Bressehuhn in Morchelsauce or a praise on French poultry

In the past few weeks, thanks to the Gurkerl delivery service¹ Feasted by a lot of French poultry: a dralle challans duck, the chest in the tube pulled medium rare and fried on the skin crispy; Lots of quail, flattened by butterfly cut, fried and served on truffled cabbage; And a Les-Landes-Huhn, broken down, and simply salted well in the pipe. Already then I found with joy and regret that I haven’t eaten such a good chicken for a long time.