Pickled Chicken Roll
This homemade cold cut was created by senior editor Gabriella Gershenson’s grandfather. It first appeared in our April 2011 special Sandwich Issue as part of the article The Real Thing.
- 1 (4-lb.) whole chicken
- 1⁄2 cup finely chopped parsley
- 4 sprigs thyme, stemmed
- 4 whole allspice, finely crushed
- 3 cloves garlic, finely chopped
- 3 dried bay leaves, finely crushed
- Kosher salt and freshly ground black pepper, to taste
- Remove skin from chicken in one piece; place in a small bowl and set aside. Cut away meat from chicken and discard bones; halve breast and thigh meat lengthwise. Transfer all pieces to a large bowl, along with parsley, thyme, allspice, garlic, bay leaves, salt, and pepper; toss to combine. Cover both bowls with plastic wrap, and chill for 2–4 hours.
- Place chicken skin on a cutting board, outside skin down. Arrange meat, alternating white and dark pieces, along length of skin, leaving a 2″ border on long sides; starting with one short side, roll meat and skin into a tight cylinder. Tie chicken roll with kitchen twine at 1″ intervals; tuck in skin at ends of roll, and tie crosswise to secure.
- Bring an 8-qt. saucepan of salted water to a boil over high heat, and add chicken roll. Cook until an instant-read thermometer inserted in the middle of the roll reads 165°, 35–40 minutes. Remove roll from water and let cool. Wrap tightly in plastic wrap; chill overnight to set before slicing.