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Roulade of chicken thighs

Tender and flavorful chicken thighs, tightly rolled and slowly cooked for a perfect texture.

Ingredients

transglutaminase
chicken thigh meat

Preparation

  1. Lay out chicken thigh meat on shrink wrap. Sprinkle the meat with a thin layer of Activa EB (transglutaminase), using a tea strainer. Roll tightly and let rest in the fridge overnight.
  2. Vacuum seal the roll in a shrink-cooking bag and cook the roll for 1 hour at 64°C in a hot water bath. Cool thoroughly and regenerate before serving.