Chicken roulade

main

Ingredients

  • 4 chicken legs with thighs, or 8 thighs
  • 2 good quality raw sausages.
  • Big handful shelled pistachios
  • Saffron or paprika
  • 3 3cm thick slices of butter

Directions

  • Debone and skin the chicken, you want it to be around 1-2cm thick.
  • Lay out some gladwrap, then place the three pats of butter on it, and season it with salt, pepper and pinches of either paprika or saffron. Then lay the chicken on top.
  • Mix the sausage with the pistachios and lay it like it is in the picture in the sidebar. Then, roll up tightly with lots of gladwrap, and, it you don’t trust your wrapping, also place in a freezer bag.
  • When you’re ready to cook, place the chicken roll into the sous vide machine at 60 celsius for 2-3 hours. Anytime after two hours, slice to serve.

This is based off a Gordon Ramsay recipe, but modified to take advantage of a sous vide machine. I roast the bones to make a gravy, and often place the skins between two baking sheets (between layers of wax paper), in an oven at 190 celsius for 50 minutes to make chicken skin crackling.