Roulade Recipes

Prep Time: 10 min active Prep Time: Cook Time 1 hr.
Serves: 4 People

Capon Chicken Roulade (2-4 pound) 
1 cup Kosher Salt 
1 cup sugar (brown is a good alternative) 
Olive Oil
Poultry or Kite String

1 cup of brown sugar 
1/8 cup of salt
1 tablespoon Hickory Smoke Powder
1/2 cup of maple syrup
1/4 cup of olive oil

Make a brine solution of Kosher Salt and sugar put in a container, place the frozen Roulade and submerse in water. Cover and refrigerate for 6 - 12 hours.

Mix the. Brown Sugar, salt, smoke powder, maple syrup and olive oil in a bowl as your glaze. Set aside some for a finish drizzle.

Preheat oven to 350. Remove the skewer from the Roulade if you intend to stuff it. Rinse the Roulade under cold water and pat dry thoroughly. If you decide to stuff the Roulade, create a pocket for your ingredients.   A small amount of meat can be carved out to allow for a greater fill of the stuffed material.

Rub the Roulade with some olive oil and season the Roulade generously with salt and pepper or your favorite roasting seasoning.

If you decide to stuff the Roulade, some suggestions are: 

Pesto or your favorite cheese
Herbs, butter and garlic
Spinach, feta and pine nuts
Basil, Peppers, Cheese
Dried Fruit, Quinoa, Cashews and Corn

Re-skewer the Roulade or tie the Roulade with string (3 or 4 places should do it). Place the Roulade, split  side down (if stuffed with cheese place the Roulade opening side up), on a V-rack in a roasting pan. Pour a small amount of water in the roasting pan to prevent the fat drippings from burning and smoking.

Roast the Roulade wing side up for 40 minutes.  For a cheese stuffing, you will need to monitor the Roulade during the roasting and roll it to wing side up after the opening has closed from cooking - about 10 minutes).  You can baste the Roulade all over with the pan drippings if you desire.  After the 40 minutes is up, glaze the entire Roulade with the smoked brown sugar glaze and continue to roast until the thermometer reads F 165  this should take about 1 hour will vary with the size of the Roulade and your oven. Remove the Roulade to a covered platter and let stand for 15 minutes.


Meanwhile, pour the drippings from the roasting pan into a measuring cup to let the fat rise to the top. Skim and discard the fat return the pan juices back in the pan. Place the roasting pan on top of the stove over medium heat , scraping up the browned bits from the bottom of the pan using a red wine to taste as a Red Wine Sauce.

Score the skin around the drum bone.  Twist the bone and pull to remove it if you desire. Carve the Roulade into 1/2 inch disks , remove wing and drizzle with the glaze that was set aside.

Another serving idea is to cut medallions after roasting and then glaze them before searing them on a hot grill.