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Chicken Roulade Ahead of Time

robert.c.brown15

Hi All,

Hoping to do the Chefsteps Chicken Roulade for this coming Friday. My question is, when would be the best time to suspend the recipe? Before I sous vide it or after I sous vide and before I fry?

Either way I'd be refrigerating it so therefore do I need to let it sit outside my fridge for an hour or so or just let it stay in the bath longer (to either cook or reheat)?

Thank you so much! Looking forward to it!

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tshewman

Assuming you want the core to be warm, I would cook, chill (immediately) in an ice bath. Refrigerate. Warm in water bath at a temperature slightly below initial temp. Remove, pat dry and place in freezer for about 10 minutes (Chris recommended this for a whole chicken and I found it worked well for the roulade as well) then fry. Alternatively, if you can get your hands on liquid nitrogen, I suspect that chilling approach would also work really well. :-)

robert.c.brown15

That 10 minute freezer step keeps the interior from overcooking when I fry the skin?

seijoed

Yup.

com-chefsteps

What Todd said is how I've done it three times now. Works great. You can skip the 10 minutes in the freezer if you use, say, Panko instead of chicken skin, because the panko will fry to GBD in about thirty seconds, which isn't long enough to overcook the meat.

robert.c.brown15

So I just put my two roulades in the water bath! What a process, but a lot of fun. I am putting them in there for 1.5 hours as they are feeding 3 other people and I want to be sure they are cooked all the way through. I also probably wrapped them with a few more layers of saran wrap as I used the consumer brand smaller width glad wrap and I wanted to be sure it was completely sealed.

That extra 30 minutes won't do any harm right?

When I reheat it tomorrow, I am thinking reheating at 64C. That is slightly under so I assume that will be fine, right?

Thank you!

seijoed

Yup.

Jack_Mayer_85396

@Robert, your plan is sound and hopefully will yield a delicious dinner for you and your guests. If you think of it snap a pic or two and share them here!

robert.c.brown15

I definitely will. I'm thinking some morel and/or chanterelle mushrooms with a mushroom sauce and green beans wrapped in potato.

robert.c.brown15

Everything turned out great! I only wish the chicken didn't cool down as quickly. Got lukewarm too quickly. But besides that it was awesome. Here's a pic -

Jack_Mayer_85396

@Robert, I would very happily eat that! Beautiful dish, I hope your guests enjoyed it. One thing that would help is to use heated plates; to the point that you need a side towel to handle them. You can also hold the finished protein in a 200F oven for a few minutes while you finish the saucing and pull the rest of the components together. Congrats!

tshewman

@Robert brown - It certainly looks fantastic! Not sure what happened (why it came out luke-warm??). I can't emphasize enough on warming serving plates and/or platters (or colling them if for cold dishes). It makes a tremendous difference. Perhaps another underestimated/under-emphasized detail. Especially for a home cook like myself.

robert.c.brown15

I hear you on warming the plates. They were actually in my warming drawer. I didn't put them in the drawer soon enough though. They never got hot enough.

Thanks for the tip about the oven!

Brendan_Lee_56950

Heat them hotter than you can safely touch with your hand, also make sure your sauces are nice and hot too