Hay-baked poultry

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.
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Last modified on: October 13th 2021

Keywords for this recipe:PoultryHaySlow cookingBagHerbs
For 4 people, you will need:
  • 1 hay 100 g hay
  • 2 whole bird (chicken, duck etc.) 1 whole bird (chicken, duck etc.)
  • 3 salt salt
  • 4 pepper pepper
  • Total weight: 1,900 grams

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
21 min.4 hours4 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 ... ?
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Step by step recipe

Stage 1 - 1 min.
Hay-baked poultry : Photo of step #1
Flatten 100 g hay slightly into a mat.

Stage 2 - 4 min.
Hay-baked poultry : Photo of step #2
Salt and pepper your choice of bird (a guinea fowl here) both inside and out.

Put into a roasting bag.

Stage 3 - 2 min.
Hay-baked poultry : Photo of step #3
Slip the hay underneath the bird.

Seal the bag.

Stage 4 - 1 min.
Hay-baked poultry : Photo of step #4
Put the wrapped bird in an oven-proof dish or on a baking sheet.

Stage 5 - 4 hours
Hay-baked poultry : Photo of step #5
Cook in the oven at 280°F (140°C) for 4 hours.

Turn the bag upside down halfway through.

Stage 6 - 1 min.
Hay-baked poultry : Photo of step #6
After this time, take the dish out, but leave the oven on.

Stage 7 - 3 min.
Hay-baked poultry : Photo of step #7
Pour all the cooking juices from the bag into a bowl.

Stage 8 - 1 min.
Hay-baked poultry : Photo of step #8
Tip out the contents of the bag onto a baking sheet.

Stage 9 - 2 min.
Hay-baked poultry : Photo of step #9
Remove and discard the hay.

Stage 10 - 5 min.
Hay-baked poultry : Photo of step #10
Pull the meat off the bones. This should be very easy after such long cooking.

Stage 11
Hay-baked poultry : Photo of step #11
Discard the bones and skin and transfer the meat to an oven-proof dish as you go.

Stage 12 - 1 min.
Hay-baked poultry : Photo of step #12
Pour the cooking juices over and put back in the oven to keep hot until serving.

Stage 13
Hay-baked poultry : Photo of step #13
Serve with your choice of vegetables, rice or pasta, as you prefer.
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.
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,646 Kcal or 11,078 Kj378 gr0 gr126 gr
132 %145 %0 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
139 Kcal or 582 Kj20 gr0 gr7 gr
7 %8 %0 %1 %
Per person
Energetic valueProteins CarbohydratesFats
662 Kcal or 2,772 Kj95 gr0 gr32 gr
33 %36 %0 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 7.21 €
  • Per person : 1.80 €

Change currency:

Note : These prices are only approximate.
Home made.
This recipe uses (among others)
Whole bird (chicken, duck etc.) Whole bird (chicken, duck etc.) : You can check-out other recipes which use it, like for example: Five hours poultry, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Pumpkin (or potimarron) soup, Pissaladière with puff pastry, Sunday night pasta, Cockles and cabbage with smoky cream sauce, Fish Mousselines, ... All
PepperPepper: You can get more informations, or check-out other recipes which use it, for example: Rémoulette of celeriac, Scallop and leek pancakes, Tender tuna, Sautéed oyster mushrooms, Sorrel soup, ... All
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