Perfectly roasted chicken in the oven

Stand the chicken upright in a dish. Sprinkle salt and pepper into the opening of the chicken. Then fill the chicken with the hay. The hay gives a delicious and soft smoky flavor. Tie up the chicken.

Lay the chicken on its back. Tighten the string around the tail and then make a cross over the legs. Turn the chicken over and form another cross around the wings. Then lay the chicken back on its back. Return with the string to the legs and close the chicken. Tie a knot and cut off the excess string.

Place the chicken in a baking dish and rub it with butter. Sprinkle with salt and pepper. The chicken is now ready to go in the oven for 60 minutes at 185°C. Baste the chicken occasionally with the juices. To ensure the chicken is cooked, poke between the breast meat and thigh with a meat fork, lift and tilt; if the juices that run out are clear, then it is done.

Let the chicken rest for 10 minutes under aluminum foil.

Then the chicken can be carved. First, remove the thighs. Also make an incision at the knee joint. Afterwards, you can poke into the carcass again and cut alongside the breastbone to remove the fillets with the wing. Lay the chicken back on its back and take out the Napoleon oysters that lie as small round fillets on the carcass. You can present these nicely on the thighs in the dish.