Homemade Chicken Roll
by Editorial Staff
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.
Servings: 10
Ingredients
- Chicken – 1 pc.
- Salt – how much will go away (2% of the weight of meat without bones)
- Ground black pepper – 1/2 teaspoon
- Sweet paprika – 1.5 teaspoon
- Provencal herbs – 1/2 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)
Directions
- Make an incision on the back of the chicken carcass and carefully remove the skin from the entire carcass, trying to maintain its integrity.
- Separate the meat from the bones and cut into plates 5-7 mm thick, beat slightly. Weigh the resulting boneless meat. Prepare 2% salt and 10% water from the weight of the meat.
- Place chicken meat and skin in a bowl, add salt, pepper, Provencal herbs, minced garlic, vegetable oil and water.
- Mix everything thoroughly so that all the water is absorbed into the chicken meat. Cover and marinate in the refrigerator for 10-12 hours.
- Cut the baking sleeve along one edge, put on the table, place a sheet of baking paper on top of it. Put the chicken skin on the paper and smooth. The skin of the shins can be cut off, cut in half, and the empty spaces covered.
- Then spread the marinated chicken meat evenly over the entire skin, sprinkle with sweet paprika and gently wrap with baking paper, forming a roll.
- Wrap the resulting roll in a baking sleeve, roll up the edges, roll up tightly so that the roll is elastic, tie the edges and roll with twine to maintain elasticity during further cooking.
- Preheat the oven and bake the chicken roll at 80 ° C for 2.5 hours.
- Remove the chicken roll from the oven and cool, then put it in the refrigerator for 8-10 hours.
- Free from film and paper. Cut into slices.
Bon Appetit!
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