Ingredients:
- Whole chicken carcass - 1 piece,
- Garlic – 6 cloves,
- Salt and pepper - to taste.
Making chicken roll
The chicken carcass must be rinsed very well, both outside and inside. Now you need to properly cut the chicken and separate the meat from the bones. The first step is to cut off the wings along the cartilage. Then we cut the chicken breast in the center and carefully cut off the meat along the bones.
An important point is that you don’t need to remove the skin, otherwise the roll will be difficult to wrap.
I decided to make 2 rolls from the resulting meat, so it’s easier to roll them up. We cut the carcass in half, making 2 even parts. Rub each half with salt, pepper and garlic. If desired, you can add greenery, it will be appropriate here.
Now we line it with cling film and place the first half on it.You need to decide which side to start rolling the roll from. We try to carefully roll up the roll so that pieces of meat do not fall out. The entire roll must be rolled very tightly in cling film on all sides, paying special attention to the sides of the roll. It is advisable to wrap it several times to prevent water from getting inside during the cooking process.
Place the rolls in a pan and fill with water. Cook for 30-35 minutes after boiling. After this time, remove the rolls from the pan and place them in a container. The next step is to get rid of excess liquid. Use a toothpick to make several holes in the cling film. Cover the top with a plate and place a small weight so that the broth drains faster. About three hours will be enough, but you need to watch it individually.
The last step is to cool the finished dish by putting the rolls in the refrigerator. After this, the film can be removed. Now the dish can be served. Bon appetit!
