Description
On your review and the court want to offer this delicious loaf that you can fill with different fillings. Try it and you will see that it is better than any sausage. The recipe I learned from the Internet and are very grateful to the author, as now I cook it often.
Ingredients
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Chicken
1 piece
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Chicken egg
2 piece
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Milk
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Spices
-
Salt
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Vegetable oil
Cooking
Take a broiler chicken. Accordingly, the larger the chicken the more you get "Finished product". The cut on her breast expand as chicken, and separate the bones from the meat. Start with the Breasts. The process is not complicated, takes about 15-20 minutes. The main thing is not to freak out!!! The prototype roulade slightly beats chopper for meat, salt, pepper, add some garlic...
Fry the omelet of two eggs with milk. This will be the filling for our rolls. Spread the scrambled eggs on the chicken and distribute it, the roll is almost ready for that to be rolled.
Starts a critical process. Turn the blank into a roll. I'm doing this. Steles on the table in plastic wrap, place it on the workpiece, giving the workpiece the form of a roll,
wrap roll film... First in one direction,
then the tape from the roll tear off and roll up in the other direction. Previously tormented and tied the roll with this thread now convinced that with the film much easier.
This is not a prototype ROULADE, and she RULED!!! By the way, in this form it can be frozen until better times... Suddenly rusdi want - Bang, and she's already in the freezer waiting for you.
Put the loaf pan of appropriate size, pour water so that it would completely cover the loaf. Put it on the stove and start cooking a mystery...
After cooking, which lasts me 30-40 minutes depending on the size of the original birds, hot rolls placed under the press. I usually cook roulade in the evening and put under pressure all night. And in the morning shift it in foil and in the fridge for a few hours.
Here is what we have sought for so long!!! Remove the foil. Cut the fruit of our labor with a sharp knife and put on plate.
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