Chicken Roulade, Clove and Sage Onions, Chicken Crackling and Crispy Roast Potatoes

dinner | June 12, 2017 | By

This Chicken Roulade, Clove and Sage Onions, Chicken Crackling and Crispy Roast Potatoes dish is my modern interpretation of traditional roast chicken like my Grandmother used to serve when we were children, and is a sponsored post for Countdown.  It is dairy, egg and nut free and very easily adapted to be gluten free.  It is an awesome dish to pull out for a special date or dinner party or if you just like a bit of a challenge 🙂

Chicken Roulade, Clove and Sage Onions, Chicken Crackling and Crispy Roast Potatoes

I was really lucky to have a close relationship with my Grandparent’s as a child and my Grandma and I had a lot of fun times centred around food.  She was a cooking and sewing teacher at the local intermediate school but was very passionate about food..trying new foods, and she always followed the latest food trends.  I remember having a large Mediterranean buffet style lunch with antipasto platters long before it became fashionable here.  She had bookshelves full of beautiful cooking books which I would spend hours flicking through in my school holidays and I was always allowed to choose whatever recipe I wanted to cook, no matter how expensive the ingredients were, so my experimentation with food began early.

She was also very fond of the classics and stayed very true to them!  So when we had Roast Chicken, we always had it with all the trimmings…stuffing, bread sauce laced with a clove-studded onion, cranberry or redcurrant jelly, lots of crispy roast potatoes and gravy of course.  I have used all these components in a different way with this modern interpretation of roast chicken.  All the flavours are there, it just looks a bit different!  So the chicken has been rolled with stuffing inside, but the cranberry sauce flavour is in the stuffing to make it a bit lighter.  I’ve swapped a ‘floury’ gravy for a purer meat flavoured sauce like you find in restaurants (it’s not tricky, just takes some time!), and served it with the crispiest melt-in-the-mouth chicken skin crackling.  I’ve put the bread from the bread sauce in the stuffing and the cloves in some caramelised onion.  It is all laced with chopped sage and thyme, the two herbs that really remind me of old-fashioned roasts.  And crispy potatoes of course!  

Chicken Roulade, Clove and Sage Onions, Chicken Crackling and Crispy Roast Potatoes

The whole dish does take quite a few hours to complete, but it is easily broken up into sections and much of it can be done in advance.  Alternatively each part is fine by itself with a simpler side dish.  The roulade’s are the trickiest part of the dish, but it’s just a matter of going through the steps for each bit really.

You can buy the chicken pieces separately if you are not keen to debone it yourself.  I bought two of Countdown’s brand chicken because I needed all the bits of the chicken, but my local Countdown store (Avonhead in Christchurch) are really good at providing me with the bits I need, like frames, so if you ask nicely they might just give you all the bits you need separately 🙂

Chicken Roulade
Serves 4
Write a review
Print
Prep Time
30 min
Total Time
55 min
Prep Time
30 min
Total Time
55 min
306 calories
16 g
64 g
16 g
24 g
5 g
149 g
886 g
4 g
0 g
10 g
Nutrition Facts
Serving Size
149g
Servings
4
Amount Per Serving
Calories 306
Calories from Fat 142
% Daily Value *
Total Fat 16g
24%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 64mg
21%
Sodium 886mg
37%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
9%
Sugars 4g
Protein 24g
Vitamin A
4%
Vitamin C
2%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large chicken breasts or 3-4 smaller ones
  2. approx 300g streaky bacon (depends on how thinly sliced they are)
  3. 1 cup Apple and Cranberry Stuffing (see recipe)
Instructions
  1. 1. Pound the chicken breast flat between layers of cling film. You can use a proper mallet but I just used a rolling pin.
  2. 2. Place a double layer of cling film on your chopping board or bench.
  3. 3. Place the strips of streaky bacon vertically, and slightly overlapping each other.
  4. 4. Put one of the chicken breasts down over the bacon.
  5. 5. Place spoonfuls of stuffing across the middle of the chicken.
  6. 6. Roll up carefully. You may need to trim the bacon off if it's too long, you just need enough to wrap around the outside of the chicken.
  7. 7. Twist the ends of the cling film so you can roll it very tightly.
  8. 8. Repeat with all the breasts and refrigerate until ready to cook.
  9. 9. When ready to cook, unwrap and cook in a hot frying pan with a bit of oil until golden brown all over.
  10. 10. Bake at 190 degrees Celsius until the chicken is just cooked through. Mine took 25 minutes, but it will depend how fat they are.
  11. 11. Leave to rest for at least 5 minutes then slice thickly to serve.
beta
calories
306
fat
16g
protein
24g
carbs
16g
more
Fun With Allergy Kids http://allergykids.co.nz/

Chicken Roulade, Clove and Sage Onions, Chicken Crackling and Crispy Roast Potatoes

