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Chicken roll in a bottle with gelatin

Chicken roll in a bottle with gelatin

Chicken roll is very tasty, healthy, and filling. A chicken roll made at home—in a bottle—turns out much tastier than store-bought. And you'll see for yourself, because you'll have an unbeatable alternative to store-bought aspics and sausages packed with all sorts of E-number additives. Everything here is simple too—both the process and the ingredients. But the finished product comes out original, and your family and guests will absolutely love it. Serve the roll as a cold appetizer on its own to dress up the holiday table. Or make sandwiches with it. They'll keep you full in the morning if you put a slice of the roll you made yourself on your bread—rather than a slice of questionable sausage—with a lettuce leaf or some vegetables.

wella

Recipe author

Composition / ingredients

Servings:

Chicken

600

Onion

Garlic

Bell pepper

Green onion

Carrots

Chicken broth

200

Gelatin

Salt

Bay leaf

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 14 g

Fats 39 % 11 g

Carbohydrates 11 % 3 g

163 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a chicken roll in a bottle with gelatin? Prepare the meat. I had a frozen fillet and a couple of wings; I just covered them with cold water, set them on the stove, and added the bay leaf and pepper. As soon as it comes to a boil, turn down the heat and cook, covered.
Step 2:

Peel the onion, carrot, and garlic, and rinse them.
Step 3:

Add the vegetables to the boiling broth and cook the meat until done. Salt it about 10 minutes before the end of cooking.
Step 4:

Cut the neck off a plastic bottle, or cut it so the opening is wide enough to pour in the broth and add the pieces of meat.
Step 5:

Take out the cooked meat and let it cool.
Step 6:

Now we need to make the jelly. Set aside some of the cooled broth and dissolve the gelatin granules in it, setting the pan on the heat. Stir with a spoon, let the gelatin swell (about 10 minutes), then heat it over a water bath until fully dissolved. You can also follow the directions on the gelatin package.
Step 7:

Pull the meat off the bones and break the fillet into pieces.
Step 8:

Fill a clean bottle with meat first, tamping it down with a spoon (if you want a meatier roll), and add a piece of carrot to one side in the middle (you can skip this step—I just didn't want to throw the carrot away, and it made a nice accent in the roll).
Step 9:

Every couple of layers, scatter some green onion over the meat.
Step 10:

Add a little chopped bell pepper on top.
Step 11:

Then pour in the gelatin mixed with the broth. Stir this colorful mixture (so the broth reaches the bottom) and let it sit for 10 minutes.
Step 12:

Put the filled bottle, wrapped with plastic wrap, in the refrigerator.
Step 13:

But don't take it out for at least 5–8 hours (it all depends on how firm you want the jelly). Using scissors, carefully cut along the side of the bottle.
Step 14:

Then you can cut off the bottom of the bottle, gently slide the roll out onto a dish, and dig in.
Step 15:

Slice it into rounds and dig in!

A few more tips. To make a delicious roll, all you need is chicken, gelatin, a plastic bottle (size it to the amount of cooked meat), and whatever tasty extras you love. No whole carcass? No problem—use leg quarters, or breast for a leaner roll. Don't overcook the meat. Chicken cooks quickly; half an hour is plenty. To get an original homemade sausage of pure meat, add spices, vegetables, or mushrooms, or mix in other kinds of meat, fatback, bacon, and so on. Pour in the gelatin liquid so the pieces of meat aren't floating in it—pour just enough that the gelatin broth reaches the top of the contents. You can also mix the meat and jelly separately in a bowl and then pack it into the bottle. You can adjust how much meat or broth goes into the bottle. In the recipe I gave the weight of the already-cooked chicken and the broth. Adjust the clarity of the broth by skimming off the foam and straining it at the end if needed. If you run short on broth, top it up with, say, the liquid from a can of green peas or whatever you like—it adds extra flavor, though the jelly will set a bit softer. Make the roll overnight if you're having guests tomorrow. Overnight it will set completely and slice easily.