Classic Chicken Roulade with a twist - plating this dish
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- čas přidán 5. 09. 2024
- Sound On 🔊- the Extended Chicken Roulade - done here with chicken thighs, skin on, deboned, two cheeses, sundried tomato, spinach and roasted garlic paste.
It’s been years since I’ve done a chicken roulade, and I wanted to make chicken special again. A good foundation requires little effort in what it holds inside, Jeeze much like Bae, no need to reinvent the wheel here when you have good bones!
Flattened chicken thigh meat deboned, skin on, and rolled tightly with confit garlic, smoked prosciutto, sundried tomato, smoked gouda and garlic chive soft cheese with spinach.
Sous vide in a warm bath for a few hours before browning and basing in a cast iron pan. Finish here with whipped mashed potato as smooth and luxurious as me, baby carrots, a beautiful dark finishing sauce with aniseed nodes (Chinese five spice to pull from the sauce). Fried shallot shells and garnished with microgreens and a little green tuile.
Make being delicious on the outside and in look this easy, like Bae, everyday. 🖤
#chicken #chickendinner #chickenrecipe #theartofplating #plating #platingskills #platinggoals #tuile #foodreels #reelsinsta #homecook #homecooking #sauce #satisfying #foodplating #plate #microgreens #prettyfood #explorereels #sousvide #yummyfoods #classics #chillvibes #prosciutto #sundriedtomatoes
I know this was six months ago but my god what a gorgeous dish
Aww thanks so much 🙂
Wow! That is high art!
This deserves a subscribe great plating also !
Thanks so much ♥️
I really appreciate you for posting this video and giving me ideas. I love your plating and all and I'm really glad i found your page. Keep it up!!!
That’s so kind thanks so much ♥️
@@theboujeefoodie np continue being your beautiful self
that's thigh! excellent!!! and gorgeous presentation
Wow! This is beautiful, and the music really complements the calming aspect of your videos.
Thanks so much - I am working on long form videos soon to show some recipes 🥰
I saw this video like last week and and ended up making it with stuffed with raspberry Serrano jam and Swiss cheese came out fire. Thank you for the inspiration
Jeeze your version sounds even more delicious than mine! 🥰
aaaa making this for my bf today, thanks❤
This is amazing! Great job!
Thank you 🥰
Wow wow this is 👌👌👌
Damn it woman... I will do the dishes if youre making dinner.
😂😂😂😂
What is the green like tuile
Thanks. Do you have the full video with receipt?
Yes on my Gronda pro account and my Instagram ♥️
What sauce use
Hola me encanto tu preparación me puedes dar la receta te agradecería mucho la quiero hacer para mi examen final
Fried gelat?
What is the beatiful green called? What is it made of?
I have the same question
They're called Coral Tuiles
Did you remove the skin before rolling?
Yes I did it was made into fried chicken skin as garnish and really highlights the entire piece of chicken roulade it’s beautiful 😁♥️
😍😍😍
انتي لعشق
What is the green stuff in the bottle
It's called "tuile". Really good for plating
What's the brown sauce recipe?
It’s a bone broth Demiglace
Where did u buy that plate
Steelite is the brand
How did u make the sauce
A reduction of chicken bones and aromatics reduced over 4 hours into a stock that is strained through chinois
2 cheeses??!
The decorations are beautiful, now the food is missing. It's not for me.
I think the food is missing is because you eat too much hahaha. I made roulade last night and the chicken is filling. I could be speaking for myself but portion control is the main reason im overweight. You should try to make this and let me know what your verdict is. Cheers!
What's the green decoration?
Too much shitin the ballotine
Your Roulade needs refining, it needs a bit of work. Firstly, you didn't even season It ? You need to season It generously inside & outside. Don't forget you lose up to nearly 40% of the seasoning through the cooking process ! Jeez, you made the "Brits" look good ! It requires being very tightly wrapped in cling film to hold a uniformed shape. Place in the fridge for an hour or so it holds it's shape. Yours was uneven & inconsistent. Then.. re-wrap it & gently poach it. Finally, gently searching it with herbs, thyme, garlic and lots of butter to baste. Your sauce looks like a gravy, it looks heavy, maybe needs to be thinner ? Too many wannabe chefs tend to run before they can walk. It may, in your eyes, look beautiful but to the trained eye I see flaws. Thrills over spills !
I've seen you serve much better dishes...
This one looks rushed. And ye, I do know my stuff.