Roli Roti Sous Vide Chicken – 5 Epic Steps to Juicy Perfection

The first time I tried roli roti sous vide chicken, I was hooked. Inspired by the savory, herb-loaded chickens sold from food trucks and farmers markets, I wanted to recreate that same bold flavor and crispy skin—but without the drying or guessing. That’s where roli roti sous vide chicken changed everything.

This method lets you cook sous vide chicken roulade perfectly—down to the exact degree—before finishing it with a sear that adds texture and deepens flavor. Whether you’re familiar with sous vide steak sirloin or you’ve tried more adventurous cuts like sous vide boneless prime rib for two, you know the value of precision. This roli roti-style chicken technique is about controlling temperature and time to make every bite tender and juicy.

With this sous vide roulade chicken version, we take things a step further. The chicken breasts are pounded thin, seasoned with a herb blend and parsley, wrapped in the skin (yes, we’re keeping it for crispiness!), then tightly rolled and sealed. The result is a compact, uniform roll that cooks evenly and slices beautifully—just like you’d see in a restaurant plating. It’s what makes roli roti sous vide chicken a go-to for dinner parties or special occasions.

You’re not just cooking chicken here; you’re transforming it. The seasoning blend of rosemary, thyme, peppercorn, and garlic pairs perfectly with the subtle acidity of lemon and the richness of the au jus. It’s a similar flavor-layering strategy we use in sous vide ground beef stuffed peppers, where aromatics meet slow heat for depth in every bite.

Once you learn how to prepare roli roti sous vide chicken, it becomes a versatile tool. You can customize it with different herbs, aromatics, or even swap the filling for another protein like turkey breast. But this version? It’s a classic—and the ultimate showstopper for your next dinner night.

If you’ve ever wished you could bring the depth of a gourmet rotisserie chicken into your own kitchen, this roli roti sous vide chicken recipe is your answer. With a roulade-style approach, layers of flavor, and a juicy result that only sous vide can offer, this sous vide whole chicken roulade turns a humble bird into something restaurant-worthy.

Using fresh herbs, roasted garlic, and an au jus you’ll want to sip by the spoonful, this is a masterclass in low-temp roli roti sous vide chicken cooking. We’ll walk you through how to debone, roll, sous vide, sear, and serve roli roti-style chicken roulade like you’ve never tasted before.

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Prep Like a Pro: Skin, Season, and Roll

This recipe starts with one whole chicken—and we’re using every part we can. For the roli roti sous vide chicken roulade, the key is in the breakdown and prep. Begin by carefully removing the wings; don’t toss them—they’ll be essential for building the deep, savory base of your homemade au jus later. Next, slip your fingers under the skin along the breast and gently peel it back in one piece. That skin is crucial—it will become the golden, crispy exterior of your finished roli roti sous vide chicken, locking in flavor and giving each slice its signature crunch.

Move on to the breasts. Slice them cleanly from the carcass and lay them between two sheets of plastic wrap. Pound them out evenly until they’re about ⅛ inch thick. You’re not looking for paper-thin here—just a consistent thickness that will roll smoothly and cook evenly. This step not only helps the roulade hold its shape, but it also guarantees that signature restaurant-style presentation.

Season the flattened breasts generously. Use a mix of ground rosemary, thyme, whole black peppercorns, and sea salt for a rustic, aromatic rub. Finish with freshly chopped parsley for brightness and a hint of green throughout the cut. This blend forms the heart of your flavor profile in every bite of roli roti sous vide chicken.

Now comes the fun part: assembly. Place a large sheet of plastic wrap on your counter and set the chicken skin in the center, smooth side facing down. Lay one breast on top of the skin, then layer the second breast directly over the first. Roll everything up into a firm log, using the plastic wrap to guide and tighten as you go. Once rolled, wrap it again to secure, and tie off the ends with kitchen string. This gives you a tight, uniform roulade that not only cooks beautifully in sous vide, but slices cleanly at the table—just like the iconic roli roti sous vide chicken you’d get from a high-end rotisserie cart or chef’s kitchen.

Vacuum Seal for Flavor and Even Cooking

With the roulade rolled and wrapped, it’s time to seal the deal—literally. Slide the entire roll into a vacuum bag and seal it tightly. If you don’t have a vacuum sealer, a high-quality zip-top bag with the water displacement method works too. This is the same approach we use in our sous vide ground beef lettuce wraps, which rely on airtight sealing for texture consistency.

Drop the pouch into your preheated 145°F (63°C) water bath. Sous vide makes this part effortless—just let it cook gently for one hour while you prep the rest.

Make the Au Jus and Finish with Flavor

Layering Flavor with Homemade Au Jus

While the roli roti sous vide chicken quietly cooks to perfection in its temperature-controlled bath, you’ve got the ideal window to prepare a flavorful, herb-packed au jus that transforms the dish from great to unforgettable. This isn’t a side sauce—it’s an essential element of the best roli roti sous vide chicken recipe, delivering bold depth with every spoonful. Like the pan sauces we develop in recipes like sous vide prime rib with horseradish sauce, this layer of flavor is what makes the difference between good and restaurant-quality.

Start by using every part of the bird. For this roli roti sous vide chicken roulade, the reserved wings and backbone are key. They’re rich in collagen and meaty flavor, perfect for roasting alongside mirepoix—a classic mix of diced celery, carrots, and yellow onion. Season the bones and veggies with salt and cracked pepper, and roast them at 375°F until deeply browned. This caramelization creates a savory foundation for your roli roti sous vide chicken jus.

