Chicken roulade with leek
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When I cooked chicken, stuffed chicken, left the skin, taken with the second chicken and a little chicken. I promised to show where all this can be applied. Here is the roll, juicy and tender, delicious both hot and cold.
for 8th of Marchfor birthdayfor 23rd of Februaryfor Valentine's Day
Ingredients for Chicken roulade with leek
- Skin chicken - 1 piece
- Chicken - 400 g
- Baton - 2 lost.
- Cream - 150 ml
- Curd - 100 g
- Chicken egg - 1 piece
- Leek - 1/2 PCs
- Nutmeg - 1 depot.
- Black pepper - to taste
- Salt - to taste
- Butter - to taste
Step by step instruction of cooking Chicken roulade with leek
Remove the skin from chicken. To remove entirely, without pulp. At first I cut the bones in the legs, thinking to do about the chicken, but then got lazy and bone removed. In principle, you can buy chicken skin separately and lay it overlapping, forming a layer.
Soak the slice of bread in cream. Knead, adding the egg.
Chicken flesh I have half the breast and red meat chicken finely chopped with a knife. Salt, add fat cottage cheese and spices, mix well.
Lay the skin on the table, salt and pepper to taste. Spread even layer of stuffing in the middle. From above to lay out slices of leek.
Roll tightly jelly roll. Spread on greased foil and wrap it in two or three layers, podrachivaya edges and twisting them, "candy", by molding a flat bar. Bake in a preheated 200 degree oven for half an hour
To give the lie out of the oven for 10 minutes and can cut. Or cool completely and rest in the refrigerator for a few hours and then slice as cold snacks. Chilled roll holds its shape well and cut into thin slices