We really love cooking with pork. It’s not uncommon for us to have a good supply of bacon in the house, and we even did a crown roast for Easter this past year. One of the things I’d always been interested in is doing a roulade. We’ve done it before with chicken thighs, but the result was small individual pieces rather than one larger piece to serve from.
Sometimes, chicken thighs get old. So, we recently decided to mix things up a bit. Instead of baking or grilling, we thought, why not transform these regular thighs into a roulade? I’m sure more people would use breast meat, but we love thigh meat and it’s what we had in our freezer.
This seemingly delicate dish takes time but its actually very easy to make. The only tricky part (in my opinion) is pinning the roulades just right with the toothpicks. Thankfully, Brent was very successful with that part.