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How To Make A Chicken Roulade
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- Опубліковано 3 сер 2015
- FULL RECIPE BELOW
So follow along with our online culinary school chef as he shows you how to make a chicken roulade. This easy dinner recipe is a weeknight winner!
CHICKEN ROULADE RECIPE: www.escoffieronline.com/how-to...
Ingredients
4 6-8 oz chicken breasts
1 quart chicken stock (for poaching)
4 oz Boursin cheese
8 slices of prosciutto ham
16 leaves fresh spinach
16 pieces of sun-dried tomatoes
1 sprig of fresh thyme (chopped)
1 large portabella mushroom sliced
4 garlic cloves, minced
½ cup white wine
½ cup chicken stock
2 tbsp lemon juice
2 tbsp whole butter
4 tbsp olive oil
Salt & pepper
Preparation
1. Lay a long piece of plastic wrap over your cutting board. Place chicken breast on the covered cutting board with enough space between them; cover the chicken breast with another piece of plastic wrap. Pound chicken breast into a single thin piece.
2. Season chicken breast with salt and pepper, layer 2 pieces of prosciutto on each chicken breast, divide the cheese between the chicken breast, and add 4 leaves of spinach, some sun-dried tomatoes and portabella mushrooms.
3. Place a small piece of plastic wrap over the cutting board, roll each chicken breast and tighten the ends with the plastic wrap.
4. Add the chicken stock to a pot, bring to a simmer and poach chicken breast for 15 minutes.
5. Remove chicken breast from plastic wrap. Add 2 tbsp of olive oil to a sauce pan and brown chicken breast.
6. Add the rest of the oil to a sauce pan, add the minced garlic, sautéed for one minute and add white wine, reduce the wine by half and add the chicken broth, lemon juice. Thicken the sauce with the whole butter; add fresh thyme, seasoned with salt and pepper.
7. Slice chicken roulade into slices and serve with the garlic wine sauce.
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wonderful I like it tomorrow I am going to make for my boss.... thank you for sharing this great video....
Like your dish very much chef thank you.
I love your recipe
wonderful thank you
excellent very helpful
Wow..can't wait to make this
Thanku very tempting plating
excellent
Thank you so much
looks nice
Top chef
Thank U chefs for your time and commitment
+Jean Pierre TWAGIRAYEZU you are welcome!
instablaster...
He is so precise
Best cooking chanel on yt
This is absolutely awesome.. can I do it in the oven instead frying in the pan with oil..? Thank you for sharing , I wanna try your yummy recipe ..😍😍😍
Yes, 425 for about 4-6 minutes will give you a nice brown color.
For me these are good instructions.
Thanks very much Chef, I’m definitely going to give it a go.
Nice cef good lock
Thanks chef, but would it be possible to use oil instead of butter ?
Hi Sandy
Yes, you can used any fat to brown the chicken.
That looks so awesome!
+Matt Riddell glad to hear! Try out the recipe yourself! Enjoy: www.escoffieronline.com/how-to-make-chicken-roulade/
definitely will do!
the way he trashed the chicken in the end, broke my heart
Yeah. He threw the last piece away
taboo for a professional chef to waste food! Yikes, the results isn't as good as he would like bec he didn't roll and wrap the chicken tight enough. What a waste!
You can cook in plastic wrap? unless its like baking bags (turkey bags)?
We use food grade plastic film to wrap the chicken, or you can also use a baking bag.
nice chef. have a small doubt is the plastic good to cook in hot water. is it good for health. is there any other option to poarch other than plastic wrap
+Aswathi Mamiyil The plastic I’m using is of food grade quality, this is the plastic film we us in restaurants. But if you don’t feel comfortable using plastic you can use cheesecloth to wrap the chicken breast.
All plastic for food is safe, except if you get the really cheap stuff.
@@matieuist good call.
what is that sauce called?
Chef, may I ask why you boiled them in chicken stock when they are wrapped in a plastic barrier?
How do I know if my plastic wrap can survive the boiling water without melting?
like him
Will the chicken stock give more flavour to the roulade since its covered with plastic film?
+RYAN CAUCHI Keep in mind that some liquid will actually penetrate the plastic since is a permeable membrane, but you can also poach the chicken in salted water only.
+Escoffier Online Thats just pure bullshit. The answer to Ryans question is: NO.
+pocetnick Are you also a Chef. I was wondering too if the stock permeates the chicken.
+ev w The stock will give the chicken more flavor, since it permeates through the plastic wrap.
@@pocetnick your a dipshit. Just stick with your hungry man meals. A flavored liquid will help prevent flavor loss..... compared to a plain water poach. Thats why people season their shrimp boil. Buerre mainé it a butter water poach for lobster... mirepoix is great too, a veggie stock. You don't want to loss flavour in the water, so he seasons it a little. Ur food probably tastes like shit because you don't and that's why your on here watching cooking videos. Go back to the basics before you hurt yourself Solomono. Next your gonna tell me deglazing takes away flavour.
seems like oyu should have sauteed off the vegetables that you used to fill the roulade, it would have cut down the moisture content. pluss all the juices that escaped was really flavor escaping.
