Bacon Wrapped Chicken Roulade ?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I'm going to stuff them with goat cheese and caramelized onions. The question is the bacon, do i partially pre-cook it, glue it on and SV or glue it on and SV? My concern is while it should be a great insulater for the chicken, will I have to sear it so long it starts to cook the chicken?

If no one has tried this before I will do it both ways and we will see how it works...

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Johan_Edstrom_5586

It'll bond with the chicken if you use activa, takes not very long to brown since it is cooked.

I.e the bacon isn't going through the same cooking process as if you wrapped it post sous vide.

https://plus.google.com/u/0/+JohanEdstrom/posts/UHmKtBWnknR

Tim_Sutherland_52834

I would treat the bacon as a crust and crumb the SVed roulade with a panko/crispy bacon crust and fry it.

If you are just after the bacon flavour, SV the roulade in bacon fat.

Johan_Edstrom_5586

And keep in mind that the cheese will pull out some moisture.

Brendan_Lee_56950

As usual the answer is to deep fry it! Raw is fine since it will cook with the chicken and then you can use a high heat method like deep frying to crisp it up.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

The consensus is.....fire up the deep fryer!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Thanks everyone...Im getting old...I look at that fryer every day and it just didn't register. I think I will try both Brendan and Tim's suggestion and do a couple each way. With the crumb I am going to do a raw bacon/panko breading and a cooked bacon/panko and see what works best.

Cheryl_71360

These are called "fatties" where I come from, though roulade sounds much classier. I do a bacon weave and wrap it around the chicken. Here's one I did with a creamed spinach and cheese filling. I just laid the bacon flat, created a weave pattern and wrapped the chicken up in it. I cooked it on the grill.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Very nice!