Chicken roll in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Prepare the products. The roll can be made from any part of the chicken, but most of the meat is in the breast and thighs. Therefore, the recipe is designed for them. From the remaining parts, it is better to cook broth. You can immediately take the finished fillet, breasts and thighs. Instead of garlic powder, take a few cloves of garlic. My paprika is smoked.

2. Step 2:

   

   Remove the skin from the breasts and thighs and separate them from the bones. You can leave the skin on the meat, then you will get a more high-calorie option, this is for an amateur. But it's better not to remove the fat, the breasts are still a little dry.

3. Step 3:

   

   Cut the resulting fillet into identical pieces, measuring 2 by 2 cm.

4. Step 4:

   

   Put everything in one bowl, add salt, spices, garlic and gelatin. Mix everything with your hands. It is necessary to stir for a long time so that the gelatin is properly distributed over the meat. Cover with cling film and put it in the refrigerator for half an hour.

6. Step 5:

   

   We spread the food film in several layers on the table. The more layers, the more reliable it will be for the roll. I overlap layer by layer, forming a large rectangle. We put the meat on the edge of the film and begin to wrap it carefully in the film. It is necessary to tamper the meat with your hands as much as possible so that the roll is dense and does not fall apart.

7. Step 6:

   

   When the meat is wrapped, tie one end of the roll. And we begin to pull the meat to the tied end, forming a kind of sausage. Then we tie the other end. Then, for reliability, I wound several more layers of film, tying up the ends in the same way.

8. Step 7:

   

   Put the resulting roll in the bowl of a slow cooker and pour boiling water. We set the "Quenching" mode, we set the time to 1.5 hours.

9. Step 8:

   

   After the time has elapsed, we take out the roll and let it cool completely. Only after that we remove the film. Before use, the roll is well cooled, at least 8 hours.