Stuffed Chicken Roulade with Ham and Peas

Name: Stuffed Chicken Roulade with Ham and Peas
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Österreichische Küche
Ingredients: 1 whole chicken, ready to cook (approx. 1.2 kg); 30 g frozen peas; 80 g bone-in ham slices; 50 g bread cubes; 45 g unsalted butter (30 g for the filling, 15 g for the sauce); 2 free-range eggs, size M; 1 pinch fine iodized table salt; 12 g smooth wheat flour

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90 min

Under an hour

Gurkerl Küche

Saftiges Hendl, gefüllt mit einer klassischen Semmel-Omelett-Füllung, Beinschinken und zarten Erbsen. Diese Hendlroulade ist ein wahrer Klassiker der Hausmannskost, der durch die feine Füllung und eine hausgemachte Natursauce besticht. Perfekt für ein gemütliches Familienessen am Sonntag!

Preparation method

Preparing the filling

Before deboning the chicken, heat a tablespoon of butter in a pan. As soon as it foams, add the eggs whisked with a pinch of salt. Stir over medium heat for about one to two minutes until the eggs are set but still juicy. Mix the scrambled eggs with the frozen peas and let them cool on a plate. The peas do not need to be thawed; they will soften from the residual heat of the eggs.

Mix the cooled scrambled eggs with the bread cubes. Debone the chicken (or have it prepared by the butcher) and place it skin-side down on a board. If the meat is unevenly thick, cover with cling film and gently pound it slightly flatter. Preheat the oven to 190 °C top/bottom heat.

Rolling and tying

Lightly salt the inside of the meat and top with the ham slices. Distribute the filling over the meat and roll it up tightly. Tie the roulade firmly with kitchen twine at intervals of about 2 cm so that it retains its shape during roasting.

Chef's tip

If you make a stock from the chicken bones while roasting, use this instead of water for basting and for the sauce. The difference in taste is enormous!