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Chicken rolls with bread filling

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Ingredients for 4 servings:

  • 4 chicken breasts or drumsticks
  • 250 g bread roll(s) (bread cubes)
  • 1 egg(s)
  • 100 ml milk
  • salt and pepper
  • Mixed herbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

cooked sous vide

Bone out chicken breasts or drumsticks, leaving the skin intact if possible. Make a dumpling mixture from breadcrumbs, egg, milk, and spices. Mix everything together and let it rest. Lay the meat flat on cling film, season, and cover with the dumpling mixture. Shape into a roll, place the skin on top, and wrap in cling film. Vacuum seal and cook in a water bath at 68°C for about 3 hours. Remove from the film and either briefly roast in a preheated oven at 220°C or sear with a gas burner. Slice and serve. Also good cold or warm as an appetizer or at buffets.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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