Amish Farms Chicken Roulade
Recipe courtesy of Brandon Bobb, Executive Chef, Maketewah Country Club (Cincinnati, Ohio)
- chicken - whole, bone-in, skin-on (skin the chicken reserve, remove the breasts and tenders (trim meat and remove tendon from tender)
- Activa RM Transglutaminase or food glue - (Chef's note: Uses transglutaminase and maltodextrin. It contains a water-soluble milk protein called sodium caseinate.)
- Fingerling Potatoes
- fingerling potatoes - 10 lb. case, each one halved
- roasted chicken stock - 4 cups
- garlic - 10 cloves, minced
- butter - 1 lb.
- salt - to taste
- pepper - to taste
- Collard Greens
- collard greens - 10 lbs., remove from stems and finely julienne the leaves into water (Chef's note: I soak for an hour and then rinse and repeat. Soak for another 4 hours.)
- large white onion - 1 ea., minced
- roasted garlic paste - 6 tbsp. (Chef's note: If this is not available, minced garlic cloves are perfect.)
- red pepper flakes - 1 tsp.
- white wine (ie Chardonnay) - 2 cups
- chicken stock - 3 cups
- salt - to taste
- pepper - to taste
- carrots - 3 ea., washed not peeled, cut into pieces, med. to large dice
- large yellow onions - 2 ea.
- celery - 1 bunch, cut into pieces
- garlic - 5 cloves
- peppercorns - 1 Tbsp.
- thyme - 5 sprigs, tied into bunch
Procedure for Chicken
Chef's note: First, I will start by saying the whole procedure for the chicken can be found on the ChefSteps YouTube channel. This instruction is super helpful and easy to use. I found it years ago when I was a young chef and have been doing variations for years. For this recipe, you will need a sous vide machine (I recommend the Joule from Chefsteps. It is app-activated and truly a great machine), plastic wrap, butcher’s twine and a Ziplock bag or a vac machine with sealable vacuum bags if available.
- The idea is to wrap the chicken breasts and tenders back into the skin in the shape of a sausage or roulade.
- It is very important to use plenty of the Activa between each layer, as it is what bonds the protein back to its skin. You will also use salt and pepper here. (Chef's note: Feel free to use different variations. Sometimes we will use stuffing or another protein.)
- You will then use the twine to tie off each end tightly to keep the desired shape. Place in bag or vac seal removing air then freeze.
- Using a sous vide circulator set at 149°F, drop the frozen chicken into the water for 2 hours.
- After cooking is complete, pull from water and remove from holdings. Make sure to dry this very well.
- Deep-fry until golden brown crisp and delicious.
Procedure for Fingerling Potatoes
- Place all ingredients into baking dish. Cover with foil and braise in the oven for 1 hour.
- Remove cool down and separate the potatoes from the liquid.
- Using the settled butter from the braise, sauté the potatoes until crisp and caramelized.
- Add the remaining liquid and reduce until absorbed.
Procedure for Collard Greens
- Sweat off the onions and garlic.
- Add greens in stages until all in pot (Chef's note: It will reduce, I promise.)
- Add pepper flakes, wine and stock.
- Cook until the liquid has reduced and concentrated.
- Add salt and pepper.
Procedure for Demi-Glace
Roast the remaining chicken bones and meat in oven until super golden. High heat preferable.
- Add everything to a pot and cover with water. Slowly cook about 4 hours at a simmer.
- Strain all ingredients. Add liquid to another pan.
- Simmer until it reduces almost 80-90 percent, concentrating the stock into a thicker sauce (Chef's note: It should coat the back of a spoon.)
- Add salt and pepper to taste and finish with a knob of butter.