- Mix sage with minced chicken (for dried approx. 1.5-2 tbsp with 750 grams or 2-3 tbsp with 1kg. If fresh, use your eye to judge when you have a good consistency through the meat).
- Add 2 good pinches of salt and some cracked pepper to the chicken mince and mix everything through.
- Lay bacon rashers together on a cutting board nice and flat so that each piece is overlapping a little.
- Lay chicken mixture out into a rectangle in the centre of the bacon ensuring the thickness is even.
- Cut cheddar into rectangles and lay in the middle of the chicken, then add a little more pepper. If you like cheese, you can add a little parmesan or blue vein to the cheddar (but make sure you do not overpower the dish if using blue vein).
- Roll everything up to make a parcel (it is better if you can form the mince around the cheese and seal it and then roll the bacon around the mince, but it will work either way).
- Once rolled, put it into a pre-heated oven at 180 degrees for 45 minutes (watch the bacon, that’s the telltale sign of the dish being cooked).
- Cut and serve with roast parsnip, carrots, beetroots and baby potatoes.
John Cester’s’ Rolled Sage Chicken and Streaky Bacon Roulade
Recipe by Martin At John Cester's Poultry And Game
Ingredients
- 750g – 1kg chicken thigh mince (depending on size of family)
- 5-6 strips of streaky bacon
- 1.5-3 tbsp sage (fresh or dried)
- cheddar cheese
- salt
- cracked pepper
- 1 lemon (optional)
