Chicken roll in a multicooker Philips HD3060 / 03

Chicken roll in a multicooker Philips HD3060 / 03

Category: Meat dishes

Ingredients
chicken breast, fillet	240-250gr
gelatin	20gr
salt	0.5 tsp boxes
dried paprika	1 tsp lodge
dried dill	1 tsp lodge
garlic	2 cloves
black pepper	taste
fresh bell pepper and parsley
optional

Cooking method

• This chicken roll, a homemade alternative to store sausage, is probably already prepared by everyone. The methods are different, who bakes in the oven, who cooks in a saucepan or in a slow cooker.
• I cooked in the oven, it turned out very tasty, and then I decided to test my Filia and he made me happy, the girls offered to lay out the recipe, which I am doing.
• So, I had a small chicken breast, a clean fillet of about 240-250g (I don't remember exactly now).
• I cut the fillet into strips (you can also cut it into cubes, then it is more convenient for me to form a sausage and wrap it in film, the cubes fall apart, and the strips lie flat), added salt, pepper, paprika, dried dill, squeezed out the garlic (you can chop finely), I thought and added red bell pepper, cut into small cubes, and parsley.
• 
• Stir everything well, closed the lid and left for half an hour so that the meat salted, after half an hour added gelatin, stirred and left for another half hour.
• In recipes, they usually offer to lay down the gelatin immediately, but I do not like that the meat remains not salted, all the salt remains in the gelatin for some reason and I began to do it my own way.
• Then, when the meat was infused, she laid it out on cling film, formed a sausage and swaddled it in several layers along and across, put it in a multicooker bowl, filled it with water up to the 1 liter mark, Manual mode 100 * 50 minutes, then another 40 minutes for 90 * ...
• She took out the finished roll, cooled it at room temperature and put it in the refrigerator overnight.
• 

The dish is designed for

1 PC

Time for preparing:

about 14 hours

Cooking program:

multicooker

Note

The roll turned out to be 14 cm in length, just the diameter of the Philips bowl, but I think the amount of fillet can be taken and more than 250 grams, just make the sausage thicker.
I think in this version, with such a thick package, the temperature will be in place, but the time should probably be reduced. Next time I will do 1 hour for 100 * and 20 minutes for heating.
I don't correct it in the recipe, because I did just that and I liked the result.

[sveta-Lana]

sveta-Lana,
Sveta, THANKS, the recipe is good and the pictures are great.

[brendabaker]

brendabaker, Thank you, Oksana, unfortunately the pictures are not quite clear, I take them on my phone.

[sveta-Lana]

sveta-Lana, thanks for the recipe. To bookmarks.

[$ vetLana]

$ vetLana,

[Svetlana]

Svetlana, Thanks for the recipe!))) What a fine fellow !!!
Give us 100% use of our favorite Filki !!!
More good and different recipes!

good recipe, thanks, but did it take so long to boil the roll? after all, it’s a chicken, maybe 1 hour will be enough? and how was he then inside? did not disintegrate the way the gelatin behaved?

[mamusi]

mamusi, kavmins, thank you for your attention to the recipe!

did it take so long to boil the roll?

I am a beginner user of a multicooker, in the oven I baked such a roll in the sleeve for 1 hour at a temperature of 180 *, and here the temperature is lower and the shell is thicker, I decided to play it safe
I will be glad to hints on cooking time and temperature.

how was he then inside? did not disintegrate the way the gelatin behaved?

the gelatin melted and glued the pieces of meat, when cutting the plastics are dense and do not disintegrate, in general it turned out delicious.
Once I did it with the addition of pieces of lean pork, I also liked it.

[sveta-Lana]

sveta-Lana, Svetochka, what an interesting and uncomplicated recipe. Mine do not like chicken breasts at all, but now I know where to define them.
Svetochka, did I understand that add dry gelatin?

[Rituslya]

RituslyaYes, Rita, add dry gelatin, when the meat is infused, it swells, and during cooking it will melt and glue the pieces.

Mine do not like chicken breasts at all, but now I know where to define them.

On the contrary, I love breasts more and I do everything from it

[Svetlana]

Svetlana, I baked the meat in a whole piece, but I haven't done something like this yet, although I also have this in my bookmarks. 🔗

[Albina]

Albina, try it, I think you will like it, at least you liked everyone I treated

[Svetlana]

Svetlana, I will propose to make a student son. He often takes chicken breasts.

