Stuffed Chicken Roulade Sous Vide



U.S. Metric Ingredients
    Chicken sausage:
8 oz 240 g Boneless, skinless chicken thigh meat, diced
4 oz 120 g Fatback or fatty bacon, diced
¾ tsp 3 mL Salt
¼ tsp 1 mL Pepper
1 tsp 5 mL Garlic, chopped fine
½ tsp 2 mL Fennel seed
tsp 0.5 mL Red chile flakes
2 tbsp 30 mL Chopped parsley
1 fl oz 30 mL Cold water
1 1 Double chicken breast, boneless, skin on
to taste to taste Salt
to taste to taste Pepper
1 tbsp 15 mL Vegetable oil



  1. Review sausage forcemeats.
  2. Keeping the mixture cold at all times, grind the sausage ingredients together finishing with the small die of the grinder.
  3. Transfer the mixture to the cold bowl of a mixer and mix together at medium speed until smooth and slightly sticky.
  4. Chill the mixture until you are ready to fill the chicken breast.
  5. Place the chicken breast skin side down between two sheets of plastic wrap and pound lightly until the meat is of even thickness all over.
  6. Remove the top piece of plastic wrap. Form the sausage meat into a log shape the length of the chicken breast. Place it down the middle of the breast and roll up. (See the illustrations of chicken galantine for the procedure.)
  7. Wrap tightly in plastic wrap.
  8. Place in a vacuum bag. Vacuum on high and seal.
  9. Cook for 50–60 minutes in an immersion circulator heated to 160°F (71°C).
  10. Remove from the bag and dry with paper towels.
  11. Heat the oil over medium heat and brown the roulade well on all sides.
  12. Let rest 10 minutes before slicing.

Per 1 oz (28.35 g): Calories, 70; Protein, 4 g; Fat, 6 g (77% cal.); Cholesterol, 20 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 90 mg.