Rotisserie Chicken with Swiss Chard and Marrow au Gratin and Goose Fat Fries

Credit: Didier Loire
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Ingredients (4 people)

Swiss Chard and Marrow

Goose Fat Fries

  • 10 large potatoes
  • 10 1/2 ounces goose fat (300 g)
  • 1 3/4 ounces chopped parsley (50 g)
  • 1 3/4 ounces butter (50 g)


Step 1: Bresse Hen

Dress the hens, leaving on only one toe attached, and singe the feet to remove the outer skin. Remove the nerves from the thighs and the lower end of the drumstick. Draw the chickens, removing the fatty parts and the wishbones.

Dip the truffle slices in the truffle oil and slide 3 underneath the skin of each breast.

Dice the bread and sauté in butter until well browned.

Sauté the bacon bits and the chicken livers in olive oil. Chop when cooked.

Season and fry the diced foie gras in a dry pan. Drain all of these ingredients carefully and blend together. Stuff the chickens and truss. Season, and roast on the spit for 45 minutes, basting often.

Step 2: Swiss Chard and Marrow

Remove any stringy parts from the chard. Even out the ends, and cut on the bias, placing the pieces in cold water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water) as they are cut.

Drain and simmer in butter, then moisten with light chicken stock. Cover and cook until they are tender and coated with their juices. Once cooked, slice into identical rectangles.

Poach the marrow in water seasoned with coarse salt. When cooked, cut the marrow into slices.

In a round baking dish, lay down a layer of chard ribs, overlapping them slightly. Cover with a layer of truffle slices, alternating with marrow slices. Place another layer of chard rectangles on top of the truffle-marrow layer. Moisten with chicken jus, add the grated parmesan, and brown under the salamander.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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