Chicken "Roulade"

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1 Roulade

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Thaw in the refrigerator overnight or in cold water, changing water every 40 min.

Pre- heat oven to 400F.  Heat an oven safe dutch oven, oven safe skillet or other pan on medium heat.  Add oil to coat.  Add roulade and sear, gently (caulfat can tear easily) turning every minute or so to brown the whole outside.  Lift, place thyme underneath (you can also add apple and/or union slices underneath) and roast in the oven uncovered for 35-50 min until internal temperature reaches 155F.  Let rest for at least 15 minutes before serving, gently slicing crosswise.  Spoon pan jus over slices as is OR for a decadent sauce, place pan on medium heat burner, add 1/4 to 1/2 cup of dry white wine.  Ff pan jus mostly evaporated in the oven (which happens if pan is much larger than roulade) scape up any fond on pan and simmer for 2-3 minutes.  If pan much pan jus remains after baking, simmer it and the wine down by 1/2.  Turn off heat and add 2-4 tablespoons of butter, stirring.  Add heavy cream towards the end of simmering for a creamier (and less salty) sauce. Run sauce through a fine strainer (or don't).

Organic chicken breast, brine (water, apple cider, apple cider vinegar, maple syrup, salt, herbs), chanterelle chicken sausage (chicken dark meat and skin, chanterelle mushrooms, onion, garlic, herbs, salt, pepper), caulfat, salt, pepper.