Foie Gras Stuffed Chicken Baked in Hay (Chapon au Foin)

This Foie Gras Stuffed Chicken Baked in Hay, also known as Chapon au Foin, is a traditional French dish. The combination of the fragrant hay and tender chicken make for an unforgettable meal.


  • 1 whole chicken, about 5-6 pounds
  • 1 tablespoon olive oil
  • 2 tablespoons of butter
  • 2 tablespoons of fresh thyme leaves
  • 1 tablespoon of salt
  • 1 teaspoon of freshly ground black pepper
  • 4 ounces of foie gras, cut into 4 pieces
  • 3 cups of hay or straw


  1. Preheat the oven to 350 degrees F.
  2. Rub the chicken with the olive oil and season with the salt and pepper.
  3. Place the butter, thyme leaves and foie gras inside the cavity of the chicken.
  4. Line a roasting pan with a layer of hay or straw. Place the chicken on top and cover it completely with the remaining hay or straw.
  5. Bake for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees F.

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