Description
Who doesn't like chicken rolls. And the table looks bright and delicious, and almost dieting, if not for the skin. Rather than stuffing, a sea of imagination. Most importantly, the meat itself is incredibly tasty. Tasty and tender! And in the spring I want brightness and elegance.
Ingredients
-
Chicken
1 piece
-
Soy sauce
50 ml
-
Paprika sweet
1 tsp
-
Sake
100 ml
-
Lemon juice
2 Tbsp
-
Olive oil
40 ml
-
Garlic
2 tooth
-
Chicken egg
3 piece
-
Milk
60 ml
-
Flour
1 Tbsp
-
Dill
1 coup
-
Paprika sweet
2 tsp
-
Turmeric
1 tsp
-
Salt
1 pinch
Cooking
The first thing you need here is a fat chicken give her a nice bath, trim excess fat, and rump.
Put the chicken on the tummy and remove one of the most stubborn bones - fork
Then cut the top two phalanges of wing and to cut with a sharp knife "hoof"
With a knife and Your nimble fingers, taking care not to damage the skin gently to free the carcass from the bones. In the end have to stay here like this "pterodactyl"
The spread, released from the bone of the carcass cargo cover with cling film and lightly beat. In principle, this step can be skipped.
Mix all ingredients for the marinade. Sake can be easily substituted for dry white wine. So wine, soy sauce, paprika, garlic, olive oil and the juice of one lemon to mix.
Send to marinade the chicken at least two to three hours, the longer the better.
Let's prepare the filling. Beat three eggs with milk and flour, add salt and pepper.
Divide the dough into three parts. Dill grind in a mortar.
Add the green mass in one piece. Bake green pancake.
In the second part add the paprika. Bake red pancake.
Finally, add turmeric and yellow pancake in the pan.
Each pancake roll into rolls.
Pull chicken from the marinade, remove the garlic petals, slightly dry. To put on the Board to put on top of pancakes.
Twist a roll, tie with cooking string.
Place the loaf in the oven bag (sleeve) and bake in preheated to 180 degrees oven for 1 hour 20 minutes.
After baking to remove the thread
Roll to send under the yoke to cool down. I got a load of 4 kg, two weights of 2 kg.
Then the roll can be cut very thinly.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.