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?".
509K 128 4.2
Grade this recipe:

Last modified on: January 27th 2012

Keywords for this recipe:PoultryChickenCooking bagMeat
For 1 poultry, you will need:

Change these quantities to make: 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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • 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
Energetic valueProteins CarbohydratesFats
2,687 Kcal or 11,250 Kj380 gr8 gr126 gr
134 %146 %1 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
144 Kcal or 603 Kj20 gr< 1 gr7 gr
7 %8 %<1 %1 %
Per poultry
Energetic valueProteins CarbohydratesFats
2,687 Kcal or 11,250 Kj380 gr8 gr126 gr
134 %146 %1 %19 %
% 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 1 poultry : 9.39 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Valay salad
Valay salad

This salad combines ratte potatoes, lettuce, radishes and chicken with a herb dressing.
75K3.9 1 hour 3 min.
Rice and peas
Rice and peas

This is a very simple recipe that can made almost entirely with leftovers: chicken, rice and peas.
111K4.2 27 min.
Potimarron (chestnut pumpkin) "au gratin"
Potimarron (chestnut pumpkin) "au gratin"

We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
241K 24 1 hour 35 min.
Beans with tomatoes
Beans with tomatoes

Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
181K4.1 1 hour 55 min.
Cauliflower, chicken and avocado salad
Cauliflower, chicken and avocado salad

In this really simple recipe, crunchy cauliflower is balanced with the soft texture of avocado and tender morsels of diced chicken. A delicious summer salad.
19K 28 min.
See all recipes that use it
Source
Home made, after an exciting lecture by Hervé THIS.
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: Hay-baked poultry, ... All
Herbs of your choiceHerbs of your choice: You can check-out other recipes which use it, like for example: Lemony chicken and radish salad, Avocado with gravlax, Spring courgette and tuna salad, Cornouaillaise salad, Crunchy salad, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Steak burger topped with egg, Seafood feuillantines, Raw beetroot mousse with walnuts, Montagnon rice, Bisto-style canapés, ... All
PepperPepper: You can get more informations, or check-out other recipes which use it, for example: Baked Mont d'Or with diced mixed vegetables, Spaghetti with mussels and basil, Salade Niçoise, Spring veal sauté , Green parsley sauce, ... All
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
298K4 2 hours 30 min. July 4th 2018
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
457K5 49 min. July 27th 2013
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
278K3.8 21 min. February 21th 2011
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
688K5 8 min. February 21th 2011
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
543K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-07-10)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 43 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 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.

Back to top of page