Hay-baked poultry
Cooking poultry in hay may seem strange, but it is a very simple method. The bird is just seasoned and cooked slowly for a long time with a large bunch of hay.
During the slow cooking the poultry takes on the flavour of the hay, with its mix of grassy herbal and floral notes.
This recipe is inspired by old rural ways of cooking, where meat was cooked for a long time wrapped in hay that had been freshly gathered in.
During the slow cooking the poultry takes on the flavour of the hay, with its mix of grassy herbal and floral notes.
This recipe is inspired by old rural ways of cooking, where meat was cooked for a long time wrapped in hay that had been freshly gathered in.
15K 2 5
Last modified on: October 13th 2021
Keywords for this recipe:For 4 people, you will need:
100 ml hay
1 whole bird (chicken, duck etc.)
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 21 min. | 4 hours | 4 hours 21 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.
Flatten 100 ml hay slightly into a mat.
Stage 2 - 4 min.
Salt and pepper your choice of bird (a guinea fowl here) both inside and out.
Put into a roasting bag.
Put into a roasting bag.
Stage 3 - 2 min.
Slip the hay underneath the bird.
Seal the bag.
Seal the bag.
Stage 4 - 1 min.
Put the wrapped bird in an oven-proof dish or on a baking sheet.
Stage 5 - 4 hours
Cook in the oven at 280°F (140°C) for 4 hours.
Turn the bag upside down halfway through.
Turn the bag upside down halfway through.
Stage 6 - 1 min.
After this time, take the dish out, but leave the oven on.
Stage 7 - 3 min.
Pour all the cooking juices from the bag into a bowl.
Stage 8 - 1 min.
Tip out the contents of the bag onto a baking sheet.
Stage 9 - 2 min.
Remove and discard the hay.
Stage 10 - 5 min.
Pull the meat off the bones. This should be very easy after such long cooking.
Stage 11
Discard the bones and skin and transfer the meat to an oven-proof dish as you go.
Stage 12 - 1 min.
Pour the cooking juices over and put back in the oven to keep hot until serving.
Stage 13
Serve with your choice of vegetables, rice or pasta, as you prefer.
Remarks
If you don't have a roasting bag, use something like a cast-iron casserole with a lid which can go in the oven.
You might find hay in an organic shop these days, but the best way to get it is to ask a local farmer for a little.
The quantity of hay is just for guidance, you just need enough to form a bed under the bird.
You might find hay in an organic shop these days, but the best way to get it is to ask a local farmer for a little.
The quantity of hay is just for guidance, you just need enough to form a bed under the bird.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,646 Kcal or 11,078 Kj | 378 gr | 0 gr | 126 gr |
| 132 % | 145 % | 0 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 139 Kcal or 582 Kj | 20 gr | 0 gr | 7 gr |
| 7 % | 8 % | 0 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 662 Kcal or 2,772 Kj | 95 gr | 0 gr | 32 gr |
| 33 % | 36 % | 0 % | 5 % |
How much will it cost?
- For 4 people : 7.21 €
- Per person : 1.80 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Whole bird (chicken, duck etc.) : You can check-out other recipes which use it, like for example: Five hours poultry, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Two-cheese quiche, Ciabatta, Langoustine sabayon tart, Fish in white wine, ... All |
 | Pepper: You can get more informations, or check-out other recipes which use it, for example: Baked sea bass fillet with lemon and tarragon, Paté en croute (terrine in a pie crust), The strange gratin, Asparagus "en petit pois", Beurre d'escargot, ... All |
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