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How To Make A Chicken Roulade

632 ratings | 206692 views
This video will teach you how to make a chicken roulade that can later be used in a finished dish. The video goes over in detail the actual preparation of the roulade and will be followed up with a completed dish video that will demonstrate how to create the chicken roulade dish we are currently serving at Stella. Update: Part two of this video can be found at http://www.stellaculinary.com/tcd4
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Text Comments (51)
True Belle (1 month ago)
Very thorough instructions, just what I needed!Thanks.
jpyoung91 (6 months ago)
Holy Cross contamination
Joseph Lau (7 months ago)
is this ready to serve as is?
Fathima Muafiqa (8 months ago)
Is it ok to cook with plastic wrap
syed ahmed (8 months ago)
Fathima Muafiqa yes since it's not in high heat
sri lestari (9 months ago)
ingin buat usaha rolade yg enak...
Man Beadle (1 year ago)
I've only done this once a few years ago, but it was once of the nicest things I've cooked, need to practice again. My filling was black olive and sundried tomato, walnut tapenade wrapped in sliced chorizo. Poached it them finished it off in the pan to crisp up the chorizo.
Paul Gwalion (1 year ago)
Great, just what I was looking for. Excellent tutorial. Many thanks.
macawsj (1 year ago)
I made this tonight and it was delicious! Thank you for this easy instructional video. I'm not much of a cook, but was able to follow and understand. YUM!!!!!!!
carpii (1 year ago)
good tutorial thanks
Brendan Smith (1 year ago)
exceptional video!
Rodrigo Clemente (1 year ago)
Tks for your awesome videos bud!!
nfshhm (1 year ago)
wow, this is just AWESOME, Bless your heart Jacob for sharing it. I'm going to make some, :)
Eye on art (1 year ago)
The only problem i have is heating plastic wrap, bad deal research it. great video
iLoveTurtlesHaha (1 year ago)
You can use foil as well.
MattyD315 (1 year ago)
Okay, so I've tried this with the suggested deep deep fry finish. I get it to what I feel is perfect, every time its perfectly even perfectly sealed and a perfect ring when cut into. But I can't for the life of me get the batter to stick. I don't understand what in doing wrong. From the chilled Roulade I dredge in flower then batter with a basic egg milk flower mix and fry till golden brown then finish in oven. But the batter, while still crisp, is not sticking to the chicken at all. it comes right off during even just the cutting to serve process. I've even considered that the time in the oven might be the culprit so I tried shocking it for only a few minutes just to cool the outer layer for dredging and batter so it would be hot right from the fryer. Still no luck! Batter just wants nothing to do with the poached roulade. Any advice would be great because aside from the breading falling off it tastes and looks amazing.
Jacob Burton (1 year ago)
It's a flaw in my technique. Next time, drop the hot roulade straight from the sous vide machine into flour or starch of choice and then place in the fridge to cool. Placing the roulade in the flour as it cools will allow it to adhere. Now you should be able to drop it into batter and fry.
Liam (1 year ago)
would this work with a cream cheese stuffing?
Kazzzzzo (1 year ago)
Would it be better to cook this sous vide style? If so, what temp/time do you recommend? Thanks. I'll try that recipe! ;)
Cecile Swinkels (1 year ago)
Kazzzzzo io
Kazzzzzo (1 year ago)
Great. Definitely gonna do that in my Anova Sous vide. Cheers! ;)
Jacob Burton (1 year ago)
Yes. I recommend 60C / 140F for 3-4 hours.
John Ople (1 year ago)
honestly... im surprised no one mentioned the flies...
ghostofsaul (2 years ago)
enjoyed untl you didnt show the results >.< could of turned out crap as far as we can see
ghostofsaul (2 years ago)
+Jacob Burton ok cool . il go check it out. i just see a video and. click
Jacob Burton (2 years ago)
+ghostofsaul That's why there's a part two to this video. Check the description. The link was hidden unless you clicked "view more." I just moved the link to the top of the description.
