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Chicken Roulade

Chicken Roulade

Chicken roulade is a meat spiral that's been chilled and sliced. A tasty holiday appetizer alongside bread, cheese, and pickled veggies.

Ready in: 1 hour 15 minutes

Serves: 12

Complexity: very-easy

kcal: 335

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8 chicken thighs
6 eggs
500 g ground pork
500 g ground beef
500 g ground chicken


Bring a large pot of water to boil. Hard boil the eggs for 10-13 minutes and set them aside to cool. Once they come to room temperature, peel off the shells and slice them in half.
Remove the bone from the chicken thighs. Using a meat tenderizer, pound the thighs skin side down until very thin.
Mix the ground beef, pork, and turkey together with the garlic parsley salt and black pepper.
Lay the pounded chicken thighs out on a clean cutting board. Sprinkle with a little SIDS CRAZY SALT. Cover the chicken with a layer of the ground meat mixture. Place two hardboiled egg halves next to each other at either end of the chicken thigh.
Starting with the side with the eggs, roll the thigh up tightly into a spiral. Repeat until you've used up all the thighs and ground meat mixture.
Place the rolls on a baking tray lined with baking paper with the loose sides facing down. Sprinkle with SIDS CRAZY SALT, SIDS SALT & PEPPER and bake at 160°C for 45 minutes.
Remove the roulades from the oven, drain the fat from the pan, then cool to room temperature. Cover the pan with plastic wrap to chill in the refrigerator overnight. Slice them into thin pieces and enjoy cold.