How to cook a delicious chicken roll with filling at home: Best recipes. Chicken roll with prunes, gelatin, mushrooms, cheese, egg, omelet, walnuts, dried apricots, chicken minced meat, in bacon, puff pastry, lavash, vegetables, Brynza: recipe

In the article you will find the most delicious and simple recipes for making festive chicken rolls and chicken snacks for every day.

Content

How to cut chicken, legs, hips from roulette bones: Description

Juicy and fragrant chicken roll - a tasty treat for guests and a real treat for family on holidays and every day. Such a roll can become not just a variety on the table, but also a wonderful alternative to such harmful food as sausage. The chicken roll can also be cut into pieces and put on top of bread, getting a sandwich.

To prepare a large roll, you can use a whole carcass of chicken. Buy a fresh or chilled carcass and proceed to its processing:

First, check if there are feathers left on it, if so, pluck it thoroughly with tweezers.
After that, cut the rough yellow skin from the legs and fat from the tail with a knife.
With a knife or scissors, remove excess sagging fat with the skin (in the neck, tail).
Start cutting the carcass, for this you should cut the chicken breast with a sharp knife.
Lay the fillet in both directions and carefully start cut the chest bone, leaving the meat on the skin.
You should remove all the seeds, leaving only the wings and part of the legs where the lower leg.
The process of cutting the chicken is laborious, but it quite justifies efforts.
In wings, it is important to cut off the extra extreme phalanxes in which there is no meat.
Spread the entire carcass on the cutting board and beat off a little (especially the breast).
Such a carcass is ready for pickling and twisting into a roll.

Important: of course, you can remove bones from wings and lower legs, but not everyone will do it carefully. In addition, this is not at all necessary, because the main part of the roll consists precisely from the back and breast.

Other parts of the roulette carcass:

You can use a double or single breast, which is cut by a wide sharp knife and opened with a “book”. After that, the breast should be repelled (it is best to do it through the food film) and twisted into a roll (with filling or spices).
Carbonate (the upper part of the chicken leg) is very easy to separate from the bone. After that, you should not remove the skin, you should beat off a piece of meat on the other side and use to twist the roll.
Chicken roll is also made from the legs. For this, a bone is separated on a carbonate. Then the lower leg is carefully cut, the bone is separated so that the meat remains as neat as possible. Also, as in the previous method, you should beat off the meat on one side.

Video: "How to cut a chicken for a roll?"

Features of cooking chicken roll with a filling in the oven, slow cooker, ham: description

The easiest way is to cook chicken roll using baking. To do this, you can use not only an oven, but also such a modern kitchen equipment as a multicooker.

What is required:

Cut chicken carcass -1 PC. up to 1.5 kg. (already with remote bones).
Garlic -a few teeth (you can more, to your liking)
Paprika -1 tbsp.
Chopped fresh dill -2-3 tbsp.
A mixture of peppers and other spices -at your discretion

Important: if you want to make a chicken roll with filling, you can use anything: a thin omelet pancake, pieces of ham, cheese, crab sticks, mushrooms, dried fruits and so on.

Root preparation:

Grate the cut carcass inside with salt and pepper (sharp or not decide for yourself).
After that, smear the somewhat squeezed garlic to the inside of the chicken (you can even stuff the chicken with pieces of garlic, as this is done for Buzenins).
Sprinkle with paprika and fresh herbs
Start turning the carcass from the neck, twisting one side inside, and then, covering it the second.
A dense white culinary thread will come in handy (color will leave traces and stumps of paint).
Fasten the tied carcass on the legs
The roll can be additionally marked in soy sauce for at least a few hours, so that the dish becomes juicier, softer and tastier.
After that, you can start baking the roll
Previously heated the oven (degrees up to 250).
Put the roll on a baking sheet or on the oven, send to bake, declining the temperature up to 200 and keep there for about 40 minutes.
Watch how the roll “feels” if it began to get dark and burn, reduce the temperature to 170-180 (or at all up to 150 and hold about 50-60 minutes).
If you did not remove the skin, you will notice how it begins to blush from all sides. But the readiness of the roll can only be checked as the roll is pierced with a knife or a skewer, if blood flows, the roll is raw, if white juice is ready.

Important: in the same way you can prepare a roll in a slow cooker, for example, if you twist not a carcass, but meat from your hips or a ham. In order for the roll to be beautiful, delicious and rosy, it should be turned into a “new side” every 15-20 minutes.

Features of the preparation of chicken roll in a bottle, a bag of milk, juice, sleeve for baking, a bank: description

This is a very unusual way to make not only a tasty, but also a beautiful roll. Thanks to the form (a bottle or a pack of milk), such a roll has a neat square or round oblong appearance. It is convenient to cut it, and inside you can find a marble pattern.

