Poulet en roulade

Boned and rolled chicken stuffed with mushrooms and eggplant

Preparation info
  • For

    6

    • Difficulty

      Medium

Appears in
New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

  • About

Ingredients

  • 1 fresh chicken, 4 pounds (1800 g), with the giblets and liver
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Method

To bone the chicken, remove all the extraneous fat from both ends, remove the wishbone by scraping with a small knife over the V-shaped opening at the neck end of the bird and then pulling out the exposed bone. Lay the chicken breast side down and slit the skin down the center of the back. Working on one side, peel away the leg and thigh, the wing, and the whole breast in one piece along with t