Pecan crusted chicken roulade with salt baked fennel and a fennel and garlic sousbise.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with New Mexican Pecans.
Chicken Roulade
INGREDIENTS
- 1 whole Chicken
- 2 ea. Eggs
- 1 cup Toasted pecans
METHOD
- Remove leg and thigh meat and reserve for another dish. Keep 1 breast attached to the skin cube the other. Place in a food processor and blend with 2 eggs and 1 cup of toasted pecans, salt, and pepper.
- Place forcemeat onto seasoned chicken and roll into a roulade. Wrap in clingfilm, vacuum seal and cook sous vide at 155f for 2 hours or until internal temp of 150f. Sear in a pan or roast in a hot oven. You can also just roast the roulade from raw in an oven after pan searing. Cook until an internal temperature of 155f-165f is reached. Let rest.
- Place remaining forcemeat onto cling film and roll into a roulade as well. Seal, Cook sous vide as well. Coat in toasted pecan crumb and fry at 350f until golden brown.
Salt Baked Fennel
INGREDIENTS
- 1 ea. Fennel bulb
- 2 ea. Egg whites
- 2 cups Salt, approx
- Herbs
METHOD
- Chop off tops and slice the fennel in half or quarters.
- Mix salt, egg whites and herbs. If too wet add more salt. If its too dry add some water or more egg whites. Should be able to build and compact around fennel.
- Place some salt mixture on the cooking fennel first then place the fennel down. Cover with remaining salt.
- Bake at 375f for about an hour.
Fennel and Garlic Sousbise
INGREDIENTS
- Fennel tops
- Green onion
- Cream and milk
- Garlic
METHOD
- Place garlic, chopped up fennel tops and green onion in a pot and cover with 2 parts cream and 1 part milk.
- Cook gently until reduced and puree.
