Crispy Skin, Moist Chicken Roulade with Silky Cauliflower Purée
Weekend Special! Crispy & Juicy Chicken Roulade with Flavorful Cauliflower Purée
Experience the delightful contrast of a wonderfully crisp exterior and incredibly moist chicken inside with our Chicken Roulade! Served alongside a smooth, creamy cauliflower purée and a rich, familiar chicken sauce enhanced with soy sauce, this dish is perfect for elevating your weekend meals. Create a memorable culinary experience for yourself and your loved ones!
Roulade Ingredients- 1 whole chicken (approx. 1kg)
- 20g green beans
- 10g cilantro (for garnish)
- Salt to taste
Chicken Jus (Chicken Stock)- Chicken parts excluding breast (bones, skin, etc.)
- 10g green onion (approx. 1/4 stalk)
- 10ml soy sauce (1 Tbsp)
- 30ml mirin or sake (2 Tbsp)
- 10g butter (1/2 Tbsp)
Cauliflower Purée- 50g cauliflower (2-3 small florets)
- Chicken parts excluding breast (bones, skin, etc.)
- 10g green onion (approx. 1/4 stalk)
- 10ml soy sauce (1 Tbsp)
- 30ml mirin or sake (2 Tbsp)
- 10g butter (1/2 Tbsp)
Cauliflower Purée- 50g cauliflower (2-3 small florets)
Cooking Instructions
Step 1
Cut the cauliflower into manageable pieces. In a pot, add enough water to cover, along with a knob of butter and a pinch of salt. Bring to a boil and cook the cauliflower until it’s tender, about 10-15 minutes.
Step 2
Drain the cooked cauliflower and transfer it to a food processor or blender. Blend until very smooth, gradually adding some of the reserved cauliflower cooking water to reach your desired purée consistency. Season with salt to taste.
Step 3
Blanch the green beans in boiling water for a minute until bright green and slightly tender. Drain and cut them into approximately 6cm lengths. Heat a pan with a little oil over high heat and quickly stir-fry the green beans to maintain their vibrant color and crisp texture.
Step 4
Now, let’s prepare the chicken. Carefully remove the chicken skin. Score along the backbone and gently peel the skin away, separating it from the back, legs, and breast. Trim off the wing tips. The skin is crucial for achieving a wonderfully crispy roulade.
Step 5
Lay a large piece of plastic wrap on a clean cutting board. Arrange the chicken skin pieces on the wrap, slightly overlapping them to form a rectangular shape without any gaps. Be gentle to avoid tearing the skin.
Step 6
Separate the chicken breast meat from the bone. Use the remaining chicken parts (bones, legs, skin, etc.) for the chicken jus. Soak these parts in cold water for about 30 minutes to remove any residual blood, which helps to eliminate any gamey odors.
Step 7
Place the deboned chicken breast meat onto the prepared chicken skin. You can add a small amount of the blanched green beans and cilantro leaves inside for extra flavor if desired. Lightly season the chicken breast with salt.
Step 8
Carefully roll the chicken breast and filling within the chicken skin, tucking in the sides to create a compact roulade. Use the plastic wrap to help you roll it tightly. Once rolled, poke a few small holes in the plastic wrap with a skewer or toothpick to allow air to escape during cooking, preventing the roulade from bursting.
Step 9
Wrap the roulade again tightly with a fresh piece of plastic wrap. Twist and tie both ends securely with kitchen twine to maintain its shape during cooking. This ensures a neat presentation.
Step 10
Gently lower the wrapped roulade into water heated to approximately 80°C (175°F). Poach for about 20 minutes until the chicken is cooked through. After poaching, carefully unwrap the roulade and pat the surface completely dry with paper towels. This is essential for crisping the skin.
Step 11
Heat a generous amount of oil in a skillet over medium-high heat. Place the dried roulade in the hot oil and sear all sides until golden brown and crispy. Ensure you achieve a deep color for maximum crispiness, which might take about 10-15 minutes.
Step 12
Once perfectly browned and crispy, remove the roulade from the pan and let it rest for a few minutes. Slice the roulade into serving portions, about 2cm thick. Admire the beautiful contrast of the crispy skin and moist interior.
Step 13
To plate, spread a generous dollop of the smooth cauliflower purée onto the plate. Arrange the sliced chicken roulade and the sautéed green beans attractively on top of the purée. Drizzle with the prepared chicken sauce and garnish with fresh cilantro leaves for a beautiful and delicious finish.
Step 14
Making the Chicken Sauce: In a pan, add the reserved chicken bones, skin, leg meat, and green onion. Sear over medium heat until well browned. Add the mirin or sake and let it evaporate to remove any harsh alcohol smell.
Step 15
Pour water over the browned chicken ingredients and bring to a simmer. Reduce the heat to low and let it gently simmer for about 1 hour to create a rich chicken stock (jus). Strain the stock through a fine-mesh sieve to get a clear liquid.
Step 16
In a small saucepan, combine 80ml of the strained chicken jus, 10ml soy sauce, 5ml mirin or sake, and 10g butter. Gently heat over low heat, stirring until the butter is melted and the sauce slightly thickens. Remove from heat.
Step 17
–
Step 18
–
Step 19
–
