Chicken Roulade

This chicken roulade goes through a couple of processes. 

It is made with a deboned thigh and drumstick. 

It is then stuffed with turkey sausage, seasoned with salt pepper, and random spices.

It is then wrapped in plastic wrap to be chilled, before poaching it.

After Poaching, it is let chill again before putting in a 400-degree oven to be roasted. I also baste it with balsamic vinegar, soy, and honey mixture, throughout until the desired color.

This is served with a simple apple-cider braised purple cabbage, a long with the jus of the roast.