Go to the Recipe: Chicken Roulade
I realize this is a pretty old recipe and maybe no one will see it. Is there any reason the breasts are not salted before wrapped in the skin? I realize your are salting the cooked product. And after wrapping in plastic wrap would it be ok to vacuum seal as well?
meh, that's what mucus is for
I’m thinking that the center of the duck should be more on the rare side, which is where the activa was sprinkled. Would this be a problem to eat something where the activa hasn’t been fully cooked?
Its possible for sure, we have not run any trials on it how ever. I would take a guess and say you will want to follow our guides for the correct temp on the duck breast.
Can you do this with duck?
Hi @Tripp Isenhour—it’s a Therma Differential Thermocouple Meter from Thermoworks. Check out more info in our Choosing a Thermometer section.
What is the name or brand of thermometer you use in the frying portion of the video
Yes, after cooking is best.
Can you freeze?
Kyl, thank you a lot
if you are asking if the roulade can stay in the bath at temp all day then cooked in the evening that would be a no, It will break down and become more braised and soft. not holding together. you can how ever cook it in the morning for the hour. then do a reheat for 20 min before you fry it and that would work great.
Hello again, can I sous vide the chicken roulade early morning and do the deep fry at dinner time? If yes, what will be the process to maintain the roulade after the sous? Thank you
Kyl, I will try that! Thank you for Replay.
Lay the skin flat, exterior side down. Use a towel to rub off excess sinew and fat so the surface is as smooth as possible.
Thank you! A quick question, how do you remove the fat stick to the chicken skin? I try with a brand new global knife, and it is hard to remove the fat from the skin.
Well, thanks hugely for this. Used this technique for the first time to create the below and I couldn't have wished for it to work better.
I would like to make this with truffles lined between the meat and the skin. has anyone tried this or will frying this be too aggressive on the truffle ?
This dish is amazing I make roulade then cover with puff pastry and I make mushroom doxel end with chicken willington it's delicious but thanks to guys chefstep
My thought on the 'wasted' thighs is to do the same with them as the turkey roulade preparation but use thinly sliced bacon as the skin. Even thinking of shaping it square for better pan frying...
I know I'm late to the game with my comment, but I really find it off-putting how many people just assume that an ingredient is horrible for their health because it's new to them or they can't pronounce it. Transglutaminase, in this case, is just an enzyme that alters the shape of the proteins in the meat so that they stick together. It's actually so good for you that you have it in your own DNA-- located at 20q11.2-q12, and when it doesn't work properly, you get Celiac Disease.
Most importantly, though, is that it's an enzyme. A very specific type of protein. And it will be broken when it gets cooked, then it will be shredded when it hits your stomach. There is literally nothing to worry about when cooking it. The biggest hazard here is to breathe in the dust while cooking, because it will begin to react with the proteins in your airways and glue small portions of your lungs together.
Don't. Be. Scared. Of. What. You. Don't. Know. Just look it up, yourself. Don't just trust ignorant hype. Verify.
This is Art
Regarding your 2nd question, I cooked it at 63°C at center, stuffed with liver and foie gras:
Hey, I have two questions I would love some help with.
1) Is there any reason why I can't just shape the roulade with plastic wrap and then put the whole roll in a zippy? My rolling-meat-into-tube technique isn't on point yet and I have smaller sheets of plastic wrap than used in the video. I can get a good shape, but want to be sure I'm not getting any extra water in the product.
2) I would like to do this with a whole chicken. I think it would be a more satisfactory cooking experience and looking at my skinless legs and thighs makes me sad. I would execute the same basic procedure as shown in the video except I would:
de-bone the whole bird.
pound out or grind the dark meat (preferably slightly pound, i'd like the chicken to retain as much of its texture as possible).
then do the same to the white meat.
then roll the white meat in the dark meat and the dark meat in the skin. So that the white meat is at the center, surrounded by the dark meat, which is surrounded by the skin.
Does anyone have any time/temp recommendations for this procedure? Is it possible to make sure that the white meat and dark meat get done without either getting overcooked?
Hi, I like to do a boned and stuffed chicken leg, in the skin, sometimes wrapped I pancetta. Can I cook these sous vide? If so, for how long?
Yep, without any issues.
