Hi, everybody! The Fresh Pioneer is back and I have an interesting recipe for you. This is something I've eaten many times, even watched someone prepare twice, yet had never cooked it myself. Chicken roulade! It's always been one of my favorite dishes but I knew how much work there was to prepare it. Also, I couldn't remember the exact steps. So, when I saw this video being passed around on facebook, I thought, "NOW is the time." The video (if you don't want to click the link) is of Jacques Pepin deboning a chicken. It's actually pretty entertaining... and not just for his lovely accent.
Then peel the flesh down until the meat is at the end of the joint. Then cut at that joint. Pepin calls this the "lollipop" and he says it in his cute little French way. My children were calling this the loh-lee-pope all afternoon. Here, they are, raw. After this, you can roll them in egg and bread crumbs and fry. I did that while the roulade was cooking.
Gently peel back the skin...
Now, hold the rib cage firmly and pull until it releases from the flesh. I don't know if Jacques is stronger than I am, or if the commercial chickens are less happy to give up their bones because I was sweating. But, eventually, the rib cage was removed.
I made some stuffing out of a box. I know, not fancy, but i reallllly love stuffing from a box. I don't know why. I think it's because it reminds me of feasts at my neighbor's house when I was little. My friend Barbara always made stuffing from a box and to me, it tastes like "happy days"!
While the stuffing was cooking, I rolled the low-lee-popes in eggs and bread crumbs and fried them. Hmmmmm.
So, I hope you enjoyed this little foray into deboning a chicken. Next week, maybe we'll debone something else!
Until next time!