First things first take out of chicken bones (I leave only a part of the wings).

Now distribute the meat from the Breasts across the surface. Slightly repel, salt, pepper.

Cut the pork as in chops, good beats, liberally lubricated with seasonings and put on the chicken.

Prunes wash, cut into pieces, spread across the surface of the meat. Legs put on carolivia wrapped in a piece of meat.

Now carefully and tightly rolled up our chicken in a roll.

And then another in several layers of foil.

And, for reliability, in a package a t-shirt. Tie the handles and put in a roaster. Pour water enough to roll it becomes easier to turn. Boil since simmer 40 minutes. Turn over and cook for the same amount. Then take it out, remove the package and put in a bowl, top pregiven cutting Board and put the load (my load was a full bucket of water). Leave to cool completely. I usually leave for the night.

Then remove the foil and cut into thin slices, grease with horseradish or mustard and... this time, at the end of cooking, suddenly ran out of gas. Had roulade cool under pressure, and then bake in the oven. And nothing, also relished...