How to make roast chicken roll

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and calories.

Welcome to Paul's cooking adventures.

Today we'll be cooking a chicken and pistachio galantine.

Start by deboning the chicken. The recipe for deboning is available in other videos.

Trim the bottom of the chicken legs and save for stock.

Remove the top green bits of the leek and save for stock.

Wash the leek thoroughly to remove dirt.

Boil water and add 40 grams of butter.

Add the chicken legs to the boiling water and cook for 2 minutes.

Remove the leek from the pot and drizzle the butter over it, allowing it to cool.

Even out the deboned chicken by slicing through the breast halfway and removing the top half.

Remove the fillets from the top half of the breast and place them in the empty spaces of the chicken.

Set aside the removed fillets for stuffing.

Remove the top half of the chicken legs to use for stuffing.

Prepare the chicken stuffing by chopping the chicken into smaller pieces if necessary.

Add an egg white to the chopped chicken.

Slowly add cream to the chicken mixture, mixing well.

Transfer the chicken stuffing to a bowl and mix in the remaining pistachios.

Prepare a workspace with three layers of glad wrap on the bench.

Place the chicken on the glad wrap, shaping it into a rectangle.

Season the chicken with salt and pepper.

Spread half of the chicken stuffing mixture over the chicken, leaving space at the edges.

Layer the cooked leek on top of the stuffing.

Add the remaining chicken stuffing on top and season with more salt and pepper.

Begin rolling the chicken using the glad wrap, ensuring it stays tight.

Roll the chicken into a log shape, pinching the ends of the glad wrap tightly.

Prepare two sheets of tin foil, shiny side out, and place the chicken log in the center.

Roll the chicken in the tin foil, pinching the ends to secure it tightly.

Place the wrapped chicken in a baking tray.

Bake in the oven at 160 degrees Celsius for 1.5 hours.

Check the internal temperature of the chicken, ensuring it reaches 70 degrees Celsius.

Let the chicken rest for 30 minutes before unwrapping it in the pan to catch juices for gravy.

Carve the chicken and serve with potatoes and buttered beans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens