|A Boned-out Half Chicken|
|Chicken Roulade: Breast Wrapped in Thigh Wrapped in Skin|
To hold the meat together the dark and white meat were bonded with transglutaminase, sometimes sold under the name "moo glue." Transglutaminase is an enzyme that bonds proteins together and can be harvested from animal blood. So by sprinkling a little bit of transglutaminase on the surface of the white and dark meat, you can bind them together into a single piece, sealing them into a single piece of meat that won't fall apart when cut with a knife.
|Sealed with Herbs|
Browned in a pan the skin did crisp up, but I see why Wiley deep fries these. The sides and wing were very hard to brown, even spooning hot butter and oil over the skin as the rest of the chicken was seared. Submerging the chicken in a deep fryer would allow all of the skin to be crisped up.
I might try this again and stick with the "chicken ball" to see how that might be a better use of the technique.