Chicken baked in hay with cider
Method
- Wrap and tie the chicken in a muslin cloth with bay leaves and seasoning.
- Place in a cast-iron put on a bed of hay.
- Add 1 litre of cier.
- Bake for 1h – 1h15min at 220°C
- Rest for 45 mins
Sauce
- Use the cider cooking juices and reduce by 1/2
- Add 2 tablespoons of malt extract
- Add 1/2 pint of chicken stock
Serve
Blow-torch the chicken to crisp the skin then glaze with the sauce.
