Apple Stuffed Chicken Roulade with Carrot Puree and Crisp Salad

Recipe by: Sarah Todd - Contestant

Serves: Serves 4

Ingredients

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Method

  1. Preheat oven to 180C. Preheat water bath to 60C. Preheat deep fryer to 170C.
  2. Remove breasts from chicken, discard skin. Remove thigh meat from skin and bones, cut into 1.5 cm pieces and reserve. Roughly chop carcass and bones and reserve.
  3. To make the roulade stuffing, place 2 tablespoons butter in a frypan and set over medium heat. Once melted, add shallots, apple, mushrooms and 4 sprigs thyme and cook until softened. Remove from heat.
  4. Butterfly chicken breasts. Lay down pancetta slices on a piece of plastic wrap and top with chicken breast. Add stuffing and roll tightly. Place in water bath and cook until just cooked through, about 35 minutes.
  5. To make the sauce, place 1 tablespoon oil in a saucepan and set over high heat. Add chicken bones and carcass and cook until brown. Add roughly chopped carrot, celery and onion and cook until browned. Add stock and 6 sprigs thyme and bring to a boil. Allow to simmer, skimming fat from top occasionally until reduced, about 40 minutes. Remove from heat and strain into a clean saucepan. Add 80 grams cold, diced butter and whisk until melted. Set aside, keeping warm.
  6. Peel remaining 4 onions and cut into flowers by making cuts all the way around but not all the way through. Place in the oven to bake until charred on the ends.
  7. Place grated carrot, 40 grams butter, 2 sprigs thyme and ¾ cup water in a saucepan and set over medium heat. Cook until carrot is soft. Remove from heat, transfer to a blender and process to a smooth puree. Pass through a sieve into a clean saucepan, season and set aside.
  8. Place flour, 1 teaspoon salt and chilli powder in a bowl and stir to combine. Place the milk in a bowl. Dip chicken thigh pieces in flour mix then milk then back in flour to coat.
  9. Place chicken, carrot and celery in deep fryer to fry until golden. Remove from oil and drain on paper towel.
  10. Place 1 tablespoon oil in a fry pan and set over medium heat. Remove chicken from plastic wrap and place in fry pan. Fry until browned on all sides. Remove from heat and allow to rest.
  11. To serve, slice chicken and place on serving plates. Add carrot puree, onion flower, crispy chicken, carrot and celery salad and drizzle with sauce.
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