Love original snacks? I offer you an interesting option – a recipe for making chicken roll in jelly, which will decorate even a festive table, thanks to its unusual shape and amazing taste.
Wash the chicken, pat dry, remove the skin and bones. Use a mix of different parts (thighs, fillets, legs) for better juiciness. Cut all meat into small pieces.
Peel, wash, and cut 1 carrot (preferably small, or half a medium carrot) into small pieces. Peel and chop 3–5 garlic cloves.
In a deep bowl, combine the chicken, carrot, and garlic. Season with salt, pepper, and chicken spices to taste. Sprinkle the gelatin over the mixture and add roughly half a glass of warm water.
Mix by hand until the gelatin dissolves completely and all ingredients are evenly coated.
Transfer the mixture to a cooking bag, sealing it closed while leaving some space for steam.
Place the sealed bag in a heat-resistant baking dish. Pierce 3–4 times with a needle or toothpick to allow steam to escape. Bake in a preheated oven at 160 °C (320 °F) for 1 to 1.5 hours, until the chicken reaches 74 °C (165 °F) internally. (Stovetop alternative: Place the juice bag in a tall saucepan with water and simmer for 1 to 1.5 hours.)
Cool the roll at room temperature for about 2 hours.
Transfer to the refrigerator and chill until completely cool and set (at least 4 hours, preferably overnight). Carefully cut open the bag and serve.
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