How To Make A Chicken Roulade
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- Опубликовано: 17 сен 2011
- This video will teach you how to make a chicken roulade that can later be used in a finished dish. The video goes over in detail the actual preparation of the roulade and will be followed up with a completed dish video that will demonstrate how to create the chicken roulade dish we are currently serving at Stella.
Update: Part two of this video can be found at www.stellaculinary.com/tcd4 
Хобби
Anyone after Ashwin's CWC recipe? 😉
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Its meee
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Yes
yes
After Cook with comali season 2
Cook With Comali Ashwin's Today Dish.. 🔥
After CWC , yenaku munnadi evlo pera, nalaikku Sunday try pannalamnu ninachen😂😂
This is the BEST instructional video I’ve seen!
I’m a home cook thinking about doing it professionally. This is EXACTLY the level I’m at. None of the bullshit, just training for someone who knows the basics.
This video just took my cooking to a whole nother level, great job great video
I just made something similar to this using your video as a guide and my family really enjoyed it! I put basil leaves, sundried tomatoes and mozzarella cheese inside. The flavour was great! Especially of the sundried tomatoes. And I skipped the tempura batter! :) thanks for the video!
Very thorough instructions, just what I needed!Thanks.
Bravo!!!!Good job!!!From Greece with love!!!!
I made this tonight and it was delicious! Thank you for this easy instructional video. I'm not much of a cook, but was able to follow and understand. YUM!!!!!!!
I've only done this once a few years ago, but it was once of the nicest things I've cooked, need to practice again. My filling was black olive and sundried tomato, walnut tapenade wrapped in sliced chorizo. Poached it them finished it off in the pan to crisp up the chorizo.
When is the continuation coming out? I'm salivating to know how to finish it up!
wow, this is just AWESOME, Bless your heart Jacob for sharing it. I'm going to make some, :)
very nice demonstration!!
Konjam kastam tha pola .. ashwin done a great job
Thank you so much for this video. Very well made, great instruction. I am now gonna check out more of your other ones :D
Thank you. Welcome to Stella Culinary.
Tks for your awesome videos bud!!
exceptional video!
Wow nice tutorial for chicken roulade.
Thank you for the tip!
That will absolutely work and is a common way of doing it. Different strokes for different folks. In cooking, it isn't always that important at how you arrive at a finished product as long as the product you serve is of the highest possible quality. Butterflying the chicken breast first will make it easier to pound uniformly, but it's also an extra step.
Hi chef how do you feel about butter flying the chicken then pounding out followed egg washing it then stuffing it
@StellaCulinary I looked at the other video, and yes, the cross section is much cleaner that way. Nice idea.
The problem I have is finding heat resistant film in my area. I'm in the Montreal area. Do you have any suggestions where to find it? Many thanks
Today I made this using plastic wrap. You know one on the bottom of the chopping board and one top. Worked fine until it started to spread out. Sacked the top off and used a bag. From now on I am only using a large bag to bash and then wrap the contents in it unless I get a wrap slicing device were it cuts it clean. So much easier! The off cuts, you know the extra floppy bits. I made into chicken dippers as a side using my favorite cheat Penko breadcrumbs.
Thx for the video..
But i want to ask about the chicken, why put on cold water after boiled the chicken?
Thx B4, hope some of u can answer my question..
🙏🙏🙏😊😊
Awesome ❤️❤️❤️❤️❤️
Great video just wish they'd shown the final product
Nice video! A short question: What is the reason to pound the chicken instead of cutting like a pocket and open the breast up?
Was that a normal cling wrap?
Thank you
Is it safe to use the plastic in heat, won’t particles leach?
Why cold water bath ??plz explain.can we keep it after boiling it in freezer once it cool down completely.
Awesome technique Jacob! Cool to know that the breast will come back to original thickness. Continue with the great videos!
what sauce goes well with this roulade?
You bring before you flatten? Is there a reason or does it matter?
Jacob, when is the continuation coming out? Me and my wife are anxious! When I opened my e-mail today I thought is going to be it, but it was the pan roasted beef :-((
Great video! What's the minimum time for cooling the roulades? Is it necessary?
***** If you drop them in an ice bath, it will take about 20 minutes for the roulades to cool completely.
Would it be better to cook this sous vide style? If so, what temp/time do you recommend?
Thanks. I'll try that recipe! ;)
Yes. I recommend 60C / 140F for 3-4 hours.
Great. Definitely gonna do that in my Anova Sous vide. Cheers! ;)
Kazzzzzo io
good tutorial thanks
what kind of sauce you think would go well with this dish? Thank you .
Paul K. Full reduction sauce. Take roasted chicken stock, reinforce with roasted shallots, and reduce until it lightly coats the back of a spoon. Finish with a swirl of butter and squeeze of lemon juice.
Thank you Jacob..:)
concerned about plastic wrap leaching at this temp 180f. Is that a concern to you?
It's no problem,
After you roll it in the plastic wrap put it in the freezer till it gets slightly firm then take it out unwrap it and seal it in your vacuum seal bag to sous vide. No plastic wrap then.
FANTASTIC WORK GREETINGS FROM MAASTRICHT THE NEDERLANDS XXX
His mouth was watering while speaking 🤣🤣🤣
Off topic but I would really like some advice. My husband hates garlic and onion and everything in the allium family (including shallots, leeks etc..). And I hate celery it tastes really bad to me. What can I use as aromatics for all the stock / sauce recipes , including tomato sauce etc. This has been mind boggling me for a while. I need a couple of vegetable ideas that are not overpowering or bitter just so I can perform the aromatic steps and mirepoix steps in all the recipes.
