By using transglutaminase, tight bonds between the meat and the skin form, resulting in an exceptionally stable product. When properly cooked, the chicken is extremely juicy, tender, and the skin crispy. The flavour is enhanced by the Chicken Mix from advent day five placed between the skin and meat. The overall sensory experience is more intense and more enjoyable.
Makes 4
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Delicately remove the skin from the chicken supreme, best is to order the skin of a whole chicken from your butcher. Cut the drumettes and tenderloins away from the breasts. Reserve them to add to the chicken jus. Cut any sinew, silver skin, and fat from the breast. This helps make a cleaner-looking roulade.
Prepare a wet brine: Cover the chicken fillets with enough cold water to submerge them. Weigh the liquid and chicken and add 1.75% salt to the mix, stir well, cover and refrigerate 12 hours. Remove the chicken filets from the brine and pat dry.
Stretch out the chicken skin until it’s as flat as possible. Lay the skin, exterior side down, on a sheet of cling wrap the plastic and form a rectangle. Lightly dust the skin with transglutaminase (optional) and the Roasted chicken mix. Place one breast, plump side down, at the edge of the skin closest to you. Make sure an even amount of skin is showing on the right and left sides of the breast. Lightly dust the breast with transglutaminase (optional). Place the other breast on top, plump side up, rotated in the other direction. Lightly dust the top breast with transglutaminase (optional). Start rolling up the skin with the breast until the skin overlaps. Using scissors, cut off any extra skin. Wrap the breast with cling film and roll six full times around. Twist the ends of the plastic in opposite directions until the roll is tight. Tie the ends making a knot or using a piece of string.
Cook the roulade at 67°C in a steam oven for one hour. When cooked, remove the cling film from the roulade, pat dry with absorbent paper.
Heat the oil to 190°C in a deep fryer or deep pot. Deep fry the roulade until the skin is golden brown and crispy. Sprinkle with a little of the Roasted chicken mix.
Bring the chicken stock and cream to the boil with the seasoning. Sprinkle the polenta over the liquid and start cooking, mixing regularly for at least 8 minutes.
Add the grated parmesan cheese and chopped truffle, adjust the seasoning to taste. Tip the polenta into a flat pan and keep warm.
Chop and brown the chicken wings in oil. Drain the fat, add butter and brown the aromatic garnish with a pinch of salt. Cook the vegetables and wings until golden brown. Cover with water. Bring to the boil, skim, leave to simmer for 30 minutes. Strain, reduce to 1/3. Adjust the seasoning with salt.
Using a ring mould, cut a disc of polenta about 1 cm wider than the chicken roulade and place in a shallow plate. Thickly slice the roulade and place 1 slice on the polenta, and another standing to the side. Pour some chicken jus around the side of the polenta, decorate with 2 potato crisps and decorate with the herbs on top.
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