Wondering how to make some chicken legs more interesting, I portioned off the thighs and decided to replace the thigh bone with a nice garlicky sausage - resulting in a kind of chicken roulade. My kids love them!
Toulouse sausages (depending on the size of chook the thighs came from) or 6 chipolata sausages (depending on the size of chook the thighs came from)
g streaky bacon (6 or 12 rashers depending on how cut) or 250 g pancetta (6 or 12 rashers depending on how cut)
g orange duck pate
Serving Size: 1 (110) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 193 g71 %
Total Fat 21.5 g33 %
Saturated Fat 6.9 g34 %
Cholesterol 85.6 mg
Sodium 406.4 mg
Dietary Fiber 0 g0 %
Sugars 0 g0 %
Protein 18.4 g
Preheat oven to 180C (350F).
Cover a (rolled out) chicken thigh with a couple of pieces of cling film and clobber until flattened / slightly larger surface area (until the width of the chicken is about the same as the length of the sausage).
Take a rasher/slice of bacon/pancetta and lay out on a copping board – if using streaky bacon you may need to run the back of a knife across it to make it wider and longer. Or you may need to use 2 rashers per thigh, depending on the product.
Lay a boned thigh on the bacon (outside to the bacon, where the bone was, facing up).
Spread 1/6 of the pate into the centre half of the thigh.
Place a sausage across the pate and roll up tightly, ensuring that the bacon ends overlap each other over the ‘join’. (You may need to secure with toothpicks).
Repeat for the other 5 thighs.
Place roulades on a tray/oven-proof dish and bake for 20-30 minutes or until browned and juices run clear.
Remove from the oven and leave to stand for 5-10 minutes.
Slice each roulade into 1cm thick slices and serve.