Whole Bresse Chicken with Morels and Mushrooms

A great pasta dish for any occasion:

first put the morels in 0, 3 l of lukewarm water and swell for 2 hours. Brush the chicken with a little oil evenly all around, season with salt on all sides and season with pepper. Preheat the stove to 180 °C, then use spaghetti to tie the legs and wings of the chicken so that they are tight.

Place the chicken in a heatproof dish, on the side of the leg for the first 20 min., on the other side for the next 20 min., and then for another 45 min. with the breasts facing upwards, adding a little water. During this time, baste the chicken with the juices every 10 minutes or so.

Wash and clean the mushrooms, cut them into quarters or halves depending on their size. Rinse the soaked morels thoroughly under running water, cut the small ones in half and the large ones in half lengthwise.

Pour the soaking water through a sieve. Remove the skin from the shallots and dice them finely, sauté them in butter, then briefly add the morels and finally the mushrooms. Extinguish with the morel water and the poultry stock and simmer until the liquid is reduced by half. Pour in the whipped cream and boil repeatedly until reduced by half. Now add salt and freshly ground pepper to taste and finally add the parsley.

Cook the chicken in the stove after the indicated roasting time.

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