Seems like you have never cooked before, because if he sauted down the ingredients first he would have used 10 lbs of spinach and still needed more, but im sure you knew that.. go make your own video instead of criticizing someone else.
What’s in the poaching liquid please?
They way he discarded that piece of chicken literally made my jaw drop also did anyone else feel his knife wasn't sharp enough to cut through the chicken if I'm gonna go through the trouble and effort of making a beautiful dish like this I would take better care with the food I'm prepping and cooking and honestly I would have switched boards and switched again when it came to cutting the cooked product you can't just wipe it down with bleach and think it's fine that's how you get cross contamination
What's the difference between poaching it and baking it? More tender?
+Menorah When poaching you are cooking the product in a liquid the temperature of the poaching liquid should be around 180° F, and baking is done in an oven. Both cooking methods will give you a nice tender product, but the texture is going to be different. If you bake a product you will get some browning on the surface of the product.
Its called moist and dry heat cooking methods.
If poaching chicken wrapped in plastic sheet, doesn't the micro plastic leak out from the plastic and into the chicken meat?
Hello me and my classmate is in a Cook -Off Constest and instead of using a CHICKEN ROULADE we Chose CHICKEN CALDERETA ROULADE ...
may i ask something
1. Can u heat oil and butter at the same time??
2. What will you cook first The CHICKEN or The SOUP (Caldereta soup i think)
I heat oil and butter in a skillet for saute all the time. I use oil for health and butter for flavor. I guess its been a year so you probably got your answer. hehe
What is the name of sauce ? What ll be the clasdification of the sauce
Beurre Blanc
@@imperialguardsman123 definitely not sir. More like a white wine garlic sauce. I'd say closer to a Tuscan sauce. Basically a white wine sauce.. he didn't make a buerre blanc even though he " used " butter to thicken he didn't Thicken it. Buerre blanc requires a lot of at and pan swirling, it doesn't hold for long periods and cant be reheated.
👋👋👋👋
I wanna do course there.. Plz tell me the procedures thanks
y didnt u season the chicken
is it ok if we dont season it???
+Asil Shaikh I did season the chicken breast with white pepper and salt, before adding the rest of the ingredients.
Actually watch the video.
I can’t believe it throughout the NP ‘s, what’s wrong with him I’m starving. #I’mStarving
thank you but is there any alternative to cook the roll in, instead of plastic?
as a trained cook, the only alternative i can think of is tying it in cooking twine, make a net and tie it up real tight, but then you'll have to be very careful of the amount and placement of the filling, or else it will get ruined in the cooking process, OR if you want to avoid that problem, you can steam them, i hope this helps.
chef, i tried making a chicken picata and the sauce was very similar to what you are making for this rulad. Im not sure why but my garlic turned blue. how can i avoid this from happening?
Buy better garlic
I think tried this once with food coloring it didn't penetrate the plastic film
Sorry, I guess I missed that ingredient being added, didn't know i was watching how to dye Easter Eggs.
The bag cling wrap burst open while poaching....
So many nit-pickin' critics here. I've got a suggestion: how about all you critics make a video and show us how to this proper.
Hi chef!
Thank you for the video
Why would you use chicken stock to boil the rolled chicken breast instead of normal water if its not making direct contact with the chicken?
Also,
does the bacteria die if just boil it in plastic remove the plastic and eat it on its own without frying it in pan and oil?
Thank you so much
Yes, you are poaching at a certain temperature which kills off any harmful bacteria, and a if your poaching liquid(water) is seasoned, it can add to the chicken your poaching.. but atleast won't take away? It's like adding water into soup. You will lose flavour.. so he is trying to add/keep it in. Like shrimp boil his lemon, Bay leaf, old bay....etc.
umm.
start poaching the larger chicken before the smaller so they cook at the same time.
don't let the other chicken over cook while your making the smaller chicken plate, perhaps make 2 plates at the same time.
use ice & water with the carrot peels so they curl and stay crisp not limp as shown.
don't waste the reserved cooked chicken juice and add to the reduction sauce.
Sear the chicken all the way around and don't burn.
cut the chicken in equal sizes.
don't toss the end of the chicken.
if u sauce under the chicken, don't sauce on top especially if your calling it healthy. although a butter sauce, prosciutto and cream cheese is not healthy anyways.
the salad is going to need a lightly brushed dressing to go with the savory chicken and sauce, or else your going to get a very raw veggie and fruit taste taking away from the savory chicken and sauce.
I do like the poaching in chicken stock.
would've liked to see that it was a homemade stock with the veggies still in the pot.
very nice on the butterfly and rolling of the chicken, but maybe don't leave spinach sticking out. that will burn and bitter that part of the chicken u bite into.
