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