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Mushroom chicken roll
Chicken rolls can be made with different fillings. A chicken roll with mushrooms turns out to be very tasty. The main secret of this dish is to carefully separate the chicken meat from the bones. But this is not difficult to do in practice.
chicken - 1 pc., speck (spig, stud) - 200 g, fresh mushrooms (preferably white) 300 g, salt to taste, pepper to taste, eggs - 1 pc., roots (parsley, celery) to taste, spices to taste
Gut the chicken and rinse thoroughly. Cut the wings. Then make a deep incision along the chicken back, and, starting from the back, carefully remove the skin along with the meat. Cut 3 slices from the chicken fillet. Fry the prepared mushrooms together with chopped pieces of speck in a pan and, having cooled, pass through a meat grinder. Add egg, salt, pepper to this mass. Salt the chicken meat, pepper, grease with a thin layer of mushroom mass, put slices of fillet in the middle, gently roll up the roll and tie it with culinary twine crosswise. Put the roll in the broth, cooked from the wings, bones and neck of the chicken, add spices, roots and cook for about
1. 5 hours. Then remove the roll from the stock and put under the load. After 10 - 12 hours, remove the twine. Chop a chicken roll with mushrooms and serve.
