Chicken roll in a bag

9 servings
12 hours

A set of products for making chicken roll in a bag. It is necessary to wash the meat, let the water drain. I prepared dried porcini mushrooms in advance. Quickly but thoroughly washed them in cold water, then poured them with cold salted water for 4 hours. Then she cooked in a saucepan for about 2 hours until tender (checked like this: shake a saucepan with mushrooms - if the mushrooms settled to the bottom - they boiled).

In a dry hot pan, brown slightly walnuts.

We prepare a milk bag (1 or 1. 5 liters) in advance: I thoroughly wash it, especially inside, and dry it. Bags of juices, fruit drinks, wine, etc. , are not suitable, the dish can be soaked in foreign odors during cooking. We take the sleeve for baking, on the one hand we close it very tightly with a special clip. Cut into small arbitrary pieces of fillet and boiled mushrooms.

Put all the products in the bowl: crushed fillet, mushrooms, arbitrarily broken fried nuts, salt, pepper, spices, gelatin. We mix everything very carefully with our hands until homogeneous.

Place the roasting sleeve in a bag, fill with minced meat. We tie the bag very tightly on top.

Install the ham bag in a high saucepan and pour water up to the shoulders of the bag. When the water boils, we reduce the fire to such an extent that low boiling is maintained (as when sterilizing canned food for the winter). Cook 1 an hour 20 minutes or 1. 5 hours if you have a little more meat than half a bag. I got a lot of meat, almost a full bag, so I cooked for 2 hours so that the top of the ham would not suddenly turn out to be raw.

We remove the finished ham in a cardboard bag from the pan. Cool down, put in the refrigerator for the night. In the morning, we take the bag out of the refrigerator, put it on its side (so that the roll does not break when opening the package). Carefully cut the bag with scissors on the side.

Then we cut the sleeve and remove the finished product. I can say that the finished ham roll has not really decreased in size. I think it was influenced by me using chicken fillet rather than the fatter parts of chicken carcass. If you use fatter meat, then fat in the cooking process will heat up and separate from the finished ham, the meat will be compacted, and the finished product will lose volume.

Cut the finished roll with a sharp knife. As you can see, the roll is completely prepared - nowhere raw. The jelly does not separate along the edge, the roll does not break when cut, it holds its shape very well. Very tasty chilled, but if it even warms up to room temperature, it will continue to keep its shape and will not lose its attractive appearance. Therefore, it can be safely served on the festive table.

We lay out slices of ham roll on a plate or dish, treat guests and family. Enjoy your meal!