Tired of the same old turkey roast? Ready to redefine tradition? This holiday season, give your dinner guests a feast to remember by serving up the Chiclucken, an original roulade recipe from the chicken experts at Perdue!

You may be asking yourself: “Wait. Chic-what?” Our daring, Insta-worthy recipe takes inspiration from the timeless ingenuity of the turducken, a holiday dish in which a deboned chicken is stuffed inside a deboned duck, which is then stuffed inside a deboned turkey and roasted to perfection.

Our modern-day version ups the poultry ante by combining FIVE LAYERS of tender, juicy PERDUE chicken with savory herbs and spices to create one singular, sensational holiday dish. Pushing the limits of meat engineering, the recipe incorporates some of our customer-favorite cuts:

• PERDUE® Fresh Whole Chicken With Giblets
• PERDUE® Fresh Ground Chicken
• PERDUE® SHORT CUTS® Hickory Smoked Chicken Strips
• PERDUE® SHORT CUTS® Shredded Roasted White Meat Chicken
• PERDUE® Panko Chicken Nuggets

Ready to take on this culinary challenge? We suggest that you gather all necessary ingredients before you start assembly and give yourself plenty of time to prep ingredients, layer, wrap and roast. If you do serve this to holiday guests, be sure to post pics on social, tagging us and using hashtag #Chiclucken. Happy Holidays and … bon appetit!

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The Chiclucken

Ingredients

• 1 PERDUE® Whole Chicken (at least 6 lbs., gizzards removed)
• Approx. 1 1/2 cups Chicken Chorizo Compound Butter
• Approx. 1 1/2 cups Chicken Cordon Bleu Dip
• 1 pack PERDUE® SHORT CUTS® Hickory Smoked Chicken Strips
• Approx. 1 1/2 cups Herbed Chicken Nugget Stuffing
• 1/2 cup olive oil
• 1 tbsp. lemon zest

Step 1: Preheat oven to 400 F.

Step 2: Prepare compound butter, dip, and stuffing, following recipes below. Set aside.

Step 3: Debone chicken breasts and back. Once deboned, lay chicken, meat side up, on table and gently pound out thick parts (generally breasts) to even out the thickness of the chicken (if necessary). Flip chicken skin side up. Run a finger along the seams of the skin to loosen connective tissue and create space between skin and meat, without detaching skin completely. With fingers, stuff compound butter underneath skin, making sure to push butter into all crevices and cover surface completely.

Step 4: Carefully flip chicken meat side up. Season meat with salt. Using a spoon, scoop dip onto meat. Using the back of the spoon, smooth dip out to evenly coat meat, creating a 1/2-inch-thick layer.

Step 5: Place chicken strips over dip, evenly distributing. Using a spoon, scoop stuffing over strips. Using the back of the spoon, smooth out and evenly distribute.

Step 6: Close the bird by rolling the left side of the layered bird into the middle and repeating with the right side. If small amounts of dip or stuffing spill out, don’t attempt to restuff. Discard instead.

Step 7: Once chicken is wrapped, with seams of both sides touching or overlapping to ensure contents stay intact, truss bird, using 3-5 pieces of butcher twine. Tie the first piece around the breast section of the bird, knotting tightly, with just enough slack to prevent stuffings from falling out. Repeat with the mid-section and thigh section of the bird. If extra trusses are needed, tie twine between the breast and mid-section, as well as between the thigh and mid-section.

Step 8: Flip chicken over, and place, seam side down, on a roasting rack. Whisk together lemon zest and olive oil. Brush mixture over skin. Sprinkle salt over skin and place in oven. Cook until skin is golden brown in color, about 15 minutes. Reduce oven temperature to 350 F and continue to cook until the internal temperature of roulade reaches 165 F when measured with a digital meat thermometer, about 30-40 minutes. Baste roulade periodically with juices/fat that have accumulated in the pan, or with more of the olive oil/lemon zest mixture.

Step 9: Remove roulade from oven and let rest for 10 minutes before slicing, so roast has time to set. (Note: This is an important step; do not skip.) Serve roulade with excess compound butter or a gravy made with wings and compound butter.

