Pork and chicken rolls

Pork and chicken rolls

Category: Yeast bread

Ingredients
Pork neck
A hen
Cheese
Champignon
Walnuts
Salt, pepper, garlic, spices
Bell pepper, greens

Cooking method

• Beat off the pork (better neck), spread it with a large cloth (we put the broken pieces over each other. If initially there was a good thick piece, then it must be cut from one side almost to the edge, then from the other side not to the end ... and unfold everything in a long sheet, then beat off ...).
• We spread the filling ... For me: first I laid out everything with thin plates of Gouda, then sprinkled everything thickly with fried mushrooms. I laid out a long slide of chopped walnuts along one edge - this will be the center of the roll, it is from this edge that we begin to wrap the roll tightly. Then everything should be properly wrapped in foil. Do not forget to salt and pepper, sprinkle the meat with seasonings both inside and out.
• By analogy, we make a chicken roll ... First, you need to carefully make a fillet from the carcass.
• We begin to separate the skeleton from the meat. Attention! In this case, the knife must be extremely sharp. We chop off the lower part of the legs, the lower phalanges of the wings and cut the chicken along the back.
• Now we carefully cut out first the bones of the sternum, then the thigh bones, then the bones from the wings. Cut out the thymus bone. Salt, pepper, rub with crushed garlic, sprinkle with seasoning.
• And I had a filling - an omelet with mushrooms.
• Everything is simple here: lightly fry the chopped mushrooms and fill them with a mixture of eggs + cream + salt to taste. Put the finished filling on the prepared meat in no particular order.
• Now we carefully roll up the roll and tie it with culinary thread.
• We also wrap it in foil. Put both rolls in a deep baking sheet - and 200 gr in the oven. minutes for 40. Then carefully unfold and bend the edges of the foil so that the rolls are browned for another 20 minutes. Do not forget to cut the thread when ready.
• Fillings can be any ... If you fill half of the roll with one filling and half with the other, then you will have two rolls at once ... My family has a problem with this. The son-in-law does not eat onions, bell peppers, herbs ... But all this would look very beautiful in the filling.
• The next holiday, I again cooked rolls. Two rolls of pork neck: one for a son-in-law who does not eat half of the food - with an omelet: with mushrooms, green onions, and Gouda cheese, and the second with a slightly fried mixture of vegetables - onions, carrots, colored bell peppers, mushrooms, cheese. Chicken roll - cheese, crushed garlic, mushrooms and walnuts.
• 
• The piece should be thick. Cut horizontally almost to the very edge, then flip it over and again cut horizontally almost to the very edge. The thickness of the notch is about one and a half cm. Then you open the layer in length and beat it off. The filling can be anything. It is better to take cheese like gouda, it melts well. You can lay out the cheese in thin slices, or you can rub it on a grater and mix with another filling, so that in this case it is a connecting link. Lay out what should be in the center according to the idea in a long hill along the very edge. You will start folding from this edge. For the last time I put walnuts in chicken, and shrimps in fish. And you can lay prunes, olives, olives, hard-boiled eggs, greens. Rolls are tied with threads and wrapped in foil. Into the oven 200 degrees for 40 minutes, then open the foil and another 20 minutes for browning.
• 

Note

How to cut a chicken can be found on the links

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[Gasha,]

Gasha, very appetizing rolls. thanks for the recipes !!

[Tashi]

Tashi, to your health!

What delicious rolls turned out!
I also like to make these for a holiday, but only from chicken. I need to try some pork.

And I bought a chicken without a bone .... And then - a roll ... La-la !!!!

[matroskin_kot]

matroskin_kot, everything - at the request of the client !!!

Gashenka!
Have you tried making these rolls in a ham maker? How long to keep the pork, 1.5 hours? If in a ham sleeve and in a cartoon for stewing?

Lyubasha, I don't have a ham maker, so I haven't tried it. But even if there were, I would hardly start making rolls in it. Since we love them browned and baked, not stewed

Yes honey! Toasty is a class! I was sitting - thinking - to make it in a ham maker so that it would be well pressed, and then brown it in the airfryer? Degrees by 250 *? We must try, otherwise everything is already tired, and here such beauty! One kind of drool! And there is a cool neck at home, you need to cook for the weekend. Thank you for the recipe! 25 Christmas - if it works out - it will be! Homemade sausages, ham and - beautiful roll! I love you! 🔗 🔗

And I love you! Delicious roll and happy holidays!

So, I brought a photo - pork roll according to your recipe, but in a ham:

I took the curing mixture for him from the GOST ham recipe, so:
Pork (neck) - 1kg 400 g
Champignons - 0.5 kg
Peeled nuts - 1 glass
For the curing mixture:
Salt - 27 g
Sugar - 7 g
Garlic - 14 g
Onions - 4 g
Ground black pepper - 0.5 teaspoon.
There is still a bay leaf, but I did not put it. I cut the collar into a layer, beat it off, lightly greased it with a curing mixture. I laid out the mushroom nuts, rolled them up - well coated with the rest of the mixture. The resulting roll was sent to a ham maker, laid out inside with a baking sleeve. And then I cooked in the Panasonic cartoon on "Stew" for 1.5 hours. I cooled it on a wire rack, and then (without taking it out of the ham) in the refrigerator until morning. Delicious! Thank you so much for such delicious and beautiful meat! And now the recipe has been rolled in the ham maker too! With those approaching!

Very nice roll turned out! Clever girl! Holiday greetings!

