Roll with chicken hearts

Category: Cold meals and snacks
Roll with chicken hearts

Ingredients

chicken's meat 1440
chicken hearts 300 grams
ice water 170 gram
nitrite salt 34 grams
any spices taste
garlic 2 cloves
collagen film for rolls
forming net for rolls
twine

Cooking method

  • Another chicken roll. A very budget option. But it tastes very good. The roll is juicy, aromatic. We can say that it is a delicacy.
  • Cut the meat from the chicken carcass and cut it randomly together with the skin and fat into pieces. Pieces no larger than a quail egg
  • Add chicken hearts. I did not cut them, they were small. Salted, added spices and garlic pressed through a press. I knead in a food processor with a spatula, gradually adding ice water. Knead for 15 minutes. Cover, put in the cold for a day.
  • Cut off the film. On one roll, about 40 cm. Put half the minced meat on the collagen film. We spread it, try without voids. We wrap it in a roll. We pack in a net and tie the ends with twine. Insert a thermometer into the middle of the roll.
  • Put it in a cold oven. We raise the temperature to 60 degrees within an hour. Then we raise to 80 and cook to a roll temperature of 67-68 degrees. Then preheat the oven to 100 and bake with convection for 15 minutes.
  • We get it. We cool it down. We put in the refrigerator for 6-8 hours. We take out, cut and enjoy.
  • You can watch the detailed molding in the video. Two chicken rolls
  • Roll with chicken hearts

The dish is designed for

2 rolls

Time for preparing:

5:00

Cooking program:

oven

Trishka
Delicious!
It is necessary to adapt to Tescom and without nitrite salt.
Thanks for the recipe!
Irgata
Quote: Trishka
It is necessary to adapt to Tescom and without nitrite salt.
Katris
Trishka, my thoughts arose one to one
We, apparently, are all turned on the ham
And the recipe is interesting, thanks for the idea!
nakapustina
Angela, and the hearts will have time to get ready during this time? Is the net weight of chicken already indicated?
As always
ang-kay
Natalia, everything is ready. The weight of the meat cut.
SchuMakher
Quote: Katris
Trishka, my thoughts arose one to one

both I and I thought about the entom reading
ang-kay
Well, in fact, this is ham.
Merri
Well, yes, I flew to the ham too!
SchuMakher
The flock gathered together, galdim
Fenya
Angela, well, class !!! To bookmarks!
ang-kay
izumka
Angela, if there is no combine, knead with your hand (or with a spoon)? Will it affect the taste?
ang-kay
Wooden spoon. But it takes a very long time to do this. The meat should become so viscous. It is possible with your hands, but before that you need to freeze the meat slightly so that it does not heat up from your hands.
metel_007
Quote: izumka
Angela, if there is no processor, knead with your hand (or with a spoon)?
izumka, I think it is better with a mixer with dough attachments, it is very difficult to knead with your hands.
ang-kay
You can also use a mixer, you can try it in HP, if it does not heat.
izumka
Angela, Olga, Thank you!
Gaby
Angela, what a cool roll you have turned out, write down how to calculate salt and liquid, if not difficult. Salt 34 grams, and not a little at all? Or does it seem so to me as a deletant? Your hearts won't let me go, we can try to stuff it into the shell.
ang-kay
Vika, Thank you. You can try in a shell, but you need to knead well. The film is just gelled in the middle. Salt is needed 1.8-2% of the mass of meat. And I take 10% liquid. But if the chicken is homemade and oldish, then you need more liquid.

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