What is required:

Chicken -1 carcass or 1 kg. meat
Spices
A pack of gelatin

Stages of work:

First of all, a box of juice or milk (the one made of foil) should be thoroughly washed from the inside and outside, cutting out the part where there is a neck.
Then take the chicken carcass or 1 kg of any chicken meat and put it into small pieces, excluding all the bones, fats and skins, leaving only pure meat about 5-7 cm in length.
The meat should be focused on spices, salt and crushed garlic as you like. Liquid sauces, marinades do not need to be used.
There, where you pickled the meat, pour the package of gelatin and mix everything with your hands.
Now you should fill the meat into a mold (a pack from juice or a trimmed plastic bottle).
The top of the packaging must be fastened with a stapler or sewed with a thread (very tightly).
This roll is literally “cooking”, so pick up not a wide pan, but with high sides.
Put the shape in a pan with boiling water and without a lid, without turning the shape, cook the roll for about 40 minutes.
Take the finished roll out of the pan, but do not rush to open, but only leave to cool.
After a few hours, cut the shape, take out the roll and cut it portions like a sausage.

Important: such a roll will have a pleasant dense structure and delicate taste. It can be prepared with different spices, regulate the severity and salmonity yourself.

Method of preparation in a bottle — Method of preparation "in a bottle"

How to cook chicken roll with prunes, pork minced meat and walnut in the oven: Recipe

Dry fruits will add unusual taste to chicken meat, some sweets, and other smoked meats. In addition to dried fruits, you can also add nuts. Do not be afraid to combine meat with sweet dried fruits, because the chicken goes well with them and, moreover, reveals its delicate and easy taste.

What is required:

Chicken breasts -2 pcs. (choose larger)
A handful of walnuts -about 100-150 gr.
Prunes -50-80 gr. (dried is better than smoked)
Pork minced meat -200 gr. (from pure meat, without fat and fat)
Peppers and salt mixture
Soy sauce -for pickling

How to cook:

Chicken breasts should be carefully cut with a book and “open” them, decomposing them on the bottom.
Gently whip the chicken breasts through the culinary film, so they will become thinner and wider, they will be easily twisted into the roll.
The inside of the chicken breast is abundantly rub with salt and pepper, you can also use garlic.
The prunes should be advanced in advance in boiling water, and the nuts can be jailed.
Mix prunes with nuts
On the chicken breast, apply a layer of pork minced meat in an even layer (it should also be salt and pepper).
Put the prunes with a nut on the edge of the breast, start twisting the roll from this side, wrapping neatly roll.
After you will wind it to the edge, tie the roll with a culinary film. Do the same with the second breast.
Pour the rolls in the bowl with soy sauce for a couple of hours before baking.
Send the breasts to the oven and bake them for about 40 minutes at a temperature, no more than 200 degrees (you can even keep 10 minutes longer). If the temperature is higher, the roll risks becoming dry or burned.

Important: such a roll can also be prepared in a slow cooker in “baking” mode, but you will need to turn it to the other side every 15-20 minutes to get a ruddy crust from all sides. Pork minced meat will allow the roll to turn out very juicy inside.

Chicken roll with gelatin in food film: recipe

The food film is ready to withstand up to 100 degrees and therefore it is perfect for cooking boiled chicken roll.

What do you need:

Chicken meat cut -800 gr. (You can use meat from any part of the chicken or only a fillet for the preparation of a diet roll).
Paprika -1 tbsp. (full)
A mixture of peppers is acute -1 tsp (without a hill)
Gelatin -1 pack (30 gr.)
Garlic -several teeth (adjust the sharpness of the roll on your own).

How to cook:

Cut the meat oblong, but not too thin stripes, pour into a bowl.
Pour the meat with spices and squeeze the garlic into it, pour paprika and mix everything well.
Pour a pack of gelatin and mix everything well again. No liquid should be added, since as it is cooking, the chicken will secrete juice and it will be chewed.
Pierce the meat into a plastic bag, tightly twist it, releasing air and forming a sausage.
Then pack it in one and the second layer of cellophane, each tightly tied and twisting, if required, bandage the formed roll with a thread in the end.
Boil water in the pan and send your roll to cook under the lid over low heat for 35-40 minutes.
All this time it is not worth "disturbing" the roll. After the end of cooking, remove the roll from the water and leave to cool. Only from the cooled roll should the cellophane be removed, and then cut into pieces.

Chicken roll with mushrooms: recipe

Mushrooms perfectly complement the chicken with their taste and become full, and most importantly - a delicious filling for meat chicken roll. You can use absolutely any, but fried mushrooms: champignons, oyster mushrooms, foxes, white and so on.

