There is no perfect way to keep it from leaking but you can try the roll and tie method. And you do this with any poultry breast. Take one long length of string, roll the breast tight around the filling, loop one end around the top of the breast and tie it tight leaving one long end. Move down the breast creating at least two more loops. Keep the seam of the string straight as you move down the loops. Then come back up the other side, pulling the string through and around each loop until you are back at the top tie the two ends of string together to complete your bundle.
You'll find this illustrated here at Food52. I wrote a short how to essay on it for "not recipes".
There is no perfect way to keep it from leaking but you can try the roll and tie method. And you do this with any poultry breast. Take one long length of string, roll the breast tight around the filling, loop one end around the top of the breast and tie it tight leaving one long end. Move down the breast creating at least two more loops. Keep the seam of the string straight as you move down the loops. Then come back up the other side, pulling the string through and around each loop until you are back at the top tie the two ends of string together to complete your bundle.
You'll find this illustrated here at Food52. I wrote a short how to essay on it for "not recipes".
It's tricky, but are you freezing the butter, pounding the breast thin enough so you can really tuck those ends in and roll it up adequately? I also prep it, wrap it tight in plastic wrap and stick it in the fridge for a couple of hours or even overnight if I can.
4 Comments
You'll find this illustrated here at Food52. I wrote a short how to essay on it for "not recipes".
You'll find this illustrated here at Food52. I wrote a short how to essay on it for "not recipes".