ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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Rolled-up chicken never tasted—or looked—this good. Literally meaning “rolled” in French, the word roulade 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 meats that mask the bland flavor of processed chicken. C’mon, it doesn’t have to be like that. We all know that when cooked properly, 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?)So 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—no more chewy, rubbery meat. Sounds good to us. PSST: This technique can be applied to other poultry too! Try it with your <a href="/recipes/turkey-roulade">turkey</a>!