RECIPE

Maple Glazed Roast Chicken Roulade

- by ultimaterecipe10

At first glance, this Maple Glazed Roast Chicken Roulade may seem like a complex dish, but don’t be intimidated! With a little preparation, you can create a stunning entrée that will wow your guests or elevate a weeknight dinner. The combination of tender chicken, flavorful stuffing, and a rich, sweet maple glaze makes this dish a true celebration of flavors. It’s perfect for special occasions or a hearty family meal. Follow the steps, and in no time, you’ll have a beautiful, golden roulade with a crispy exterior and a succulent interior!

Ingredients

For the Chicken Roulade:

  • 1 Sanderson Farms® Whole Young Chicken
  • 1 ½ cups brioche, diced
  • ½ cup baby bella mushrooms, diced
  • 1 cup Conecuh or other smoked sausage, minced
  • 1 cup leg meat, reserved from the bird and minced
  • ½ cup yellow onion, diced
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh sage, minced
  • 2 eggs
  • ½ tbsp Salt
  • 1 tsp black pepper, cracked

For the Maple Glaze:

  • 1 cup maple syrup
  • ⅛ cup soy sauce
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste

Directions

Prepare the Chicken:

  1. Begin by deboning the chicken. Start with removing the skin by carefully separating it from the flesh. Peel the skin off the legs and breast meat, reserving the breast meat and tenders.
  2. Remove the leg quarters, carefully deboning them for the stuffing.
  3. Trim the tenders from the breast filets; these will form the center of your roulade.
  4. Using a sharp boning knife, fillet the breasts so they lie flat, keeping the meat intact. Pound them to an even thickness using a meat mallet or small sauté pan.
  5. Season the chicken fillets with salt and pepper, then spread the stuffing mixture evenly over each fillet. Top with the chicken tenders.
  6. Roll each fillet tightly and secure with toothpicks.

Cook the Roulades:

  1. Preheat your oven to 350°F (175°C).
  2. Heat a little canola or olive oil in a large ovenproof sauté pan over medium-high heat. Brown all sides of the chicken roulades.
  3. Once browned, transfer the roulades to the preheated oven. Roast for 30 minutes at 350°F.
  4. After 30 minutes, raise the oven temperature to 425°F. Brush the roulades generously with the maple glaze, and continue roasting for another 10–15 minutes or until the internal temperature reaches 165°F when measured with a calibrated thermometer.
  5. Allow the roulades to rest for 10–15 minutes before slicing. Remove the toothpicks and slice the roulades into rounds. Serve with additional maple glaze.

For the Conecuh Sausage Stuffing:

  1. Finely mince the sausage and the reserved chicken leg meat. Transfer to a mixing bowl.
  2. In a sauté pan, sweat the onions and mushrooms over medium heat until the onions are translucent. Add them to the mixing bowl.
  3. Season with salt and pepper. Add the diced brioche, rosemary, and sage. Stir the mixture to combine.
  4. Gently fold in the eggs until the mixture is evenly combined. Refrigerate until ready to stuff the chicken roulades.

For the Maple Glaze:

  1. In a small saucepan, heat the maple syrup over medium heat.
  2. Add the soy sauce and apple cider vinegar. Whisk the ingredients together and bring the mixture to a simmer.
  3. Let the glaze simmer for 5–10 minutes to reduce, achieving a syrupy consistency. Taste and season with salt and pepper.
  4. Remove from heat and allow the glaze to cool. Store in a sealed container until ready to use.

Nutrition Facts (Per Serving)

  • Calories: 270
  • Fat: 4.5g
  • Saturated Fat: 1.5g
  • Sodium: 1110mg
  • Carbohydrates: 39g
  • Sugars: 33g
  • Protein: 20g

Tips for Success:

  • Make sure to brown all sides of the roulades before transferring to the oven. This step helps develop a deep, rich flavor.
  • Rest the chicken roulades before slicing to allow the juices to redistribute for a moist, tender bite.
  • You can prepare the stuffing and glaze a day ahead to save time when assembling the roulades.

This Maple Glazed Roast Chicken Roulade with Conecuh sausage stuffing is a flavorful, impressive dish that’s surprisingly easy to make with a little practice!