Wayne Gisslen

Stuffed Chicken Roulade Sous Vide

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Preparation info
  • approx.

    1½ lb

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
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Method

  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. P