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?".
461,4574.2/5 for 120 ratings
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Last modified on: January 27th 2012

For 1 poultry, you will need:

Change those ingredients for: 1 poultry 2 poultrys 3 poultrys

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
12 min.5 hours5 hours 12 min.
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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

% 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?

Note : These prices are only approximate

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Recipes that use this recipe: 5

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Valay salad

Source

Home made, after an exciting lecture by Hervé THIS.

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