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Advice on stuffing and technique for making whole chicken roulade

post #1 of 18
Thread Starter 

My family and I are doing our Christmas dinner in the 27th this year and I've been put in charge of cooking the main meat dish. I want to do something a little special but not too time consuming at the same time. Duck and turkey are out due to family members who refuse to try them.

Anyway, I'm thinking of doing a chicken roulade. Everyone likes chicken and by making a roulade its a little different and allows me to add in some nice flavours.

My questions:

1) Can anyone link me to a good chicken roulade recipe? I was thinking something creamy/cheesy or something with some nice homemade pesto but I can't find a recipe I like and I'm not confident to come up with my own combination. I'd be open to something with pistachios and/or macadamias too...

2) I was thinking of doing a whole chicken roulade and leaving the skin on. This should be fine if I brown the skin in the frypan before sticking it in the oven right?

3) I was thinking of doing a basic gravy to go with it. There should be enough pan juices to do this right? If I add some chicken stock and some carrot, potato, celery and simmer it down then blend with a stick blender this should be good right?

4) and other advice from more experienced cooks/chefs?

Thanks so much.

post #2 of 18

Don't know if it appeals or if you've done it yet, but have you considered making chicken cordon bleu?

I'd call it  one of my signature dishes, Ive made tons of em, and personally feel it's just as impressive (and easier)

than Roulade. With CCB I make a golden sherry shallot cream sauce that's really rich and flavorful.

Just a thought....

post #3 of 18
Thread Starter 

That could be an option. Is there a recipe you can share?

post #4 of 18
I've made this pistachio chicken Before with great success:
post #5 of 18

One of my new year's resolutions is to learn how to do a chicken ballotine by deboning a whole chicken, skin-on, all bones out.  This video by Jacques Pepin https://www.youtube.com/watch?v=kAekQ5fzfGM is Uhmazing!!!  Though I'm pretty sure it takes a lot of practice and it's not something that I would try on a whim or for a dinner party without having practiced it at least once.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 18

Ballotine is fairly easy the Pepin way and very impressive when served.  I did a duck last time and it was delicious.  Chicken is not so dear that if you mess up you can't try again.  Trussing it up to look like Pepin's seems to be most challenging for me - LOL.

post #7 of 18
Is it really easy? He makes it look easy but I know it's not lol.

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post #8 of 18
Quote:
Originally Posted by Koukouvagia View Post

Is it really easy? He makes it look easy but I know it's not lol.

It's not too hard, it's just really time consuming especially if you've never done it before. Just make sure you have plenty of time ahead of you to avoid stress. I'm not a fast guy. I know if I had 15mn to debone a whole chicken I may start stressing out and try to go too fast and cut myself or rip the flesh or skin etc... whereas if I have an hour ahead of me I might get the job done in 15mn without any stress.... if that makes sense. 


Edited by French Fries - 12/23/13 at 12:56pm
post #9 of 18

I'm going to do it, it will be my new year's resolution to learn how to debone a chicken while keeping the meat/skin intact.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 18

BTW you may want to start with boning and stuffing chicken legs if you've never done it. Boning the thigh is very easy, then going around the knee is a pain, and boning the lower part of the leg is just a bit trickier depending on the chicken. Mass produced chickens are MUCH easier to bone (or even to fabricate) than real chicken which are usually older and tougher. I once had to fabricate a 6 month old chicken and it was quite a bit more challenging than your typical supermarket chicken. I once fabricated a duck and that was a bit more challenging too. But anyway... back to boning.

 

But yes if you'd like to go progressively I'd recommend getting chicken legs, boning them and stuffing them for example with sauteed wild mushrooms/garlic/shallots/thyme or whatever stuffing you prefer. Then grill or roast. 

post #11 of 18
Quote:
Originally Posted by Koukouvagia View Post

Is it really easy? He makes it look easy but I know it's not lol.


KK - did you learn to brunoise over night?  Or any other technique for that matter?  It's really about the desire to learn not to mention the fun factor.  Personally I need to be challenged constantly and not just in the kitchen. 

 

@ FF - one of the best appetizers I've had are stuffed chicken wings at Van's Vietnamese restaurant in Albany, NY.  They remove the drummette then remove the two bones from the center section.  Then they stuff that with a crab mixture and flash fry it - amazing.  The tip becomes a handle first then it's consumable.

post #12 of 18
No I did not learn to do anything overnight but putting some effort into a potato versus a whole animal are 2 different things. Not exactly an easy process but I'm wiling to try.

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #13 of 18
Quote:
Originally Posted by Koukouvagia View Post
 

I'm going to do it, it will be my new year's resolution to learn how to debone a chicken while keeping the meat/skin intact.

I should work on that too lol. 

I usually dont have to de-bone a whole chicken , i usually just get them in parts nowadays. 

I remember i once de-boned a whole bird skin on but it was a one time thing , and i had help <_<. 

Really should start mastering the art of butchery , such a lost art. 

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post #14 of 18

You can tunnel bone a chicken, with ALL the bones removed, without opening up the chicken.

 

A nice way to serve a stuffed chicken because you can stuff the legs and wings as well.

 

dcarch


Edited by dcarch - 12/26/13 at 4:53pm
post #15 of 18

dcarch , thats the way i learned how to do it in theory. 

I should practice more , to perfect it though XD , i usually tear some of the skin , and the bottom of the bird doesnt look that clean. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #16 of 18
Quote:
Originally Posted by Koukouvagia View Post

No I did not learn to do anything overnight but putting some effort into a potato versus a whole animal are 2 different things. Not exactly an easy process but I'm wiling to try.

 

Neither did any of us, but I've seen your work . . . you can do it!!  Jacques makes it look simple but really just watch what he does and follow along and after the first few it will become easier.  :thumb:

 

Sometimes I turn the sound off and just watch - that's how I learned most of what I know - just watching without the distraction of chatter.

post #17 of 18
Quote:
Originally Posted by Mike9 View Post
 

@ FF - one of the best appetizers I've had are stuffed chicken wings at Van's Vietnamese restaurant in Albany, NY.  They remove the drummette then remove the two bones from the center section.  Then they stuff that with a crab mixture and flash fry it - amazing.  The tip becomes a handle first then it's consumable.

That sounds REALLY tasty. :lips: 

post #18 of 18
Quote:
Originally Posted by dcarch View Post
 

You can tunnel bone a chicken, with ALL the bones removed, without opening up the chicken.

 

A nice way to serve a stuffed chicken because you can stuff the legs and wings as well.

 

dcarch

 

What??? How do you do that??

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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