Last night he amazed not only the competitors of MasterChef Italy 10, but certainly many spectators, why the recipe for chicken in a bladder – with which they had to test themselves in a very hard Skill Test – it is a difficult (and unusual) preparation that comes from a famous French recipe, the Bresse chicken in a bladder – the Bresse chicken in a bladder. But how? And how do you cook a chicken inside a bladder?
One of the most famous Parisian chefs comes to our aid – il 3 stelle Michelin Éric Frechon – that in the menu of ristorante Epicure within the equally famous hotel Le Bristol Paris, a member of the Oetker Collection, this delicacy is served.
You can see it in the photo above and in the video that the chef posted on his Facebook page. There is all the tradition and grandeur of French cuisine. Tradition and perfections, product and elegance. (And an unforgettable serving dish too).
Actually the “bladder” cooking, inside the pig’s bladder is a technique that can be used for different dishes and dishes. There cooking chicken is the most famous and in the recipe from beyond the Alps it brings together real excellences of French cuisine. The chicken, it must be that of Bresse – which is not only a DOP of excellence, but is considered the best table chicken in the world – e it is stuffed with truffles and fois gras and other aromas and before being closed in the bladder and cooked in the chicken broth.
The method is known: protected by the bladder, the dish does not come into contact with the cooking liquid and retains its aromas as well as a very soft consistency. Does it remind you of vacuum cooking? In fact it is not very dissimilar.
Cooking in the bladder, which has its history in popular tradition, has recently been brought with glory to contemporary cuisine also in Italy with the “Cacio e pepe in bladder” by chef Riccardo Camanini, a recipe that had already put competitors to the test to the latest episode of MasterChef Italia 8.
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