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1
Flatten the beef round with a cleaver, or meat pounder, to1/4-inch thick, butterfly if necessary.
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2
Mix the vegetables together with the garlic.
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3
Take half of the diced vegetables and mix with the ground chicken.
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4
Season with the salt and pepper, bread crumbs and egg.
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5
Mix thoroughly.
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6
Season the beef with salt and pepper.
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7
Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat.
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8
Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides.
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9
Season the outside of the beef roulade with salt and pepper.
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10
Tie with butcher's string in 5 or 6 sections along the length of the roll.
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11
Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off.
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12
Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color.
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13
Remove from the pan and keep in a warm place.
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14
In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme.
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15
Bring this mixture to a boil, add the beef, and reduce the heat.
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16
Cover with either the lid or foil and cook for 20 minutes.
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17
Remove the foil and add the veal stock and chicken stock.
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18
Bring to a boil and turn the meat, so that the other side of the meat is in the liquid.
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19
Cook for 10 more minutes on a medium flame.
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20
Cook this mixture until the internal temperature reads 165-degrees F. The chicken must read 165-degrees F or you risk the chance of possible bacteria.
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21
If too much of the liquid evaporates, add a little more chicken stock.
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22
Remove the meat from the pan and let rest for 10 minutes prior to slicing.
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23
Remove the string from the beef with a small knife.
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24
Slice the beef into 1/2-inch portions and transfer to a serving platter.
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25
Add butter to the vegetable mixture and swirl to melt.
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26
Spoon the vegetable mixture over the meat and serve with chopped parsley.
