Go to the Recipe: Chicken Roulade
nice job!for now I don t have activa RM so I wonder if i can make a decent bond with eggwhites or perhaps methocellulose which sets at higher temperatures?
looks amazing. will have to try this. have you done similar with other birds - duck/turkey?
Awesome
Would it be a good idea to brine the breasts or not?
Fan-flippity-tastic.
This is truly awesome! Looks fantastic.
Brining the breasts would be a good idea. I always prefer the texture of a brined chicken. When the roulade comes out of SV take extra attention in making sure the skin is dry.
- originally posted by Nicholasgav
I have done this with other birds, quail, turkey, ect. They all work great.
Would a short trip in the freezer be a good thing for extra dry skin
I have a question. I Did a duck roulade that had a stuffing of foie, bing cherry, etc using activia, but in a slurry as apposed to a dry powder. Same method, but when i put it in the fryer it mostly all came apart. Is using the activia in a slurry my problem? I've always wondered...
A slurry should cause it to hold together fine. Before frying did it seem like it was well adhered together? Did you allow it set up in the fridge for a couple hours? We don't recommend using a slurry though. It creates a unwanted seam where the meats come together. A fine dusting of RM would work great for your application.
Your best bet to let it dry up would be to let it sit in a very low temp oven or at room temp on a rack for a little while.
What would be a good recommended amount of Activa to have on hand in the pantry? It is pretty expensive and I can't tell how much you typically need for a roulade. I wouldn't want to keep buying Activa each time I decide I want to do a Roulade. Amazon two day shipping is fast, but would prefer just having it on hand when the need arises. 8 oz's? 4 oz's? Thank you!
8 oz of Activa will get you out of plenty of jams. Any extra can be held in the freezer for a long time. I just checked for you Robert, 5 g is plenty of Activa RM for a chicken roulade.
Thank you!
Thank you! So if 5 grams is enough for this recipe then a 25 gram bag would be enough for a few roulades. Amazon.com only seems to offer 25 gram/2 oz. bags or pound bags at a much higher cost. So that is good to know.You brought up another point. How do I store it? Always in the freezer or do I do that if I buy two bags and want to store one bag for 6 months or so until the other bag runs out? I just got Xanthan gum and that has a 2.5 year expiration date so wasn't thinking something like this would have a short shelf life.
I see where your confusion comes from but Xanthan gum is a polysaccharide (carbohydrate) secreted by the bacterium were transglutaminase are an enzyme (protein). Transglutaminase cant be held outside of a freezer because outside of there native environment they are unstable, creating a reaction of the enzymes. It should be stored in the freezer at all times sealed up for its full lifespan. The manufacturers suggest about one year.
Is there any waiting time from went the protein gets dusted with the RM to when it's usable? Or can you dust, roll, and cook right away?Thanks
Everything seemed to be adhered just fine. It was bound VERY tight, in the fridge overnight.
The enzyme increases it's activity with heat so putting it in the bath will speed up the bonding.
Say you wanted to panko, flour, cracker etc. crust it after it comes out of the plastic wrap. Any adhesion techniques for best results?
Simply do the breading process as normal.
- originally posted by Grant Lee Crilly
Quick question about butcher etiquette: Is it possible to get the skin of a whole chicken from your butcher? that way you only have to buy a breast or two without getting an entire bird...
Totally depends on the butcher I think. You would still want to buy chicken breasts, and 2 cleaned and butchered breasts are often as expensive as 1 unprocessed bird.
Quick question about sous vide. Can we sous vide 60 mins. then chill and freeze? Later how do we reheat them and fry?
- originally posted by Cuong Nguyen
OK, thansk. But more than save money, i'm trying to save the time and effort of skinning the bird myself...
I take it you are doing this so you have part of the prep done so that the day of the dinner there is less prep work? If that is the case I would thaw them in the fridge or under running cold water. Reheat at 60 °C for 45 - 60 minutes then fry. Another way to approach this would be form the roulades and place directly in the freezer. When desired, thaw and cook at 65 °C for 60 minutes and fry.
What sauce are you using in the plating of this recipe? Is it chicken stock cooked down then butter?
Its a chicken jus mounted with cream and chicken fat. The video will be released soon.
Have just done this but it looks like water has entered in to the plastic wrap. Is this a massive issue? Can I fix it?
I've made this without any bonding at all and it came out almost perfect. The chicken breasts glued together by themselves and the skin mostly stayed on. Only a couple patches separated from the meat when I cut it.
So combining several previously-asked questions into one, am I right that we have an order to the steps:1. glue meat together (maybe allow to bond overnight)2. equilibrium brine3. cook sous vide 4. dry meat and anglaise with bread crumbs5. fryI'm assuming that if we brined before gluing, brine would leak during the gluing process, which definitely reduces the usefulness of the brine, and might mess up the gluing process?
I would brine after gluing if it is small and before if the pieces of meat were very large.g
Does brined skin fry well? I'd imagine that the high water content would make it slow to crisp up and that it would hiss and splatter like a mad cobra. I'd brine the breasts solo and then glue them together (and to the skin) once they've come out and been dried off.
