Chicken roll with prunes

Category: Meat dishes

Ingredients
Chicken weighing	1.8-2 kg.
Gelatin	3 tsp
Salt	1 tsp
Spice mix
For Minced Meat:
Coarse sea salt	1 tsp
Spice mix (favorite) to taste or aromatic herbs
Small egg, about	40 gr.
Garlic	1 tooth.
Cold cream with a fat content of at least 20% (this is important)	180-200 ml
Sun-dried prunes or any other filler or without it at all	15-20 pcs.
For pancakes:
The eggs are not large	3 pcs.
Cream	2 tbsp. l.

Cooking method

Clean the chicken from the remnants of feathers, wash, dry. Cut off the phalanges of the wings, cut off the tail, cut the skin in a circle around the leg below. Place the carcass on the belly. Make an incision with a knife along the spine. Remove the skin with a spoon or knife, whichever is more convenient for you. You can not be afraid to accidentally damage. It won't hurt us.
Now we cut the fillets evenly from the carcass and remove all the pulp.
Let's put the fillet aside for now. And twist the pulp through the smallest grid of the meat grinder. You can even do it twice. I got almost 650 grams of minced meat. Add salt, spices (I added a spoonful of hops-suneli), crushed garlic, an egg and mix well. Now, gradually pouring in cold cream, begin to knead the minced meat thoroughly. I did it with a spoon. We do this slowly so that the meat absorbs all the cream. Then the minced meat will not be dry and will create an even layer. Put the minced meat in the refrigerator for ripening.
Let's make pancakes. Mix eggs with a fork (do not beat!) With cream. Bake three pancakes in a greased vegetable skillet. Turn over carefully as it changes color. Place the pancakes on separate plates so they don't stick together. Let it cool.
Let's take a fillet. With a sharp knife with a long blade, cut it as thinly and evenly as possible with plastics.
Now we need strong cellophane. I use pasta and cereal bags. On these sheets, put the breast plastics in one layer and cover with the second sheet of cellophane. Now beat off the breast with the BLUNT side of the meat hammer. This should be done carefully, but rather strongly.
We put our skin on a layer of cling film. Using scissors, cut out the pieces and overlap them to get the most approximate even rectangle. We also lay out our broken fillet with an overlap on top, trying to make a layer of the same thickness along the entire perimeter. We cover with our thick cellophane and roll carefully with a rolling pin. We level. The more carefully we do this, the more beautiful and even our rulyada will be.
Sprinkle on top with a teaspoon of salt, a teaspoon and half of gelatin and your favorite spices.
Now we lay out the pancakes, cutting along the edge.
We spread the minced meat on the pancakes, leaving the edges free for easy folding. Sprinkle the rest of the gelatin on top. Put prunes or any other filling (olives, olives, carrots, etc.) on the minced meat in the middle and press a little. I laid it out in stripes, but this is just self-indulgence. In a roll, the filler will still fall in the middle. My prunes are homemade, very large and juicy.
Now comes the tricky part. We must turn the wheel. You definitely cannot do with one pair of hands. So prepare the second one right away! I did not capture this frame, since the third pair of hands was simply not found on the farm)))
Roll the roll into a thick layer of cling film, leaving rather large ends of the film on the sides. Holding these ends, the wheel must be rolled on the table so that it evens out well. At the same time, twist the ends more and more. Tie the ends of the rulyad tightly. Now the rulyade needs to lie for at least 6-10 hours in the cold in a horizontal position.I lay on the balcony for 24 hours. Temperature 0 ... -2. In the middle of this time, the wheel must be rolled over the table again. Be careful not to tear the film! Then you need to put on a net on the wheel. I buy a net at the pharmacy.
All. The work is done. Now the roulade needs to be boiled. I did it in the gosper. Fill with water. Bring to a boil and make sure that there is no active boiling. Cook for an hour after boiling. Immediately after boiling, the wheel should be put under the press. I take one baking sheet and cover with the second. From above it becomes a pizza oven and a bread machine))))
In this kind of rulyad the night should lie. Then the rudder is cooled.
Here is the result of my work. The roulade is cut evenly, does not crumble. Juicy, tender, absolutely not dry. Very beautiful and delicious. The process is certainly long, but it's definitely worth it! Judge for yourself

Note

I did not find a similar recipe. It's pretty classic. I think he is needed. Since on the festive table, rulyada is always a welcome dish.
As always with love, your Tumanchik!