Very informative for that TY, but it’s like you needed to tongue lash this 👨🍳 instead of paying for your own site and showing us your expertise🤔
Too much reading, either make your own video or take your comments and shove them up your a**. No one cares what you think.
I hope you didn't eat the rest of that Boursin after you'd been dipping the teaspoon in it when it had been in contact, albeit briefly, with the raw chicken.
Can I use soft drink?
How is the chicken stock going to flavour the chicken through the plastic wrap?
Plastic is a semi permeable membrane which allows the water to pass through which in turn it will flavor the meat.
why did you throw away the end piece
+Yunha Moh For presentation purposes, you want to use the center pieces which have filling.
when you do it at home, just leave the end face down and center cut shown up, usually great at an angle leaning on each other. do not throw away good food please.
@@escoffieronline But why dont you just eat it,such a waste..
why do you throw away a peace of chicken you must respect food everything was perfect before that !!!!
True
Didn’t see him taste the sauce ?
Guess you didn't watch the video before commenting. Like you even tried to make this. Quit trolling
Considering escoffier is a legendary name... i wasnt too impressed by this video. Plenty of red flags and all. I wonder if this is in any way connected with the culinary book escoffier... good recipe thou. Tnx chef
I watch like every episode lol
Quiniri Grant Hope you are learning something new each time!
why use chicken stock to poach it won't penetrate the plastic wrap
+giorgino gauci The reason I used chicken stock is to give more flavor to the meat, the stock will penetrate the plastic. But if you only want to used water, with some salt added that would be fine too.
+Escoffier Online This is wrong, I had chefs in my kitchen believing the same thing. You can demonstrate it buy putting a die in the water and the chicken will still come out white. If wrapped properly it will not penetrate.
there is not point in the stock.
Mars Az yea this answer makes no sense. the plastic wrap is watertight
you can also poke holes in the wrap so it does not rupture, just like making sausages, the stock at that point would penetrate slightly.
I usually cut the breast in half holding it, I can feel if I cut too deep
When does the fucking video start ?
Wash your hands after manipulating raw chicken chef
Watch the movie Waiting... and people thought it was just a comedy. If only you knew. Poor thing. Just stick with your frozen pizza and do go to restaurants ever.
All of these comments are obviously by people who have never worked in the food service industry. We don't serve inadequate portions. And a lot of places only cut it once in half and the ends get cut to stand it up... usually a snack, but if you've made 50 of them you probably don't want it.
Puspen purkait
good recipe, but i agree........ no matter what, even if this is a video.... you don,t throw food away!
try to make short video and make u r mis en place well in advance
Why he use
Very long time for
Only one dish? ??
He had to break it WAY DOWN for the extra slow people.
As a chef instructor he made so many mistakes, did not wash his hand with soap, sauce was a joke, was to thin, did not let reduce enough, salad had no dressing, he could of done better
Hurry up lad! Christ.
For poaching they should use silver foil always....
A 32 minute video that could have been done in 3 minutes!
It was done in real time.
William Thomas your out of your mind
Knife not sharpen...🤭
I really whan crack a joke rn
OCD chef with the worst video ever
VERY SLOW paced video. He cut the raw chicken and veggies on the same side of the board. If he does have bleach on the rag, it would ruin the taste of the product, and secondly consuming even small amounts of bleach isn't cool...nor is eating food that is heated in plastic!!!!
favorites he used a commercial food grade sanitizer (probably starsan) which completely kills bacteria on contact. Oderless, tasteless.. you really have no clue what your talking about.
What do you think Sanitiser is called in French? Disinfectant, what do you think bleach is?
I only use apple cider vinegar and hydrogen peroxide food grade in my kitchen - both together kill 98% of everything and ar ingestable
That plastic wrap is BPA free as most are these days. Roulades must be poached in plastic wrap.
Ur plating not and the way you cut like death
WOW! I hope he doesn't really cook that way all the time. He really knows his stuff but cross contamination all the way down to the box of plastic wrap and his towel and later cleans the plate with the same towel.. Maybe the plastic wrap on the chicken and then in to Vac Bag to say the juices. Later cold shock and then in to the smoker.. Looks really nice tho..
More of talking than continue doing I keep waiting I feel bored
the way he is working is quite amateurish...and that piece of chicken he trew a way at the end was evidence for that
DID HE REALLY THROW THAT PIECE OF CHICKEN AWAY???? whyyyyyyyy?!
common! this joke ain't even funny
Here Cause Of MasterChef Junior
Talking too much when cooking is unnecessary
No good .....and the chicken is to brown.....or burnt a bit....took a long time to put the plate together.....and dirty hands!
And where is your dish... I bet its still in the freezer.
Too much needless talking!
Yuck
17:39
02:25
15:56
Puspen purkait