Recipe for chicken roulade with herbs
A variation of the dish chicken ballotine (chicken roulade), where the skin is removed from a whole chicken and the breasts are then cut off. They are wrapped in the skin, which is rolled into a sausage and cooked sous vide. Finally, the meat is fried crispy in the deep fryer, cut into slices, and served.
The delicious, crispy chicken skin really comes into its own here, and the recipe will be a hit with everyone who loves it when the food is wrapped in something crispy and crunchy.
Ingredients
- 1 pcs. Whole Chicken
- Salt
- Transglutaminase meat glue
- 1 bunch Herbs parsley, rosemary, or thyme - or a mixture.
Instructions
- In this recipe, only the two chicken breasts and the chicken skin are used. Nevertheless, it is necessary to purchase a whole chicken for this purpose, as the skin piece you need must be large enough to wrap the chicken breasts (for tips on how to use the remaining chicken, see note). Carefully remove the chicken skin from the whole chicken and set it aside. Cut the chicken breasts from the carcass, free them from the wings, and trim them. Wash the herbs thoroughly and chop them finely. Place the chicken skin on plastic wrap with the outside down and sprinkle with meat glue. Be aware that the wrap must withstand more than 70 degrees Celsius (158 degrees Fahrenheit), so you can't just use the cheap wrap from the supermarket. Place one chicken breast on top of the skin and sprinkle again with meat glue. Sprinkle the chopped herbs on top of the meat. Now place the other piece of meat on top of the first one and sprinkle again with meat glue. Cut off excess chicken skin so you are left with a square, and wrap the skin around the chicken. Then close the plastic wrap around the ballotine and roll it up like a sausage.
Now prick a few holes in the sausage and wrap it in another layer of plastic wrap.
Close the ends together with string (see photo), ensuring that no liquid gets into the meat.
Give the package 2 hours at 65 degrees Celsius (149 degrees Fahrenheit) in a sous vide/water bath.
Take the ballotine out and carefully unpack it (it is firm but still fragile).
Pat it dry thoroughly.
Heat a pot with oil until it reaches 190 degrees Celsius (374 degrees Fahrenheit).
Fry the ballotine for 5-7 minutes until the skin is golden and crispy.
Cut the meat into slices about 2 cm thick. Cut the slices in half and place them with the meat sides down, so you ensure that the skin remains crispy.
Serve with truffle butter and boiled new potatoes (or asparagus potatoes).
Now prick a few holes in the sausage and wrap it in another layer of plastic wrap.
Close the ends together with string (see photo), ensuring that no liquid gets into the meat.
Give the package 2 hours at 65 degrees Celsius (149 degrees Fahrenheit) in a 
Heat a pot with oil until it reaches 190 degrees Celsius (374 degrees Fahrenheit).
Fry the ballotine for 5-7 minutes until the skin is golden and crispy.
Cut the meat into slices about 2 cm thick. Cut the slices in half and place them with the meat sides down, so you ensure that the skin remains crispy.
Serve with Notes
If you do not intend to use the rest of the chicken right away, you can either freeze it as is, and later use it to make soup. Or you can cut up the rest of the chicken immediately, throw everything - including the carcass - into the freezer, and use the different cuts another time.