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Roast Chicken Stuffed with Chinese Vermicelli, Dried Black Mushrooms and Olives
A whole free-range chicken roasted in the oven, stuffed with a flavorful mixture of Chinese rice vermicelli, rehydrated dried black mushrooms, green olives, fresh herbs and spices, all glazed with a slightly buttery mustard‑ketchup sauce. A simple, indulgent recipe perfect for a convivial dinner.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle raw chicken with separate utensils to avoid cross‑contamination.
- • Boiling water can cause burns; handle with care.
- • Use gloves or a protective sleeve when handling the hot oven.
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