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Chicken Farce Roulade with Asparagus & Diced Ibérico Ham

Potato Espuma • Orange-Butter Carrot • Parsley Root • Acai Powder Edge
(4 servings – Professional Version)

This dish was born at the crossroads of precision, health and modern fine dining.
I wanted to take something as humble as chicken breast and treat it with the respect of a classic farce – silky, structured and packed with flavour from diced Ibérico ham and tender green asparagus.

Because I work in a strict, safety-driven environment, the roulade is cooked to a British-standard core temperature of 82°C, ensuring full compliance with Health & Safety while still delivering a clean, elegant texture thanks to the farce technique.

On the plate, I wanted contrast: a light potato espuma from the siphon, sweet carrots glazed in orange butter, and earthy parsley root gently caramelised in foaming butter. The final touch is a fine acai powder edge on the rim of the plate – deep purple-black, rich in antioxidants, framing the dish like a brushstroke.

It’s a plate that respects food safety, celebrates technique, and still feels playful and modern.

Chicken Farce Roulade with Asparagus & Diced Ibérico Ham
Potato Espuma • Orange-Butter Carrot • Parsley Root • Acai Powder Edge
Yield: 4 portions

MODULE 1 – COMPONENTS & MISE EN PLACE

A. Chicken Farce Roulade

  • 500 g chicken breast, very cold, trimmed
  • 1 egg white
  • 80 ml heavy cream, ice-cold
  • 60 g Ibérico ham, finely diced (brunoise)
  • Salt, freshly ground white pepper
  • 8 green asparagus spears, trimmed, blanched and chilled
  • Cling film (plastic wrap)
  • Vacuum bags for sous-vide

Mise en place:

  • Chill the chicken well (close to 0–2°C).
  • Dice the Ibérico ham into fine brunoise.
  • Blanch asparagus in salted boiling water, chill in ice water, pat dry.

B. Potato Espuma (Siphon)

  • 500 g starchy potatoes
  • 120 ml heavy cream
  • 120 ml milk
  • 60 g butter
  • Salt
  • 1 x 0.5 L siphon bottle
  • 2 x N₂O cartridges

Mise en place:

  • Peel after cooking (see technique), keep potatoes hot before blending.
  • Prepare siphon, check seals and gaskets.

C. Orange-Butter Glazed Carrot

  • 4 medium carrots, peeled, halved lengthwise
  • 200 ml freshly squeezed orange juice
  • 30 g butter
  • 1 tsp honey
  • Salt

Mise en place:

  • Carrots trimmed to similar size for even cooking.

D. Parsley Root

  • 2 large parsley roots, peeled
  • 20 g butter
  • Salt

Mise en place:

  • Cut into even batons or romboids for a clean presentation.

E. Finish & Garnish

  • Micro herbs (pea shoots, red vein sorrel, etc.)
  • Acai powder, finely sieved (for the decorative edge, rich in antioxidants)
  • Optional: very finely ground white pepper “cloud”

MODULE 2 – TECHNIQUE

A. Chicken Farce

  1. Keep the chicken and all tools as cold as possible to protect the emulsion.
  2. In a food processor, blend the chicken with egg white, salt and white pepper to a smooth paste.
  3. With the machine running slowly, stream in the ice-cold cream, creating a stable farce.
  4. Transfer to a bowl and fold in the finely diced Ibérico ham with a spatula.
  5. Spread the farce onto a sheet of cling film in a rectangle about 0.8–1 cm thick.
  6. Arrange 2 blanched asparagus spears along the length where you will roll the cylinder.

B. Rolling & Vacuum Sealing

  1. Use the cling film to roll the farce tightly into a cylinder, removing air pockets.
  2. Twist the ends to secure and tighten the roll.
  3. Place the wrapped cylinder into a vacuum bag and vacuum seal completely air-free.

C. Sous-vide / Combi-steam Cooking

  • Temperature: 82°C
  • Time: 60 minutes

Note – British Health & Safety Standard:
For poultry, British food safety guidelines specify a core temperature of 82°C to ensure the destruction of harmful bacteria such as Salmonella and Campylobacter.
This roulade is therefore cooked at 82°C to fully comply with Health & Safety standards.
The farce technique helps to maintain a clean, cohesive texture even at this higher temperature.

