Chicken roll in a package

Step-by-step cooking

1. Step 1:

   

   A set of products for cooking chicken roll in a package. It is necessary to wash the meat, let the water drain. Dried porcini mushrooms I prepared in advance. I washed them quickly but thoroughly in cold water, then filled them with cold salted water for 4 hours. Then she cooked in a saucepan for about 2 hours until ready (it is checked like this: shake the pan with mushrooms, - if the mushrooms have settled to the bottom, - they are cooked).

2. Step 2:

   

   Lightly brown walnuts in a dry hot frying pan.

3. Step 3:

   

   We prepare a milk carton in advance (with a volume of 1 or 1.5 liters): carefully wash it, especially inside, and dry it. Bags of juices, fruit drinks, wine, etc. are not suitable, the dish may become saturated with foreign odors during cooking. We take the sleeve for baking, on the one hand we close it very tightly with a special clip. Cut into small arbitrary pieces fillets and boiled mushrooms.

4. Step 4:

   

   We put all the products in a bowl: chopped fillets, mushrooms, randomly broken fried nuts, salt, pepper, spices, gelatin. Mix everything very thoroughly with your hands until smooth.

5. Step 5:

   

   Put the baking sleeve in a bag, fill it with minced meat. We tie the package very tightly on top.

7. Step 6:

   

   We install the package with ham in a high saucepan and pour water up to the shoulders of the package. When the water boils, reduce the heat to such an extent that a weak boiling is maintained (as when sterilizing canned food for the winter). Cook for 1 hour 20 minutes or 1.5 hours if you have a little more meat than half of the package. I got a lot of meat, almost a full package, so I cooked for 2 hours so that the top of the ham would not suddenly turn out to be raw.

8. Step 7:

   

   Remove the finished ham in a cardboard bag from the pan. We cool it, put it in the refrigerator overnight. In the morning, we take the package out of the refrigerator, put it on its side (so that the roll does not break when opening the package). Carefully cut the package with scissors from the side.

9. Step 8:

   

   Then we cut the sleeve and extract the finished product. I can say that the finished ham roll has not really decreased in size. I think it was influenced by the fact that I used chicken fillet, and not the fatter parts of the chicken carcass. If you use more fatty meat, then the fat will melt during cooking and separate from the finished ham, the meat will be compacted, and the finished product will lose volume.

10. Step 9:

    

    Cut the finished roll with a sharp knife. As you can see, the roll is fully cooked - it is not raw anywhere. Jelly does not separate along the edge, the roll does not break when sliced, holds its shape very well. It is very tasty chilled, but even if it heats up to room temperature, it will continue to keep its shape and will not lose its attractive appearance. Therefore, it can be safely served on a festive table.

11. Step 10:

    

    We spread slices of ham roll on a plate or dish, treat guests and family. Bon appetit!