Chicken roll with omelette. It turns out a lot, tasty and one of the dishes you can get two. If cool and then cut into, it turns out delicious meats, if you do not wait for cooling to obtain yummy hot meat. A file can be with fresh vegetables, herbs, sauce or just.
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Recipe:
Chicken -1,7- 2 kg.
Salt -1,5ch.l.
Black pepper - to taste
Sweet paprika -1 / 2ch.l.
Garlic -4-5zub.
Eggs -5sht.
Milk -200ml.
COOKING METHOD
First you need to prepare chicken. It is best to take on larger, I have today 2 kg. Our task is to separate the bones without damaging the skin. We start with the breasts. Knife as it clears away the meat from the bones, and then remove the bones from the legs, then in the same way from the wings now carefully cut away the back, should get here this blade.
The meat is evenly distributed on the surface and slightly repel the hammer.
Now well-salt, I add on my hen 1.5 tsp salt. Now add the spices, I add black pepper and 4-5 cloves of garlic passed through the press. Evenly distributed and set aside aside. Let marinate a little, until we deal with the omelet. The split bowl 5 eggs, add a little salt, whisk and pouring 200 ml of milk, mix well.
Can cook an omelet, and in the pan, I prefer to do it in the oven. Take the pan on the size of the resulting meat paintings I have inside dimensions of the baking sheet 31 cm by 23 cm. Lubricating oil and pour egg with milk, bake at 180 degrees for 10-15 minutes.
Prepared meat canvas put on the foil, top warm omelet. And wrap roll, starting from the side where the chicken breast. Top sprinkle sweet paprika. Now well obvorachivaem foil in several layers, so the roll becomes denser and will be ready in its own juice.
We put on a tray and put into a preheated oven at 200 degrees preparing 60-70 minutes. If you plan to submit as hot as possible, ready to serve, today I removed the roll cooled in the refrigerator and left to pour on 4 hours to get cold cuts.
Now, cut into slices and serve at the table. Juicy, delicious and accessible to all. I remember my mother doing this roll always on New Year's table, and of course his trademark preparing aspic, aspic recipe for this delicious I will share with you in the coming days.
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