Chicken roll - general principles and methods of preparation
Tender, dietary and affordable chicken meat on our tables appears quite often. It tastes good and is liked by almost everyone. But there is one caveat. If one and the same dish, no matter how tasty it is, eat often, it becomes boring. If the soup, julienne or fried legs no longer excite your appetite - then it's time to diversify the menu and cook chicken roll. This is a completely different matter! It seems that the meat is the same, but the form and presentation of the dish is completely different, and stuffing it with different fillings, you can constantly introduce an element of novelty. Rolls are made from minced chicken or a whole piece of chicken meat or carcass, freed from bones. They start with mushrooms, cheese, bacon, scrambled eggs, bell peppers, herbs, or simply roll meat seasoned with spices into a roll. It is usually prepared in two ways - baked in an oven or boiled in water with spices and spices.
Chicken roll - food preparation
For minced meat roll, mincemeat is placed on a film or napkin, the filling is laid out on top and rolled into a roll, raising the edge of the film and helping to form a beautiful loaf with your hands. If the roll is prepared from breast or fillet, the meat is simply beaten to the same thickness, salted, sprinkled with seasonings and wrapped in a “sausage”. So that it does not fall apart, it is wrapped with threads or the edges are fixed with toothpicks.
If a whole bird carcass is used for roll, it is first freed from bones. For this, from improvised means, there must be a sharp knife, because I have to cut quite a lot of tendons, especially on the limbs. Then the layer of chicken is laid on the table with the skin down, and the flesh is beaten with a hammer. Then, as usual, the meat is salted, rubbed with seasonings, the filling is laid out, if provided, and rolled up. The roll is tied with thread, wrapped in a film or foil and boiled or baked.
Chicken roll - the best recipes
Recipe 1: Chicken Roll
This chicken roll is made from pure meat, i.e. absolutely without filling, flavored only with spices and seasonings. The principle of its manufacture is quite simple: the chicken carcass is freed from bones, rolled up and cooked, baked in the oven.
Ingredients: 1 chicken carcass - 2 kg, 4 cloves of garlic, to taste: black pepper, salt, bay leaf.
Cooking method
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, this will happen much faster, in just a few minutes.
First, you need to cut off excess fat from the legs in the tail area. If the chicken is well-fed, there are quite a few.
Then it is necessary to incise the skin with meat from the abdomen lengthwise along the leg (leg) and remove the meat from the bone, cutting off all cartilages 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 free the meat from the costal bones, keel, cutting it with a knife. Two phalanges are cut off from the wing, then the bone from the wing is easily released. Next, you need to separate the ridge. Raising the neck, gently peel the skin from the back with a knife.
The result should be an almost square chicken layer without bones. Knead the fillet and meat or beat until it is approximately the same thickness. Sprinkle with salt and spices - pepper, bay leaf. Optionally, add a pinch of dried garlic, nutmeg. Rub the seasonings with your hands into the skin, meat and let the carcass lie down for several minutes.
Then roll the chicken along the length along the roll, wrap it several times with foil, twisting the edges like a candy wrapper. Put the "candy" in the form. An oblong cake pan is best. Fill it with water so that it covers the carcass by about two-thirds.
Crumble garlic slices in water, add bay leaf and salt. Cook for 60-80 minutes at 200C. Cool and transfer directly to the mold overnight (or several hours) in the refrigerator. Remove the foil from the chilled roll and cut into thin slices.
Recipe 2: Chicken Roll with Bacon
For this roll, it is best to take a small, inner filet (medallions), then you will get neat little rolls. They can be laid on a common dish as a snack, or served in portions with a side dish as hot.
Ingredients: 400 g fillet (medallions), bacon (according to the number of slices of fillet), salt, pepper, 200 ml of soft cream cheese, vegetable oil.
Cooking method
Fill the fillet, sprinkle with salt, pepper. Put a thin slice of bacon on each piece of fillet, grease with cheese, wrap it in a roll and chop with a toothpick. Lightly grease the mold 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 an exquisite taste. It is prepared from fillet or brisket meat, which is ground into minced meat. You do not need to add anything to it except salt and pepper - neither bread nor eggs. If it is possible to find high-quality minced chicken, you can use it.
