Roast French Spring Chicken by Chef Olivier Elzer

Roast French Spring Chicken by Chef Olivier Elzer

  • Cooked Version

148.0 148.0 148.0 HKD

148.0

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Roast French Spring Chicken by Chef Olivier Elzer

Made by 1lb French spring chicken, could be served for 2pax, Chef Olivier does it the classic way with  the sous vide cooking recipe, to keep the meat perfectly juicy and tender. 
Special Price: $108/1lb

Options of Roast French Spring Chicken at your choice:
1) Pouched spring chicken
The spring 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 spring chicken
The roasted spring 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 spring 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 °C for 20 minutes to fully re-heat the chicken, heat oven or airflyer at 200°C for 10 minutes to roast the chicken,then turn over the chicken and heat 10 more minutes to make skin crispy, you can choose to wrap the chicken in foil or not
or
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 °C or medium heat) for 20 minutes, to fully reheat the chicken.  
Remove the pouch, wrap the chicken in foil or put in a foil tray, roast it in oven or airflyer at 200°C for 10 minutes to roast the chicken,then turn over the chicken and heat 10 more minutes to make skin crispy,
or
3) remove the chicken pouch bag, put the chicken in a foil tray, heat in 200 °C oven or airflyer for 15 minutes

Chef's advice: it makes more sense to order a pouch cooked spring chicken 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
2) If you want to reheat and make the skin crispy, put the whole foil tray with the chicken in 200°C  oven, heat for maximum 10 minutes 

B) If you choose a roasted spring 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 200 °C oven or airflyer, heat for maximum 10 - 15 minutes 



Gravy reheating instruction:

Please store gravy in 4°C chiller.  To reheat, empty the contents into a microwaveable dish, cover and heat for 30 seconds
For inquire please whatsapp 90111661 our customer service.
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