Roasted Bresse Chicken with Spring Peas and Ricotta Cavatelli
Source: Jason Pringle, Navio, Ritz-Carlton Half Moon Bay
Recipe Type: Entrees | Seasons: Spring
This recipe, featuring Devil’s Gulch Ranch Bresse chicken, was demonstrated for CUESA’s Market to Table program on May 24, 2019.
Roasted Bresse Chicken
Makes 6 servings
INGREDIENTS
1 3-pound Bresse chicken
2 yellow onions
1 bunch thyme
1 cup crème fraîche
1 egg yolk
1 quart water
¾ cup kosher salt
⅔ cup white sugar
1 bay leaf
1 tablespoon black peppercorns
2 heads garlic, halved
1 quart ice
PREPARATION
Break down Bresse chicken by taking off legs and leaving the breast on the ribs, and frenching the wings.
Thinly slice the yellow onions and cover the chicken legs. Season with salt, pepper, and thyme. Cook in Dutch oven for 1 hour at 300°F.
Remove the legs from onions and cooking liquid. Pick the leg meat. Place the onions and cooking liquid in a blender. Puree on high. Add crème fraiche and egg yolk. Strain and hold.
While the legs are cooking combine the water, salt, sugar, bay leaf, peppercorns, and garlic. Bring to a boil and pour over ice. Brine the breast for 1 hour. Remove from the brine and let air-dry in fridge overnight. Roast in 375°F oven for 20 minutes. Let rest for 10 minutes and carve.
Ricotta Cavatelli
This delicate pasta is delicious with spring vegetables, fish, or chicken and a light sauce.
INGREDIENTS
1 cup of ricotta
2⅔ cups of all-purpose flour
1 egg
1 cup shucked English peas
20 halved snap peas
1 cup pea shoots
1 cup shaved carrots
¼ cup Grana Padano
PREPARATION
Combine the flour, ricotta, and egg. Let it rest for 30 minutes. Roll through the Cavatelli roller. Cook in salted water. Toss the hot pasta in reserved sauce. Add the English peas, and cooked leg meat. Place the pasta in a bowl and garnish with halved snap peas, pea shoots, shaved carrots, and Grana Padano.
