Meat from chicken breast and thigh are ground together and then stuffed with smoked turkey ham and good melting cheese. These rolls are then breaded and shallow fried until golden and juicy. A classic demi-glaze sauce is a perfect compliment for this Christmas dinner dish!
Yields1 Serving
Ingredients
DEMI-GLAZE TO MAKE BROWN STOCK
300 g blanched chicken carcasses
150 g onions
150 g celery
150 g carrots
50 g tomato paste
1 tbsp freshly ground black peppercorn
TO MAKE BROWN SAUCE
30 g carrot
30 g celery
30 g onion
10 g garlic
20 g butter
1 tbsp plain flour
half of brown stock
TO MAKE DEMI-GLAZE
1 portion of strained brown sauce
The second half of brown stock
50 g butter
TO MAKE CHICKEN ROULADE
300 g chicken breast
300 g chicken thigh
1 tbsp chicken stock granules
1 tbsp black peppercorn powder
1 tbsp oregano, ground
5 cloves garlic
15 g butter
10 pieces of turkey ham
5 slices of cheddar cheese
TO COAT AND PAN GRILL
5 cooked chicken roulade
100 g bread crumbs
2 eggs, beaten
50 g plain flour
200 g palm oil, for frying
Instructions
DEMI-GLAZE TO MAKE BROWN STOCK
1
Put all ingredients in a bowl.
2
Mix well with tomato paste and ground black peppercorn.
3
Bake in 180 degrees Celsius oven for 30 minutes until brown.
4
Transfer roasted ingredients into a saucepan, add enough water and boil at low heat for 3 hours. Strain and keep aside.
TO MAKE BROWN SAUCE
5
Heat butter in a pan, add in minced carrot, celery, onion and garlic. Sauté until fragrant.
6
Add in plain flour and half brown stock.
7
Simmer until thickened. Strain.
TO MAKE DEMI-GLAZE
8
Mix both together and simmer until reduced.
9
Add in butter, off heat and stir until butter melted. Serve warm.
slices of cheddar cheese
10
Put everything except for turkey hams and cheese into a chopper.
11
Process until fine.
12
On a clean aluminium sheet, spread 120 gram of ground chicken meat into a square.
13
Place two pieces of turkey hams over and one slice of cheese.
14
Roll the patties into a roulade, wrap tightly by twisting both ends.
15
Bake in oven for 30 minutes.
TO COAT AND PAN GRILL
16
Dip roulades into egg mixture, then onto flour.
17
Dip the roulade one more time into egg mixture and finally onto the bread crumbs.
18
Heat oil in a pan and fry the roulades until golden brown.
19
Serve hot with demiglaze.
- Tags: #chicken
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