Wednesday, 14 January 2015

Boned Chicken Roulade

Summer dining is often all about cold meat and salad/cold roast chicken and salad. If you have a bit of time to spare this is  an easy carve option, it is delicious hot or cold and the stuffing makes the chicken go a bit further. A platter of this and a couple of interesting salads, some crusty bread and a few glasses of wine - easy entertaining.

The technique for boning is explained here. For this dish I spread the stuffing all over the chicken and then roll it up like a swiss roll. Use whatever stuffing you like, this one has this stuffing minus the spices.

How to Make the Roulade

To do this you will need
1 boned out chicken
2 cups of stuffing

boned out chicken

place stuffing on chicken

flatten the stuffing out

roll chicken up like a swiss roll, tie with string and place in a baking dish.

Bake at 180 deg C for approximately 75 minutes or until cooked.  Juices should be clear when a skewer is inserted into the middle of the roll.

 Rest/allow to stand for at least 15 minutes before carving.

Remove string and carve into thick slices, approximately 1 cm.
If serving cold, refrigerate and then remove the string.

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