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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180C (350F). | 2. 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). | 3. 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. | 4. Lay a boned thigh on the bacon (outside to the bacon, where the bone was, facing up). | 5. Spread 1/6 of the pate into the centre half of the thigh. | 6. 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). | 7. Repeat for the other 5 thighs. | 8. Place roulades on a tray/oven-proof dish and bake for 20-30 minutes or until browned and juices run clear. | 9. Remove from the oven and leave to stand for 5-10 minutes. | 10. Slice each roulade into 1cm thick slices and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	6	boneless	skinless boneless	-	-	-	-
toulouse sausage	6			178.0	0.0	39.6	1.0
streaky bacon	250		cut	178.0	0.0	39.6	1.0
orange duck pate	200	g		178.0	0.0	39.6	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.