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?".
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?".
470,2684.2/5 for 122 ratings
Grade this recipe: Last modified on: January 27th 2012
For 1 poultry, you will need:
- 1
1 whole bird (chicken, duck etc.) - 2
1 bunch herbs of your choice - 3
1 Bouquet garni (optional) - 4
2 cloves garlic (optional) - 5
salt - 6
pepper - Total weight: 1,865 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 min. | 5 hours | 5 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?
Step by step recipe
Stage 1 - 1 min.
This works with all kinds of poultry: chicken of course, but also duck, guinea fowl, turkey, etc.
Salt and pepper the outside...
Salt and pepper the outside...
Stage 2
... and inside of the bird.
Stage 3 - 1 min.
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.
You can also put in half an onion or a whole shallot.
Stage 5 - 4 min.
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
Put in the oven at 150°C ou 302°F and forget about it for 3 hours.
Stage 7 - 5 min.
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).
For the last 2 hours, leave uncovered, and baste with juices every 15 minutes (or thereabouts).
Stage 8 - 2 hours
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.
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
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!
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 | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,687 Kcal or 11,250 Kj | 380 gr | 8 gr | 126 gr |
| 134 % | 146 % | 1 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 144 Kcal or 603 Kj | 20 gr | < 1 gr | 7 gr |
| 7 % | 8 % | <1 % | 1 % |
| Per poultry | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,687 Kcal or 11,250 Kj | 380 gr | 8 gr | 126 gr |
| 134 % | 146 % | 1 % | 19 % |
How much will it cost?
- For 1 poultry : 9.39 €
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Source
Home made, after an exciting lecture by Hervé THIS.More recipes?
This recipe uses (among others) | Herbs of your choice: You can check-out other recipes which use it, like for example: Avocado with gravlax, Thai-style Chicken with Cashew Nuts, Greek salad, Avocado and smoked salmon terrine , Crispy smoked salmon and herb rolls, ... All |
| Salt: You can get more informations, or check-out other recipes which use it, for example: Stuffed mushrooms au gratin, Tomatoes Provençal, Tomato and courgette tart, Quiche Bretonne, Crispy potato galette with leeks, ... All |
| Pepper: You can get more informations, or check-out other recipes which use it, for example: Greek salad, Crunchy little pieces of fish, Vegetable clafoutis, Salmon and spinach quiche, Terrine of foie gras, ... All |
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