Chicken roll

Description

Absolutely normal to prepare and very tasty snack roll))) For guests and household members)))

Ingredients

Chicken

1 piece
Pepper

1 piece
Gelatin
Spices
Salt

Cooking

Just want to say that in addition to the main ingredients we will need food film and tape ( or thread). The process of Stripping chicken left overs. Therefore, in briefly. You need to remove from the bones all the meat, cut into small pieces and try any Comem case not to break the skin, we need it. Cut the brisket, cut off the cartilage on the legs and wings, then it will be easier to do. In the photo already sliced meat. We sprinkle with salt and add spices. I added garlic pepper, a mixture of peppers, coriander. ( In principle, spices can be at Your discretion).

On the table laid with plastic wrap. In some layers. The skin stretched over the film carefully, that would not break.

Spread on top of the meat, forming a roll.

Bulgarian pepper ( I had green, as you can see from the photo ), cut, can finely be me. Put the pepper on the roll.

Next, sprinkle the top with gelatin ( left about a tablespoon ). Why are we doing this? What would the roll it came from and it turned out firm and not collapsed.

Now important point. Collect the skin at the edges.

And begin to roll the roulade.

Do everything very carefully, that would not have collapsed as soon as the skin we put, begin to roll the roulade in foil,

Zamatyvaem well, scroll edge, should be here this sausage.

The edges of the film tied tightly, preferably closer to the roll. Maybe You'll need someone to keep 2 edge. If You can not get the film itself to tie the knots, you better take strong thread, just don't tear the shell from the film.

Then do the following : 1 option, You either wrap the roll with a thread; 2 - ACTC. I prefer Scotch, it mechanically will not affect the tenderness of the film and the roll and will not compress. So the roll I wrapped several times with tape, that would be when cooking did not collapse.

For cooking, we'll need a big pan in which the loaf will fit entirely. Put the roll to cook. Since boiling must pass 30 minutes. Don't forget to cover)

After half an hour has passed, gently remove the loaf. I put it in a baking pan, it's more convenient to put the press.

On top put the kitchen Board and put a pot of water. Under the pressure of the roll should lie for it to cool down. Better if it will cool down in a cool place, such as a balcony.

That's actually all ready to roll. Pulled him out of the film, immediately drain the broth, fat, etc. are best kept in a container or simply a package. In the fridge. Bon appetit))) PS at will roll, you can add finely chopped garlic and even different kinds of pepper, then they are just smaller cut.

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