Chicken rouleau

The classic chicken rouleau, but with a twist. It's a typical French meat dish with a meat filling and shaped like a roll. A rouleau consists of two parts: the filling and the flattened meat. The filling is ground meat, which is called farce. Farce is endlessly versatile. Think fresh herbs or nuts, for example. Let us know in the comments what your farce is made of!

Author	Jorick
People	4
Temperature	64
Cooking time	80 minutes
Prep time	25 minutes

Ingredients

• 6 chicken fillets
• 10 g curry
• 1 egg white
• 40 g cream
• 10 slices of smoked bacon

Preparation

Get everything ready

Take a pan or sous vide container and fill it with warm water. Set the sous vide appliance to 64°C (140°F) and let the water heat up.

Filling the roll

Cut 2 chicken breasts into cubes. Separate the egg and mix the egg white with the curry powder, salt, pepper, and cream. Process the mixture in a food processor until smooth and transfer to a piping bag.

Roll the roulette

Place the 4 chicken breasts side by side between two layers of cling film. This means there should be cling film both on and under the chicken. Flatten the chicken breasts with a meat mallet or the bottom of the pan to about 1 centimeter thick. Then take another layer of cling film and place it on the cutting board. Overlap the slices of smoked bacon on top of this, creating an overlapping pattern. Place the flat chicken breast slices side by side on top of this. Pipe a straight line of farce down the center of the chicken breasts. Then roll the rouleau up like a sushi roll and rotate it to create a tight rouleau. Tie the cling film tightly at both ends.

Sous vide preparation

Place the roll in the water bath and set the timer for 90 minutes. If you're not entirely sure the roll is tightly rolled, place it in a sous vide bag. Once the timer goes off, remove the chicken roll from the sous vide container and pat it dry with a cloth.

Make it golden brown

Heat a pan with oil and fry the chicken roulade until golden brown. Finally, add a knob of butter.

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