Chicken roll

10 servings

55 minutes

Chicken roulade is an exquisite dish combining tender minced meat with spices, enriched with cognac and port wine, wrapped in golden puff pastry. The author's recipe is inspired by the traditions of French and Chinese cuisine, where meat roulades signify gastronomic mastery. Inside is juicy, aromatic meat infused with 'Five Spices' and fresh thyme creating a subtle herbal note. The crispy shell contrasts with the softness of the filling, while the warmth of the baked pastry encapsulates rich flavor and depth. This roulade is perfect for festive dinners and cozy family gatherings. Served hot straight from the oven with a light garnish or spicy sauce, this dish blends classic and innovation to delight gourmets with its refined balance of flavors.

Energy value per serving

• Calories: 289.7
• Proteins: 13.2g
• Fats: 15.6g
• Carbohydrates: 22.4g

Ingredients

• Onion: 1 head
• Minced chicken: 500 g
• Garlic: 2 clove
• Thyme: 10 stem
• Chicken liver: 30 g
• Cognac: 20 ml
• Port: 20 ml
• Egg yolk: 1 pc
• Puff pastry: 500 g
• Salt: to taste
• Chinese Five Spice: 0.3 tsp
• Ground black pepper: to taste

Cooking steps

1. Finely chop a medium-sized onion, garlic, and thyme leaves. Mix with the chicken mince.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 2 cloves
   • Thyme: 10 stems
   • Minced chicken: 500 g

2. Grind the chicken liver into a fine wet crumb. Add to the minced meat.

   Required ingredients:

   • Chicken liver: 30 g

3. Pour in cognac and port wine. Add salt, pepper, and season with the '5 spices' mix.

   Required ingredients:

   • Cognac: 20 ml
   • Port: 20 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Chinese Five Spice: 0.3 teaspoon

4. Mix the minced meat by hand, thoroughly kneading it.

5. Roll out the dough thinly. Place it on a parchment-lined baking sheet so that half of the dough hangs over the edge.

6. Place the chicken mince on top in a long, thick sausage shape. Brush the edges of the dough with beaten egg yolk. Fold the second half of the dough over the mince and shape it into a roll, expelling the air. Cut off the excess dough, leaving about 2 cm around the roll.

   Required ingredients:

   • Minced chicken: 500 g
   • Egg yolk: 1 piece
   • Puff pastry: 500 g

7. Brush the edges with egg yolk and secure them with diagonal pinches: it will look like a braid. Cover the entire roll with egg yolk.

   Required ingredients:

   • Egg yolk: 1 piece

8. Preheat the oven to 180 degrees and place the roll in it for forty minutes. After about twenty minutes, you can turn the tray for even baking. Serve hot.