> So you just rolled the dark meat, nothing inside from the looks of it?
The inside is seasoned with salt, pepper, sugar, garlic powder and just a touch of dried thyme. Also, the tender from the breast is rolled in there too, after removing the big tendon.
I was originally just going to separate the white and dark but ran across this technique which appealed to me for several reasons.
* I love leg meat but hate gnawing on all of those tendons and feather bones.
* On the day-of you can go from fridge to table in about an hour
* The meat gets seasoned all over - inside and out
It probably took me 2.5 hours to break down the bird, bone the leg/thigh, roll up the roulades and prepped the breasts. A lot of that was because I kept referring back to the videos to make sure I was doing it correctly. I'm sure an experience chef could get it done it about 30 minutes.
I don't know if I mentioned it but the roulades get sous vide at 145f for 6 hours, then seared - or deep fried if you're up for it.
