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 Festive Chicken Roll Recipe
For the new year holidays, I suggest cooking chicken roll. This roll has a very beautiful and appetizing cut. And what a ruddy crust it has! And you can prepare it in advance. Serve it better in cold form, so it will be well and beautifully cut.
Course Holiday Food Ideas, Snacks Ideas
Cuisine Portuguese Cuisine
Keyword Easy, For Beginners
Cook Time 180 minutes
Servings
Ingredients
Course Holiday Food Ideas, Snacks Ideas
Cuisine Portuguese Cuisine
Keyword Easy, For Beginners
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Grate the carrots on a Korean grater. Fry in vegetable oil. Add salt, honey, Narsharab, mix gently. At the end, if you like, you can add chopped garlic.
    Grate the carrots on a Korean grater. Fry in vegetable oil. Add salt, honey, Narsharab, mix gently. At the end, if you like, you can add chopped garlic.
  2. Chop the spinach. Add salt, 1 tsp mustard, and mix.
    Chop the spinach. Add salt, 1 tsp mustard, and mix.
  3. I cook from home-made broiler chicken. It weighed 2.5 kg. I separate the breast along with the skin and cut it lengthwise into layers. Breast tightened by 850 g. I carefully remove the skin from the hams (we will need it), separate the meat from the bones. All parts of the meat RUB with salt (I have Svan).
    I cook from home-made broiler chicken. It weighed 2.5 kg. I separate the breast along with the skin and cut it lengthwise into layers. Breast tightened by 850 g. I carefully remove the skin from the hams (we will need it), separate the meat from the bones. All parts of the meat RUB with salt (I have Svan).
  4. I collect the roll in an oblong shape. It should be covered with baking paper. Paper should be taken in excess, so that it can be tightly wrapped roll. I smeared the bottom with lard and put rosemary leaves. Spread part of the breast skin down.
    I collect the roll in an oblong shape. It should be covered with baking paper. Paper should be taken in excess, so that it can be tightly wrapped roll. I smeared the bottom with lard and put rosemary leaves. Spread part of the breast skin down.
  5. Put the spinach.
    Put the spinach.
  6. Top with half of the pieces of meat from the ham grease with mustard.
    Top with half of the pieces of meat from the ham grease with mustard.
  7. Lay out the pepper strips.
    Lay out the pepper strips.
  8. More pieces of meat from the ham,
    More pieces of meat from the ham,
  9. Carrot layer
    Carrot layer
  10. And the remaining chicken fillet.
    And the remaining chicken fillet.
  11. Cover with skin from the thighs. I also used leather from the back.
    Cover with skin from the thighs. I also used leather from the back.
  12. Tightly wrap the roll in paper, tie with threads, then wrap with foil Bake for 60-90 minutes at a temperature of 190-200C, reduce the temperature to 160-165C and bake for another 60 minutes. Open the roll and gild it under the grill for 5 minutes. If you have an oven without a grill, then you need to open the roll earlier so that the crust has time to get Golden.
    Tightly wrap the roll in paper, tie with threads, then wrap with foil Bake for 60-90 minutes at a temperature of 190-200C, reduce the temperature to 160-165C and bake for another 60 minutes. Open the roll and gild it under the grill for 5 minutes. If you have an oven without a grill, then you need to open the roll earlier so that the crust has time to get Golden.
  13. Wrap the roll in a clean sheet of paper and a new sheet of foil, wrap in a kitchen towel and leave in the oven until completely cooled. In the cooled form, it will be well and beautifully cut. The roll can be assembled in advance and frozen. Then let it thaw in the refrigerator and bake.
    Wrap the roll in a clean sheet of paper and a new sheet of foil, wrap in a kitchen towel and leave in the oven until completely cooled. In the cooled form, it will be well and beautifully cut. The roll can be assembled in advance and frozen. Then let it thaw in the refrigerator and bake.
  14. Bon appetit!
    Bon appetit!
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