In order for chicken roll to acquire a refined, noble, marble-like appearance, red and white meat will be required. It was their contrasting alternation that gave rise to the name of this dish.
White meat is chicken or breast.
The red includes the hips, legs, or whole legs.
So that the roll is not too lean, use chicken meat with a peel. You can also cut off the fat and add it to the roll layer.
If you use chopped chicken, be sure to remove the bones, and cut the flesh into plates of the same thickness. Choose the ratio of white and red meat to your taste, but the recommended classic combination is 1 to 1.
Ingredients
For 1 kg of white and red chicken meat you will need such products:
- 4 tablespoons of gelatin;
- one head of garlic;
- two tablespoons of paprika;
- 3-4 pieces of black pepper - peas and allspice;
- bay leaf, salt and ground black pepper - to taste.
Cooking method
To make a marbled chicken roll with gelatin, take a large enough sheet of food foil. You can use parchment or a sleeve for baking. Lubricate it well with oil and evenly sprinkle black pepper (peas and allspice).
Pour gelatin with a glass of cold water and leave for 10-15 minutes to swell.
Put white chicken in one thin layer in the middle of the foil sheet. Sprinkle it with salt, ground black pepper, paprika, chopped garlic and half the swollen gelatin. Sprinkle a little with water.
Put red meat on the second layer. Sprinkle it with spices, spread with gelatin and lightly pour over water.
Begin to roll the meat with a tube, pressing well. After wrapping the roll, wrap it with foil. Tighten the ends tightly. For better fixation, the roll can be tied with culinary twine.
Do not wrap it too thick. Better let it be long and small in diameter. So the meat is better baked.
Roasting
Heat the oven to 180 degrees. Put the prepared roll in the middle of the baking tray.
Make some small holes on the top surface of the roll casing - pierce with a fork or knife. This is necessary so that when baking, hot steam freely escapes from the roll, and meat juice does not leak.
Bake marble chicken roll in the oven for about 45-50 minutes, if the thickness of the roll is not more than 10 cm. Check the readiness with a toothpick. It should freely, without getting stuck, pierce the flesh.
Remove the finished roll from the oven, cool at room temperature and send to a cool place for several hours to solidify.
Making dishes for serving
After the roll has cooled and hardened, free it from the threads and sheath. In order for the marbled chicken roll to look more appetizing and beautiful, as well as retain its shape, we propose to roll it in such dry bulk mixtures:
- Sesame seed. It can be found in every supermarket. The sesame layer should be very thin, slightly transparent.
- Dried paprika with finely chopped dill. This mixture will give the dish an elegant, festive look.
- Chopped nuts. Peanuts, cashews or walnuts are suitable. Fry the peeled nuts in a frying pan without oil until the color of cream. Pass through a meat grinder or grind in a blender.
To serve the roll, cut into slices 1.5-2 cm thick. Do not forget that this is a cold dish and it should be served to the guests among the first snacks.
Cover large table dishes with cleanly washed lettuce leaves, onto which lay slices of roll according to the “fallen domino” principle. Along the edges of the dish, nicely lay out the black pickled olives and slices of lemon.
Marble chicken roll will conquer your guests. Feel free to include it in the holiday menu. Enjoy your meal!