Thursday, March 25, 2010

Preparing a chicken roulade - step by step

A chicken roulade is one of my favourite chicken recipes. It involves a great deal of work, as you will have to debone a whole chicken. Here I will show you how to do that, step-by-step.

But when you are through with the hard labour, you may relax, as the chicken roulade will roast in the oven on a very low temperature for 4 hours. This time may be used to do whatever you like, as it is completely safe to leave the house, during the baking period.

Step 1 - removing the upper thighs.

Place the chicken, backside down. Grab the outer thighs, and bend and twist until the joints slips. Press the bone through the skin. Then just drag the bone out. Remove the joints with a knife, if necessary.










Step 2 - removing the lower thighs

Place thumbs by the joint of the lower thighs. Twist and bend, like you did on step 1, and press out the lower thighs. Drag out and remove bone and joint.




Step 3 - removing the chicken wings

Place the chicken on the breast, and remove the wing bone with the same procedure.

Presto! You have a legless, wingless bird!




Step 4 - the upper carcass





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