Cooking-ez.com

964 easy and fully explained recipes, with 20,814 photos and 77 videos

Five hours poultry

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?".

408,8844.2/5

Grade this recipe :

Last modified on: January 27th 2012

For 1 poultry, you will need:

How long does it take?

PreparationCookingStart to finish
12 min.5 hours5 hours 12 min.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
1 min.
Five hours poultry : Photo of step #1 This works with all kinds of poultry: chicken of course, but also duck, guinea fowl, turkey, etc.

Salt and pepper the outside...
Stage 2
Five hours poultry : Photo of step #2 ... and inside of the bird.
Stage 3
1 min.
Five hours poultry : Photo of step #3 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.
Five hours poultry : Photo of step #4 You can also put in half an onion or a whole shallot.
Stage 5
4 min.
Five hours poultry : Photo of step #5 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
Five hours poultry : Photo of step #6 Put in the oven at 150°C ou 302°F and forget about it for 3 hours.
Stage 7
5 min.
Five hours poultry : Photo of step #7 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).
Stage 8
2 hours
Five hours poultry : Photo of step #8 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.
Stage 9
Five hours poultry : Photo of step #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!

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
2686380 gr7 gr126 gr
134 %146 %1 %19 %
Per 100 g
CaloriesProteins CarbohydratesFats
14420 gr0 gr7 gr
7 %8 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 poultry : 9.39 €

Note : These prices are only approximate.

Change currency:

Recipes which use this 5

Quick chicken curry
Quick chicken curry
Valay salad
Valay salad
Rice and peas
Rice and peas
Crispy rolls with chicken and leek
Crispy rolls with chicken and leek
Surprise bread
Surprise bread
Source: Home made, after an exciting lecture by Hervé THIS.
Grade this recipe :

More recipes?

This recipe use (among others)
Herbs of your choiceHerbs of your choice: You can check-out other recipes which use it, like for example: Chinese Soup, Warm scallop and cabbage salad, Warm Leek and Potato Salad, Crispy smoked salmon and herb rolls, Avocado with Tuna, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Seeded loaf, Eggs "en cocotte" with spinach, Leek and artichoke tart à la piémontaise, Ciabatta, Boeuf (beef) bourguignon, ... All
PepperPepper: You can get more informations, or check-out other recipes which use it, for example: Shallot confit tart, Gratin Dauphinois, Red rice pannequets, Quail egg canapés, Chicken breasts in a potato crust, ... All

visitors have also looked at

New leavened bread
New leavened bread
Soufflée omelette with cheese
Soufflée omelette with cheese
Avocado and smoked salmon terrine
Avocado and smoked salmon terrine
Strawberry-mint sorbet
Strawberry-mint sorbet
Home-made breadcrumb coating
Home-made breadcrumb coating

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 46 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.
I am not a leaving thing
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.

Back to top of page