Chicken Clover Roll for Sous Vide
This chicken roll with turkey strips and nori gives a more graphic slice than an ordinary cured roll. It is a neat keto delicacy for thin slicing: still meaty in taste, but much more elegant in presentation.
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Inventory: Sous-vide
20 kg
Servings: 3 (1 serving ≈ 68 gram)
Digestion time: 2 hour
Complete protein: ✔
Lay the chicken thigh (150 g) skin-side down, dust with gelatin (0.3 g), and arrange strips of chicken skin (6 g) on top. Cut the turkey (45 g) into 3 long strips and coat them in crushed nori (3 g).
Place the turkey strips onto the base, roll everything tightly through plastic wrap, and secure the ends well. Let the roll rest cold for at least 2 days before cooking.
Cook the roll sous vide at 60 °C for 5 hours, chill quickly, and refrigerate it for at least 2 more days. Slice thinly before serving to show the pattern.
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