Chicken fillet (with skin) and pork fillet skip twice through a fine grate grinder, add in the minced each salt and dried garlic. In pork - 1 tsp of paprika, for color. Pour each beef 25 ml of broth. Carefully knead every beef, until it will absorb all the moisture and thickens. Close the stuffing with foil and put it in marinating in the cold for 4-6 hours. For stuffing take the chicken Breasts or beef, in this case, the broth might need a little more, about 70 ml at both stuffing the finished rolls did not work dry.

To collect spices. I took a grain of mustard, paprika, turmeric, dried oregano and marjoram. Spices should be bright and fragrant, to the roll was not only delicious, but in the cut and the outside looked beautiful. Can choose the spices to your taste, for example, put the chopped chili, dried carrots or green onions, flecks of red and green paprika, green hops-suneli, parsnips, parsley root, leek...

For these rolls I use edible collagen film, it is a natural product made from collagen of beef hides is edible, when heated, melted and gelled, bonding between the coils of minced meat with spices. Naturally, the more turns, the more effective the roll looks in the cut. Very handy thing, sold in online stores. Cut two rectangles collagen film, size 30x45 cm, moistened with water one of them with a clean sponge, pour 1/2 of all spices

Distribute ground pork with a thickness of 1,5-2 cm, stepping back from the edge, smooth spatula.

Lay a second sheet of film, repeat all operations - wet, sprinkle the spices, put the chicken mince. For a film with pork mince and put a tape with chicken. From the end of the future roll both loose ends of the film wrapped up.

Roll into a tight roll.

Here's another essential piece for such rolls forming a grid. To put it on the roll, it is necessary first to pull on a hollow tube. I used a tube from the wine in a gift box, can be adapted for this purpose a plastic bottle. Inside is placed the roll, extends slowly and the mesh nice and tight it tight.

The edge of the grid tie and put the loaf in a COLD oven, preferably on the grill. Here's what the trick - if you heat up the oven along with the loaf gradually, starting with 50-60 degrees, gradually raising T every 10-15 minutes at 180 ° C for 1-1,5-2 hours (depends on thickness of roll), the roll will not lose moisture and will be very juicy and tender in the end. This loaf I baked a little over an hour.

Once the loaf is browned, remove it to cool and store in the cold for 5-6 hours. The grid is clear when the loaf has cooled.

Anticipate your questions and therefore took pictures of the collagen film and forming mesh. Suddenly you did, but you didn't pay attention to such things. Probably all to do the same without this film and the mesh. Wrap, for example, in the package for roasting meat. The result will be a little different, but delicious is still.