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Ingredients

• 6 kg Chicken (whole, includes bones, wings, thighs, and breast fillets)
• 2 pieces Celery Stalks (roughly chopped for stock)
• 1 large Onion (peeled and quartered)
• 2 pieces Carrot (peeled and sliced)
• 2 tbsp Olive Oil (for lightly frying vegetables)
• 200 g Sour Cream (divided: 100 g for roll, 100 g for thigh marinate)
• 150 g Smoked Turkey Slices (thinly sliced for chicken roll)
• 100 g Fresh Spinach (roughly chopped, split between roll and meatballs)
• 100 g Mushrooms (sliced, for chicken roll)
• 100 g Cheddar Cheese (shredded, for chicken roll)
• 500 g Ground Chicken (for meatballs)
• 2 slices White Bread (stale, cubed and soaked in milk)
• 150 ml Milk (for soaking bread)
• 1 medium Beetroot (cooked, peeled and grated (for one meatball batch))
• 1 Egg (large, for meatball binder)
• 100 ml Barbecue Sauce (for wing half marination)
• 2 tbsp Mustard (for thigh marinate)
• 2 pieces Garlic Cloves (minced, for thigh marinate)
• 1 tsp Fresh Rosemary (finely chopped, for thigh marinate)
• 2 tbsp Lime Juice (freshly squeezed, for thigh marinate)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Chicken for Stock

   Place the whole chicken on a cutting board. Using a sharp chef knife, make cuts along each bone to separate the carcass, wings, thighs, and breast fillets. Keep the bones and skin‑on pieces for the stock.

   Time: PT10M

2. Lightly Fry Vegetables

   Heat olive oil in a skillet over medium heat. Add quartered onion, sliced carrots, and chopped celery. Sauté for 5‑7 minutes until lightly golden.

   Time: PT10M

   Temperature: 180°C

3. Simmer the Stock

   Transfer the sautéed vegetables and all chicken bones to the large stockpot. Cover with cold water (about 4‑5 L). Bring to a gentle boil, then reduce to a low simmer. Add a pinch of salt and simmer uncovered for 45 minutes, skimming foam occasionally.

   Time: PT45M

   Temperature: 90°C

4. Assemble the Chicken Roll

   Place a breast fillet between two sheets of plastic wrap. Pound gently with a meat mallet until about ½ cm thick. Spread 50 g sour cream evenly, then layer smoked turkey slices, half the chopped spinach, sliced mushrooms, and shredded cheddar. Roll tightly, wrap in plastic, and place on a baking sheet. Freeze for at least 30 minutes.

   Time: PT15M

5. Prepare Meatball Mixtures

   Cube the stale bread and soak in milk for 5 minutes, then squeeze excess liquid. In two mixing bowls, combine ground chicken, egg, salt, pepper, and half the soaked bread. To Bowl A add grated beetroot and half the spinach; to Bowl B add the remaining spinach only. Mix gently, then shape into 2‑cm balls.

   Time: PT20M

6. Marinate Wing Halves

   Cut each wing into two sections (drumette and flat). Place in a bowl, add barbecue sauce, and toss to coat. Let sit while the stock finishes.

   Time: PT10M

7. Marinate Thighs

   In a bowl, whisk together 100 g sour cream, mustard, minced garlic, chopped rosemary, lime juice, salt, and pepper. Add the thigh pieces, turning to coat evenly. Set aside.

   Time: PT10M

8. Strain and Portion Stock

   When the 45‑minute simmer is complete, remove the pot from heat. Pour the broth through a fine mesh sieve into a clean container, discarding solids. Portion the hot stock into freezer‑safe containers (about 500 ml each).

   Time: PT5M

9. Vacuum‑Seal All Preparations

   Place the frozen chicken roll, meatballs (in a single layer), marinated wing halves, and thigh pieces into vacuum‑seal bags. Use the vacuum sealer’s “dry” setting for solid foods and “wet” setting for the stock containers. Seal each bag, label with date, and store in the freezer.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

12 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Celery Stalks: Leek
• Instead of Olive Oil: vegetable oil
• Instead of Sour Cream: Greek yogurt
• Instead of Smoked Turkey Slices: ham
• Instead of Fresh Spinach: kale
• Instead of Mushrooms: cremini mushrooms
• Instead of Cheddar Cheese: mozzarella
• Instead of Ground Chicken: ground turkey
• Instead of White Bread: breadcrumbs
• Instead of Milk: plant milk
• Instead of Beetroot: carrot
• Instead of Egg: flax egg
• Instead of Barbecue Sauce: tomato ketchup mixed with smoked paprika
• Instead of Mustard: Dijon mustard
• Instead of Garlic Cloves: garlic powder
• Instead of Fresh Rosemary: dried rosemary
• Instead of Lime Juice: lemon juice

Equipment Needed

• Large Stockpot
• Skillet
• Sharp Chef Knife
• Cutting Board
• Vacuum Sealer
• Mixing Bowls
• Measuring Cups and Spoons
• Fine Mesh Sieve
• Baking Sheet (optional)
• Plastic Wrap (optional)

Critical Steps — Do Not Skip

• Cutting the chicken along the bones to maximize stock flavor.
• Maintaining a low simmer for a clear, concentrated broth.
• Keeping the chicken roll cold while assembling to prevent sour cream separation.
• Gentle mixing of meatball batter to retain moisture.
• Proper vacuum sealing to avoid freezer burn.

Chef Tips from the Video

• Add a few peppercorns and a bay leaf to the stock for extra depth.
• Toast the shredded cheese briefly before adding to the roll for a nuttier flavor.
• Use fresh lime juice rather than bottled for a brighter thigh marinate.

Troubleshooting

Storage

Refrigerator: Cooked stock and marinated meats can be kept 3‑4 days.

Freezer: All vacuum‑sealed items stay best for 2‑3 months.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• All components are freezer‑ready; simply thaw in the refrigerator before reheating.
• Portion meatballs and stock into single‑serve sizes for quick meals.

Frequently Asked Questions