Out of millions of ways to make a roll, let's be honest, this is not the easiest, but certainly one of the most original. And all because such a roll is being prepared from a whole chicken. So if you get your hands on a carcass and you don't know what to do with it, catch the idea.
Ingredients
- Chicken (whole) – 1.5 kg
- Garlic - 1 clove
- Spices and seasonings - 1 tbsp.l.
Step-by-step cooking recipe
Gut the chicken, cut off the wings and make an incision lengthwise.
Carefully remove the bones so as not to damage the skin if possible.
By the same principle, pruning the meat, remove the bones from the legs, leaving the fillet and skin.
Cut the fillet of legs so that you get a layer of chicken.
Remove the remaining tendons and films.
Close the "voids" with fillet pieces.
Sprinkle the chicken with spices and garlic to taste.
Twist a very tight roll with the skin out.
Tighten the roll with a film in a couple of layers, tie it with a thread and send it to the refrigerator for 10-12 hours.
Send the roll in the same form to the baking bag.
Cook it on low heat at a temperature of about 80-85 degrees for about 1.5 hours.
Remove from the bag and let the roll cool in the film.
Then put it in the refrigerator for another 8 hours.
Remove the thread and film, and cut the roll.
