The Juiciest & Tenderest Chicken Roulade for Your Christmas
- bigboyrecipe2015
- 29 minutes ago
- 4 min read
As soon as Christmas arrives, everyone pictures that golden, tempting roasted turkey or whole chicken, right? But if you're in the mood for something different without the hassle of dealing with a pile of bones, why not try Christmas Chicken Roulade this year? This dish is completely boneless with meat in every bite. When sliced, it reveals a fragrant, rich filling, with crispy skin on the outside and juicy tenderness inside—it's the absolute highlight of a Christmas feast. Imagine serving it and hearing everyone go "wow"—that sense of satisfaction is even better than unwrapping gifts!
What is Christmas Chicken Roulade?
In simple terms, chicken roulade is made by deboning a whole chicken, flattening it out like a big blanket, spreading it with garlic herb butter, stuffing it full of mushroom and bacon filling, rolling it up, tying it securely, and slow-roasting at low temperature. Compared to traditional roasted whole chicken, it absorbs flavors more evenly and is much easier to slice and share. It's especially perfect for Christmas gatherings—one roulade can feed a crowd, and you can even swap in turkey for a larger version with extra festive vibes.
Making Tips: From Deboning to Rolling
Don't be intimidated by deboning—it's not as hard as it seems if you follow the steps. Start by preparing a brine to soak the chicken, making the meat more tender and juicy—this step is crucial, so don't skip it! When deboning, begin from the breastbone, carefully separating the meat from the bones, and remember to keep that precious "oyster" meat—it's the tenderest part of the chicken.
After deboning, pound the chicken flat to fill any gaps, spread on butter mixed with fresh herbs and roasted garlic, then layer on the dry-fried mushroom and bacon filling. Use cling film to help roll it tightly, chill to set the shape, and tie with butcher's twine for that professional meat roll look.
The Magic of Roasting and Serving
Roast at a low temperature (around 150°C), using a thermometer to monitor the center reaching 60-62°C—this ensures the chicken stays soft and tender without drying out. Let it rest after roasting, then sear the skin for that potato chip-like crispiness! Pair it with homemade white wine sauce—sweet, tangy, and rich—drizzled on top for perfection.
Slice and plate it to reveal the spiral mushroom filling, add some greens or asparagus, and you've got a gorgeous Christmas main dish. Want it more luxurious? Toss in some black truffle to the filling for an instant aroma upgrade!
This Christmas chicken roulade isn't just beautiful and delicious—it's full of that rewarding homemade feel. Why not give it a try this holiday season? It's guaranteed to wow your family and friends, filling the whole house with the festive scents of herbs and roasted chicken. Merry Christmas everyone, and bon appétit!
Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients (serves 6)
For the Chicken:
Whole chicken | 1 each(2.5kg) |
|---|---|
Water | 1.5 L (100%) |
Salt | 75g（5%） |
Black peppercorn | 3g |
Bay Leaves | few pieces |
Rosemary | 2 sprigs |
Stuffing:
Butter | 130g |
|---|---|
Whole Garlis | 4 bulbs |
Thyme | 10g |
Sage | 10g |
Parsley | 20g |
Cup Mushroom | 350g |
Bacon | 120g |
Salt | To taste |
White Wine Jus:
Chicken Bones | From above |
|---|---|
Carrots | 2 each |
Onion | 1 each |
Celery | 2 stalks |
Rosemary | few sprigs |
White Wine | 150ml |
Water | As needed |
Steps
Preping the Chicken
1.
Mix water, salt, black pepper, bay leaves, and rosemary. Heat until the salt is dissolved, then let cool.
2.
Prepare the chicken: spatchcock the chicken, then remove all the bones as shown in the video. Reserve the bones.
3.
Submerge the chicken in the brine for 5 hours.
Stuffing
4.
Preheat the oven to 180°C. Cut the tops off the garlic bulbs, wrap them in foil with a little salt and olive oil, and roast for 40–45 minutes.
5.
Finely chop the mushrooms and bacon. Heat a pan over medium heat, sauté the bacon, then add the mushrooms and cook until dry (mushroom duxelle). Set aside.
6.
Once the garlic is roasted, squeeze out the garlic paste and place it in a food processor with butter, thyme, sage, parsley, and salt. Blend into a paste.
7.
Remove the chicken from the brine and pat dry. Lay the chicken skin-side down on cling wrap, spread a layer of the garlic butter mixture, then a layer of mushroom duxelle. Roll the chicken tightly and wrap with cling wrap. Freeze for 3 hours.
8.
After 3 hours, remove the chicken roll and discard the cling wrap. Place it uncovered in the fridge to dry the skin overnight.
White Wine Jus
9.
Heat a pan over medium heat. Brown the chicken bones, then remove.
10.
In the same pan, add onion, carrots, celery and rosemary, sauté until browned. Return the chicken bones and mix well.
11.
Add white wine and reduce by half. Then add enough water to just cover the bones and simmer on low heat until thickened (about 1.5 hours).
12.
Strain the sauce. If not thick enough, continue reducing until it reaches the desired consistency. Finish with a little butter and salt.
Assembling
13.
Preheat the oven to 150°C. Place the chicken roll on a wire rack and roast for about 1 hour, or until the internal temperature reaches 60-62°C. Rest for 20 minutes.
14.
Heat a pan over medium heat with some oil. Sear the chicken roll until the skin is crispy.
15.
To serve: slice the chicken roll into thick pieces, plate, and drizzle with the sauce.
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