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Chicken Chorizo Compound Butter

Ingredients

• 1/2 lb. PERDUE® Fresh Ground Chicken
• 1 lb. unsalted butter, softened
• 1/4 cup roughly chopped shallots
• 1/2 tbsp. garlic salt
• 1/2 tbsp. Mexican oregano
• 1/2 tbsp. smoked paprika
• 1/2 tbsp. chili powder
• 1 tsp. Achiote paste
• 1/4 tsp. ground cumin
• 1/4 tsp. ground turmeric
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 2 tbsp. neutral oil
• 3 tbsp. roughly chopped sage
• 1 cup chorizo

Step 1: In a food processor, combine ground chicken, shallots, and spices. Mix on high until smooth.

Step 2: In a sauté pan set over medium-high heat, heat oil, then add sage and chorizo and sauté, making sure to break up mixture with a spatula.

Step 3: Once chorizo is cooked through, remove from heat and let cool to room temperature.

Step 4: In a bowl, combine chorizo, ground chicken mixture and softened butter. Mix until evenly distributed and well incorporated. Place in a container, cover and set aside. If making ahead, store container in refrigerator, making sure to let sit at room temperature for an hour before assembling roulade.

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Chicken Cordon Bleu Dip

Ingredients

• 1 1/2 cups PERDUE® SHORT CUTS® Shredded Roasted White Meat Chicken
• 3 tbsp. unsalted butter
• 1/3 cup flour
• 2 1/2 cups whole milk
• 1/2 cup small-diced ham
• 2 tbsp. minced shallots
• 1/2 cup dry Riesling wine
• 1/2 cup shredded Swiss or Gruyere cheese
• 1/2 cup shredded cheddar cheese
• 4 oz. cream cheese
• 1/2 tsp. kosher salt

Step 1: In a pot set over medium-low heat, gently melt butter. Add flour, whisking constantly to avoid clumping. Cook roux for about 2 minutes.

Step 2: Add warm milk to pot, whisking constantly to avoid clumping. Cook on medium-low heat until sauce is thick and creamy. Stir periodically to avoid burning.

Step 3: While sauce is thickening, in a sauté pan set over medium-high heat, sear diced ham until caramelized. Remove ham from pan and set aside. Add shallots and wine to pan, making sure to scrape up the fond from the bottom of the pan with a spatula. Cook until wine has reduced by half.

Step 4: Add shallot wine mixture, ham, cheddar and Swiss cheeses, salt, cream cheese, and shredded chicken to sauce. Mix until cream cheese is completely incorporated and ingredients are evenly distributed. Remove from heat and place dip in a container with a lid. Chill in refrigerator until ready to assemble roulade. (Note: Dip should be cold and thick when assembling roulade for best results.)

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Herbed Chicken Nugget Stuffing

Ingredients

• 2 cups defrosted, small-chopped PERDUE® Panko Chicken Nuggets
• 3 tbsp. unsalted butter
• 1/4 cup small-diced onion
• 1/4 cup small-diced leeks
• 2 tbsp. de-ribbed, small-diced jalapenos
• 1 tbsp. roughly chopped fresh thyme
• 1 tbsp. roughly chopped fresh rosemary
• 1 cup medium-diced Granny Smith apples
• 1 cup medium-diced fennel
• 3 tbsp. small-diced celery
• 1 tsp. salt/pepper/garlic seasoning mix
• 1/2 cup fresh rye breadcrumbs
• 2 tbsp. thinly sliced scallions
• 2 tsp. orange zest

Step 1: In a sauté pan set over medium-high heat, melt butter. Add onion, leeks, jalapenos, thyme, and rosemary to pan and cook until onions are translucent.

Step 2: Add apple, fennel, celery, and seasoning. Sauté entire mixture until fragrant and brown. Remove from heat and transfer mixture to a bowl.

Step 3: To the bowl, add chopped nuggets, breadcrumbs, scallions, and orange zest. Mix until well combined; set aside until ready to assemble roulade.