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?".
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?".
491,8904.2/5 for 127 ratings
Grade this recipe: Last modified on: January 27th 2012
For 1 poultry, you will need:
- 0
1 whole bird (chicken, duck etc.) - 1
1 bunch herbs of your choice - 2
1 Bouquet garni (optional) - 3
2 cloves garlic (optional) - 4
salt - 5
pepper - Total weight: 1,865 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 min. | 5 hours | 5 hours 12 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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...
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).
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.
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!
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!
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,687 Kcal or 11,250 Kj | 380 gr | 8 gr | 126 gr |
| 134 % | 146 % | 1 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 144 Kcal or 603 Kj | 20 gr | < 1 gr | 7 gr |
| 7 % | 8 % | <1 % | 1 % |
| Per poultry | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,687 Kcal or 11,250 Kj | 380 gr | 8 gr | 126 gr |
| 134 % | 146 % | 1 % | 19 % |
How much will it cost?
- For 1 poultry : 9.39 €
Note : These prices are only approximate.
Some recipes that use this recipe
Gratin-style spinach and chicken omelette
A simple omelette treated more like a gratin: the omelette forms the bottom layer in the dish, topped with chicken and spinach in a cream sauce and browned in the oven.
7,462 43 min.
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.
204,1115/5 for 1 ratings 49 min.
Gratin of chicken with rice and sautéed mushrooms
This is a very simple gratin, mainly using leftovers (chicken and rice), ideal for a Sunday night supper.
20,2663.8/5 for 19 ratings 52 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?
11,315 1 hour 24 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.
601,645 84.5/5 for 8 ratings 6 hours 24 min.
Source
Home made, after an exciting lecture by Hervé THIS.More recipes?
This recipe uses (among others) | Herbs of your choice: You can check-out other recipes which use it, like for example: Baked potoatoes with herb butter or cream , Avocado "tarte fine", Tender tuna, Chinese Soup, Crispy smoked salmon and herb rolls, ... All |
| Salt: You can get more informations, or check-out other recipes which use it, for example: Turban of sole with langoustines, Fish terrine with spinach and tomatoes, Creamy spinach and potato gratin, Cretan-style salmon , Salmon and Spinach Gratin, ... All |
| Pepper: You can get more informations, or check-out other recipes which use it, for example: Gratin of Endives with Mont d'Or, Parcels of fish fillet in spinach, Tomato ladybirds, Cauliflower curry, Baked eggs with chicken and spinach, ... All |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .89,0574/5 for 8 ratings 2 hours 30 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.112,4765/5 for 1 ratings 49 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...72,5323.8/5 for 12 ratings 21 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.123,5495/5 for 1 ratings 8 min.
Tartiflette
A personal version of a classic recipe from Savoy.99,758 14.6/5 for 11 ratings 1 hour 27 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-04-18)
Note: We'll never share your email with anyone else.
Follow this recipe (as 43 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question