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Roulade is especially a great appetizer to have during holidays and parties. It’s made beforehand and served cold over the next several days.

It is also one of my favorite snacks to have around the house. Often, I have moments when I open a fridge, grab a snack and go; and it helps to have these roulades, sliced and ready to grab.

Tip: Using the leftover bones, I made holodets the next day, as there were chicken still left on bones. I don’t like having a lot of chicken in my holdets, so it works out great.

Recipe

Sliced Meat Roulade on a plate

Meat Roulade

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Servings
10 People
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs

Ingredients

Instructions

  • Boil egg in water until they are hard boiled. Set aside and let them cool. Clean them up and cut in half.
  • Cut the bone out of chicken thighs. Tenderize from inside, leaving skin on the outside, where the chicken is very thin. Mix ground beef, pork and turkey, together with garlic salt and pepper.
    Chicken and ground meat on it
  • Take chicken, lay it flat on a working area, sprinkle a little seasoning. Cover the chicken with a layer of ground meat, place 2 halfs of an egg next to each other. Roll up both sides of the chicken, making it into a tight roll. Repeat until you use up all of your ingredients.
    Chicken and eggs inside
  • Place rolls on baking pan. Side with loose ends facing down. Sprinkle with Vegeta. Bake at 325F for 45 minutes.
    Roller up chicken on a baking sheet
  • Once they are cooked, drain all fats from the pan, set them aside until they are completely cooled down; I do it overnight. Slice them into pieces.
    Sliced Meat Roulade on a plate
Posted October 4, 2012

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.