Apple and Cranberry Stuffing
Serves 4
A lighter, flavoursome stuffing perfect for chicken and turkey
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
91 calories
21 g
0 g
1 g
2 g
0 g
155 g
73 g
11 g
0 g
0 g
Nutrition Facts
Serving Size
155g
Servings
4
Amount Per Serving
Calories 91
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 73mg
3%
Total Carbohydrates 21g
7%
Dietary Fiber 4g
15%
Sugars 11g
Protein 2g
Vitamin A
3%
Vitamin C
13%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 apples, diced
  2. ½ cup diced celery
  3. ½ cup frozen cranberries
  4. ¼ cup chicken stock (GF if need be)
  5. 1 small onion, finely diced
  6. ¾ cup croutons (I just diced white bread and toasted it in the oven with oil and seasoning) (you can substitute GF bread here if required)
  7. small handful each of sage and thyme, chopped
Instructions
  1. 1. Cook the celery and onion in a pan for 2-3 minutes, until soft but without colouring them
  2. 2. Add the apple and herbs and cook for another 2 minutes
  3. 3. Add the croutons, cranberries and chicken stock and cook quickly until the liquid has mostly disappeared.
  4. 4. Season with salt and pepper.
  5. * It does look a bit strange at this stage but it tastes really good once it’s cooked inside the chicken.
beta
calories
91
fat
1g
protein
2g
carbs
21g
more
Fun With Allergy Kids http://allergykids.co.nz/
Chicken Crackling
Serves 4
A crispy melt-in-the mouth, extra treat to accompany any chicken dish
Write a review
Print
Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
357 calories
0 g
132 g
20 g
41 g
6 g
150 g
123 g
0 g
0 g
12 g
Nutrition Facts
Serving Size
150g
Servings
4
Amount Per Serving
Calories 357
Calories from Fat 183
% Daily Value *
Total Fat 20g
31%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 132mg
44%
Sodium 123mg
5%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 41g
Vitamin A
5%
Vitamin C
0%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. chicken skin from 2 whole chickens (you can also ask your butcher to keep some aside for you)
Instructions
  1. 1. Remove the skin in one while piece (preferably but it's not essential) by placing your hand between the skin and the flesh and pushing through gently. Make small cuts around the wings to remove it.
  2. 2. Place between two sheets of baking paper on an oven tray. Season well with salt and pepper.
  3. 3. Bake at 190 degrees Celsius until golden brown and very crispy.
beta
calories
357
fat
20g
protein
41g
carbs
0g
more
Fun With Allergy Kids http://allergykids.co.nz/
Clove and Sage Caramelised Onions
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
59 calories
9 g
0 g
2 g
1 g
0 g
86 g
4 g
5 g
0 g
2 g
Nutrition Facts
Serving Size
86g
Servings
4
Amount Per Serving
Calories 59
Calories from Fat 22
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 4mg
0%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
6%
Sugars 5g
Protein 1g
Vitamin A
1%
Vitamin C
11%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 onions, finely sliced
  2. 5 whole cloves
  3. 1 T white sugar
  4. 2 t oil
  5. 1 T chopped sage and thyme
Instructions
  1. 1. Place the onions in a pot with the oil, cloves and sugar.
  2. 2. Cook slowly over about 45 minutes until caramelized and golden in colour.
  3. 3. Add the herbs and season with salt and pepper.
  4. 4. Remove the cloves and set aside until ready to serve.
  5. 5. This will keep in the refrigerator for 3-4 days so can be done in advance.
beta
calories
59
fat
2g
protein
1g
carbs
9g
more
Fun With Allergy Kids http://allergykids.co.nz/
Fancy Meat Sauce
Serves 4
A flavoursome sauce perfect for any meat without needing to use flour.
Write a review
Print
Prep Time
20 min
Prep Time
20 min
327 calories
18 g
69 g
7 g
26 g
2 g
441 g
291 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
441g
Servings
4
Amount Per Serving
Calories 327
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 69mg
23%
Sodium 291mg
12%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
11%
Sugars 8g
Protein 26g
Vitamin A
114%
Vitamin C
20%
Calcium
8%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Bones from 2 chickens : the frames, wings etc , or 4 frames from the butcher
  2. (I used Countdown's brand of chicken whole and deboned them)
  3. 2 carrots, roughly chopped
  4. 3 sticks celery, roughly chopped
  5. 2 onions, roughly chopped
  6. ½ leek, roughly chopped
  7. 1 head of garlic, sliced in half
  8. handful each of thyme, parsley and sage
  9. 2 cups white wine
  10. 2 cups chickens stock (I used Countdown’s own stock brand)
Instructions
  1. 1. Place everything except the white wine flat on an oven tray
  2. 2. Roast at 200 degrees Celsius until very brown but not burned. (mine took about 30 minutes)
  3. 3. Place everything from the tray into a large pot.
  4. 4. While the tray is still hot (or over a stove element), pour over all the wine and try to scrape up all the bits that are stuck to the tray with a spatula.
  5. 5. Add the wine and the scrapings to the pot and fill with the chicken stock and water (about 2 litres).
  6. 6. Boil continuously and keep reducing until it is a thick enough consistency to pour as a sauce. You will need to strain the bones and veges off about 2/3 of the way through the cooking time.
beta
calories
327
fat
7g
protein
26g
carbs
18g
more
Fun With Allergy Kids http://allergykids.co.nz/

Crispy Roast Potatoes
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
396 calories
84 g
0 g
4 g
10 g
0 g
465 g
23 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
465g
Servings
4
Amount Per Serving
Calories 396
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 23mg
1%
Total Carbohydrates 84g
28%
Dietary Fiber 6g
25%
Sugars 3g
Protein 10g
Vitamin A
0%
Vitamin C
44%
Calcium
7%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4-6 large potatoes, cut into large pieces
  2. 3 T oil
  3. handful thyme
Instructions
  1. 1. Place the potatoes in a pot of salted water. Heat the oven to 180 degrees Celsius.
  2. 2. Bring to the boil then simmer until just cooked through and about to start apart.
  3. 3. Strain completely then place in a bowl with the oil and plenty of seasoning (I use sea salt and pepper). Stir until the potatoes are completely coated in the oil.
  4. 4. Place flat on an oven tray and place the thyme over the top.
  5. 5. Roast until golden brown and crispy.
beta
calories
396
fat
4g
protein
10g
carbs
84g
more
Fun With Allergy Kids http://allergykids.co.nz/

To serve, I placed the crispy potatoes in a line down the plate, laid the sliced chicken over the top, put on a large spoonful of onion, topped with the chicken crackling and spooned the sauce all around.

Facebookpinterestmail

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>