Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products for making the roll. Take a medium-sized chicken, one and a half kilograms or six hundred kilos. For a large carcass, take a larger amount of gelatin. I took the gelatin quickly soluble, but absolutely anyone will do, during cooking it will have time to swell and dissolve. I used paprika as spices.
Step 2:
Wash the chicken and dry it well with paper towels. Remove the skin from it. It is better to start with the lower part of the breast. It is more convenient to cut off the wings. Remove the skin from the legs to the lower joint.
Step 3:
Next, cut the meat from the chicken. First, cut the sirloin from the breast. Then cut off the hams, it is more convenient to cut the meat from them separately. Do not throw away the skeleton, there will still be a lot of meat on it, it will make an excellent broth.
Step 4:
Cut the meat into small pieces.
Step 5:
Put all the meat in a bowl. Add salt and spices, mix well.
Step 6:
Take the food wrap, unfold it on the table. Put a board under the film. Spread the meat on it in one layer. Beat off the meat with a hammer.
Step 7:
Sprinkle a layer of gelatin on top of the meat layer.
Step 8:
Carefully wrapping the film, roll the layer of meat into a roll, trying not to let the film get inside it. Tie the ends of the film, pushing the meat from the edges, tamping the roll on the sides.
Step 9:
For reliability, wrap the roll in several more layers of film.
Step 10:
And then in several layers of foil.
Step 11:
Place the roll in a narrow long baking dish. When you just start forming a roll, immediately take into account the size of your form. Pour water into the mold 1/3 of the height of the roll. Preheat the oven to 200°C. Bake the roll for one hour. Remove the finished roll from the oven. Let it cool at room temperature. Remove the foil, and then put the roll in the refrigerator for a couple of hours.
Step 12:
During this time, the gelatin will completely harden and the roll can be released from the film. It holds its shape perfectly and cuts well.
Great recipe! An absolutely natural product, it can be served as a separate dish or as a substitute for sausage for sandwiches. I have a little leaked gelatin when baking. It is better to remember where the upper seam of the roll is and put it to bake with this seam up.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Getting down to cooking a foil-baked dish (meat or poultry),
consider the features of your oven
and be guided by the cooking time according to it, and not by what is written in the recipe. If you are preparing a dish for the first time, follow a few useful tips:
- divide the total cooking time by 4
- open the oven every quarter of the total time and check the degree of readiness of the dish
- don't be afraid to unwrap the foil for a more accurate check
- to unfold the foil more conveniently, always leave a "seam" on top of it
- if you wish, you can determine the degree of readiness without unfolding the foil by making one or two punctures in it with a toothpick
Remember that the quality of the foil also matters.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