Svetochka, very tasty, not difficult, and fast. I will definitely cook it for my granddaughters, otherwise they are eating this chemical sausage.

[sveta-Lana]

sveta-Lana, Thank you! To bookmarks
I will definitely do it.
I made turkey boiled pork in a film according to Tanya-Admin's recipe, it turned out unusual. And he can handle it

I will propose to my student son to make

Albina I think the student will like it

I will definitely cook it for my granddaughters, otherwise they are eating this chemical sausage.

surely, we must wean children from this muck, offering in return homemade, tasty and healthy.

I made turkey boiled pork in a film according to Tanya-Admin's recipe, it turned out unusual.

I also plan to cook

Svetochka, to torment 250 grams of chicken breast for an hour at 100 degrees and 40 minutes at 90? This is some kind of barbarism! Usually for a roll weighing 1 kg. It takes 1.5 hours at a temperature of 65-70 degrees (this is a heating mode in a multitude). And the temperature should not be higher, this leads to "drying" of the meat! If you are interested, I can put up a photo of this cooked chicken ham (I just cooked it the other day).

[filirina]

filirina, Irina, thanks for the comment and advice, I will definitely use it

If you're interested, I can post a photo just like that cooked chicken ham (I just cooked it the other day)

of course interesting

This is yesterday's:

And this is a little earlier:

The photo shows that the ham is tender and juicy. I'll make a reservation right away, I do it without nitrite salt and without adding gelatin: meat, salt, spices - that's all!

[filirina]

filirina, IrinaYou put meat in a bottle? Such even circles. Describe how you are doing.

[filirina]

filirina, Irina, super! , probably doing it in a special form?

Girls, to me on "you".

Albina, I can do without a bottle! Current to be sober!
I cut off a piece of the baking sleeve, cut it (I just make a film from the sleeve). I spread the meat relatively evenly, fold it with a good overlap. I wrap one edge from the butt of the sausage like candy and tie it with twine. Then with my hands I make a sausage of about the same diameter. I raise the untied edge vertically and slightly tapping the knotted edge on the table to compact the meat. Then I twist it tightly and tie it. I cut off the excess ends of the film and tightly wrap the resulting bar with stretch film both horizontally and vertically. All! Then lie down a little and cook.

Added on Thursday, 06 October 2016, 20:00

probably doing it in a special form?

Svetochka, pampered with a ham, indulged in and threw. Lying around idle. I described above how I do it. What is the advantage of this molding - you can make at least sausages, at least ham, at least 100 grams, at least 3 kg. Depends on the imagination and the availability of the amount of raw meat. Well, we adjust the cooking time on the weight and diameter of the product. Only the temperature of 65-70 degrees remains unchanged.

[filirina]

filirina, Irochka, well, here it is necessary to lay out a separate recipe, with photos and tips.
Can you do it, huh?
It would be great! I want to cook like that. How much do you take, meat, spices, etc. Etc.

[Svetlana]

Svetlana, Irina, thanks for the good idea! Somehow, these rolls were forgotten - more and more boiled pork in MV! I really want to cook, but the only question is how to determine readiness?

Well, we adjust the cooking time from the weight and diameter of the product. Only the temperature of 65-70 degrees remains unchanged.

Need to control the temperature inside the roll? Or somehow, based on weight, know the approximate cooking time?
It didn't work out for me with "almost sous-vid" - since I did it without nitrite salt, when I saw pink meat, I panicked and warmed up to the state of "cutlet" And I really want to get a decent result - juicy meat !!
And yes, Irish, I support Rita about a separate recipe for a "sous-prominent" roll!

The girls are beautiful! What kind of recipe? We have two sausage topics on the forum with a million recipes! (Maybe I haven't found everything yet?)
Regarding readiness, of course, it is better to check the temperature inside the roll (Salmonella dies at 55 degrees), but I'm doing it by eye already. By the way, she began her experiments under the influence of the theme of sous vide. The most interesting of my observations is that at a cooking temperature of 65-70 degrees, overexposing meat to dryness is problematic - half an hour more, half an hour less, it does not affect the taste especially. According to the recipe, there is no exotic! Salt 2% by weight of meat, taste spices.
Natalia, and the meat is properly cooked and will be inside a lovely pinkish color even without nitrite salt! And if you also add paprika to the minced meat, so finally the beauty!

