Bird eats bird (serves 4)
To make this you'll need:
One chicken, deboned with skin
300 grams chicken meat, ground
1 egg, beaten
4-5 cloves garlic, finely minced
1/2 fine wheat roll, crumbed
2-3 tbsp red pesto
1-2 tsp salt
1 tbsp Herbes de Provence
Additional herbs salt & pepper
Spread the chicken out. Press filling in the open cavities. Roll the chicken and place in tin foil. Press to make the roulade stick. Place in the fridge to rest for another hour.
Oil a low baking tin. Place roulade in it, pour over oil, salt, pepper and herbs. Place in a low oven (100 C / 215F) for 5-6 hours. If there is excess filling (and there should be), use it to make small tasty Italian meatballs.
Serve it with oven baked vegetables, dauphinois potatoes and a good gravy.
Different ways to prepare a chicken roulade
Fillings for a good chicken roulade - see story here