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.
42 K 5/5 (2 reviews)
4 hours 25 min.
Easy
7.25 €
4 people
4 IngredientsLast modified on: October 13th 2021
100 g hay
1 whole bird (chicken, duck etc.)
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 | 378 RDI=582 % | 0 | 126 RDI=173 % | 2,646 RDI=132 % | 11,078 RDI: 132 % |
| Per 100 g | 19 RDI=31 % | 0 | 6 RDI=9 % | 139 RDI=7 % | 583 RDI: 7 % |
| Per person | 94 RDI=145 % | 0 | 31 RDI=43 % | 661 RDI=33 % | 2,770 RDI: 33 % |
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: Cauliflower purée with salmon and spinach, Triple-Cheese Pumpkin Gratin, Rice with spring greens, Mexican tart, Ham and endives au gratin, ... See them all 666
Salt
Like these other recipes: Taos hotpot, Scallops with crunchy vegetables and wine sabayon, Eggplant Polpette, Grilled ham and bechamel sandwiches, Green bean and potato salad with paprika, ... See them all 699
Other recipes you may also like
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer). August 2nd 2019299 K4.4 3 hours 15 min.
Amiens macaroons
These macaroons, famous since the 16th century, are small, soft almond-flavoured cakes. This recipe is much easier to make than the one for the classic Parisian macarons. February 13th 2013111 K5 50 min.
Pavlova
Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit. March 24th 2013139 K4.3 2 hours 35 min.
Little lemon biscuits
These small, lemon-flavoured biscuits are very easy to make and are inspired by the Italian "biscotti al limone". September 14th 201496 K5 1 hour 45 min.
Savoury mini-madeleines with 2 cheeses
These moist-textured savoury madeleines have a delicious combination of 2 cheeses: Cheddar and Parmesan. They make an ideal aperitif snack. May 8th 2016108 K4.4 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.