Roulade basically means "roll" in french. The purpose of this dish is to have very juicy pieces of chicken with a nice crispy skin around them without roasting anything. The first step is simple: buy one chicken. No, not alive. Well at least mine was a classic supermarket chicken...
The first thing to do is to skin the chicken. The skin is very important for this dish and you have to take it off the chicken as intact as possible. If you don't know how to do it, I recommend watching youtube videos on it or if you want me to make a video of "how to skin a chicken", let me know in the comments!
When you have your skin, just let it rest on the side. Now, remove the 2 breasts and clean them. I recommend taking off the wish bone first to make it easier. Once again, if you want a video I'll show that too.
Lay down the skin on plastic film and place the filet on the skin on top of each other. Roll the skin around the filets and then roll the plastic film around the Roulade as tight as possible. Seal the two sides with string and now it is sous-vide. You should have something like that:
As the 2 breasts will stay apart, you can just dust Activa on the skin and breast if you find some. This powder creates a fusion between the proteins: the 2 breasts will become one as they cook.
Put the roulade sous-vide in water at 65°c for one hour. After that, remove the roulade from the water and take it off the plastic film. If you have a fryer, just drop it in a very hot oil for few minutes until the skin is crispy. If you're like me and don't have a fryer, just heat up olive oil in a pan and place the roulade. Turn it often until the entire skin is crispy with a nice golden color.
Then let it rest for 5 minutes before slicing it.