Chicken roulade
Rolled chicken breast, often with a filling.
Rare
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Medium rare
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Medium
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Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your chicken roulade now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Chicken roulade
A chicken roulade is rolled chicken breast, often with a filling, tied with string or held in a net. Rolling solves the problem of the breast being thicker at one end, but introduces another one you need to know about.
As soon as there is a filling, that filling is the coldest point. Heat travels from the outside in, and the filling sits at the heart of the cylinder. On top of that, the surface of the breast has been folded inwards, so bacteria that were on the outside are now in the middle. The core temperature therefore applies to the filling, not to the meat around it.
If the filling contains raw ingredients such as mince or egg, it has to reach 75 degrees itself. With cheese, herbs or spinach that is less critical, but it remains the point you measure.
A roulade is compact and holds heat well. Allow about ten minutes of rest and only remove the string at the last moment, or the roll collapses just as you are about to carve it.
Tips
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Most voted
Bij een vulling geldt de kerntemperatuur voor de vulling, want die warmt het langzaamst op.
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