Chicken roll - general principles and methods of cooking
Gentle, dietary and affordable chicken meat on our tables appears quite often. It is pleasant to the taste and like almost everyone. But there is one nuance. If one and the same dish, however tasty it is, eat often, it becomes boring. If soup, julienne or fried chicken legs no longer disturb your appetite - it's time to diversify the menu and cook chicken roll. It is a completely different thing! It seems that the meat is the same, but the shape and presentation of the dish is completely different, and by stuffing it with different fillings, you can constantly make an element of novelty. Rolls are made from minced chicken or a whole piece of chicken meat or carcass, freed from the bones. They start with mushrooms, cheese, bacon, scrambled eggs, bell peppers, greens, or simply fold the meat, seasoned with spices, into a roll. It is usually prepared in two ways - baked in the oven or boiled in water with the addition of spices and spices.
Chicken roll - food preparation
For a roll of minced meat, stuffing is placed on a film or napkin, the stuffing is laid out on top and rolled into a roll, lifting the edge of the film and helping the hands to form a beautiful loaf. If the roll is prepared from the breast or fillet, the meat just beats up to the same thickness, salted, sprinkled with spices and wrapped in a “sausage”. So that it does not fall apart, it is wrapped with threads or fixed edges with the help of toothpicks.
If a whole bird carcass is used for the roll, first of all it is released from the bones. For this, from improvised means, there must be a sharp knife, because You have to cut quite a few tendons, especially on the limbs. Then the layer of chicken laid on the table skin down, and the flesh beat off with a hammer. Further, as usual, the meat is salted, rubbed with seasonings, the filling is laid out, if provided, and rolled up into a roll. The roll is tied with thread, wrapped in foil or foil and boiled or baked. Chicken roll - the best recipes
Recipe 1: Chicken Roll
This chicken roll of pure meat, i.e. absolutely without filling, flavored with spices and seasonings. The principle of making it is quite simple: the chicken carcass is released from the bones, rolled into a roll and cooked, baked in the oven.
Ingredients: 1 chicken carcass - 2 kg, 4 cloves of garlic, to taste: black pepper, salt, bay leaf.
Method of preparation
Free the carcass from the bones. This procedure is not complicated, but requires a little skill, so for the first time it will take some time. In the future, it will be much faster, in just a few minutes.
First, it is necessary in the area of the tail to cut off the fat from the legs. If the chicken is well-fed, there is quite a lot of it.
Then it is necessary to incise the skin with meat from the abdomen longitudinally along the leg (leg) and remove the meat from the bone, cutting all cartilage and tendons. Also release the second leg.
Next, put the carcass on the back, make a cut along the breast and from this place begin to release the meat from the rib bones, keel, cutting it with a knife. Cut off two phalanges from the wing, then the bone from the wing will be easily freed. Next, you need to separate the ridge. Raising the neck, gently separate the skin of the back of the knife with a knife.
The result should be an almost square boneless chicken layer. Mash the fillet and the meat, or beat off, so that it is about the same thickness. Sprinkle with salt and spices - pepper, bay leaf. If desired, add a pinch of dried garlic, nutmeg. Rub hands with seasoning in the skin, meat and let the carcass soak for a few minutes.
Then roll the chicken lengthwise into a roll, wrap it in foil several times, twisting the edges like a candy wrapper. Put the “candy” in the form. Best suited oblong shape for the cake. Fill it with water so that it covers about two-thirds of the carcass. Crumble into circles of garlic in water, add bay leaf and salt. Cook 60-80 minutes at 200C. Cool it and put it right in the mold at night (or a few hours) in the fridge. From the cooled roll remove the foil and cut into thin slices.
Recipe 2: Chicken roll with bacon
For this roll, it is best to take a small, internal fillet (medallions), then you get neat rolls, baby. They can be put on a common dish as a snack, or served in portions with a side dish as hot.
Ingredients: 400g fillet (medallions), bacon (by the number of fillet pieces), salt, pepper, 200ml soft melted cheese, vegetable oil.
Method of preparation
Recaptured fillet, sprinkle with salt and pepper. Lay on each piece of fillet a thin slice of bacon, brush with cheese, wrap roll and chop with a toothpick. Lightly grease the form and bake for twenty-twenty-five minutes (200C).
