Pickled Chicken Roll

  • Serves

    serves 8-10


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
  • 12 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


Step 1

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.

Step 2

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.

Step 3

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.

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