So, this T-day, I deboned the breasts and cooked them separately from the dark meat. It was great. I did no other prep to them other than setting them in a tray to cook in the oven. But I keep thinking it could have been more moist.
So I was looking at some stuffed roulade recipes. But it seems to me that putting a bread stuffing in there and rolling it up will absorb all the meat juices and make the meat dry. ?
Then, I saw some recipes where they debone and roll it with only seasoning.
For you that have a lot more experience than me at this chef stuff, your thoughts and experiences would be appreciated.
So I was looking at some stuffed roulade recipes. But it seems to me that putting a bread stuffing in there and rolling it up will absorb all the meat juices and make the meat dry. ?
Then, I saw some recipes where they debone and roll it with only seasoning.
For you that have a lot more experience than me at this chef stuff, your thoughts and experiences would be appreciated.
