Stuffed French Spring Chicken 500g

Stuffed French Spring Chicken 500g

Festive Specialty by Chef Olivier Elzer
French organic spring chicken stuffed with truffle, chestnuts, beef, garlic and onion,

(Photo is for reference only, the product comes sou-vide, cooked, pouched and delivered frozen. Needs to be reheat and bake brown}

  • Sous Vide Pouched

248.0 248.0 248.0 HKD


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Classic Stuffed French Spring Chicken by Chef OE 

Made by 0.45kg French spring chicken, stuffed to 0.5kg, serves 1-2pax.  Chef Olivier does it the classic way with the sous vide cooking recipe, to keep the meat perfectly juicy and tender. 

Stuffed with Cepes, chestnuts, grounded beef garlic and onion, the stuffed spring chicken is a lovely novelty item created by Chef OE

The stuffed spring chicken is thoroughly pouched cooked, vacuum in retort pouch bag (高溫蒸煮袋), and kept frozen to deliver.

Storage Instruction: 

The chicken comes vacuum in a retort pouch (高溫蒸煮袋), it should be kept in freezer -16 degrees or lower, for up to 2 months   
Reheat instruction:

1)  Defrost in room temperature before cooking

2)  Keep he whole chicken in original retort pouch bag (高溫蒸煮袋) , water bath (soak) the chicken in 50 degree hot water for 40 minutes;
or / k
eep the whole chicken in original retort pouch bag (高溫蒸煮袋), steam at 68 degrees for 35 minutes; 

3) pre-heat oven at 200C; 

4) prepare a foil tray, put the chicken in a tray, pour the chicken sauce and bake in oven for 15 minutes until brown  (you can choose to wrap the chicken with foil or not) . 

Or, an air fryer can replace the oven, preheat 180C and heat for approximately 15 minutes or until brown.
Cut, plate and serve. 

Gravy reheating instruction (if you order extra gravy and butter garlic cloves seperately):

The sauce will come in 2 aluminium packs - chicken gravy, and garlic in butter.   Store in refrigerator (0-4 degrees) before use. 

Reheat by putting the gravy and garlics with original packs in hot water, soak in hot water for 10 minutes. 

Shake before opening the pack, serve as a dipping sauce.

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