Time: 2 hours 25 minutes
Complexity: easily
Servings: 4

A whole chicken roulade looks truly festive and original. It requires a little effort to prepare, but the end result will impress. The key is to beautifully butterfly the chicken, removing all bones except the extremities, so the roulade can be easily sliced. Place the prepared minced meat in the center of the unwrapped chicken, roll it tightly, tie it with string, and grill. This beautiful roulade will look stunning on a holiday table. But it can also be used for everyday meals to make delicious sandwiches and open-faced sandwiches.

Ingredients:

• 1 butterflyed chicken carcass (1.5 - 2 kg), remove all cartilage and bones, except for the drumsticks and wings
• 3 cloves garlic, crushed
• Zest of 1 lemon
• 1 tbsp fresh rosemary leaves, chopped
• 1 tbsp chopped fennel seeds
• 2 tsp ground coriander
• 0.5 tsp crushed red pepper
• 250 g of minced chicken or pork
• 2 tbsp. breadcrumbs
• 2 tbsp. milk
• 2 tbsp coarsely chopped fresh parsley
• 2 tbsp. l. olive oil
• Special equipment: cooking string

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, minced chicken, minced pork, breadcrumbs, milk, fennel seeds, red pepper flakes, coriander, parsley, rosemary

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Preparation:

Step 1
• In a small bowl, combine the garlic, lemon zest, rosemary, fennel seeds, coriander, red pepper flakes, and 1/4 teaspoon black pepper. Place the ground beef in a medium bowl. breadcrumbsAdd the parsley, milk, 0.5 teaspoon of salt, and 1 tablespoon of the prepared spice mixture. Mix everything with your hands, without compacting the mince too much.
Step 2
• Place the butterflyed chicken skin-side down on a work surface. Rub the inside with 1 tablespoon olive oil, 2 teaspoons salt, and a generous amount of the remaining spice mixture, reserving only 1 teaspoon for the underside.
Step 3
• Cut 4 pieces of chicken string 45 cm long and 1 piece 90 cm long. Place the stuffing in the center of the chicken, where the breastbone used to be, and form it into a small loaf, leaving 2-3 cm from the top and bottom edges of the chicken. Then fold the sides of the chicken over like a roulade, overlapping the skin slightly.
Step 4
• Tie the closed chicken with three 45 cm (18 in) long strings, spaced 2.5 cm (1 in) apart, around the body, and tie the long string perpendicularly along the length of the body. Use the remaining short string to tie the legs. Pat the skin dry with paper towels and rub it with the remaining olive oil, 1 teaspoon of salt, and the remaining seasoning.
Step 5
• Prepare grill for medium indirect heat.If you're grilling on a gas grill (with three or more burners), turn all burners on to medium-high. After about 15 minutes, turn off one of the center burners and reduce the heat to medium on the others.
  
  If you are cooking on a charcoal grillLet the briquettes burn in the chimney starter, then place them on one side of the grill. Place a drip tray on the other side to prevent ignition (for proper grilling, follow the manufacturer's instructions).
Step 6
• Place the chicken breast-side up over indirect heat. The legs should face the hotter side. Close the grill and cook the chicken for approximately 1 hour 20 minutes to 1 hour 30 minutes. The core temperature of the chicken should reach 165°F (75°C). Remove the chicken from the grill and let it rest for 20 minutes before slicing.

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