The chicken carcass needs to be processed. To do this, remove the skin from the carcass, preferably so as not to damage the skin.
Next, we cut off the wings, they will not be useful to us. Then you need to separate the flesh from the bone.
Next, cut the pulp into medium pieces. The resulting Minced meat should be well beaten off with a knife to make the consistency more uniform. Then add the spices, paprika and water. Mix well and refrigerate for 30 minutes.
After the minced meat stood in the refrigerator, it became more uniform and viscous. For the shell, we need a baking sleeve. The sleeve is cut along the seam, unfold it and sprinkle it with paprika.
Put the skin on the paprika, and put the minced meat on the skin and wrap it in a sausage. One side of the sleeve should be tied tightly with a thread, lift the roll vertically and tamp it so that you get a tight sausage. And bandaging the other side.
Put the roll in the cold!! water and put on the fire. Cook for 1 hour. After the roll is cooked, take it out of the water and let it cool. After sending the refrigerator for 5 hours, or better at night. That's it!! Insanely delicious roll is ready. Bon Appetit!!