Last night I made chicken roulade. I actually make it mainly turkey, but didn't have any.
The recipe is from my kitchen bible, Sanda Marin.
It goes like this:
750 g ground chicken breast, turkey legs or whatever groung meat one has/likes, 100g ground bacon or smoked pork fat, two onions finely minced and sauteed over medium to low heat, one slice of stall bread soaked in milk or water and drained, two eggs, finely minced preferred herbs (I used parsley and dill), salt, pepper.
In a bowl, mix everything except for one egg. Mix well, so not to have bread lumps or anything, taste, season. Grease a loaf mould and patt with breadcrumbs. Form a loaf from the mixture and put it in the mould, or simply plop it in the mould and level the top. Beat the remaining egg with half a tablespoon of oil and pour on top. Cook it into a preheated oven at about 200 degrees until the top is golden and there are no more juices coming out.
For the juices: I found out that freshly grounded meat produces almost nothing, as opposed to the one grounded in store and kept for some time in the fridge/freezer, which is a grand leaker.
I served it with steamed rice and a choice between homemade pizza sauce and garlic sauce.
I only have a lousy picture of the leftovers, my lunch today.