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
1 h. 30 min.
|ground black pepper||0.5||tsp||½||teaspoon|
|ground red paprika||1||tsp||1||teaspoon|
|minced pork meat||10.5||oz||300||grams|
1. Chicken preparation
Wash the chicken, bone it, place on the larger plastic bag, softly pound it and salt.
2. Preparation of filling
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.
pork ham 3.5 oz (100 g)
Spread slices of ham or smoked meat on a slice of chicken meat.
Spread filling evenly on the ham layer.
Using a plastic bag roll the roulade. Catch the edge of the bag and fold it together with meat.
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.
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.
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.