We all know that when cooked properly, chicken is super juicy, with a tender texture and full flavor. So we set out on a mission: make a better roulade. We used Activa to achieve tight bonds in the meat, yielding a unique and flawless product, with golden, crispy skin included. The contrasts in color and texture lead to an overall more intense flavor and better eating experience—no more chewy, rubbery meat. Sounds good to us.
Deboned Whole Chicken Stuffed with Braised Kale and Collards
Deboned Whole Chicken Stuffed with Braised Kale and Collards | Foodterra
Show less Have you wanted to impress guests by serving a de-boned turkey or chicken, but have been mystified by the process or fearful of trying to do it? While it can be a bit messy, it's relatively easy — it just takes a bit of time. But the result will be a faster-cooking bird, so it may just be worth it. To debone poultry like turkey and chicken, start by placing the bird breast-side down on a cutting board.
This is hands down the best way to eat chicken! Rolling deboned whole chicken halves around braised kale and collards to create crispy golden brown parcels, means you not only get white and dark meat—but plenty of dark greens—in every bite. The carved roulades are fanned out across grilled carrots and turnips, drizzled with a reduced chicken stock and sprinkled with fresh herbs. Not sure which is more outlandish?
Estimated values based on one serving size. I used gluten free stuffing and came out amazing! I would take the skin off. The skin made it a little tough to cut but besides that it was amazing!!! The stuffing is out of the world!!!