Success with the chicken stuffed chicken wrapped in chicken skin. Now just have to figure out what to serve with it.
Question: What do I do when I’m snowed in?
Answer: Debone a whole chicken and reconstruct it into pretty chicken roulades.
This is one of the craziest things I’ve ever done with food. Apparently its a very classically french dish. Its also part of the dish that I won a bronze medal for in a prior food competition. I planned on doing it as part of a midterm that was supposed to happen on Monday, but that didn’t really end up happening because of the snow. There is though something beautiful in using the entire chicken (not wasting a single bit) to make this dish.
The first step is deboning the chicken. Not to brag or anything but I can butcher a whole chicken down to five pieces (carcass, two breasts, and leg/thigh quarters) in 3 minutes flat. Still trying to tighten up that time because that is the easy part. The carcass (with the wings still attached) can be used to make a quick chicken stock. The breasts should be pounded down using a mallet and a piece of saran wrap to about 1/2″ thick; the tenderloin part of the breast can be cut off and reserved for the forcemeat. The tricky part of this step is deboning the leg/thigh quarters. There are lots of suggestions for how to do this best — I have a video of one of my chefs demoing this. Maybe with his permission, I’ll post it. The skin from both the breasts and leg/thigh quarters should be saved to wrap the roulades.
The second step is making the forcemeat or as some call it chicken mousse (yum…) which is made from the deboned leg/thigh meat and breast tenderloin. To this I add two tablespoons of my spice rub (simple mix of 1 tbsp salt, 1 tbsp ground black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp sage, 1 tsp thyme — goes great with most things since its pretty neutral). Add the meat and the spice rub into a food processor and grind meat. Should look something like the ground meat you’d buy in a store. Then while the food processor is on, slowly add cream. I’m terrible with measurements but have discovered that three seconds of steady pouring is the perfect amount. This will make this beautiful, creamy, chicken mousse.
Lay down each chicken breast on a piece of saran wrap. Now take some spice rub and sprinkle on the chicken breasts. Spoon enough of the forcemeat onto each chicken breast and roll the chicken breast around this using the saran wrap to help keep a circular shape. A useful tip is to roll each end of the saran wrap in opposite directions. This produces nice tight rolls. Let these sit in the refrigerator to chill for a bit. This is the perfect time to make the chicken stock!
When ready to cook, unwrap the saran wrap, the chicken roulades should have retained their shape. Wrap the roulades in the chicken skin and place on a roasting rack. Roast at 375F for about 25 minutes. Pull when temperature reads at least 155F. At this point, a little butter can be painted onto the skin to get it to brown. Broil the chicken at 450F for only a minute or two and then remove from heat and cover to let meat rest.
I’m still trying to figure out ways to tighten up this dish, my fellow competitor uses a sage leave to give the dish a little more color. I’m thinking though maybe of adding spinach or maybe cheese?