Classic Stuffed French Yellow Chicken by Chef Olivier Elzer

Classic Stuffed French Yellow Chicken by Chef Olivier Elzer

  • Cooked Version

990.0 990.0 990.0 HKD


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Classic Stuffed French Yellow Chicken by Chef Olivier Elzer
Made by 3.5lb French yellow chicken, for 2- 4 pax, Chef Olivier does it the classic way
The stuffings: black truffle, cepes, porcini, chestnuts, minced beef, bacon, garlic.

One of the Chef Olivier's signature dishes is roast chicken,
and he is also famous for his extraordinary turkey,
for which many fans follow every year for his famous stuffed turkey.

Chef Olivier offers also classic French yellow chicken,
stuffed to 4lbs, with novelty stuffing include truffle, porcini, chestnut, pork, and beef, good for 2 to 4 persons.

2 Options of stuffed classic French Chicken at your choice:

1) Pouched chicken
The stuffed chicken is thoroughly pouched cooked, vacuum in retort pouch bag (高溫蒸煮袋), and kept chilled to deliver.
You can keep it in refrigerator for up to 7 days, reheat and roast before eating.  

2) Roasted chicken
The stuffed chicken is thoroughly cooked and skin roasted to crispy.
It is ready to eat without reheating, or,  you can roast it to crispy before serving.

Reheating instruction:

A) If you choose a pouch-cooked chicken:
The chicken comes vacuum in a retort pouch (高溫蒸煮袋)

1) put the the whole chicken with retort pouch (高溫蒸煮袋) in a steam oven, steam at 68 degrees for 30 minutes to fully re-heat the chicken and the stuffing, heat oven at 180C for 25 minutes to roast the chicken to make skin crispy, you can choose to wrap the chicken in foil or not


2) if you don't have a steam oven, put the chicken in retort pouch (高溫蒸煮袋) to heat in warm water (68 degrees or medium heat) for 30 minutes, to fully reheat the chicken.  
Remove the pouch, wrap the chicken in foil or put in a foil tray, roast it in oven at 180C for maximum 25 minutes 


3) remove the chicken pouch bag, put the chicken in a foil tray, heat in 180C oven for 45 minutes

Chef's advice: it makes more sense to order a pouch cooked turkey home, reheat and roast it in your home steamer / boil pan, then roast it in oven, ie no (1) or (2), because it will be the first time to roast, so the skin will be crispy, and the steaming or boiling is a continuation to the slow cook
- the best way to keep the moist for the meat and the crispiness of the skin

B) If you choose a roasted chicken:

The  chicken comes wrapped in foil paper placing in a foil tray, it is ready to eat even if you do not reheat it

1) if you want to reheat and make the skin crispy, put the whole foil tray with the  chicken in 180C oven, heat for maximum 10 - 15 minutes 

Gravy reheating instruction:

The gravy will come in 2 aluminium packs - chicken gravy, and garlic in butter.  Store in 4C refrigerator before use. 
Reheat by putting the whole pack of gravy and garlics with original packing to a pan with water, boil in medium heat (68C) for 15 minutes, 
open pack and pour the gravy and garlics on top of the turkey (chicken), or you can use the gravy as a dipping sauce.

For inquiry, please whatsapp 90111661 our customer service.
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