1. Place the boneless, skinless chicken breast between two sheets of dampened greaseproof or waxed
paper.
2. Use a rolling pin or meat mallet to flatten the chicken by beating it evenly from the middle
out to the ends until it is about 7.5 mm/1/3 inch thick.
3. Place filling on one end and fold in the sides to enclose. Roll up
like a Swiss roll and secure with a cocktail stick.
4. Dust lightly with flour, brush with beaten egg and then roll in bread crumbs. Deep-fry, shallow
fry or bake.
Jointing a Chicken
1. Cut through the chicken at the point where each leg joins the
body.
2. Bend each leg outwards to break the ball and socket joint. Use the tip of a sharp knife to separate
the oyster from underneath the body to totally detach each leg.
3. Turn the chicken upside down and using a sharp heavy knife or a
pair of poultry shears, cut through both sides of the rib cage just
underneath the breast meat and the wing joints.
4. Turn the chicken back over and cut all the way along the breast bone to divide it into two pieces.
5. Cut each breast piece into two, leaving a portion of white meat
attached to the wing joints.
6. Bend the leg pieces back and forth to find the joint between the
drumstick and thigh and cut between the two to separate them.
Stuffing a Chicken
1. Lift the neck flap and loosen the skin from the meat around the wishbone.
2. Place the stuffing under the neck flap, pushing in as much as you can without stretching the
skin too much.
3. Pull the neck flap back over the stuffing, shaping it until nicely
rounded and plump. Tuck the ends under the wing tips and secure
with a skewer.
An alternative way of stuffing is to loosen all the skin over the breast
and push the stuffing in between the meat and the skin to evenly
cover the whole breast.
1. On the thick side of the breast, cut a pocket along the side about
0.5 - 1.25cm/¼-½ inch from either end.
2. Fill with stuffing and reshape, securing the cut side with a skewer
or cocktail stick.
