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Loaf of whole chicken

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Loaf of whole chicken

This mix can be baked, boiled, smoked and everything. And it can be prepared with any filling. I give only a basis for your imagination.


Cooking time60 minutes Number of servings-

Ingredients for Loaf of whole chicken




Step-by-step instruction of cooking Loaf of whole chicken


Step 1

Take the chicken. Preferably fresh (I believe that the re-freezing of meat affects its taste). My her clean of the remaining feathers.Take the chicken. Preferably fresh (I believe that the re-freezing of meat affects its taste). My her clean of the remaining feathers.


Step 2

Begin removing the filet. (Our chicken strips))) 
We need a small sharp knife, cut the chicken breast gently along the ridge and start to remove the breast fillets from the bones, but we do everything with care not to damage the skin.Begin removing the filet. (Our chicken strips)))
We need a small sharp knife, cut the chicken breast gently along the ridge and start to remove the breast fillets from the bones, but we do everything with care not to damage the skin.


Step 3

Doing the same manipulation with another chicken breast.Doing the same manipulation with another chicken breast.


Step 4

Now remove the fillets from the bones of the legs. The breakdown in the middle along the bone and remove the fillets.Now remove the fillets from the bones of the legs. The breakdown in the middle along the bone and remove the fillets.


Step 5

Now cut off the unnecessary parts of the wings.Now cut off the unnecessary parts of the wings.



Step 6

Remove the fillets from krylnyh bone, twisting it as if inside out.Remove the fillets from krylnyh bone, twisting it as if inside out.


Step 7

Here is the fillet on the skin we have.Here is the fillet on the skin we have.


Step 8

Here it is on the outside.Here it is on the outside.


Step 9

Now align our flesh. Cut away part of the breast and cut (starting from the middle bulges) fillet on the legs, as if opening a book.Now align our flesh. Cut away part of the breast and cut (starting from the middle bulges) fillet on the legs, as if opening a book.


Step 10

Here are cutting we should get.Here are cutting we should get.


Step 11

Cover all of our fillet wrap (including cutting) and slightly repel.Cover all of our fillet wrap (including cutting) and slightly repel.


Step 12

Spread repulsed cuts into fillets with skin in places where skin or a very thin layer of meat, lining thickness. Salt, pepper, sprinkle with spices.Spread repulsed cuts into fillets with skin in places where skin or a very thin layer of meat, lining thickness. Salt, pepper, sprinkle with spices.


Step 13

At this stage, the time comes for your imagination. I just cut pieces of butter and you can make any filling. Fold the rough edge inside, with one edge spread the filling and roll up from the filling in the roll.At this stage, the time comes for your imagination. I just cut pieces of butter and you can make any filling. Fold the rough edge inside, with one edge spread the filling and roll up from the filling in the roll.


Step 14

So.So.


Step 15

Sprinkle with spices.Sprinkle with spices.


Step 16

You can rewind thread, cords, stab a toothpick, wrap in a special grid, etc., depending on how you cook it. As I put it into storage, just tightly wrapped in plastic wrap and put it in the freezer.You can rewind thread, cords, stab a toothpick, wrap in a special grid, etc., depending on how you cook it. As I put it into storage, just tightly wrapped in plastic wrap and put it in the freezer.


Step 17

On top of the sleeve wrapped with foil and put bake in the oven for 60 minutes.On top of the sleeve wrapped with foil and put bake in the oven for 60 minutes.