Whole Chicken Roulade

Passos15

1. 1

   Pas 1. Debone the whole chicken

   Cut along the back and work the meat off the bones so the chicken opens into one flat piece.

   pollastre sencer
2. 2

   Pas 2. Chop the herbs

   Finely chop the rosemary and thyme.

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3. 3

   Pas 3. Make the herb butter

   Blend the butter, chopped herbs, garlic and salt in a mini chopper with an immersion blender until smooth.

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4. 4

   Pas 4. Spread the herb butter

   Spread the herb butter over the opened chicken.

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5. 5

   Pas 5. Season the chicken

   Season the chicken with salt.

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6. 6

   Pas 6. Sauté the mushrooms

   Slice the mushrooms and sauté them in olive oil until golden.

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7. 7

   Pas 7. Roll and tie the chicken

   Spread the mushrooms over the chicken, roll it tightly in plastic wrap, then tie it with twine.

   pollastre sencerbolet
8. 8

   Pas 8. Sear the vegetables and bones

   Heat olive oil in a Dutch oven, then add the carrot, leek, onion and chicken bones.

   oli d'olivacebapastanagapebrot
9. 9

   Pas 9. Add the tomato and red wine

   Add the chopped tomato and pour in the red wine.

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10. 10

    Pas 10. Cover and cook

    Cover the Dutch oven and cook the chicken until done.

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11. 11

    Pas 11. Strain the sauce

    Strain the cooking liquid through a sieve and whisk it into a sauce.

12. 12

    Pas 12. Sauté the peppers and onions

    Sauté the sliced red, yellow and green peppers with the onion in a frying pan.

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13. 13

    Pas 13. Bake the roulade

    Bake the wrapped chicken roulade in the oven until browned.

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14. 14

    Pas 14. Mash the potatoes

    Mash the cooked potatoes with butter until smooth.

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15. 15

    Pas 15. Slice and serve

    Slice the roulade and serve it on the mashed potatoes with the peppers, drizzled with the sauce.

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