This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
34 K 5/5 (2 reviews)
4 hours 25 min.
Easy
4 people
4 IngredientsLast modified on: October 13th 2021
For 4 people, you will need:
100 g hay
1 whole bird (chicken, duck etc.)
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 4 hours
All in all: 4 hours 25 min.
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.
Flatten 100 g 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 380 RDI=150 % | 0 | 130 RDI=20 % | 2,650 RDI=130 % | 11,080 RDI: 130 % |
| Per 100 g | 20 RDI=8 % | 0 | 6 RDI=1 % | 140 RDI=7 % | 580 RDI: 7 % |
| Per person | 90 RDI=40 % | 0 | 30 RDI=5 % | 660 RDI=30 % | 2,770 RDI: 30 % |
How much will it cost?
- For 4 people : 7.25 €
- Per person : 1.85 €
Change currency: 
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.)
Like these other recipes: Five hours poultry, ... See them all 1
Pepper
Like these other recipes: Broken eggs with mushrooms, Mini Mont d'Or fondue with "spuds in blankets", Fresh spinach with cream, Coq au vin, Smooth mixed vegetable soup, ... See them all 635
Salt
Like these other recipes: Cockles and cabbage with smoky cream sauce, Creamy rice with spinach, Multicoloured cucumber-tomato salad, Home-made doner kebab, Celery soup bourguignonne style, ... See them all 661
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025474 K 25 20 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold. September 7th 2018367 K5 1 hour 25 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019640 K 24.4 2 hours 35 min.
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice. February 21th 2011281 K5 12 hours 60 min.
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach. April 17th 2022419 K 14 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
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 e-mail address 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.