What is required:

Chicken breasts -2 pcs. (or any other part of the carcass of chicken prepared for twisting the roll).
Mushrooms -200 gr. (any, previously fried with or without onions).
Spices to taste(mixture of peppers and salt)
Soy sauce -for pickling

How to cook:

Beat chicken breast cuts cut by the “book”, then coat with spices and salt.
Mushrooms need to be frying in advance and put on a paper towel so that they absorb excess fat.
Put a handful of fried mushrooms on a coated breast (on the edge of meat chopping) and distribute it with a strip. Start twisting the roll from this edge.
Turn the formed roll with a thread and pour soy sauce in a bowl so that it is marinated.
Then it can be sent for baking in the oven or slow cooker.
In order for the roll to bake, it will be enough for him 40 minutes at 200 degrees (or in the “baking” mode of the multicooker).
The thread is removed after the roll is baked and cool.

Kurina breast roll in foil: recipe

Culinary foil can also be useful for cooking chicken roll. It will help not only fasten the roll, but also become a kind of “capsule”, in which the chicken is evenly and completely baked, preserving all its juices and taste.

What is required:

Chicken carcass -1-1.5 kg. (already prepared for the roll, with remote bones, fats and "extra" skin).
Garlic -several Zabkov
Dried ginger -1 tsp (You can use fresh in the same amount).
Black pepper -a few pinch
Soy sauce -for pickling the roll
Mustard -1 tsp

How to cook:

Grate the prepared carcass inside and outside with salt and spices, then garlic and ginger and only then mustard.
Twist the carcass into the roll and tighten tightly with a thread (you can also use ordinary wooden toothpicks).
Wrap the chicken with foil, tying the edges of foil on the sides ("candy").
Put the chicken on the sheet and send it to the preheated oven.
Bake there roll about 35-40 minutes at 200 degrees
Then take out and open the foil, put it 220 degrees for 10 minutes so that the roll to get a crust.
Remove the thread and cut after cooling.

Chicken roll with cheese: recipe

It can improve any chicken roll by making it a truly tasty, unusual and festive dish with the help of cheese. You can add absolutely any cheese to the roll that melts easily.

What is required:

Chicken meat -1-2 breasts (or 4 pcs. The broken parts of a carbonate or a bone-cut).
Piece of cheese -approximately 80-100 gr. (You can choose cheese with nuts, it will add a pleasant and aromatic note of the roll).
Clove of garlic
Salt and mixture of peppers
Greens(A little chopped greens in the filling will not only add taste, but also make a bright, beautiful roulet in context).

How to cook:

On the working surface, spread a piece of beaten meat
Lubricate the meat with spices, salt and garlic
Put a bar of cheese on the edge of the broken piece and pour the greens
Start twisting the roll from the edge where you put the cheese
Tie the formed roll with a culinary thread and fix it tightly.
Send a roll to the oven or a slow cooker for 40 minutes (in a slow cooker you should turn on the other side of the roll every 10-15 minutes).
After baking, cool, only then remove the rope and cut a portioned roll.

Chicken roll with eggs: recipe

An egg is an unusual roulette ingredient, but still, such a filling has the right to exist. It is much easier to cook roll using quail eggs, because they are smaller in size and they are easy to hide, however, chicken will also be suitable.

What is required:

Prepared chicken carcass -a little more than 1 kg. (with already remote bones).
Eggs -2-3 pcs. (how much will fit for the filling)
Cheese -100 gr. (any fusible)
A mixture of peppers and paprika, garlic

How to do:

Grate the cut carcass with spices and salt, spread abundantly paprika from the inner and outer side.
Grate the carcass with garlic only inside
Put the eggs (in advance and cooled) inside the carcass, sprinkle them with grated cheese.
Start accurate roller turning so that the eggs are exactly in its center.
Fix the edges with skewers, and then wrap the roll with a thread.
Bake the carcass for 45-50 minutes no more than 190-20 degrees, watching the crust does not burn.
You should untie and remove the thread only from the cooled carcass.

Chicken roll with omelett: recipe

The easiest way to make a chicken roll is to fry thin omelet pancakes in advance and twist the roll along with them.

What is required:

Chicken breasts -2 pcs. (for 2 rolls)
Eggs -2 pcs. (1 egg per pancake)
Mayonnaise -2 S.L. (to omelet)
Flour -2 tbsp. with a hill (for omelet pancakes)
Piece of cheese -50-80 gr.
Fresh greens -1 tsp (any greens)
Spices to taste and paprika

How to cook:

Cut the breast with a “book” and gently beat them through the food film.
Beat eggs with mayonnaise and flour, fry exactly 2 thin omelettic pancakes with greens from the resulting mass.
On each chopped breast, put one omelate pancake for each stabbed and greased paprika.
A thin block of cheese should be put on the edge of the omelet pancake
Twist the roll and fix it with a thread
Bake for about 40 minutes in the oven at medium temperatures or keep in a slow cooker in the "baking" mode for 40 minutes.

