Gelatin chicken roll

10 servings
10 hour

How to make a chicken roll with gelatin? Prepare the necessary products. Take medium-sized chicken, one and a half kilograms or six hundred kilos. For a large carcass, take more gelatin. I took gelatin quickly soluble, but absolutely anyone will do, during the preparation it will have time to swell and dissolve. I used paprika as spices.

Wash the chicken and dry well with paper towels. Remove the skin from it. It is better to start with the bottom of the breast. The wings are more convenient to cut off. Remove the skin from the legs to the lower joint.

Next, cut the meat from the chicken. First, cut the fillet part from the breast. Then cut off the legs, it is more convenient to cut the meat from them separately. Do not throw away the skeleton, there will be a lot of meat left on it, it will make an excellent broth.

Cut the meat into small pieces.

Put all the meat in a bowl. Add salt and spices, mix well.

Take the cling film, unfold it on the table. Put the board under the film. Spread the meat on it in one seam. Beat off the meat with a hammer.

Sprinkle a layer of gelatin on top of the meat layer.

Gently twist the film, roll the layer of meat into the roll, trying to prevent the film from getting inside it. Tie the ends of the film, pushing the meat from the edges, compacting the roll on the sides.

For reliability, wrap the roll in a few more layers of film.

And then in several layers of foil.

Place the roll in a narrow, long baking tin. When you first start forming a roll, consider the size of your shape right away. Pour 1/3 of the roll height into the water mold. Preheat the oven to 200 ° C. Bake the roll for one hour. Remove the finished roll from the oven. Allow it to cool at room temperature. Remove the foil and then remove the roll to the fridge for a couple of hours.

During this time, the gelatin will completely set and the roll can be released from the film. He holds his form perfectly and cuts well. Enjoy your meal!