Description
On the website there is a recipe roulade of chicken, but this is slightly different, so decided to post. Ruled will look spectacular on a festive table and a good dinner with family.
Ingredients
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Chicken
1 piece
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Chicken egg
5 piece
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Parsley
1 coup
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Garlic
2 tooth
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Carrots
1 piece
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Salt
-
Black pepper
-
Seasoning
-
Milk
100 ml
Cooking
Chicken meat for this dish need to listen with the bone. Make an incision along the back and gently cut first on one side then the other. The drumsticks and wings I left, and then removed.
The meat slightly discourage, allow, poperchit, sprinkle with mixture of dry herbs ( to your taste ), cover with cling film and leave until ready to use.
Prepare the filling. Eggs to share. Fry two eggs, one egg yolks with the addition of 50 ml. milk, the other from protein with the remaining milk. Omelettes salt and pepper.
Carrots to RUB on a large grater, finely chop the parsley, crush the garlic.
Previously prepared chicken carcass put on folded in several layers of plastic wrap or cheesecloth on top to place the omelettes, carrots, greens and garlic. Lightly salt and pepper.
Roulade to roll into a tight roll. This stage to take a picture, sorry, forgot. If you wrap in gauze, then you need to tie the roll with cooking string. Drop into boiling water and cook for 1 hour. My ruled not got into five-liter pot, had to fold in half.
After the end of the cooking time to extract roulade, put under pressure for several hours, ideally overnight. Cold roll to remove the film. Since my roulade cooked folded in half, I cut it on the fold line.
Roulade cut into thin slices and serve with vegetables and greens.
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