Chicken Roulade

With ras el hanout cream sauce

Chicken Culinaire Original Couscous


For 10 servings

Chicken roulade

1 whole chicken

120 g Debic Culinaire Original

20 g spinach, blanched

100 g green pistachios

100 g Debic Roast & Fry



Ras el hanout cream sauce

1 l celeriac juice (juicer)

2 l poultry stock

500 ml Debic Culinaire Original

50 ml Debic Roast & Fry

1 onion, in fine rings

2 cloves of garlic, finely chopped

20 g ras el hanout

3 lemons, zest

Couscous with green herbs

200 g couscous

220 ml boiling water

50 g shallots, chopped

50 g olive oil

1 tsp cumin, ground

1 green chili pepper

50 g pistachios

20 g flat-leaf parsley

20 g fresh coriander

5 g fresh tarragon

5 g fresh dill

10 g fresh mint

100 ml olive oil, Hojiblanca

Pistachio and celeriac cream

100 g fried pistachios

100 g pistachios

100 g milk

300 g celeriac purée

lime juice


Apricot gel

1 kg fresh apricots

200 g Canada Dry or ginger ale

9 g agar

220 g sugar

Pistachio sponge cake

10 g egg white powder

100 ml dashi

150 g egg whites, pasteurised

80 g pistachio powder

30 g flour

60 g egg yolks


Chicken roulade

Bone the whole chicken through the back, without damaging the skin.

Remove the leg and wing bones as well.

Carefully cut the chicken meat and store all trimmings in a separate container.

There should be approx. 100 g.

Heat the Debic Culinaire Original to 50°C and mix in the thermoblender with the blanched spinach for 2 minutes.

Pass through a sieve.

Blend half of the pistachios in the thermoblender until it forms a powder.

Then add the chicken trimmings and the cream and mix until you have a smooth stuffing

Season to taste with salt and pepper.

Finally, fold in the whole pistachio nuts.

Put the stuffing in the middle of the opened chicken and roll it up tightly in stretch film.

Vacuum the roulade and cook in a sous-vide for 1 hour and 20 minutes at 64°C.

Cool on ice-cold water.

Remove the roulade from the film.

Sauté until golden brown in Debic Roast & Fry.

Carve and serve.

Ras el hanout cream sauce

Combine the celeriac juice and the stock in a suitable pan.

Reduce to approx. 500 ml

Fry the onion, garlic and ras el hanout in the Debic Roast & Fry.

Finish with the Debic Culinaire Original and add the lemon zest.

Strain the sauce through a sieve.

Season to taste with salt.

Green herb couscous

Weigh the couscous in a large bowl.

Pour the boiling water on top and cover with cling film.

Leave for about 10 minutes and stir with a fork.

Heat the olive oil in a pan and fry the chopped shallots, making sure they don’t turn brown.

Add the ground cumin and warm briefly.

Season to taste with salt and leave to cool.

For the green herb paste, mix the herbs with the olive oil in a blender until smooth.

It should have the structure of a pesto.

Finely chop the green chili pepper, chop the pistachios and mix with the fried shallots and couscous.

Mix in the green herb paste to taste and season with salt and pepper.

Pistachio and celeriac cream

Grind the pistachios together with the milk in the blender until smooth.

Add the celeriac purée and season with salt and lime juice.

Apricot gel

Remove the seeds from the apricots and mix the apricots in the thermoblender.

Add the remaining ingredients and heat in the thermoblender to 100°C.

Pour onto a tray and leave to cool.

Blend this mixture in a blender until you have a smooth gel.

Pistachio sponge cake

Mix all the ingredients in a blender until smooth.

Pass through a sieve and then pour into a half-litre siphon.

Aerate with two whipped-cream cartridges (N2O).

Pipe the mixture into cardboard coffee cups.

Prick a hole in the bottom of each cup beforehand.

Fill the cups no more than halfway.

Cook in the microwave at full power for 40 seconds.

Leave to cool upside down.