Chicken Roulade

Before you start deboning the chicken, heat a tablespoon of butter in a pan. Once it foams, pour in the eggs whisked with a pinch of salt and stir for about a minute or two over medium heat until the eggs curdle from the heat and you get scrambled eggs. Don't overdry them; there's no need to scramble them into a dry mass. Mix the scrambled eggs with frozen peas and transfer to a small plate to cool. Do not thaw the peas beforehand; there are only a few, and they will soften in the residual heat of the eggs.

Debone the chicken and lay it skin-side down on a cutting board. If you feel the meat surface is too bumpy and uneven, cover the chicken with foil or a cut-open plastic bag and lightly pound it with a meat mallet. Start preheating the oven to 190 degrees Celsius.

Mix the cooled eggs with the diced dried bread. Season the chicken surface with a pinch of salt and layer with ham slices. Where the chicken has breasts, spread the stuffing, then firmly roll it into the meat, so the thigh part of the meat remains on the outside. Cut about 1 meter of kitchen twine and tie a firm, tight loop at one end of the roulade. Then wrap the roulade at approximately two-centimeter intervals; don't be afraid to pull the twine tight. The meat will shrink and render fat in the oven, so make sure the loops don't loosen. At the end of the roulade, tie the end of the twine to the previous loop in any way; don't worry, even a simple knot won't easily come undone.