In another pan, soften diced shallots in olive oil over medium heat. Add in that roasted garlic you made earlier—it’s a small step, but one that infuses richness into the roli roti chicken sous vide sauce. Deglaze with dry white wine, allowing it to reduce by half, concentrating flavor for the next step in your sous vide roli roti chicken masterpiece.

Transfer the wine mixture, roasted bones, and mirepoix into a stockpot. Add fresh thyme, lemon juice, and 8 cups of water. Let this simmer and reduce until you’re left with just two cups of golden, concentrated liquid. Strain through a chinois, pressing to extract every drop. If needed, simmer again to achieve the perfect spoon-coating consistency that complements the juicy slices of roli roti sous vide chicken roulade.

What you’re creating isn’t just a sauce—it’s the soul of your roli roti sous vide chicken dish. It harmonizes with the herbed poultry, echoing the aromatics used in the roll itself. Whether you’re making roli roti sous vide chicken roulade for guests or a weeknight upgrade, this au jus is what brings everything together. It’s bold, elegant, and a true tribute to the full potential of roli roti sous vide chicken.

Crisp, Sear, and Serve Like a Pro

Once your roli roti sous vide chicken roulade is done, remove it from the pouch and pat it dry. In a hot skillet, add olive oil, whole garlic cloves, and sprigs of rosemary and thyme. Carefully sear the roulade on all sides to crisp the skin and deepen the aroma. This final step transforms the texture into something unforgettable.

While the roulade rests, quickly grill pencil asparagus tossed in olive oil, lemon zest, salt, and pepper—just until tender. To plate, lay the asparagus in a row, drizzle generously with the au jus, and place the sliced roulade over the top. For a dish this complex, the process feels surprisingly effortless—just like our medium rare sous vide striploin, it’s precision cooking that rewards you with gourmet results.

Crispy Finish and Serving Magic

From sealed to seared: how to finish your roli roti sous vide chicken right

After the sous vide bath works its magic, it’s time to take your roli roti sous vide chicken from tender to truly unforgettable. Remove the pouch from the water and carefully unseal it. Use tongs to transfer the roulade to a plate and pat it dry thoroughly with paper towels. This is key: moisture is the enemy of a good sear. If the skin is damp, it won’t crisp—it’ll steam. And we want that golden, crackly crust.

Heat a skillet over medium-high and add a generous splash of olive oil. When hot, place the roulade in the pan, seam side down. Add a few garlic cloves and extra sprigs of rosemary and thyme to the oil to infuse it. Turn the roulade slowly, letting each side develop a beautiful brown crust. This step only takes about 3–4 minutes total, but it brings that dramatic visual and flavor payoff—just like when finishing our sous vide leg of lamb roast, where texture makes all the difference.

Plate and pour: how to serve like a chef at home

Once seared, slice the roulade into thick rounds, revealing the layers of herb-seasoned chicken wrapped in its own skin. Lay a line of grilled asparagus across your plate, spoon on some of the reduced lemon-garlic au jus, and nestle the chicken rounds right on top.

If you’ve prepped in advance, reheat your asparagus in the pan juices while searing the chicken—easy multitasking. This kind of thoughtful plating is what sets the experience apart. It’s the same strategy we use in our elegant sous vide duck breast with cherry sauce, where every element plays its part.

Garnish with lemon zest, cracked pepper, and fresh parsley. It’s elegant, rich, and deeply satisfying—the perfect showcase for your new favorite technique: roli roti sous vide chicken.

Conclusion: Take Roli Roti Sous Vide Chicken from Skill to Showstopper

Roli roti sous vide chicken isn’t just another roast chicken—it’s a masterclass in precision cooking and flavor-building. By deboning and rolling the chicken into a roulade, sealing in fresh herbs and aromatics, and letting sous vide do the heavy lifting, you get a dish that looks—and tastes—like it came from a fine dining kitchen.

The best part? It’s entirely doable at home. Once you’ve nailed the timing and mastered the au jus, you can apply these techniques to a range of proteins. Much like with our sous vide carnitas tacos, where slow infusion of flavor brings big payoff, this chicken roulade proves how powerful simple ingredients can be when handled with care.

So whether you’re planning a dinner party, prepping for a special occasion, or simply craving a standout weeknight meal, this roli roti sous vide chicken delivers unforgettable flavor with a professional finish.

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FAQs

How long should you sous vide chicken for?
For this recipe, sous vide the chicken roulade at 145°F (63°C) for 1 hour. This ensures it’s safely pasteurized and retains a tender, juicy texture.

What temperature to sous vide chicken roulade?
Stick to 145°F (63°C) for roulade. It’s the perfect point for food safety and tenderness. Going lower may risk texture loss, while higher temps can dry it out.

What are the ingredients in Roli Roti chicken bone broth?
While Roli Roti’s bone broth includes organic chicken bones, onions, carrots, and celery, this recipe uses a mirepoix with roasted chicken pieces, shallots, garlic, lemon, and herbs for a richer, homemade au jus.

How to add flavor to sous vide chicken?
Use fresh herbs, aromatics, marinades, or dry rubs sealed in the bag. For roulades, layered seasoning and skin wrapping help infuse flavor throughout the cook.

What happens if you sous vide chicken too long?
Although it won’t dry out like in high-heat cooking, overcooking sous vide chicken for hours can make it mushy or mealy as proteins break down too far.

Can you use Ziploc bags for sous vide?
Yes, high-quality freezer-grade Ziploc bags work well using the water displacement method, especially if you don’t own a vacuum sealer.

Why is my sous vide chicken rubbery?
Rubbery chicken usually results from too high a temperature or poor-quality meat. Stick to precise temps like 145°F and use fresh, good-quality chicken.