How to Cook Hay Baked Chicken

Baking a whole chicken in hay is a magnificent way to create the most succulent and flavoursome chicken you can imagine, it really has to be tasted to be believed. The sweet hay locks in the heady aroma of summer meadows and imparts a wonderful sweetness to the chicken, while pot roasting ensures the chicken is incredibly moist and succulent, and tastes simply divine, a taste of summer all year round.

For the best hay, try speaking to a local friendly farmer or animal keeper as you only need a few handfuls. Otherwise, try small local pet shops, or perhaps pick and dry your own.

Serves 4

Preparation time – 20 minutes

Cooking time – 1 hour 30 minutes

Used in this recipe

Free Range Chicken, Whole, With Giblets

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Ingredients

1 x 2kg Dorset Meat Chicken, with giblets removed
568ml good quality cider
300ml chicken stock
5 fresh bay leaves
1 good sprig of fresh thyme
1 bulb of garlic
1 lemon
2 handfuls of hay
100g butter
Salt and pepper

Method

Preheat the oven to 200°C/Gas Mark 6. Place a handful of hay in the base of a heavy cast iron casserole ( a good seal to the lid is essential to keep moisture in). At this stage, you can wrap the chicken in muslin to separate it from the hay, though if you don’t have any, it is simply a case of picking off any hay carefully once cooked, it won’t stick to the skin.
Place the chicken on top of the bed of hay, then halve a lemon and stuff in the cavity. Break apart the garlic bulbs and give them a gentle squash, then scatter around the chicken. Spread the butter over the top of the chicken, then season well, and tuck in the bay leaves and thyme around the chicken. Then gently pack the remaining hay around the edges and on top of the chicken, leaving room for the lid to make a seal. Trim any pieces of hay that hang escape from the lid to prevent them burning in the oven.
Finally, pour over the cider and stock, then seal the lid well and cook in the oven for 1 hour. Check occasionally to ensure the liquid isn’t drying up, if so then top up with a little water.
At the end of the hour, check that the chicken is cooked by skewering the thigh joint to see if the juices run clear, or check with a food thermometer that the thigh joint has reached 75°C. If not, return to the oven for a further 5 minutes and check again. Once cooked, drain the cooking liquid through a sieve, squashing the lemon and garlic through as well. Then leave the chicken to rest in the sealed pot for 30 minutes while you finish any accompanying vegetables.
At this point the chicken skin will be pale, you can serve it without skin by sampling peeling it off for the healthier option, or if you like crispy skin it will crisp up very quickly with a chef’s blow torch, or by placing the chicken uncovered in the hot oven for 10 minutes, during which short time it shouldn’t dry out.
Reduce the cooking liquid to form a gravy, adding thickener, flour, or a few gravy granules if required. Once the chicken has rested, carve and serve with lashings of the rich flavoursome gravy.

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