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{"activity_order":null,"activity_type":["Recipe","Technique"],"assignment_recipes":null,"author_notes":"","cooked_this":0,"created_at":"2013-12-12T02:30:15Z","creator":null,"currently_editing_user":null,"description":"Rolled-up chicken never tasted\u2014or looked\u2014this good. \n\nLiterally meaning \"to roll\" in French, the word <i>roulade</i> signifies a lot of things for us, and not many of them are positive: Traditionally, it's a preparation reserved for boneless, skinless chicken breasts, stuffed to the gills with cheeses, vegetables, and other meat that mask the bland flavor of processed chicken. But, c'mon, it doesn't have to be like that. When cooked properly, we all know that chicken is super juicy, with a tender texture and full flavor. (And why the f*$# doesn't anyone use the skin on a roulade? Isn't that the best part of the chicken?)\n\nSo, we set out on a mission: Make a better roulade. We used Activa to achieve tight bonds in the meat, yielding a unique and flawless product, with golden, crispy skin included. The contrasts in color and texture lead to an overall more intense flavor and better eating experience\u2014no more chewy, rubbery meat. Sounds good to us. \n\nPSST: This technique can be applied to other poultry, too! Try it with your turkey!","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/7afrKtwuRYutFJIPQIXy\",\"filename\":\"Feature_Roulade_1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1531282,\"key\":\"3G4INdvxRe2XFzjul9Ma_Feature_Roulade_1.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","forks":[],"id":1971,"image_id":null,"include_in_gallery":true,"last_edited_by_id":16465,"likes_count":119,"published":true,"published_at":"2014-01-09T01:48:14Z","show_only_in_course":false,"slug":"chicken-roulade","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"2 hours","title":"Chicken Roulade","transcript":null,"updated_at":"2014-02-20T00:37:47Z","upload_count":11,"used_in":[],"yield":"4 servings","youtube_id":"PEPozQ-98dI","tags":[{"id":29,"name":"dinner"},{"id":33,"name":"sous vide"},{"id":45,"name":"chicken"},{"id":53,"name":"juicy"},{"id":141,"name":"modernist"},{"id":162,"name":"poultry"},{"id":246,"name":"winter"},{"id":255,"name":"meat"},{"id":435,"name":"summer"},{"id":478,"name":"main course"},{"id":479,"name":"lunch"},{"id":547,"name":"holiday"},{"id":716,"name":"entree"},{"id":736,"name":"deep frying"},{"id":785,"name":"spring"},{"id":870,"name":"fall"},{"id":911,"name":"whole chicken"}],"equipment":[{"optional":false,"equipment":{"id":201,"product_url":"http://www.chefsteps.com/sous-vide-collection","title":"SousVide Supreme"}},{"optional":false,"equipment":{"id":416,"product_url":"","title":"Plastic wrap"}},{"optional":false,"equipment":{"id":11,"product_url":"http://www.thermoworks.com/products/low_cost/rt600c.html/?tw=CHEFSTEPS","title":"Digital instant read thermometer"}}],"ingredients":[{"display_quantity":"1","note":null,"quantity":"1.0","unit":"ea","ingredient":{"for_sale":false,"id":622,"product_url":null,"slug":"whole-chicken","sub_activity_id":null,"title":"Whole chicken"}},{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":1205,"product_url":"http://www.modernistpantry.com/product.asp?itemid=226&affid=3","slug":"activa-rm","sub_activity_id":null,"title":"Activa RM"}},{"display_quantity":"","note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":747,"product_url":null,"slug":"oil-for-frying","sub_activity_id":null,"title":"Oil for frying"}}],"steps":[{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":"","hide_number":null,"id":45152,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"Heat water bath to [c 65]","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":null,"hide_number":true,"id":45153,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"Disassemble the chicken","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[{"display_quantity":"1","note":null,"quantity":"1.0","unit":"ea","ingredient":{"for_sale":false,"id":622,"product_url":null,"slug":"whole-chicken","sub_activity_id":null,"title":"Whole chicken"}}]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":"Cut the wings from the chicken, and reserve for another use.","hide_number":null,"id":45154,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"Remove wings","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":"Slice through the skin, along the spine, from top to the bottom.\n\nGently lift the skin and run your fingers along underneath. With enough pressure, you should be able to pull and peel the skin off. Use your fingers to tear through any sinew.\n\nLay the skin flat, exterior down. Use a towel to rub off excess sinew and fat, so the surface is as smooth as possible. \n\nReserve in the fridge.","hide_number":null,"id":45155,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"Remove skin","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":"Use your fingers to locate the wishbone in the neck. \n\nSlice along the edge of the bone to disconnect it, and gently pull it out. This makes removing the breasts easier and increases the yield. \n\nMake several slices along both sides of the keel bone, until you're able to remove the breasts. \n\nCut the drumsticks and tenderloins away from the breasts. Reserve them for another use.