Chicken Roll in a Multicooker

Cooking method

1. Step 1:

   

   Gather the ingredients. You can make the roll from any part of the chicken, but the breast and thighs have the most meat, so the recipe is built around them. The other parts are better used for broth. You can also just buy ready boneless breast and thigh fillets. Instead of garlic powder, use a few cloves of fresh garlic. My paprika is smoked.

2. Step 2:

   

   Remove the skin from the breasts and thighs and take the meat off the bones. You can leave the skin on the meat for a richer version, if that's your thing. But it's best to leave the fat — the breast is on the dry side.

3. Step 3:

   

   Cut the meat into even pieces about 2 by 2 cm (¾ inch).

4. Step 4:

   

   Put everything in one bowl and add the salt, spices, garlic, and gelatin. Mix it all by hand. Mix for a good while so the gelatin is evenly distributed through the meat. Cover with plastic wrap and refrigerate for half an hour.

5. Step 5:

   

   Spread several layers of plastic wrap on the counter. The more layers, the sturdier it'll be for the roll. I overlap layer after layer to form a large rectangle. Put the meat along one edge of the wrap and begin carefully rolling it up. Pack the meat with your hands as firmly as you can so the roll is dense and won't fall apart.

6. Step 6:

   

   Once the meat is wrapped, tie off one end of the roll. Then pull the meat toward the tied end to shape it like a sausage. Tie off the other end. For good measure, I wound on a few more layers of wrap and tied the ends the same way.

7. Step 7:

   

   Put the roll in the multicooker bowl and cover it with boiling water. Set the "Stew" program for 1.5 hours.

8. Step 8:

   

   When the time is up, take out the roll and let it cool completely. Only then remove the wrap. Before serving, chill the roll well — at least 8 hours.