Description
Among quite a large number of chicken rolls and rolls and have not found anything similar, so feel free to share the know-how. Very tasty! I apologize for the photo quality - it was at the cottage late in the evening. That is almost "in the field" :-)
Ingredients
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Chicken
1 piece
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Chicken egg
2 piece
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Milk
100 ml
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Flour
2 Tbsp
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Spices
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Cumin
1 handful
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Garlic
4 tooth
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Green olives
10 piece
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Pistachios
10 piece
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Bacon
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Cheese
Cooking
It was in the country at the grandmother of my husband. She has one great old recipe for chicken roulade, which according to the classic canons should be cooked. But she invented his simple method for home-smoked, it is now quite frequently use. First you need a heat-resistant utensils with high sides and a tight-fitting lid. In this case, old cast iron enameled roaster Soviet times.
At the bottom of utyatnitsu fit, "alder chips" that are sold in stores and two tin cans, without bottoms. On top of these rings are two metal spokes or similar rail. I think alder chips can be replaced with sawdust of any fruit tree. Just do not use conifers!
The design described. And now, the recipe. Cheese cut into strips.
Cloves garlic cut lengthwise into several parts.
Onlynow prepare the mixture: mix eggs, milk, flour, salt, cumin and spices according to your taste and desire.
With chicken gently remove the skin to have it cut only on the back.
The carcass cutting the meat.
Vystelim the skin, gently spreading the folds and turning down the "pockets" from the legs.
Meat thump of hands.
Then fry the scrambled eggs.
On the skin lay eggs.
Top chopped meat, salted and sprinkled with spices.
Then olives, cheese, garlic.
Another layer on top of meat, salt, spices, peeled pistachio nuts, remaining cheese and garlic. Optionally, you can add the bacon or cured meats.
Next, gently roll the roulade up in the skin, closing all openings. Wrapped with thread.
The resulting "cocoon" is placed in "lamp".
Cover with a tight lid and put in oven for 1.5 hours at 180 degrees. However, we're half an hour first, put on an open burner, but I think this is a completely optional step, although it may enhances the smoke effect.
The finished roll should be put on the night or at least for a couple of hours under the press, so he took a flattened shape and from it emerged the excess moisture.
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