Dr. KARAN (2 years ago)
very nice demonstration!!
Lifestyle Reporting (2 years ago)
Good share but honestly u toss the chicken and other stuff around like u don't give a damn about cooking.Watched about a min in and u just put me off so went to another channel. Wont be revisiting yours anytime soon.
Jacob Burton (2 years ago)
+Lifestyle Reporting I told you to stay off my YouTube Channel DAD! MOM! DAD'S COMMENTING ON MY YOUTUBE CHANNEL AGAIN ...
Jonathan Gilbertson (3 years ago)
nice gloves dumb ass!!!!
yigi (3 years ago)
im in like 1min and 25 seconds and i scream "please usa. stop"
Jacob Burton (3 years ago)
+Lala TheCat USA! USA! USA!
Axel A (3 years ago)
Great video! What's the minimum time for cooling the roulades? Is it necessary?
Jacob Burton (3 years ago)
+Axel Alvaeus If you drop them in an ice bath, it will take about 20 minutes for the roulades to cool completely.
djtony psalms (3 years ago)
Thank you for the tip! 
Freddy Mercury (3 years ago)
can't find this and part two on stellacullinary.com? no roulade recipes
Jacob Burton (3 years ago)
Part One: http://stellaculinary.com/podcasts/video/how-to-make-a-chicken-roulade-video-technique Part Two: http://stellaculinary.com/podcasts/video/chicken-roulade-sauted-summer-squash-salad-with-corn-wilted-mache-thyme-wine-reduction Let me know if you have any more questions, and feel free to post a new forum thread over on Stella Culinary. ~Jacob
Paul K. (3 years ago)
what kind of sauce you think would go well with this dish? Thank you . 
Paul K. (3 years ago)
Thank you Jacob..:) 
Jacob Burton (3 years ago)
+Paul K. Full reduction sauce. Take roasted chicken stock, reinforce with roasted shallots, and reduce until it lightly coats the back of a spoon. Finish with a swirl of butter and squeeze of lemon juice.
Lissa Kaye (4 years ago)
Thank you so much for this video. Very well made, great instruction. I am now gonna check out more of your other ones :D
Jacob Burton (4 years ago)
Thank you. Welcome to Stella Culinary.
Robinne Collie (4 years ago)
Hi I really want to show this video of yours to some amateurs who have to make chicken roulade. The venue we are going to for this has no wireless (its in outer Scotland!!). Is there anyway you could share the video with us so we can download and show them? Of course we will credit you and your youtube channel. 
Jacob Burton (4 years ago)
This video is available for download on iTunes. Just search for the Stella Culinary Super Feed and you should be able to find it.
Jacob Burton (4 years ago)
That will absolutely work and is a common way of doing it. Different strokes for different folks. In cooking, it isn't always that important at how you arrive at a finished product as long as the product you serve is of the highest possible quality. Butterflying the chicken breast first will make it easier to pound uniformly, but it's also an extra step.
chefbecauseilovit (4 years ago)
Hi chef how do you feel about butter flying the chicken then pounding out followed egg washing it then stuffing it
koreanpeoples (5 years ago)
will the poaching melt the plastic or release BPA chemicals onto the chicken? Is there a substitute for the plastic?
thargor2k (6 years ago)
@StellaCulinary I looked at the other video, and yes, the cross section is much cleaner that way. Nice idea.
thargor2k (6 years ago)
Nice video! A short question: What is the reason to pound the chicken instead of cutting like a pocket and open the breast up?
Tulio Teixeira (6 years ago)
Jacob, when is the continuation coming out? Me and my wife are anxious! When I opened my e-mail today I thought is going to be it, but it was the pan roasted beef :-((
Tulio Teixeira (6 years ago)
When is the continuation coming out? I'm salivating to know how to finish it up!
Tulio Teixeira (6 years ago)
Awesome technique Jacob! Cool to know that the breast will come back to original thickness. Continue with the great videos!

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