Place the chicken upright in a dish. Sprinkle salt and pepper inside 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. Bring the string back to the legs and secure the chicken. Tie a knot and cut off the excess string.
Place the chicken in a baking dish and rub it with butter. Sprinkle it 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, pierce between the breast meat and the thigh with a meat fork, lift it up and tilt it; if the juices that run out are clear, 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. After that, you can pierce 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 are like small round fillets on the carcass. You can beautifully present these on the thighs in the dish.
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