\n\nCut any sinew, silver skin, and fat from the breast. This helps make a cleaner-looking roulade.","hide_number":null,"id":45156,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"Remove breasts","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":null,"hide_number":true,"id":45157,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"Assemble the chicken","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":"Slice a bit off the edges of the skin to form a rectangle. \n\nRoll out the plastic wrap, keeping it connected to the roll so you can make it taut. \n\nLay the skin, exterior side down, on the plastic. Stretch out the skin flat as much as possible.","hide_number":null,"id":45158,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"Cut and lay out skin on plastic wrap","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":"Lightly dust the skin with Activa.\n\nPlace one breast, plump side down, at the edge of the skin closest to you. Make sure an even amount of skin is showing on the right and left sides of the breast. \n\nLightly dust the breast with Activa. \n\nPlace the other breast on top, plump side up, turned in the other direction. \n\nLightly dust the breast with Activa.","hide_number":null,"id":45159,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8323072,"subrecipe_title":null,"title":"Stack breasts on top of skin","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":1205,"product_url":"http://www.modernistpantry.com/product.asp?itemid=226&affid=3","slug":"activa-rm","sub_activity_id":null,"title":"Activa RM"}}]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":"Start rolling the breast with the skin until it is overlapping by about [cm 5]. Using scissors, cut off any extra skin.\n\nWe had about [cm 2.5] of excess skin on each side and folded it in.","hide_number":null,"id":45160,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8355840,"subrecipe_title":null,"title":"Roll skin over breast","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":"Cover breast with plastic wrap, and roll four full times around. \n\nPoke six small holes into the skin (we use a toothpick). This helps remove air pockets in the skin, which can create blowouts during frying. \n\nPull the plastic taut. Some of the fat will seep out of the holes. \n\nRoll two more times around. Poke six more holes to the core. Pull the plastic taut. \n\nRoll three more times around. Cut the plastic from the roll. \n\nTwist the plastic ends in opposite directions until the roll is tight. \n\nTie the ends with string.","hide_number":null,"id":45161,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8372224,"subrecipe_title":null,"title":"Roll in plastic; poke holes","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":"The roulade takes about 60 minutes to cook.","hide_number":null,"id":45162,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8380416,"subrecipe_title":null,"title":"Cook sous vide to internal temp of [c 65]","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":"Remove the roulade from the plastic, and blot the skin with a paper towel.","hide_number":null,"id":45163,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8384512,"subrecipe_title":null,"title":"Gently dry skin","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":"Heat 3 liters of oil in a fryer or deep pot.\n\nOr, heat a half-inch of oil for pan frying. Be careful; the oil likes to pop.","hide_number":null,"id":45164,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8386560,"subrecipe_title":null,"title":"Heat frying oil to [f 380]","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[{"display_quantity":"","note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":747,"product_url":null,"slug":"oil-for-frying","sub_activity_id":null,"title":"Oil for frying"}}]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":"Fry roulade until the skin is brown and crispy. \n\nThis should be quick. The chicken is already cooked, so all you need to do is finish the skin.\n\nRemove with slotted spoon, and let drain on paper towel.","hide_number":null,"id":45165,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8387584,"subrecipe_title":null,"title":"Fry until brown and crispy","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[]},{"activity_id":1971,"audio_clip":null,"audio_title":null,"created_at":"2014-02-20T00:37:47Z","directions":null,"hide_number":null,"id":45166,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/snZG9EVUToefeYaeuj6P\",\"filename\":\"Feature_Roulade_1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1531282,\"key\":\"6ykdgeDZSg6wjAk5VInr_Feature_Roulade_1.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":8388096,"subrecipe_title":null,"title":"Slice, and serve","transcript":null,"updated_at":"2014-02-20T00:37:47Z","youtube_id":null,"ingredients":[]}]}