[Irina]

the meat is properly cooked and will have a lovely pinkish color inside

Irina, so I am of this charm and afraidI'm afraid - it's kind of raw yet
Well, in short, I understood everything: an experiment is our everything, especially in Fillet you can make a small portion! Thank you!

stretch wrap

and what is it? regular food will go? or is it she? thanks for the ideas about the sleeve - now I will also make sausages or ham without buying a uniform))

Stretch film is called ordinary food grade plastic film for packaging products. Sold in rolls, stretches and sticks to anything
Natalia, about the "dampness" of the meat I can tell you how to cook tender, soft, juicy chicken breast. The idea of ​​such a preparation was spied on about 10 years ago at cooking. The water is brought to a boil, the chicken fillet is lowered into the boiling water and the time is noted for 5-6 minutes. Then turn off the heating and leave the meat to cool completely in water. At the exit we have the juiciest, most tender and completely finished chicken fillet and a light broth. I recommend donating one sirloin and trying this cooking option. Maybe the notion of readiness will shift aside. Something I already off topic rushed. Svetochka, I'm sorry if I delete anything!

Something I already off topic rushed. Svetochka, I'm sorry if I delete anything!

it's okay, I think this useful information will help you navigate for setting the temperature and time and for my recipe
boom to experiment

[sveta-Lana]

sveta-Lana-Svetik, great roll! Well, just lovely. Bookmarked it!

[Tumanchik]

Tumanchik,

[filirina]

The water is brought to a boil, the chicken fillet is lowered into the boiling water and the time is noted for 5-6 minutes.

filirina, Irish, thanks! I will definitely use it on occasion when I need to cook a larger portion - for example, for a salad!
And here chicken roll : girl_dance: Well, I will definitely cook it, I just want to buy fresh fillets, and not defrost from the freezer !!

And so if nothing to eat I don't want anything, I cook the fillet even easier to eat once: salt a piece of fillet, pepper, close it on top with a film (I usually do it in a glass saucepan lid), make a few holes with a toothpick and at medium microwave power for 4 minutes while spinning in the microwave I cut tomatoes, cucumbers - and voila! I ate deliciously

Natasha!

[filirina]

Girls, 1 hour was not enough for me for 500 g of breast. I did as advised - 70 degrees.Maybe more water was needed? : girl-th: did I protrude a little from the water? I had to make a type of jellied meat - they added chicken broth, some water, boiled it and poured it into cups. Now I'll go and try. The result is a delicious jelly.

Added Sunday 09 Oct 2016 09:55 AM

filirina, Irina, I would like to try your recipe, without gelatin. It seems to me that you still need to cook a little longer with gelatin.

[Irina]

The idea of ​​such a preparation was spied on about 10 years ago at cooking. The water is brought to a boil, the chicken fillet is lowered into the boiling water and the time is recorded for 5-6 minutes. Then turn off the heating and leave the meat to cool completely in water. At the exit we have the juiciest, most tender and completely finished chicken fillet and a light broth.

Irinawhen to salt?

[baba nata]

Girls, 1 hour was not enough for me for 500 g of breast. I did as advised - 70 degrees. Maybe more water was needed?

baba nata, in the recipes, 700g fillets are taken, if you cook in the oven, then 1 hour at 180 *, in a large multicooker, where I also saw 1 hour in the stewing mode (I don't know how many degrees there are)
I took a small portion for Phillips, estimating that it was 180 * in the oven, put 100 * in a slow cooker to boil, and then set it to 90 *, the time turned out more than an hour, but after all, the degrees are less than in the oven and the wrapper is too thick, maybe in this version the temperature I set is just right
poured water so that the roll would float in the water, if it was immersed it would hide, but then it floated up, the lid was closed, so it's not scary that the top is not in the water.
It's a pity that you didn't succeed, can you do it with the same temperature as me? I will not say that the meat turned out to be overdried, ordinary chicken breast, only with spices, and gelatin helps to keep the shape, well, it betrays the taste

The result is a delicious jelly.

it's good not to be thrown

Yes, Svetochka, probably so, next time I'll try to do it your way. I'll probably make it with potatoes, with onions. And it's somehow a pity, you eat practically only meat. (I will stew the potatoes, and at the end I will add my jellied meat) The economy must be economical!