Lyuba, it's a very pretty roll! Thanks for the gram recipe! Does it taste good for salt? I want to cook for the New Year.

[I took 1 kg 400 g of a collar - I barely stuffed everything with a filling into a ham maker - I need to take 1 kg 200 g!]

Raisin is a countrywoman! Excellent for salt! Only I also salted the mushrooms (well, kindly, but without salting), pepper and added onions. And, to be honest, next time I will keep it on "Stew" for 2 hours - somehow the meat is very pink, that seems to be not raw, but pink. And, with a fool, I forgot about cheese - I fastened the mushrooms (by inertia - in a ham maker) with gelatin - I poured half a pack of dry into the mushrooms. And it should have been cheese! I was in a hurry ... And yet - I took 1 kg 400 g of a collar - I barely stuffed everything with a filling into a ham maker - I need to take 1 kg 200 g!

Gasha, Lyuba, amazing rolls !!! Just in time for the holiday!

Irisha! Come with us - the roll is delicious! 🔗

Lyuba, definitely! I often do chicken, you need to try pork.

So, I brought a photo - pork roll according to your recipe, but in a ham:

I took the curing mixture for him from the GOST ham recipe, so:
Pork (neck) - 1kg 400 g
Champignons - 0.5 kg
Peeled nuts - 1 glass
For the curing mixture:
Salt - 27 g
Sugar - 7 g
Garlic - 14 g
Onions - 4 g
Ground black pepper - 0.5 teaspoon.
There is still a bay leaf, but I did not put it. I cut the collar into a layer, beat it off, lightly greased it with a curing mixture. I laid out the mushroom nuts, rolled them - well coated with the rest of the mixture. The resulting roll was sent to a ham maker, laid out inside with a baking sleeve. And then I cooked in the Panasonic cartoon on "Stew" for 1.5 hours. I cooled it on a wire rack, and then (without taking it out of the ham) in the refrigerator until morning. Delicious! Thank you so much for such delicious and beautiful meat! And now the recipe has been rolled in a ham maker too! With those approaching!

Oh, how wonderful it is! And just my "white-sided" asks me to do something in it for the New Year. How did you tamp it into a ham maker? Did you pick up the roll by thickness?
Did you cook in water or so without water?

How did you tamp it into a ham maker? Did you pick up the roll by thickness?
Did you cook in water or so without water?

The ham maker clearly includes a piece of meat weighing 1 kg 400 g. And it doesn't matter what configuration it was originally. And the way we make a "sheet" of meat and filler - it perfectly takes a cylindrical shape (in finished form - perfect!). But - I wrote about my mistakes - I had to take meat 1 kg 200 g and + filling = 1 kg 400 g. And I got 1. 400 + 200 (filling) = 1. 600! It was very difficult to fasten the springs! Put the roasting sleeve into the ham, and into it our roll. Put a napkin in a Panasonic multicooker (or another with a saucepan of more than 4 liters) so as not to scratch the saucepan, put the ham on its side, pour water to the very top risk. And put on "Quenching" for 2 hours (this is also empirically - 2 hours is better!). Cool on a wire rack and, together with the ham, put it in the refrigerator for 4 hours - then put it in foil.
I will be glad if my experience is useful!

Thanks for the detailed answer!!!

I will be glad if my experience is useful!

Thanks for the recipe! Acquired Beloboku But tell me what a neck is ... which part of the mascara is ... a neck? And you pierce the sleeve?

[patri]

patri!
Of course, a neck is a neck! And you don't need to pierce the sleeve - all the juice will pour out! we need a juicy ham in a roll, not a crouton!
Moreover, the sleeve in the ham maker cannot swell in any way!

Thank you! just everywhere it is advised to pierce the sleeve .... And choose a piece of meat by the height of a ham? And it doesn't fit in my slow cooker, it's small for me. But there is a deep fryer, I want to stuff it there, pour water instead of oil .... I will not fly, do you think ???

[patri]

patri , I wrote - by weight! Height is also possible, but a piece can be thick or thin - how do you calculate how much filling will go there? So that the ham maker closes normally? Therefore, it is better by weight. Total weight the product to be poured is 1 kg 400 g. Regarding the air fryer, it will boil very strongly! I want to advise you to go to the topic Homemade ham (collection of recipes for a ham maker) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0 and there to discuss this issue with the girls! No need to clog Gasha's topic.

Sorry for the full ... I haven't been with you for a long time and I am still wandering .... thanks for the link.

Tell me which nuts are better?

Nina, the recipe says that it is walnuts, and which is best for you - decide for yourself

Thank you! I was a little hasty to ask, I wanted to ask which fraction should be nuts ... in pieces or finely.

Small pieces

Thanks ... I'll do it tomorrow!

[Gasha]

Gashawhat a cool recipe! I just bought a pig and was planning to cook it for the weekend. Came across your roll. Class! Exactly what I wanted! ideal for filling - cheese and mushrooms!
I will only cook in a cartoon or in an airfryer, but this will have little effect on the result. There the girls even in the ham maker managed to make a roll!
Thanks for bookmarking!

All right, today I made a roll! We all loved it! I baked in AG for 40 minutes at 180 * C in foil, then removed the foil and browned for 10 minutes at 250 * C.
Worried that it turned out soft ... As it turned out, in vain! Everything is perfectly prepared! The pork is soft, with a juicy filling of fried mushrooms, cheese and green onions inside.
Delicious!