Chicken Roulade with Cranberries and Pistachios
Chicken provides complete protein, while pistachios and butter make the filling richer. Cranberries add a gentle tart note, and roasting the chicken as a roulade keeps it juicy and creates a browned crust.
Debone a whole chicken (3000 g), keeping the skin intact. Open out the breast, lightly pound the meat to an even thickness, and place the chicken skin-side down.
Season the chicken with table salt (25 g), black pepper (10 g), paprika (27 g), and fresh rosemary (10 g). Spread dill (20 g), cranberry (50 g), pistachios (50 g), and chilled butter (50 g) over the meat. Roll the chicken tightly, starting from the thigh side, and tie it with kitchen twine.
Brush the roulade with olive oil (15 g), place it in a baking dish, and roast at 180 degrees C for about 30 minutes. Mix soy sauce (sugar-free) (30 g), tomato paste (5 g), mustard (without sugar) (3 g), and allulose (5 g). Brush the roulade with the glaze, raise the temperature to 190 degrees C or use the grill, and cook until browned and the center reaches at least 74 degrees C.
Cool the roulade, wrap it in foil, and refrigerate it. Before serving, reheat it at 100 degrees C for 5–7 minutes, then slice and serve.
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