Roast Chicken Stuffed with Chinese Vermicelli, Dried Black Mushrooms and Olives

Ingredients

• 1 un Whole free-range chicken (cleaned, gutted, legs tied)
• 150 g Chinese vermicelli (rice) (dry, rehydrated before use)
• 30 g Dried black mushrooms (rehydrated in boiling water)
• 30 g Pitted green olives (sliced)
• 2 cuillères à soupe Fresh cilantro (coarsely chopped)
• 2 cuillères à soupe Flat-leaf parsley (chopped)
• 3 unités Garlic cloves (finely chopped)
• 1 cuillère à café Provence herbs
• 1 cuillère à café Turmeric
• 1 cuillère à café Black pepper
• 1 cuillère à café Mild paprika
• 1 cuillère à café Cumin
• 0.5 cuillère à café Ground ginger
• 1 cuillère à soupe Soy sauce (salty)
• 0.5 cuillère à café Salt (optional, adjust according to the saltiness of the olives and soy sauce)
• 1 cuillère à soupe Dijon mustard
• 1 cuillère à soupe Ketchup
• 1 cuillère à soupe Butter (softened)
• 100 ml Water (for the bottom of the roasting pan)

Instructions

1. Clean the chicken

   Remove the giblets, rinse the chicken under cold water, then pat it dry thoroughly with paper towels.

   Time: PT10M

2. Rehydrate vermicelli and dried black mushrooms

   Bring 500 ml of water to a boil, submerge the vermicelli and the dried black mushrooms. Let stand for 10 minutes, then drain.

   Time: PT10M

   Temperature: 100°C

3. Cut the vermicelli

   Using kitchen scissors, cut the vermicelli into 2‑3 cm pieces to facilitate stuffing.

   Time: PT2M

4. Prepare the aromatics

   Chop the green olives, garlic, cilantro and parsley. Set aside in the mixing bowl.

   Time: PT5M

5. Mix the stuffing

   In the bowl, add the vermicelli, mushrooms, olives, garlic, herbs, Provence herbs, turmeric, pepper, mild paprika, cumin, ginger, soy sauce and the half‑teaspoon of salt. Mix well until a homogeneous stuffing is obtained.

   Time: PT5M

6. Stuff the chicken

   Fill the chicken cavity with the stuffing, pressing lightly. Close the opening with toothpicks, inserting them firmly.

   Time: PT5M

7. Prepare the glaze

   In a plate, combine the softened butter, pepper (½ tsp), salt (½ tsp), mustard and ketchup. Mix until smooth.

   Time: PT5M

8. Preheat the oven

   Turn on the oven and set it to 200°C. Let heat for 10 minutes.

   Time: PT10M

   Temperature: 200°C

9. Place the chicken in the pan

   Place the stuffed chicken in the roasting pan, add 100 ml of water to the bottom of the pan, then cover the chicken with a sheet of moistened parchment paper.

   Time: PT5M

10. Baste the chicken

    Using a brush, spread the glaze over the entire surface of the chicken, focusing on the skin to achieve a nice golden color.

    Time: PT2M

11. Roast the chicken

    Put the pan in the oven and cook for 1 hour at 200°C. Check the browning; if needed, remove the parchment after 45 minutes to brown further.

    Time: PT1H

    Temperature: 200°C

12. Rest the chicken

    Remove the chicken from the oven, loosely cover with a sheet of aluminum foil and let rest for 10 minutes before carving.

    Time: PT10M

13. Finishing and serving

    Remove the toothpicks, carve the chicken into portions and serve with a green salad or roasted vegetables.

    Time: PT2M

Nutrition Facts

Calories

710

Protein

45 g

Carbohydrates

30 g

Fat

35 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole free-range chicken: Free-range chicken, Organic chicken
• Instead of Chinese vermicelli (rice): Rice vermicelli, Fine rice noodles
• Instead of Dried black mushrooms: Fresh button mushrooms, Dried shiitake
• Instead of Pitted green olives: Black olives, capers
• Instead of Fresh cilantro: Dried cilantro (½ tsp)
• Instead of Flat-leaf parsley: Dried parsley (½ tsp)
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Provence herbs: Thyme, rosemary, oregano
• Instead of Turmeric: Sweet paprika
• Instead of Black pepper: White pepper
• Instead of Mild paprika: Paprika
• Instead of Cumin: Ground coriander
• Instead of Ground ginger: Fresh grated ginger (½ tsp)
• Instead of Soy sauce: Tamari, Gluten-free soy sauce
• Instead of Salt: Sea salt
• Instead of Dijon mustard: Whole grain mustard
• Instead of Ketchup: Tomato sauce
• Instead of Butter: Margarine, olive oil
• Instead of Water: Light broth

Equipment Needed

• Large mixing bowl
• Saucepan or pot
• Kitchen scissors
• Chef's knife
• Cutting board
• Measuring spoons
• Wooden spoon or spatula
• Roasting pan (oven)
• Parchment paper
• Oven
• Wooden toothpicks
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Properly rehydrate the vermicelli and dried black mushrooms
• Stuff the chicken without overfilling
• Baste the skin with the glaze to achieve a nice golden color
• Cook at 200°C for 1 hour while checking the internal temperature

Chef Tips from the Video

• Use semi-salted butter to balance the salt from the soy sauce and olives.
• Add a handful of toasted cashews to the stuffing for crunch.
• Serve with a lemony yogurt sauce to contrast with the spices.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2‑3 days.

Freezer: Wrap the whole chicken in cling film then place in a freezer bag, up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stuffing the day before and keep it refrigerated; stuff the chicken on the same day.
• The glaze can be made ahead and stored refrigerated for 24 hours.
• The stuffed chicken can be fully cooked, then gently reheated in the oven at 150°C.