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
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.
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.
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.
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.
+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.
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.
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.