- Yield: 4 servings
Recipe courtesy of John Clements, Executive Chef, Birchwood Farms Golf & Country Club, Harbor Springs, Mich.
- Heat water bath to 149º F/65º C
- Cut the wings and legs from the chicken; reserve for another use.
- To remove skin, slice through the skin, along the spine, from top to bottom. Gently lift the skin and run your fingers along the underside; with enough pressure, you should be able to pull and peel the skin off. Use your fingers to tear through any sinew. Lay the skin flat, exterior side down.
- Use a towel to rub off excess sinew and fat, so the surface is smooth.
- To remove breasts, use your fingers to locate the wishbone in the neck. Slice along the edge of the bone to disconnect it, and gently pull it out. Make several slices along both sides of the keel bone until you’re able to remove the breasts. Cut the drumettes and tenderloins away from the breasts. Cut away any sinew, silverskin and fat from the breasts.
- To assemble the roulade, slice a bit off the edges of the skin to form a rectangle. Roll out plastic wrap, keeping it connected to the roll so you can make it taut. Lay skin, exterior side down, on the plastic wrap. Stretch out the skin until it’s flat.
- Lightly dust the skin with Activa. Place one breast, plump side down, on the edge of the skin closest to you. Lightly dust the breast with Activa. Place the other breast on top, plump side up, rotated in the other direction. Lightly dust the top breast with Activa.
- Start rolling up the skin with the breast until the skin overlaps itself by about 5 cm. Using scissors, cut off any extra skin.
- Cover breast with plastic wrap, and roll four full times around. Poke six small holes into the skin (this helps to remove air pockets in the skin, which can create blowouts during frying). Pull the plastic taut. Roll two more times around. Poke six more holes down to the core. Pull the plastic taut. Roll three more times around. Cut the plastic from the roll. Twist the ends of the plastic in opposite directions until the roll is tight. Tie the ends with string.
- Cook sous vide to internal temperature of 149º F/65º C. The roulade takes about 60 minutes to cook.
- Remove the roulade from the plastic wrap and blot skin dry with a paper towel.
- Heat fryer to 350º F.
- Fry roulade until skin is brown and crispy. Remove and let drain on a paper towel.
- Slice and serve.