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Chicken roll at home
Prepare chicken roll at home using the suggested recipe, which resembles tender ham from industrial production. Thanks to the careful massaging of pieces of meat during salting, gradual maturation of the product in the refrigerator, and proper thermal processing of the formed products, a dietary protein dish is created without harmful additives and preservatives.
Ingredients
Show ingredients
To prepare two small chicken rolls at home, you need to prepare:
- large chicken breast with skin – 1 pc;
- chicken thighs with skin – 4 pcs;
- garlic – 3 large cloves;
- ground black pepper – ½ tsp;
- ground paprika – 2 tsp;
- table salt – 15-20 g per 1 kg of chicken meat and skin.
To form the products, you need:
- baking sleeve in a roll – 1 m;
- standard width food wrap – 1 m;
- cooking thread – 2 m.
Preparation
- Start cooking. Carefully remove the skin from the breast and thighs. Separate the meat from the bones.
- Boil a strong broth from the bones. Use minimal water. Cut the chicken into thin strips.
- Slightly beat the prepared meat strips with a wide knife (do not cut, but crush the meat). Destroying the protein fibers contributes to good bonding of the meat pieces.
- Add salt, pepper, and crushed garlic to the prepared minced meat.
- Put on disposable gloves and mix the resulting mass for 10 minutes. Add the skin to the meat, tightly seal the marinated semi-finished product, and place it on the top shelf of the refrigerator for at least two hours, preferably overnight. Measure 70 ml of the finished broth, cool it in the refrigerator. After marinating, set the chicken skin aside, pour the cooled broth into the meat, put on gloves again, and mix everything thoroughly. The minced meat should absorb all the liquid.
- Divide the resulting mass into two equal portions. Form rolls. Cut one meter of baking sleeve in half, then along the side seam. Unfold each half. Lay the first shell on the work surface. Sprinkle the edge of the prepared bag with a teaspoon of paprika. Lay the skin from the breast on top and place half of the mince on it.
- Roll up the roll.
- Tie one end of the shell with cooking thread. Place the preparation on its end. Lightly tap it on the table to release excess air. Tie the second end of the shell. Compress the ham with additional loops of cooking thread. Do the same with the second part of the meat.
- Increase the tightness of the formed preparations with several layers of food wrap.
- Place the formed rolls in a wide pot, fill with regular water, and put on medium heat.
- Heat the ham very slowly, keeping the maximum water temperature during cooking within 80 ˚C. In the absence of a kitchen thermometer, the permissible heating level of the liquid is determined by the presence of very active steaming and the appearance of single bubbles. From this point, boil the ham for one and a half hours.
Important! To prevent loss of meat juice from the product, remain near the stove and monitor the boiling process constantly. The water should not boil actively!
Quickly immerse the finished rolls in ice water, and after cooling, send them to the refrigerator for a day. During this time, the protein product will finally mature, acquire a dense structure and expressive taste.
Serve the chicken roll as an appetizing cold cut for the festive table or use it in daily meals instead of manufactured sausage products.
Prepare chicken roll at home without harmful additives and preservatives using our recipe. Enjoy your meal.
