Overview
Cook Time: 2 hrs 45 mins
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Recipe Servings: 2
Difficulty: Easy
Ingredients
- 1 whole chicken (brined)
- 50 g chopped parsley
Method
- Carefully remove the skin from the chicken without tearing it. Debone the breasts and thighs. Mince the thighs.
- Butterfly and flatten both the breasts. Lay the chicken skin on cling film, then arrange the breasts over it in a rectangular shape.
- Spread the chopped parsley evenly on top. Place the minced thigh meat in the shape of a log on top of the parsley and roll it tightly.
- Cook the roulade sous vide at 70°C for 2 hours and 30 minutes. Sear on high heat and portion. Serve hot with truffle sauce and greens.
