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Chicken Roulade with Minced Meat

Excellent roulade from boneless chicken stuffed with meat filling. Serve hot with mash potato. It is tasty also cold with bread rolls.

 

No. of servings: 8

Ready in: 1 h. 30 min.

    

Cook: 

Rating: 

 

Categories:   

 

 
 
Bacon strips100g
Carrots250g
Chicken1800g
Garlic5cloves
Ground black pepper½teaspoon
Ground red paprika1teaspoon
Minced meat300g
Olive oil3tablespoon
Onion100g
Pork ham100g
Salt3.5teaspoon
Water2dl

1. Chicken preparation

chicken 4 lb (1800 g)  salt 2 tsp

Wash the chicken, bone it, place on the larger plastic bag, softly pound it and salt.

Chicken preparation

2. Preparation of filling

carrots 8.75 oz (250 g)  onion 3.5 oz (100 g)  garlic 5 cloves  minced meat 10.5 oz (300 g)  salt 1 tsp  ground black pepper ½ tsp

Trim the carrot and roughly grate. Peel the onion and chop. Peel and mince the garlic. Add mentioned ingrediences into the minced meat. Add salt, black pepper and all together blend well.

Preparation of filling

3. Stuffing

pork ham 3.5 oz (100 g)

Spread slices of ham or smoked meat on a slice of chicken meat.

Stuffing

4. 

Spread filling evenly on the ham layer.

5. 

Using a plastic bag roll the roulade. Catch the edge of the bag and fold it together with meat.

6. 

Unroll the bag and repeat the process whereby roll the roulade and move ahead to the opposite edge.

7. Wrapping with thread

bacon strips 3.5 oz (100 g)

Place strips of bacon on the surface of roulade and wrap the roulade with kitchen thread and tighten it.

Wrapping with thread

8. 

salt ½ tsp  ground red paprika 1 tsp  olive oil 3 tbsp  water 2 dl

Place the roulade into the roasting pan, salt and sprinkle with ground red paprika. Drip with oil and pour in a water. Cover with aluminium foil and bake at 390°F (200°C) in preheated oven for 50 minutes.

9. 

After 50 minutes uncover it, pour meat sauce over it and let it roast for 10 minutes. Remove the threads from lighly cooled roulade and cut it on kitchen board.

Bon appetit!

 

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