1,492 easy and fully explained recipes, with +66K photos and 78 videos

Five hours poultry

Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a rather firm meat, tough even, but with this method it can be cut with a fork like a confit.
This recipe is applicable to big poultry too, it's also a response to questions like "How to cook a turkey?" or "how to cook a capon?".

542 K 4.2/5 (129 reviews)

5 hours 15 min. difficulté

Easy

9.40 €

1 poultry

6 Ingredients

Last modified on: January 27^th 2012

For this recipe: I want to make it (471×) I made it (428×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 1 poultry, you will need:

1 1 whole bird (chicken, duck etc.)
2 1 bunch herbs of your choice
3 1 bouquet garni (optional)
4 2 cloves garlic (optional)
5 salt
6 pepper
Total weight: 1,810 grams

Change these quantities to make:

1 poultry 2 poultrys 3 poultrys

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 15 min.

Cooking: 5 hours

All in all: 5 hours 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 1 min.

This works with all kinds of poultry: chicken of course, but also duck, guinea fowl, turkey, etc.

Salt and pepper the outside...

Stage 2

... and inside of the bird.

Stage 3 - 1 min.

Tie herbs firmly in a small bunch, or use a bouquet garni and put inside the bird with 2 cloves garlic.

Stage 4 - 1 min.

You can also put in half an onion or a whole shallot.

Stage 5 - 4 min.

Put bird in a cooking bag then in a dish, or cover dish with oven plastic film (see this page for more informations on papers and bags).

Stage 6 - 3 hours

Put in the oven at 150°C ou 302°F and forget about it for 3 hours.

Stage 7 - 5 min.

After 3 hours, remove the lid, or remove from the cooking bag, arrange vegetables around the bird, and baste with its juices.

For the last 2 hours, leave uncovered, and baste with juices every 15 minutes (or thereabouts).

Stage 8 - 2 hours

After the five hours, you can cut it up (but is it the right word when you do that with a fork?) and serve.

Tip: during the last 15 minutes it's a good idea to turn the oven up to 220°C or 428°F to really heat the meat, otherwise it gets cold very quickly at your guests' table. Do remember to heat the plates as well.

Stage 9

Note: This works too with roasting meats. For a joint of pork, for example, surround the meat with some sage leaves, which go very well with pork or white meats.

Remarks

This recipe is warmly dedicated to Frances Maguire, from Dublin, who kindly taught me everything about cooking in a bag.

How can such a low cooking temperature produce such soft meat? To understand that you need some molecular gastronomy. Please note that you can apply this slow cooking to many other foods.

If you have a really big bird, like a capon or turkey, you can easily go beyond 6 hours.

Vegetables cooked long and slow in the poultry juices, become deliciously moist and flavoursome ...

If your bird is so big that you have left-overs, you can make an "Express Parmentier" with it by covering a layer of meat with mashed potato and grated cheese (10 minutes under the grill), and it's very good!

Source: Home made, after an exciting lecture by Hervé THIS.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	380 RDI=150 %	7 RDI=1 %	130 RDI=20 %	2,680 RDI=130 %	11,220 RDI: 130 %
Per 100 g	20 RDI=8 %	0	6 RDI=1 %	150 RDI=7 %	620 RDI: 7 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Celery

How much will it cost?

For 1 poultry : 8.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 17

Crispy rolls with chicken and leek

Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven.
236 K5 50 min.

Valay salad

This salad combines ratte potatoes, lettuce, radishes and chicken with a herb dressing.
97 K3.9 1 hour 3 min.

Baked eggs with chicken and spinach

A classic recipe for baked eggs (œufs cocotte), cooked in ramekins with a base layer of spinach and diced chicken.
40 K4 30 min.

Chicken Brussels pie

This is a novel twist on the well known cottage or shepherd's pie idea (minced meat topped with mashed potato). Why not try this "Brussels" pie with a mixture of mashed potato and Brussels sprouts on top of chopped chicken?
47 K5 1 hour 25 min.

Surprise bread

This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
705 K 84.5 6 hours 25 min.

This recipe uses (among others)