Chicken roulade

[boondocker]

What do you put in yours? I normally stuff mine with mousse, roasted mushrooms, spinach and baby arugula. What about you?

[ScottyBoy]

First try was kale, mushrooms and diced smoked pork belly. Didn't quite stay together (over stuffed it) but good nonetheless.

[boondocker]

[boondocker]

Heres one I did for a club event, celebrating our building's 100th birthday.

Local free range hens with dried apricot, pistachio, and pork belly.

My rounds cook tying up the 30 or so roulade I rolled up before service started:

The displays (crackers filled the open space when it went out):

Close up:

[Smithy]

Those look lovely. Boondocker, it looks as though the set for your building's 100th birthday party must have been served cold. Is that right? Was that mustard as a condiment in the corner of the tray?

Boondocker and Scotty Boy (and anyone who answers later, of course): what do you do about sauces? Of the photos above, it looks like 2 sets have sauce and 2 don't. I'd think a sauce might complement the roulade, particularly in case the meat had gotten too dry.

[boondocker]

Yeah, the display went out cold with fig jam, mustard and crackers. If you take it to exactly 160 it stays nice and moist but as you get past 165 the force meat dries our pretty fast. When we serve them hot I always use a sauce with them, they lose moisture when you cut into them warm