Chicken roulade with and asparagus, asparagus puree, and asparagus powder.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mercer Culinary and FOH.
Chicken Roulade
INGREDIENTS
- Asparagus trimmings (8 thin approx.)
- 1 ea. Whole chicken
- 2 ea. Eggs
METHOD
- Remove the skin from the chicken and reserve.
- Debone and cube the thigh meat. Set the rest of the chicken aside for another dish.
- Place the thigh meat into a food processor with the trimmings of asparagus spears and eggs. Process until combined.
- Pipe or place forcemeat into the skin and roll into a roulade.
- Sous vide at 165 F for 1 hour.
- Remove, pat dry, and fry until golden brown.
Asparagus Puree
INGREDIENTS
- Asparagus trimmings
- Cream
- 1/2 bunch Parsley, for added color (not required)
METHOD
- Place trimmings into a pot and cover slightly with cream and stock if needed.
- Cook until tender and puree in a blender with parsley.
- Season.
Asparagus Powder
INGREDIENTS
- Asparagus trimmings
METHOD
- Dehydrate at 130 F overnight.
- Blitz in a blender and pass through a fine mess sieve.
