Whole Chicken Roulade

Steps15

1. 1

   Step 1. Debone the whole chicken

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

2. 2

   Step 2. Chop the herbs

   Finely chop the rosemary and thyme.

   Butter
3. 3

   Step 3. Make the herb butter

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

   Olive oil
4. 4

   Step 4. Spread the herb butter

   Spread the herb butter over the opened chicken.

5. 5

   Step 5. Season the chicken

   Season the chicken with salt.

6. 6

   Step 6. Sauté the mushrooms

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

7. 7

   Step 7. Roll and tie the chicken

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

8. 8

   Step 8. Sear the vegetables and bones

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

   Bell pepper
9. 9

   Step 9. Add the tomato and red wine

   Add the chopped tomato and pour in the red wine.

   Leek
10. 10

    Step 10. Cover and cook

    Cover the Dutch oven and cook the chicken until done.

11. 11

    Step 11. Strain the sauce

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

12. 12

    Step 12. Sauté the peppers and onions

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

    Potato
13. 13

    Step 13. Bake the roulade

    Bake the wrapped chicken roulade in the oven until browned.

14. 14

    Step 14. Mash the potatoes

    Mash the cooked potatoes with butter until smooth.

15. 15

    Step 15. Slice and serve

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

    Whole chicken