Homemade Chicken Roll

It is not at all difficult to make a real chicken roll tastier than from the store. I need a chicken. The pleasant surprise that you can cook so deliciously is guaranteed.

Summary

Ingredients

• Chicken – 1 pc.
• Salt – how much will go away (2% of the weight of meat without bones)
• Ground black pepper – 0.5 teaspoon
• Sweet paprika – 1.5 teaspoon
• Provencal herbs – 0.5 teaspoon
• Chopped garlic – 4 cloves
• Chili pepper – 1 teaspoon
• Vegetable oil – 2 tbsp
• Water – how much will go (10% of the weight of meat without bones)

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Instructions

1. Make an incision on the back of the chicken carcass and carefully remove the skin from the entire carcass, keeping it as intact as possible.
2. Separate the meat from the bones and cut into slices about 5-7 mm thick. Lightly pound the slices to tenderize them. Weigh the boneless meat and calculate the required amount of salt (2% of meat weight) and water (10% of meat weight).
3. Place the chicken meat and skin in a large bowl. Add the measured salt and water from the previous step, 0.5 teaspoon ground black pepper, 0.5 teaspoon Provencal herbs, 4 cloves minced garlic, and 2 tablespoons vegetable oil.
4. Mix thoroughly until all the water is absorbed into the chicken meat. Cover and refrigerate for 10-12 hours.
5. Cut open one edge of the baking sleeve and lay it flat on your work surface. Place a sheet of baking paper on top. Arrange the chicken skin on the paper and smooth it out flat. If there are gaps, cut pieces from the shin skin and use them to fill the empty spaces.
6. Spread the marinated chicken meat evenly over the entire skin layer. Sprinkle 1.5 teaspoons sweet paprika over the meat. Carefully fold the baking paper around the meat and skin to form a roll.
7. Wrap the paper-covered roll tightly in the baking sleeve. Fold the edges of the sleeve inward, roll it up tightly, tie the ends, and secure with twine to keep the roll compact during cooking.
8. Preheat the oven to 80°C (176°F). Bake the chicken roll for 2 hours 30 minutes.
9. Remove the roll from the oven and let it cool at room temperature for about 30 minutes. Transfer to the refrigerator and chill for 8-10 hours.
10. Unwrap the baking paper and film. Slice and serve.

Bon Appetit!