Up Next
Back to Show
ChefSteps
Chicken Roulade
Season 2014
Episode 10
Traditionally, roulade is made of boneless, skinless chicken breasts stuffed with ingredients that mask the real flavor of the chicken itself. Though we love Mom's old recipe, we wanted a roulade that would better feature the real flavor and texture of chicken. We used Activa to achieve tight bonds in the meat, yielding a unique and flawless product, with golden, crispy skin included.
Support Provided By
1:00
Cooking kale sous vide means you'll have firm, chewy greens every time—in 10 minutes flat.
1:44
Warm, toasty, soft, and rich—perfect for a winter evening. Or any evening, really.
2:25
Drool over this Molten Chocolate Soufflé – chocolatey decadence from the inside out.
1:16
A deliciously bittersweet, creamy filling that's perfect for macarons.
3:24
Incredibly versatile, these little canoes take less than hour to make and suit any sauce.