Uruguayan Stuffed Chicken Roll

Cook Time 3 hours

Servings 4


1 free-range chicken

Salt & pepper

15 slices smoked round pancetta

300g smoked mozzarella

12 each sun-dried tomatoes

12 each black pitted olives

1 bunch spring onion

1 bunch basil

1 clove garlic

handful of watercress

extra virgin olive oil


Bone chicken, making sure the bird stays whole.

Onto greaseproof paper, add the bacon in strips to form the base for the chicken. Place the chicken on top, season with salt and pepper. Chop the sun-dried tomatoes and the olives and spread them over the chicken. Grate the mozzarella and spread it equally over the chicken. Finally, add the spring onion (sliced) basil (torn) and sliced garlic.

Roll the chicken to make a “galantine” and then roll it in cling wrap to form the shape of a cylinder. Cook at 70°C in a water bath for around 1 hour, until cooked. Let it cool down in the water and once cooled, remove from the water and discard the cling wrap. Roll it with baking paper and foil, and grill over charcoal or chargrill pan for 20-30 minutes on each side.

Serve with rocket leaves or watercress salad, seasoned with salt and dressed in olive oil.


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