Hi, I'm new to this site and not sure if I am going about things properly. Anyway, here goes - I wonder if any of the experienced chefs out there can help me. I am trying to get the ultimate flavour from a chicken roulade dish that I do. I use free range chicken. My stuffing contains brown mushrooms, porcini mushrooms, onion, bacon, garlic, mixed herbs (sage, thyme and parsley)salt and black pepper. I serve it with a white wine sauce infused with mushroom, shallots and sage. It all tastes fine EXCEPT I feel that the chicken meat is still boring old chicken meat. I was thinking of perhaps putting a rub on the meat, or using a marinade for several hours before I make the roulades. Before I do, maybe someone can tell me a simpler way of getting that elusive flavour from the meat itself. Any help would be appreciated.