Historical know-how – Chapon Bressan
Historical know-how – Chapon Bressan
La Bresse is an authentic region where the tradition of poultry farming has been attested since the 16th century and probably goes back even further.
"Rolling", this operation reserved for the holiday season, consists of completely swaddling the poultry in cloth of vegetable origin (linen, cotton or hemp), with the exception of the neck, the upper third of which is left feathered, legs and wings are glued to the body.
The strongly drawn sewing strings allow the air contained in the poultry to be expelled to optimize its conservation and allow a distribution of the fats around the animal.
Swaddling them in this way made it possible, before the invention of the refrigerator, to keep them for two or three weeks.
The poultry is therefore tightly packed in its fat so as not to allow air and bacteria to penetrate. Because pullets and capons are "fatty" poultry, even if we don't tell you like that anymore. This fat is the main carrier of the flavours, and will give the roasted skin all its golden colour, as with other marvels of the gastronomic world, “the real Spanish iberico ham for example”.
