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Sunday chicken has become an institution in France. Some prepare it at home, while others go to restaurants to taste new recipes.
It is the carefree dish par excellence, the one that appeals to most French people. Sunday chicken has become something of an institution in France. A success that is the culmination of a long history: in the 17th century, King Henry IV democratized the hen in the pot that he wishes every laborer on Sundays. At the beginning of the 19th century, Napoleon, on campaign, would have required his cooks to always have some on the fire. Later, with factory farming, the chicken entered every household. It was even recommended in 1957 in the face of the shortage of meat.
The most consumed poultry in France
Today it is the most consumed poultry in France. Christophe Regouby gets his supplies every Friday from the same producer in whom he has complete confidence and then enjoys it with the family on Sundays with recipes that change every week. In Auch (Gers), restaurateur Vincent Casassus works on his side with stuffed poultry under the skin. Black garlic, breadcrumbs, lemon, softened butter will nourish the egg whites from the inside. The chef then advises cooking the poultry in the oven at 160 degrees and basting it well. The flesh of the browned and simmered thighs will garnish samosas, to the delight of customers.
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