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FusionChef.com
Chicken
Roulade(Serves 4
People)
Chicken
can be very elegantly prepared. This is a recipe that makes sense. Use
the legs to stuff the breast, use mushrooms to replace the fat in the
forcemeat and finally, use the bones to make the sauce. My friend Patrick Constant, at Le Grand
Chancelier Restaurant in Cheverny France, made of the Chicken Roulade, his specialty.
Tools:
pastry pin, baking pan, cutting board,
boning knife, Chopping knife or meat grinder (optional)
Ingredients:-
to convert -1
lbs. puff
pastry rolled 1/8" thick
-2 3 ˝ chicken - 1 lb.
sliced domestic or wild mushrooms
- 2 tsp.
chopped garlic - 1 tsp.
finely chopped thyme - salt, black pepper
- olive oil - 4oz. Chicken
Madeira sauce - 1
oz. chopped parsley -
˝ oz. - 1 shot brandy (optional)
Steps:
1)Debone and skin the two
chicken entirely, reserve the breasts.
2)Sauté the mushrooms with oil
in a very hot pan to a golden color.
3)Grind finely the leg meat and
the mushrooms.
Add the garlic, brandy and
thyme, salt and pepper and sauté a little patty to check the seasoning (correct
it if necessary). Put that stuffing in pastry bag. 4)Between two plastic sheets,
pound the breasts.
Lay down the stuffing in the
middle (and lengthwise) of each breast.
Roll in the stuffing and tight
up with a twine.
5)Season and sauté the
chicken rolls in
olive oil, to a golden brown. Refrigerate for 15 minutes.
6)Remove the string
and wrap up the chicken in the puff pastry. Let rest for one hour.
7)Bake the rolls in a 400°
preheated oven, on a sheet pan for 10 min on one side and after turning it, 10
min on the other side.
8)Cut the roll on both side and
again in diagonal.
Make each piece stand up in
the plate and serve with the Chicken Madeira Sauce sauce. If you have many rolls
to cut, Keep it on the diagonal side for the pastry not to get soggy.
Chemistry:
Wine
recommendation: Morey
St Denis 1998 "En La Rue de Vergy"
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