Baked Chicken Leg Roulade
|Chicken leg||1 Large|
|Olive oil||3 Tablespoon|
|Goat cheese||500 Gram|
|Sage||1 Teaspoon, chopped|
|Rosemary||1 Teaspoon, chopped finely|
|Spinach||1⁄4 Cup (4 tbs), chopped finely|
|Orange zest||1 Teaspoon|
|Black peppercorns||1 Pinch, cracked|
1.Cut down to the bone both sides. To separate the bone from the flesh, slide your knife behind the bone. Give simple, short cuts to cut the bone from the flesh.
2.Save the bone for stock. Cover the chicken with a thin plastic sheet. Give a couple of whacks on the meat to flatten it, with the help of a mallet. At home you can use a wine bottle or something heavy. The meat should have uniform level of thickness.
3.Heat up some oil over medium heat. Put the goat cheese, sage, spinach, rosemary at the center of the meat.
4.Sprinkle fresh orange zest on top. Season with salt and pepper. Roll the meat into a nice package. Season the outside also with salt and pepper.
5.Sear the roll on the pan. Let it cook for a while, so that you can do the other side smoothly. Keep rolling the meat as long as you sear. Move this from the pan and put on a piece of alumnium foil.
6.Roll the foil, and pinch the ends. Place in a preheated oven at 350F for 15 mins. The internal temperature of the meat should be 168F, when it is properly cooked.
7.Slice the ends off and bring roulade out from the foil.
8.Give a final seasoning.
9.Make slices to serve accompanied by a salad if you like.
Calories 1438 Calories from Fat 1011
% Daily Value*
Total Fat 115 g176.7%
Saturated Fat 65.5 g327.6%
Trans Fat 0.1 g
Cholesterol 329.3 mg109.8%
Sodium 1911.3 mg79.6%
Total Carbohydrates 7 g2.4%
Dietary Fiber 0.72 g2.9%
Sugars 5.4 g
Protein 93 g186.7%
Vitamin A 99.5% Vitamin C 9.5%
Calcium 226.4% Iron 33.4%
*Based on a 2000 Calorie diet