RFCJ RECIPE ARCHIVE


RFCJ CHARTER  

POSTING GUIDELINES  

KOSHER FAQ  

Search RFCJ Archives


RECIPE CATEGORIES
Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

WHAT'S NEW!
Select the number of days to go back below

Questions or Comments

Soup-Chicken Roulade - meat

Posted by : Rina Perry

What a wonderful opportunity to prepare some left over cooked chicken
that you have from your chicken soup.

LEFT OVER COOKED CHICKEN ROULADE

Source: From my mother with love & more
        My friend Pola Oren.

Yield:  4 - 6 roulade (each roulade about 4 -6 servings)

Ingredients;

2 cups Cooked chicken cut in small cubes.
3 Onions cut very small.
1 Can sliced  mushrooms , champignons, drain.
1/4 Cup Oil or veggie shmaltz.
Salt, and freshly ground pepper.
Puff pastry, I buy the frozen one.

Directions;

Put the frozen pastry in the refrigerator to thaw  .

In a large skillet, or a wok, fry the onions with the shmaltz till
nicely gold in color, Add the mushrooms mix for few minutes.
Add the chicken and stir on high heat again for few minutes, add the
salt and pepper. Cool completely.

Roll out on a floured board the puff dough to a rectangle leaf .
Put some of the chicken filling only on  the lowest part of the dough
(near you ), fold a little from the sides and start rolling tightly
upwards.

Arrange on an oiled baking sheet, and continue with the rest of the
chicken filling.

***Note.1.
Brush the roulade with 1 egg yolk with 1 tbsp oil.  Bake in pre heated 350f
hot
oven about 35 - 45 minutes, or until nicely baked.
****Note: 2.
At this stage, you can freeze it. To bake it. Take it out of the freezer,
defrost and then bake.

Serve with Mushroom roux on top.

Enjoy.
Rina.

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.