Stuffed chicken roll

Stuffed chicken roll

Category: Culinary recipes

Ingredients
Chicken large and meaty (I had a soup poultry chicken)	1 PC.
Bread crumbs (I took bread)	60 g or 2 large pieces of white bread
Milk - pour crumbs or bread
Butter	1-2 tbsp. l.
Bulb onions	1 PC.
Garlic	1-2 teeth
Egg	1 PC.
Herbs-ants, salt, pepper to taste

Cooking method

• Cooking in foil and hot water in a saucepan.
• - Soak the bread in milk and let it swell.
• - Remove all bones from the chicken.
• - We cut chicken meat from thick places, leveling the surface of the layer.
• - Saute finely chopped onion and garlic in butter.
• - Grind the meat in a meat grinder, mix with bread squeezed from milk, add herbs, ants, salt, pepper, egg. I added another 1 tsp of dry gelatin.
• - Add fried vegetables and mix everything well - we get minced meat.
• - We spread the flattened spineless chicken. Put the minced meat on it. Salt an extra layer of chicken on all sides.
• - We connect the ends of the chicken together with an overlap, level the edges and transfer this blank onto parchment paper. At the same time, we twist the parchment tightly with a roll so that the roll becomes denser. We get a kind of sausage, the edges of which we twist like candy wrappers.
• - Now we shift the sausage in parchment onto a sheet of foil, and also swaddle tightly in the sausage, the ends of which are also wrapped with a wrapper. Now we tie the sausage with a tighter twine (but don't tear the foil!).
• Here's how in my photo.
• 
• - Now we transfer the sausage in foil into a saucepan, fill it with water so that it is covered. Salt the water a little in case you find a leak in the sausage.
• - Let the water boil, reduce the heat to the smallest boil and cook the sausage at the rate of 20 minutes per 450 grams of sausage weight. Therefore, be sure to weigh the sausage before placing it in the pan. I got the weight of the sausage 1600 grams.
• - After cooking, let the roll cool in water and then put it in the refrigerator in the package until it ripens - until the sausage is completely cooled.
• All! Done! You can cut and eat!

Note

You can take my word for it - it was delicious! Appreciated by all, the eatability is high!

Bon appetit, everyone!

The only note on the recipe: next time I will swaddle the roll tighter. I usually do this with a medical bandage.

Thanks for another way to make chicken roll!

Thanks for another way to make chicken roll!

Ira, thanks!

In this recipe 🔗 the recipe for this roll is detailed and shown