Chicken roll

14 servings
2 hours 30 min

This culinary recipe is very beautiful, so it will fit any festive table. In addition, Rulyada from the bird "Belaya Rus" is a very tasty food that will not leave indifferent. Take the chicken. It's better if it's a boiler chicken. My it and use a paper towel to get wet. We cut it along the belly. Carefully separate the skin from the bones. Next, we cut into larger formations, preferably the same in size. We beat them off, covering them with a package. We do not discard the bones, but cook broth from it, in which we add onions, carrots and parsley. Broth at the end of salt cooking. We take it off the fire and filter it out. Carrots need to be boiled not completely. It should not fall apart. We cut it into squares. We take the lard and cut it into bars. We put a baking sleeve on the table. It has chicken skin on it. A bit of her salt. We put the chipped meat. Also salt, pepper and sprinkle with garlic, previously finely chopped. We put lard, carrots and green canned peas on the edge of the meat. We turn the edge and put lard, carrots and peas again. We do this until we twist the roll. Place it in two layers of a sleeve, which is used in the oven for baking, and bandage it. We lower the Rulyada from the Belaya Rus bird into the broth and cook for one hour. You need to get it very carefully. Cut into slices after it cools down. Enjoy your meal!