Roulade From the Chicken

Put the chicken on its back and along the breastbone carefully cut the meat from the bone without damaging the skin, the drumsticks with it. Remove the leg bones, place the meat pieces on the skin and cut a piece horizontally from the breast so that everything together is about the same height. Carefully plate the two halves of the meat.

The cut breast meat with whipped cream, egg white and a little bit of salt in a cutter form or with the magic wand finely mash. Remove the skin from the carrots and cut them into tender strips.

Season the two pieces of meat with salt, cover with a few carrot strips and brush the meat farce, then roll up and tie with spaghetti. Sear in a roaster with clarified butter on the seam side at the beginning, then briefly on all sides and cook in the oven heated to 180 °C (convection oven) in about 20 minutes.

Sauté the remaining carrot strips with shallot cubes and ginger in butter, season with salt and sugar and steam with closed lid at low heat until soft. Chop the chives and mix into the lukewarm ginger carrots.

Serve the roulade with the ginger carrots.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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