Roasted roll assembled with different poultry meat, stuffed with chicken mince, mushrooms and various vegetables, fresh and prepared to enhance flavours, is the dish I always make for Christmas lunch. It has replaced another dish – whole deboned chicken, stuffed with 2 or 3 other birds meat with variety of other ingredients to fill chicken cavity. Roasting stuffed whole chicken demanded a lot of time and effort during a very hectic time in the kitchen, that with years became too time consuming with very little time left for other cooking projects. 3 or 4 birds roll dish was created to leave the same essential ingredients with completely changed process of preparation that can be done in steps and stretched in time for convenience.
Whole Chicken Roast
In this particular recipe caramelised carrots were introduced as the sweet stuffing, replacing organic prunes, I have used in previous years. They were had to get in time and I have decided to try something new.
Another difference in the recipe concerns the use of only chicken, duck and turkey meat, omitting quail breasts. All other fillers for the roll were practically the same. They were chicken mince with sauteed onions and leek, mushrooms, cooked with onions and caraway seeds and long sweet red peppers. Finely chopped coriander stems, frozen for freshness in season, were used as well. Chicken meat used on the perimeter included both breasts and thighs with as much skin as possible. Skin from duck breasts was used to cover the gaps left without chicken skin coverage.
Making the roll using individual pieces of meat demanded the special strategy to incorporate the roll into butchers mesh netting. I assembled the roll in the extra size bread loaf tin lined with baking paper.
After the assembly the roll is frozen and stored in the freezer until 2 days before baking. The roll is taken out, baking paper removed and the netting is put on the frozen roll.
The roll is left refrigerated for 36-48 hours to defrost (depending on size) and is roasted. I like long roasts, the first 45-60 minutes at 200C and another 120-150 minutes at 150-160C. Cooked roll is left to cool very slowly, wrapped in tea towels in a warm, switched off oven. The resulting texture of meat is unbelievably soft and tender.
I want to pay special attention to the juices left from the roast. I collect them, refrigerate, separate into fat and the stock. I warm up the stock to have it as a liquid that can be frozen in individual portions for later cooking. This stock has an abundance of flavour and is perfect to be used to enhance the taste for any sauce or soup.
quantities depend on the size of the roll/s you are making
- chicken breasts, skin on
- chicken thighs, skin on
- duck breasts, 1 cut in half for a small roll, 2 for a larger roll
- strips of turkey breasts, 2-3 for a roll, I used 500g package to make 2 large rolls
chicken mince with sauteed onions and leek
- chicken mince I use 700g to make the stuffing for 2 rolls
- 2 medium onions
- 1 leek
- 1 egg
- 1 dessert spoon of cumin powder
- sea salt and black pepper for seasoning
- 1 table spoon of fermented garlic and chilli peppers preserve (homemade)
- fennel seeds, olive oil, coconut oil to saute onions and leek
mushrooms sauteed with onions
- 200g punnet of Swiss mushrooms
- 2 large onions
- 1 table spoon olive oil
- 1 table spoon coconut oil
- pinch of caraway seeds
fresh or fresh frozen vegetables
- long sweet red chilli pepper, cut longitudinally in 2 or 4 strips
- chopped stems of coriander, frozen and defrosted
- fresh thyme
note!!! ingredients on the photo above are for the gluten free birds roll, where sour cream is used for sauteed mushrooms, and carrots are prepared with soy sauce and pomegranate molasses, all three ingredients are not on the ingredient list for this blog.
- 1-2 carrots, grated thinly
- 1-2 table spoons of olive oil
- 1-2 table spoons of coconut oil
- pinch of caraway seeds
- pinch of dry chilly flakes
- 1 table spoon of apple cider vinegar
- 30+g of honey
- 2 table spoons of roasted sesame seeds
- sea salt for seasoning
note!!! ingredients on the photo above are for the gluten free birds roll, where carrots are prepared with soy sauce, butter and pomegranate molasses, all three ingredients are not on the ingredient list for this blog
Step by step preparation with detailed photos can be found in other publications in Cookingwithoutgluten blog. This recipe can be easily created using instructions presented in links below with the ingredients above.
I roast this roll the day before serving. If the roast is done in the afternoon, I keep it wrapped in kitchen towels and a blanket in the oven and it is still slightly warm in the morning. It can be served as a cold cut without refrigeration. The roll can be stored for 4-5 days refrigerated. It perfectly survives freezing and slow defrosting.