Ingredients: fillet or brisket - 800 g, 2 eggs, 2 onions, 200 g of mushrooms, 100 g of dried apricots, dry white wine (any) - 100 ml, 1-2 tablespoons. mayonnaise, salt, vegetable oil, greens.
Cooking method
Soak dried apricots: pour wine and leave for two hours.
Prepare the dough for an omelet pancake. Mix mayonnaise, eggs, salt, pepper and beat with a whisk. Bake the omelette by frying it on both sides. When it cools, cut it into small cubes.
Cut mushrooms into medium-sized slices and fry with chopped onions. Cool.
Drain wine from dried apricots (do not pour out). Finely chopped dried fruit.
Grind the meat with a blender or scroll in a meat grinder. Sprinkle with salt and pepper and mix well.
Moisten gauze with water, squeeze and fold in half (you can take a napkin or towel). Put the minced meat on it, forming a rectangle one centimeter thick from it.
Sprinkle dried apricots on the surface with the first layer. Top crumble greens. Put the fried mushrooms with onions in a third layer. Next up are the omelet slices. All ingredients must be evenly distributed over the surface.
Using gauze (or towels), gently raising the edge, roll the roll. If necessary, smooth with your hands to make it smooth and beautiful. So that the stuffing is not sticky, your hands should be moistened.
Transfer the roll onto a baking sheet directly in the cheesecloth and carefully shift it (you can roll it). Pour it with the remaining wine, add water from a half glass and bake for forty minutes at 200C. Cut the cooled roll into slices, which lay on lettuce leaves.
Recipe 4: Cheese Cheese Roll
Very unusual appetizer. You do not need to stew, cook and bake roll. It is collected from already boiled meat. The ingredients are ground and a “sausage” is formed from them, which is rolled in grated cheese. You can eat instead of real sausage, like a sandwich, putting a slice on the bread.
Ingredients: 2 large legs, peeled walnuts - ½ cup, 150 g of cheese, 3 cloves of garlic, black pepper, salt.
Cooking method
Boil the legs, cool. Remove the meat and twist it in a meat grinder with nuts. Finely grate the garlic and mix with meat and nuts. Salt, pepper.
Finely grate the cheese. To form a “sausage” from the minced meat, ramming it with your hands, and sprinkle with cheese. You can moisten it with water or grease it with mayonnaise and roll it in cheese so that a large layer sticks. Wrap the roll in foil and remove for two hours in the cold.
Recipe 5: Chicken roll with omelet and ham
Chicken roll with omelet 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 aromatic. Instead of chicken, chicken is used in this recipe.
Ingredients: 1 large ham, 2 eggs, 100 g of ham, a bunch of green onions, 2 tables. lie mayonnaise, salt, black pepper, vegetable oil. A cling film or baking sleeve and thread will be required.
Cooking method
Mix mayonnaise, eggs and salt. Fry the omelet. Fry should be on one side under a closed lid.
Cut the leg along to the bone and remove the meat with the skin. This is conveniently done with a sharp knife to cut the tendons. Lay the layer on the skin and lightly beat off the meat with a hammer. Salt it and pepper. Sprinkle with chopped chives. Lay the omelette on top and crumble the ham on it.
Raising the edge, roll the roll. Wrap with thread and pack in a sleeve or plastic wrap so that water does not get into it when cooking.
Pour water into the pan, add salt (you can also lavrushka with allspice if desired) and put on fire. As it boils, put the roll and cook for forty minutes. As it cools, cut into slices.
Chicken roll - useful tips from experienced chefs
- From the broth left after cooking the roll, you can cook the soup.
- In order to prevent meat from scattering to the sides, it should be beaten through a plastic wrap or a plastic bag.
- To prevent the roll from opening during cooking, it must be wrapped in gauze and tied with thread.
-Chicken bones from the carcass should not be thrown, it is better to put them in the freezer. Later, you can cook the broth from them.