Hi
I really want to show this video of yours to some amateurs who have to make chicken roulade. The venue we are going to for this has no wireless (its in outer Scotland!!). Is there anyway you could share the video with us so we can download and show them? Of course we will credit you and your youtube channel.
This video is available for download on iTunes. Just search for the Stella Culinary Super Feed and you should be able to find it.
Use BPA-free plastic wrap if you are going to do this!
Okay, so I've tried this with the suggested deep deep fry finish. I get it to what I feel is perfect, every time its perfectly even perfectly sealed and a perfect ring when cut into. But I can't for the life of me get the batter to stick. I don't understand what in doing wrong. From the chilled Roulade I dredge in flower then batter with a basic egg milk flower mix and fry till golden brown then finish in oven. But the batter, while still crisp, is not sticking to the chicken at all. it comes right off during even just the cutting to serve process. I've even considered that the time in the oven might be the culprit so I tried shocking it for only a few minutes just to cool the outer layer for dredging and batter so it would be hot right from the fryer. Still no luck! Batter just wants nothing to do with the poached roulade. Any advice would be great because aside from the breading falling off it tastes and looks amazing.
It's a flaw in my technique. Next time, drop the hot roulade straight from the sous vide machine into flour or starch of choice and then place in the fridge to cool. Placing the roulade in the flour as it cools will allow it to adhere. Now you should be able to drop it into batter and fry.
Yummmmmmmmmmmyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy...............................................................................
All good
would this work with a cream cheese stuffing?
I just tried it, it works
No need for the pulling and tensioning and tieing off. Just do as he does then pull the end and either roll towards or away from you. When it's tight enough it'll coil itself.
Another note is you can't just poach any cling film. Don't be using cheap store bought cling film to poach with. Final point is it needs some colour or else it'll be tasteless.
Cook with comali!
RUclips AI recommendation 🙄
will the poaching melt the plastic or release BPA chemicals onto the chicken? Is there a substitute for the plastic?
stellaculinary.com/forum/general-cooking-and-recipe-trouble-shooting/general-cooking-questions/is-it-safe-to-cook-in-a
Did you have a written recipe for this? I need one though. Need to pass for my teacher.
Nope. This is a technique video. You can put any ingredients you want inside the Roulade.
Thankyousir
Can I use this method for chicken cordon bleu? Tnx sir
Absolutely. Just swap the ingredients in the roulade for traditional cordon bleu filling and you're good to go.
A kde je nějaká sůl??
ingin buat usaha rolade yg enak...
saya juga, kita harus menjadi mitra
I sous vide lots and have never seen Thin plastic wrap used always thought it needed the thickness of a zip lock bag or vac pack. Also got to worry about those BP chemicals that plastic wrap may leach. Just saying live the recipe tho
The fly in the beginning
Is it ok to cook with plastic wrap
Fathima Muafiqa yes since it's not in high heat
not it's not better off put in cabbage roll or grape leaves
The only problem i have is heating plastic wrap, bad deal research it. great video
You can use foil as well.
Foil works..however u shouldnt have to sand bag that like how he is showing..if u need to make a bunch and you know what your doing just let them set in the plastic over night..then when your ready to sell the next day pop it out season and sear..if your rolling skills are sufficient they we hold together and Have great color.. I had a cooking practical for a CMC and he gave me ingredients and 2 hours to present a composed dish...i happened to make a prosciutto gruyere and spinach chicken roulade..lets just say ive been there ever since..haha..cool video..minus the flies..and I would split my breast as well so you have more surface area to make your product look seem less..if u can do that... excellent!
Plasticcover boil panna enna agum
. Cooking process thapunu thonuthu.. After Cook with comali any body here
Love your method but i will remove the plastic before cooking though
In that case, chill thoroughly in the fridge so the roulade has a chance to firm up while in the plastic. Then unwrap, and while still cold, tie with butchers twine.
honestly... im surprised no one mentioned the flies...
good source of protein./...yummm
Why not give a butterfly cut chef?
It's like a chicken sushi roll 😜
Why waste a ziplok bag when you could've used cling film?
there’s a fly on your cutting board 😮
Nanum tha, 😄😄☺️
Only 18 Minuits?
All fine not able to view the video. The meaningless subtitles hides the video.
im in like 1min and 25 seconds and i scream "please usa. stop"
Lala TheCat USA! USA! USA!
enjoyed untl you didnt show the results >.< could of turned out crap as far as we can see
+ghostofsaul That's why there's a part two to this video. Check the description. The link was hidden unless you clicked "view more." I just moved the link to the top of the description.
+Jacob Burton ok cool . il go check it out. i just see a video and. click
extactly what 'half baked' means lol , does he fry does he bake does he dredge or bread....
After cwc
Cwc
Holy Cross contamination
Why poach in plastic☹
Me after CWC 😂
What a disgusting flies landing on the cutting board.
Shouldn’t be using a wooden chopping board for raw meat…
Deez nuts
I was not concerned until he deep fried it.
Plastic must hv leached Into meat
Very harmful for health
Atleast keep flies out your video! 🙄 Make us atleast pretend you’re not cooking with bugs
Flies everywhere
Why do you poach for 15 minutes?
so wasteful with all that plastic