Chicken roulet with dried apricots: recipe

Kuraga will add sweets and a pleasant fruit shade to chicken meat.

What is required:

FOOD LORD -from 1 pc. (neatly separated from the bone)
Kuraga -50 gr.
Dried or fresh crushed garlic(according to their preferences).
Spices to taste

Cooking:

Rubbed meat with spices as you like (abundantly or only slightly).
Stag Kuraga and chop finely with a knife
Distribute dried apricots around the whole piece of meat and twist the roll, fix it with a thread.
Put the roll on the sheet and send it to the oven, hold for 20 minutes in a preheated oven to 200 degrees.
Remove the thread from the cooled roll

Chicken chicken chicken: recipe

Such a delicious roll should be prepared in the form for baking (rectangular as for bread) or in foil.

What is required:

Chicken meat -1 kg. (It is important not to buy ready -made minced meat, since it can be a domestic or chicken skins in it. If you buy minced meat, then it should be made of pure white and red meat of chicken).
Cheese -100-150 gr. (any fusible)
Boiled chicken eggs -2-3 pcs. (or quail)
Spices and garlic to taste

How to cook:

Mix the minced meat in a bowl with spices and garlic
Lubricate the baking dish with oil
Put half the minced meat in shape
In the middle, lay the eggs in a flat strip and deepen them a little in the minced meat, put the cheese cubes on top (it is important that the filling does not touch the edges of the mold).
Cover the filling of the second half of the minced meat
Send the oven bake 180 degrees and keep it there for 50-60 minutes.
Then take out, but do not take it out until it cools down and only a cold roll can be cut portionably.

Chicken roll in bacon: recipe

Strips of bacon will give chicken breast a pleasant saturation, fat content, remain juiciness.

What is required:

Chicken breast -1 PC. (cut by a "book" and beaten through a food film).
Bacon -3 strips (thin, not fried)
Garlic -1-2 tooth
Paprika and a mixture of peppers -a few pinch

How to do:

Rub the broken breast with spices and garlic
Twist into a roll and wrap with bacon, fastened with toothpicks.
Send a roll to the oven for 40 minutes at a temperature of 170-180 degrees.
Cool the roll a bit and pull out the toothpicks, cut it portioned.

Chicken roll in puff pastry: recipe

This is an unusual roll and baking at the same time.

What is required:

Puff pastry sheet -100-120 gr. (store or homemade)
Chicken breast -1 PC. (Back. Cutting a "book")
Spices to taste
Cheese -100 gr.

How to cook:

Roll out the dough
Lubricate the chicken breast with spices and garlic, put the cheese bar inside and twist the roll.
Wrap this roll into the dough
Lubricate the resulting roll with a beaten egg and bake exactly 35 minutes in an already well-heated oven (heat up to 250 degrees, and then reduce to 200-t).

Chicken roll in Lavash: Recipe

This is the simplest recipe for making a roll from already finished chicken (boiled, fried or baked).

What do you need:

Lavasha sheet -if you bought a “meter” lavash, you will need only a third part of it.
A piece of chicken meat -250 gr. (any preparation)
Cream cheese -1 PC.
Clove of garlic
A bunch of fresh dill(chopped very finely)

How to cook:

Spread the lavash sheet and smear it with a cream cheese
Squeeze the garlic and distribute it on the sheet
Sprinkle with dill
Finely cut the meat and put it over the entire surface of the lavash.
Twist the roll from the lavash and leave it for an hour before cutting.

Chicken roll with vegetables: recipe

What is required:

Chicken breast cut by the "book" -1 PC.
Garlic -a few teeth (you can more, to your liking)
Bell pepper -1 quarter
Cheese -100 gr. (fusible)
A mixture of peppers and other spices -at your discretion

How to cook:

Cover the meat with spices and garlic at will
On the edge of the broken breast, put several pieces of sweet pepper, cut into strips and a bars of cheese.
Twist the roll and fix it with toothpicks or thread
Fry in a pan over low heat under the lid on each side for 2 minutes.
Can be frying in a slow cooker or baked in the oven

Brynza chicken roll: recipe

What is required:

Chicken breast -1 PC. (Cut with a book and discourage carefully through the film).
Garlic -a few teeth (you can more, to your liking)
A mixture of peppers
A piece of Brynza -50 gr.

How to cook: