Take the pork knuckle (shank) and it - a little chicken. Knuckle you can take the front and rear. With the front less hassle - easier to cut the meat, but the rear, according to the butchers, softer and tastier. From chicken you can take both the breast and the legs. Fried chicken is even better (not so dry at it, as with the breast).

With the drumstick cut the meat so that it remains on the skin. To do this, first cut with a knife along the skin of the drumstick. I'm going to cut to the bone. Then, gently working the knife along the bone, cut the bone. Now turn the chicken. Cut the flesh so that did not have any bones. Spread the meat evenly on the skin. Cut, if necessary, the excess meat from one place and shift to another. Sprinkle meat with spices and salt. Massage the meat, rubbing salt. Salt you need to take 2 % of the weight of the meat, then the salinity of the roll will be optimal. Too much spices should not be put. If you like garlic, instead of dry can take fresh. Good idea to add a small teaspoon of gelatine - loaf will be denser.

On the table lay a piece of cling film laid on our next roll and turn it. Should be a nice smooth cylinder. The edges of the sandpaper should be slightly molestias each other. Tying the roll with twine or thick strong thread.

Put the roll in a pot of hot water where it needs to stew for 3 hours at a water temperature of 80 degrees C. the Minimum cooking time can be calculated as: 1 minute for each millimeter of diameter of the product plus 30 minutes on the "cooking until soft".

Now zavyvanets should be cool - either in cold water or in the air. Then put into the refrigerator and give it a good freeze. It will take eight hours. Expanding ready to roll, we find quite a lot of jelly under the shell. It is very tasty, kids love it. Carefully remove the jelly with a spoon. Roll poured the hot water wash away the remnants of jelly. Immediately soak the roulade on all sides with a napkin. Now he is somewhere though. Even on the holiday table, even just in the morning for Breakfast on a piece of bread, lightly smeared with mustard.