Traditionally, roulade is a preparation reserved for boneless, skinless chicken breasts stuffed with cheeses, vegetables, and other meat that mask the real flavor of the chicken itself. Though we love Mom’s old recipe for stuffed chicken, we wanted to develop a roulade that would better feature the real robust flavor and tender texture of a juicy, savory chicken.
So, we set out on a mission: Make a better roulade. We used Activa to achieve tight bonds in the meat, yielding a unique and flawless product, with golden, crispy skin included. The contrasts in color and texture lead to an overall more intense flavor and better eating experience—no more chewy, rubbery meat, and no more stuffing. This technique can be applied to other poultry, too. Try it with your turkey!
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