Can the chicken be refrigerated overnight prior to cooking sous vide? Just wondering if it is possible to assemble ahead and cook later. Only unknown for me is how the activa RM will react.
I don't know why you think meat glue is sketchy, if you do research on it beyond a few media headlines it's quite well accepted. In any case, you can make this without the meat glue, the meat holds itself together decently enough. You may have lines in your meat when you slice it though, which spoils some of the presentation, but is otherwise fine.
You should totally look into buying a whole chicken and using the skin. Whole chicken is cheaper than buying just the breasts, and it's quite easy to take apart. You are going to be missing a big component of what makes this dish epic without skin.
Great!, so just wrap the chicken breasts with the nylon and put it in the water bath?
Hi Eyal! Absolutely! You can definitely make this without the skin!
Is it possible to make this recepie without the chicken skin?
I usually buy the chicken breasts already clean and not a whole chicken, i wonder if there is an alternative for it
You are clearly visiting the wrong web site.
You, are clearly visiting the wrong web site.
Thanks for the tips guys... the chicken turned out awesome and is now a favorite with the family. I paired this with your sous vide carrots and potato pave with a dark chicken jus...
This site would be much cooler if, whenever you suggest that we use some sort of questionable, sketchy chemicals ("meat glue" lol) you could at least provide some sort of lesser alternative that we less sophisticated, chicken-sh*t cooks can use, e.g., rice flour, gluten, gelatin. Whenever you guys drop a bomb on us like this, it's a bit jarring.
Love this recipe...very easy, great results. I served it with creamed spinach, smoked potatoes and pressure cooked chicken jus. All in all a GREAT technique I can't wait to try again (just be really careful when you're frying this thing.....good idea to heat the oil and than turn off the heat when you put the chicken in)
The jus was from Modernist Cuisine and really easy, also a great way to use the wings/thighs/legs. You grind the thigh and some leg meat, mix it with some honey and soy sauce and than place in mason jars with the wings and wing tips and pressure cook for 1 hour. Comes out great.
Did you let the chicken roulade to rest after cooking in sous vide? For what I known if it doesnt rest, it tend to fall apart.
Love this recipe! I decided to add smoked bacon for a change... It came out great, juicy, tender and smoky!!
Decided to give this a test, but I wanted to see what effect a marination would have on the final result and would it affect taste and texture significantly or not. Also I didn't feel like trying this with the breasts and regretting not trying it with the thighs, so I deboned the whole chicken and cut the skin into 4 equal square shape pieces to make 4 roulades in total. 1 roulade of chicken breast not marinated. 1 roulade of overnight marinated chicken breast. 1 roulade of not marinated chicken thighs.
1 roulade of overnight marinated chicken thighs. For the marinade I used a blend of spices, lemon and orange jus and greek yogurt.
Cooked the breasts at 65° for 40 mins and the thighs at 70° for 40 mins. Here are the results: Before Frying: http://s18.postimg.org/ngw4af5y1/IMG_2221.jpg
After Frying:
http://s18.postimg.org/nw7e3frvd/IMG_2222.jpg
Side cut view: http://s30.postimg.org/jcgjejak1/IMG_2224.jpg Trying to do some plating: http://s18.postimg.org/fa44iufvd/IMG_2230.jpg Getting crazy: http://s18.postimg.org/t8w8hkfrt/IMG_2232.jpg Final Conclusion: Both breast where over cooked for me with the marinated one slightly more, next time I would try and cook them at lower temperature. The thighs came out great and I really like the marinated one because It packs so much flavour in one bite which is awesome!
Here is my first attempt. Chicken roulade , glazed onions,pommes fondants, truffle cauliflower purée and a tarragon jus. Messed up the jus and a sloppy plating but flavours worked.
Love this recipe! I have a question; Can you do a roulade with the thighs as-well minus the skin?
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!
This is my version of Chicken Roulade with butter, herbs, garlic and some sea salt and pepper. Also made Nuggets with trahsglutaminase.
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.
Here's some help, Merridith, if you haven't seen it already: http://www.chefsteps.com/activities/greatest-thanksgiving-ever
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?
Whole game hen (dark + light) with arugula & tarragon vinaigrette
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?
how am I going to re heat Just frying it?
I liked this recipe added my own flair with biscuits and collards.
