Chicken Roulade with Artichoke & Mushroom, Roast Chicken Gravy
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Submitted by Eric M. Williams, CEC
1 # chicken meat
1 egg white
8 oz. cream
1/2 tsp. Salt
1 artichoke bottom, cooked, diced
½ Portobello mushroom, cooked, diced
Remove the skin from the chicken, keeping it as intact as possible. Bone out all of the meat. The bones and any nonusable trim should be used to prepare stock.
Reserve the boneless breasts. Process the dark meat, tenderloin and all other usable scraps in a food processor, add the egg white and continue to process until it is a smooth paste, but do not allow it to exceed 40 degrees F.
Add the heavy cream and salt, Pulse the machine on and off just until the ingredients are blended.
Pass through a drum sieve to ensure all connective tissue has been removed.
Combine with the chopped tarragon, artichoke and mushroom
Trim the skin and lay out on a piece of foil. Lay the breasts on the skin and mound or pipe the forcemeat over the breasts. Roll into a tight cylinder.
You may tie the ends of the foil with butcher’s twine in order to maintain the shape of the cylinder.
Place the roulade on a roasting rack and roast in 400 degree oven for 30 minutes. Remove the foil and continue to roast uncovered for an additional 30 minutes or until an internal temperature of 165 F is reached.
Let rest for ten minutes before slicing.
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