After cooking:

  • Chill the roulade in ice water, then rest and store chilled until slicing.

D. Potato Espuma

  1. Cook the potatoes in their skins in salted water until tender.
  2. Peel while still hot and place in a mixing bowl.
  3. Heat cream, milk and butter together, then add to the potatoes.
  4. Blend with a hand blender until completely smooth.
  5. Pass the mixture through a fine sieve or étamine – this is critical for the siphon.
  6. Season with salt.
  7. Transfer the hot purée into a 0.5 L siphon, charge with 2 N₂O cartridges, shaking well.
  8. Hold at 55–60°C in a warm water bath until service.

E. Orange-Butter Glazed Carrot

  1. Place the carrot halves in a pan with the orange juice, honey and a pinch of salt.
  2. Cover and gently simmer until just tender.
  3. Reduce the orange juice to a light syrup, then whisk in the butter to glaze the carrots.
  4. Keep warm, turning occasionally to keep them glossy.

F. Parsley Root

  1. Cook the parsley root pieces in salted water until just al dente.
  2. Drain well.
  3. In a hot pan, foam the butter and lightly caramelise the parsley root on all sides.
  4. Season with salt and hold warm.

MODULE 3 – COOKING & SERVICE TIMELINE (SERVICE FLOW)

  1. Before service / prep day:
    • Make chicken farce, roll in cling film, vacuum seal.
    • Cook roulade at 82°C for 60 minutes.
    • Chill in ice water, store in the fridge.
    • Blanch asparagus, prep carrots and parsley root.
  2. Service day – pre-service:
    • Reheat the roulade gently (e.g. 60–65°C combi-steam).
    • Prepare and load potato espuma into siphon, hold warm at 55–60°C.
    • Glaze carrots in orange-butter and keep warm.
    • Cook and caramelise parsley root, keep warm.
  3. À la minute:
    • Slice roulade into neat 1.5 cm slices with a sharp knife.
    • Regenerate any components if needed (short, gentle heat).
    • Plate immediately to keep textures and temperatures right.

MODULE 4 – PLATING & FINISHING

Plating style: fine dining, asymmetric, using the acai powder as a frame.

  1. Acai Powder Edge
    • Using a fine sieve, dust acai powder along one side or arc of the plate’s rim.
    • The deep purple-black powder creates a strong visual frame and adds a modern, antioxidant-rich “superfood” touch.
  2. Base Vegetables
    • Lay a line or slight curve of orange-butter glazed carrot on the plate, slightly off-centre.
  3. Roulade
    • Place 2–3 slices of the chicken farce roulade on top of or just alongside the carrot.
    • Angle the slices slightly to show the asparagus and diced Ibérico ham inside.
  4. Potato Espuma
    • On the opposite side of the plate, pipe a generous, cloud-like mound of potato espuma from the siphon.
    • Keep the texture airy, without tearing the surface.
  5. Parsley Root
    • Arrange the butter-caramelised parsley root pieces in a clean, intentional cluster, balancing the visual weight of the plate.
  6. Garnish
    • Add a few micro herbs on and around the roulade.
    • Optionally finish with a very light “cloud” of freshly ground white pepper for aroma.

MODULE 5 – CHEF NOTES (FOR PROFESSIONALS)

  • Temperature & Safety:
    The roulade is cooked to 82°C core, aligning with British Health & Safety standards for poultry. The farce structure helps preserve a clean, moist texture despite the higher temperature.
  • Farce Stability:
    Keep ingredients and tools cold. Once the fat separates, the farce cannot be rescued. Work fast and cold.
  • Acai Powder:
    The acai powder is not just cosmetic – it brings subtle berry notes and strong antioxidant properties, while visually framing the plate with a deep, elegant colour.
  • Espuma:
    The siphon will only work correctly if the purée is perfectly smooth and well strained. Any particles will cause blockage and inconsistent texture.
  • Service:
    This dish works well for tasting menus: the roulade can be cooked in advance, and all elements regenerate quickly and safely during service.

https://gronda.com/c/chicken-farce-roulade-wit-kzbw

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