Learn how to transform a simple chicken into a show stopping recipe with this chicken cooked in hay. This recipe will give your chicken a one a kind taste with zero fat or salt added.
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🧅🥕INGREDIENTS🥕🧅
3 handful of hay grass (fully natural non sprayed or treated) you can get this online or in pet stores.
1 good quality chicken (in this recipe I used a 1.5 kg chicken)
A grind of black pepper to season
A sprinkle or rock salt to decorate
50 grams salted butter for the finishing touch after the chicken is cooked.
For the dough use to seal the pot (not to be eaten)
300 grams all purpose flour
150 ml of water.
Cooking time:1 hour at 190 degrees Celsius ( 374 degrees Fahrenheit)
Cooking notes:
impress your guest by doing the chicken reveal in front of them.
Put your chicken under the grill for 5 minutes (after it is cooked) if you like to lightly brown the top.
season and baste with salted butter just before serving or carving.
Serve with green lettuce, sauté potatoes, gratin potatoes or sauté green beans or even roasted vegetables.
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: