Chicken Roulade with Cranberry Stuffing and Glazed Kohlrabi
Chicken roulade with cranberry stuffing is an unusual combination of juicy meat, mushrooms and dried cranberries. A stuffing of toast bread and fresh herbs gives the roulade a fresh flavour. Serve it with glazed kohlrabi and cut into slices.
Prep: 2 h 30 min
Servings: 4
Energy: 232 kcal per serving
Method
01.
Clean and wash the mushrooms, then cut them into smaller pieces. Peel the onion and chop it finely. Cut the crust off the toast bread, dice it, put it in a bowl, season with salt and pepper. Add the cranberries, the whole egg and a handful of finely chopped parsley. Heat 50 g butter in a hot pan and fry the chopped onion with the mushrooms. While still warm, add them to the bowl with the bread, mix thoroughly and leave to stand for a few minutes.
02.
Wash the chicken and start deboning it, taking care not to damage the skin. First cut off the wings, then turn the chicken over and cut along the back from the tail end to the neck. With a sharp knife, cut the meat away from the bones towards the breasts as far as the breastbone. The whole carcass will then come away nicely and can be easily removed. Cut off any excess skin and debone the thighs too. Place the chicken on a work surface, skin side down. To get a larger surface for rolling, you can cut and spread the meat out further.
03.
Season the chicken with salt and pepper, spread the stuffing over half of the chicken and roll it up, starting from the stuffed side. Drizzle a larger piece of foil with olive oil, place the chicken roulade on it, top with sprigs of fresh thyme, drizzle with olive oil, season with salt and pepper. Wrap the roulade thoroughly in foil and tie it firmly with string. Bake on a baking tray lined with foil in an oven preheated to 170 °C for 45 to 50 minutes, depending on the size of the roulade. After baking, carefully unwrap the roulade from the foil and leave it to rest for a while so that it slices better.
04.
Slice the cleaned kohlrabi and cook it in lightly salted water. In a heated pan, melt about 25 g butter, add the kohlrabi, season with pepper, add a little water, add a handful of chopped flat-leaf parsley and leave to glaze for a while.
05.
Glazing means stewing meat or vegetables in a small amount of juice, water or stock until the liquid forms a glaze on the ingredients. The shine can be increased by adding butter or honey.
06.
Slice the roulade and serve it on a shallow plate together with the glazed kohlrabi.
