Found on the Interwebs - Chicken Roulade

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To make this I took all the meat off one chicken including the skin in one piece. I took as much of the sinew out of the dark meat as I could and chopped into smallish pieces and the breast into largish pieces. I then mixed this with salt pepper herbs and some tranglutimase (meat glue) and then rolled in the skin using cling wrap. I placed in the fridge to set overnight. To cook I sous vide it at 68c for a couple of hours and then shallow fried till brown. It's delicious.

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