Chicken roll
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Energy 525 kJ (125 kcal) 6 %
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Sugar 0.17 g 0 %
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Fats 7.1 g 10 %
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Saturates 0.19 g 1 %
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Sodium 0.083 g 3 %
% recommended daily amount for adults (Everything about GDA)
Excellent and simple roll that can handle everyone. Parsley can be replaced by a young chopped nettle.
Ingredients
chicken whole | as needed | 1400 g | 1581,6 kcal |
egg | 2 pieces | 120 g | 159,5 kcal |
bread roll | 3 pieces | 120 g | 300,9 kcal |
milk | {text:"You can use any milk - semi-skimmed, whole or skimmed milk...."} |
100 ml | 63,5 kcal |
smoked pork shoulder | 100 g | 441,8 kcal | |
spring onion | 30 g | 10 kcal | |
chive | 10 g | 5,1 kcal | |
parsley leaves | or young chopped nettle - 2 tsp | 5 g | 0,4 kcal |
salt | 1/2 tsp | 4 g | 0,2 kcal |
grounded black pepper | 1/4 tsp | 1 g | 0 kcal |
ground mace | 1/4 tsp | 0.5 g | 0 kcal |
onion | 1 larger | 80 g | 32,9 kcal |
cooking thread | 0 | - | |
water | 100 ml | - |
Directions
- Chicken roll begins with preparing the meat. Whole chicken and wash and remove the bones.
- Divide 2 eggs into white and yolk. Whisk egg whites.
- Cut bread rolls into small pieces and pour them over with 100 ml of milk. Use hands to mash it so it soaks up pretty evenly.
- Add smoked shoulder cut into small pieces, spring onion, chopped chives and parsley, egg yolks, salt, pepper, ground mace and mix everything. Then stir in whipped egg whites.
- Now prepare meat. If the meat is very thin in some places cut off from the upper part and move it, as well as you can see in the video.
- Season the meat with salt and put the stuffing on it.
- Now wrap the meat. You can use several toothpicks to hold the meat together until you tie it over with the thread. Tighten it gradually to make the filling stay inside. It's not hard, just watch those places and tighten gradually.
- On the bottom of the baking dish put finely chopped onion and then place a chicken roll. Season with salt and sprinkle with paprika.
- Pour the roll over with about 100 ml of water and cover.
- Put in the oven and bake at 180°C for 1 hour. Then pour it over with dripping and bake for at least 30 minutes, until the top of roll is golden and crusty. Each oven bakes differently, so it may happen that the baking time needs to be extended.
- divide 2 eggs into white and yolk...
- whisk egg whites...
- cut bread rolls into small pieces and pour them over with 100 ml of milk...
- mash it...
- add 100g smoked shoulder...
- 30g spring onion...
- 10g chopped chives...
- 2 egg yolks...
- 2 teaspoons parsley...
- 1/2 tsp salt...
- 1/4 tsp pepper...
- 1/4 tsp ground mace...
- stir...
- stir in whipped egg whites...
- cut off the upper part of meat...
- and place it where the meat is thinner...
- season the meat with salt...
- put the stuffing on it...
- wrap the meat and secure it with several toothpicks...
- tighten the thread gradually to make the filling stay inside...
- on the bottom of the baking dish put 1 finely chopped onion...
- then place a chicken roll...
- season with salt...
- sprinkle with paprika...
- pour the roll over with about 100 ml of water and cover...
- bake at 180°C for 1 hour...
- then pour it over with dripping...
- and bake for at least 30 minutes, until the top of roll is golden and crusty...
- it should look like this...
- serve as you like...
Serve as you will enjoy the most, for example with mashed potatoes.
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