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Poulet rôti farci aux vermicelles chinois, champignons noirs et olives
Un poulet fermier entier rôti au four, farci d'un mélange savoureux de vermicelles de riz chinois, champignons noirs réhydratés, olives vertes, herbes fraîches et épices, le tout nappé d'une sauce moutarde‑ketchup légèrement beurrée. Une recette simple, gourmande et idéale pour un dîner convivial.
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Cost Breakdown
Critical Success Points
- • Réhydrater correctement les vermicelles et les champignons noirs
- • Farcir le poulet sans le surcharger
- • Badigeonner la peau avec la marinade pour obtenir une belle dorure
- • Cuisson à 200°C pendant 1 heure en vérifiant la température interne
Safety Warnings
- • Manipuler le poulet cru avec des ustensiles séparés pour éviter la contamination croisée.
- • L'eau bouillante peut causer des brûlures ; manipuler avec précaution.
- • Utiliser des gants ou un manchon de protection lors de la manipulation du four chaud.
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