My Experience Roasting a 20 week Bresse
by Cindy Waldron
(Quemado, NM)
Wow! I process birds myself and place the carcass immediately into ice water. Next step is to place into my own "secret" brine/herb mixture which is placed into my processing refrigerator. I use small coolers to brine my Bresse. Bird remains in brine for 72 hours then remove and rinse.
Place fresh herbs on bird and place in pan uncovered in 425 F preheated oven for 20 minutes. Next drop oven temperature to 235 degrees F and roast uncovered until the internal temperature of bird measures 165 degrees.
Unbelievable flavor and so juicy.
Overheard...
"I processed my first batch of Bresse... Today I roasted one according (somewhat) to the recipe posted on Ambresse. It was delicious! Tender, moist and succulent... So happy I chose this breed! (B.E., MN, 12/11/2024).
"Your site has the first accurate information about American Bresse chickens that I have seen in English. Thanks for your diligent work" (L. Wooton, NC, 12/17/2024).
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Photo credit: Mandelyn Royal.
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This website focuses on the American Bresse Chicken, along with other chicken-related topics. Due to the protections given by France to the Bresse breed, it is important to consistently differentiate when necessary between the Bresse chicken breed of France and North American chickens of direct French Bresse descent. For this reason, we call them American Bresse chickens, repetitively, throughout the website. You might notice that this can start to feel clunky at times. So, in order to write more fluidly, we also use a couple contracted terms to reference American Bresse chickens: “Am Bresse,” or ABC (American Bresse Chickens). Our keystrokes spell out ABC or Am Bresse, but our heads see American Bresse. We hope you will see the same.