This simple recipe, cooked over an open fire, (but you can easily adapt to the stovetop/oven) creates a beautifully tender chicken that just falls apart, infused with the subtle grassy aromas from the hay. The smell of good hay when you pull apart a bale, the feint hint of fermentation and sweetness brings me real nostalgia- it goes without saying, use the good stuff, not dank musty bales left in the rain all winter- if you’re not keen on approaching a random farmer for a wedge of their finest hay you can get decent meadow hay at most pet shops which will work just fine.