Roast Stuffed Spring Chicken by Chef Olivier Elzer

Roast Stuffed Spring Chicken by Chef Olivier Elzer

  • Cooked Version

228.00 228.00 228.0 HKD

228.00

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Roast Stuffed Spring Chicken by Chef Olivier Elzer
 
Made by 1lb French spring chicken which would be perfectly served for couple, Chef Olivier does it the classic way., with the Chef's famous gravy and roasted butter garlics
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 stuffed spring chicken.

Stuffed to 1lb with novelty stuffing include truffle, porcini, chestnut, pork, and beef, good for 1-2 persons.
Original Price: $188/1lb

Options of stuffed classic French Spring Chicken at your choice:
1) Pouched spring chicken
The stuffed 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 stuffed 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 and the stuffing, 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
 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:
1) The gravy will come in 2 foil packs, store in 4°C refrigerator before use.
2) Reheat by putting the whole pack of gravy and garlics with original packing to a pan with water, boil in medium heat (68°C) for 15 minutes,
3) open pack and pour out the gravy and garlics on top of the spring chicken, or you can use the gravy as a dipping sauce. 
For inquiry, please whatsapp 90111661 our customer service.


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