Nice, very juicy! In addition, I de-boned the thigh meat and use Tofu skin in place of chicken skin for a variation.
Anybody know if there would be any concerns about bacteria with this dish if stuffing is inserted into the center, particularly if any cheese is used?
- originally posted by Just Cid
Made this a few times and love it. I do have a problem with the standard size plastic wrap keeping enough excess at the edges to easily tie the ends. I have looked all over for a wider non-PVC plastic and have not had success. What brand of plastic wrap do you use in the video and where do I get some of that?
If you're in Seattle, try Cash & Carry. They have plenty of restaurant supplies there like wider plastic wrap.
I love this recipe. I posted the same photo in a CS forum. I modified it for my own needs though. Instead of fusing two breasts with Activa, I cut the skin in half and rolled one breast in each half of the skin. Since I didn't fuse any meat together, I didn't need the activa. It worked really really well, as I mentioned in the other post, my six year old is a picky eater and he loved it too.
Thanks for the response.Tried a few Cash & Carry locations. As far as i can tell, all of the 18" wraps were PVC. There was one company that didn't list what their wrap was made of on the box. I called AEP and their phone number was disconnected. For some weird reason they kept any useful information off of their website and I sent an email but no reply yet. Had no idea this would be such a challenge.
Jeff- I've had good success with consumer size wrap. First, I roll the roulade in a short length of wrap, which barely covers it. Then, to compress, I pull 2-3 long lengths of wrap, stack them, and wrap the roulade, perpendicular to my previous direction, giving me sufficient 'handles' to compress by twisting as shown in the video. The stacked sheets provide sufficient strength and the result was beautiful.
I was just about to post about freezing after Stage 8. Seems like the reasonable thing to do.
Another thought I had, can you get away with no Activa. One point for "yes" you can. Any others have the same experience??
Anyone thought about alternatives to frying the skin?? I am not one for using alot of oil for a single roulade. (I only cook for two). I am wondering if grilling or broiling is an alternative... though the roundness of a roulade is going to make this interesting.
James, you can shallow fry the roulade. Enough oil to coat the bottom of the pan by a few mm, and then lots of basting.
As long as you cook it hot enough to pasteurize, then bacteria should not be a significant hazard. If the core temperature is over 140 °F / 60 °C for twelve minutes, then you're fine.
Good advice. Thx.
I've made this dish with Turkey in the past for Thanksgiving (
http://obsessedcook.com/2012/11/19/reconstructed-t...
)
but in my experience, it was hard to get a good crisp without overcooking the final product. I opted for a temperature of 143F in order to get the right texture, then I chilled it thoroughly before taking it out of the bag, drying it and put it in the oil. By doing it that way, the meat inside did manage to warm up and the final result kept the same texture, all with a nice crispy skin.
Did this with turkey as well, with a farce of braised leg meat and chestnut. Didn't hold up as well but I will definitely try some of the rolling techniques seen here and reduce the stuffing next go around. Thanks for the post as usual CS Chefs!
do you have to dust activa on the skin part that overlaps since yoou would want it to stick together? you didnt show it so im just curious?
I liked this recipe added my own flair with biscuits and collards.
how am I going to re heat Just frying it?
I am having trouble keeping the skin crispy after I slice the roulade?? It comes out of the fryer perfect but after a minute or so it starts to absorb moisture from the chicken? Is there anything I can do here?
Whole game hen (dark + light) with arugula & tarragon vinaigrette
I am thinking about doing this for the Thanksgiving turkey breast and then doing one for the dark meat, as well. Any one have any wisdom for me?
Here's some help, Merridith, if you haven't seen it already: http://www.chefsteps.com/activities/greatest-thanksgiving-ever
Chicken skin by itself is almost never super-duper crispy-- what you're experiencing is probably a pretty normal outcome. If you want to go for something mega-crispy, try dredging the roulade in a fried chicken batter (/breading) before you deep fry. Then you'll get that crunchy, breaded outcome that you would expect with a great fried chicken.
This is my version of Chicken Roulade with butter, herbs, garlic and some sea salt and pepper. Also made Nuggets with trahsglutaminase.
Egg white, panko bread crumbs and a bit of poultry seasoning. Mix, coat roulade, fry in pan, finish in oven.
hey guys! i was wondering if anyone (especially front he CS team) could give me the details on the knife that is used to break down the chicken in this video. (length, style, make)
thanks!
In this case I would prob skip the skin altogether, it's just going to be a mushy unpleasant layer between crispy coating and moist chicken.
Love this recipe! I have a question; Can you do a roulade with the thighs as-well minus the skin?
Ramiro, I'm way late to the party but deep frying is probably the best way to go with that.
One of the most noted restaurants in the Philly area, Blackfish, does this without Activa. It's based on a similar dish at the legendary Le Bec Fin (where Blackfish's chef once worked). Works fine. It is/was a signature dish at both restaurants.
