse the chicken and pat dry. Peel the shallots and finely dice. Peel the apples, quarter, core and dice. Rinse 2 sprigs tarragon, shake dry, pluck and chop. Mix with apples and shallots in a bowl. Add the Calvados and season with salt and pepper. Pour into the chicken and close the opening with toothpicks or kitchen twine.
Preheat the oven to 180°C / 350˚F
Rinse the remaining tarragon and thyme and shake dry. Place with the bay leaves in a roasting pan and put in chicken with the breast side down. Melt the butter, salt and pepper and brush the chicken. Pour a little water and cook in oven for about 1.5 hours. Rotate about 30 minutes so the breast side is up and brush with butter. During the cooking time again brush with butter, adding water to pan juices as needed.
Meanwhile, peel, wash and cut into small cubes the potatoes. Cook in hot butter in a non-stick pan for about 20 minutes until golden brown, turning occasionally. Season with salt and pepper. Finally, arrange the truffles on a preheated plate. Remove the toothpick or the thread from chicken and serve with the potatoes.