Chicken roulade sous-vide
Description
The dish is prepared without unnecessary complications. This roll is perfect for a festive table. If you have no experience in butchering a whole chicken, you can use chicken thighs. The rolls will be smaller, and cooking will take approximately 1.5 to 2 hours. You can add any spices, prunes, dried apricots, ginger, or simply herbs to the rolls. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making sous-vide chicken roll.
- 2
Step 2
Wash and dry the chicken. Cut it along the breast or back and carefully remove the skin, trying not to damage it. Cut the meat off the bones.
- 3
Step 3
Season the fillet with salt, pepper, and add adjika. Mix everything and let it marinate in the refrigerator for one hour.
- 4
Step 4
Lay out the trimmed chicken skin and place the prepared fillet on one edge.
- 5
Step 5
Roll a tight roll and secure it with kitchen twine or special ties.
- 6
Step 6
Place the roll into a special vacuum sealer bag and vacuum seal it.
- 7
Step 7
Place the bag with the roll into cold water and put it on low heat. Insert a cooking thermometer into the water and maintain the temperature between 67 and 70 degrees. Cook the roll for 3 hours. Then remove it and place into cold water for 10-15 minutes. Let the roll cool completely, take it out of the bag, remove the strings, and serve.
- 8
Step 8
Can be served.