Recipe 3: Chicken roll with dried apricots and mushrooms
A dish worthy of a festive table. It looks very elegant and has a refined taste. It is made from fillet or brisket meat, which is ground into mincemeat. There is nothing to add to it except salt and pepper - neither bread nor eggs. If you can find high-quality chicken mince, you can use it.
Ingredients: fillet or brisket - 800g, 2 eggs, 2 onions, 200g mushrooms, 100g dried apricots, dry white wine (any) - 100ml, 1-2 tablespoons. mayonnaise, salt, vegetable oil, greens.
Method of preparation
Soak dried apricots: pour wine and leave for two hours.
Prepare the dough for the pancake omelette. Mix mayonnaise, eggs, salt, pepper and whisk. Bake an omelette, fry it on both sides. When it cools down, cut it into small cubes.
Mushrooms cut into small slices and fry with chopped onions. Cool it down.
Drain the wine with dried apricots (do not pour). Finely chop the dried fruit.
Grind the meat with a blender or scroll in a meat grinder. Sprinkle with salt and pepper and knead well. Dampen gauze with water, squeeze and fold in half (you can take a napkin or a towel). Put mince on it, forming a rectangle of one centimeter thick.
The first layer to sprinkle dried apricots on the surface. Top crumble greens. The third layer lay out fried mushrooms with onions. Next - omelette pieces. All ingredients must be evenly distributed over the surface.
With the help of gauze (or towels), gently lifting the edge, roll up the roll. If necessary, smooth your hands to make it smooth and beautiful. To mince not limes, hands must be wetted.
Transfer the roll to a baking sheet directly in gauze and gently shift it (you can roll it). Pour it over with the remaining wine, add water from half a glass and bake for 40 minutes at 200 ° C. Cold roll cut into slices, which lay on the leaves of lettuce.
Recipe 4: Cheese roll chicken roll
A very unusual snack. Stew, cook and bake roll is not necessary. He is going from already boiled meat. The ingredients are ground and a “sausage” is formed from them, which is rolled in grated cheese. You can use instead of real sausage, like a sandwich, putting a slice on the bread.
Ingredients: 2 large chicken legs, peeled walnuts - 1/2 cup, 150g cheese, 3 cloves of garlic, black pepper, salt.
Method of preparation
Boil the chicken legs, cool. Remove the meat and twist it in a meat grinder with nuts. Finely grate garlic and mix with meat and nuts. Salt, pepper.
Finely grate cheese. From the stuffing form a "sausage", tamping it with your hands, and sprinkle with cheese. You can moisten it with water or smear with mayonnaise and roll in the cheese to make a large layer stick. Wrap the roll in foil and remove for two hours in the cold.
Recipe 5: Leg of chicken roll with scrambled eggs and ham
Chicken roll with scrambled eggs is called roulade. It is boiled in chicken broth. This recipe is one of the variations of its preparation. It turns out tasty, juicy and fragrant. Instead of chicken in this recipe, chicken legs are used. Ingredients: 1 large chicken leg, 2 eggs, 100g of ham, a bunch of green onions, 2 table. lie mayonnaise, salt, black pepper, vegetable oil. You will need food film or baking sleeve and thread.
Method of preparation
Mix mayonnaise, eggs and salt. Fry an omelet. It is necessary to fry on the one hand under the closed lid.
Trim the notch lengthwise to the bone and remove the meat from the skin. This is conveniently done with a sharp knife to cut the tendons. Lay the layer on the skin and slightly beat off the meat with a hammer. Salt it and pepper. Sprinkle with chopped green onions. Lay the omelet on top and crumble the ham on it.
Raising the edge, roll roll. Wrap with thread and pack in a sleeve or food wrap so that when boiling it does not get water.
Pour water into a saucepan, add salt (you can also Lavrushka with allspice, if desired) and put on the fire. How to boil, put the roll and cook for forty minutes. How cool, cut into slices.
Chicken roll - useful tips from experienced chefs
- From the broth remaining after cooking the roll, you can cook the soup.
- To prevent meat from scattering to the sides when beating it, it should be beaten through food film or a plastic bag.
- So that when cooking, the roll does not open, it must be wrapped in gauze and tied with threads.
- Chicken bones from the carcass should not be thrown, it is better to put in the freezer. Later, one can boil the broth.
