Chicken meat is easily absorbed by the human body. From it you can cook a lot of delicious and fragrant dishes that are suitable not only for a casual dinner, but also for a festive evening. For example, a roll with vegetables can be served whole or in small portions. And decorate the dish better with fresh herbs. Sour cream garlic sauce is ideal for this roll.
Pick your recipe
You will need
- a hen; - carrot; - soy sauce; - honey; - onion; - garlic; - salt; - pepper; - vegetable oil; - garlic; - culinary thread; - a baking sheet; - knife; - cutting board; - scissors; - cling film; - a spoon; - grater; - a frying pan; - a bowl; - fresh herbs; - sour cream; - cheese.
Instruction manual
1
Choose a small chicken. Ideally, if it weighs no more than 1 kg. Rinse the carcass, dry and cut with a sharp knife along the breast. Gently lay the bird on the table, separate the skin. Cut the meat from the bones with a knife, chop it into small cubes. The pulp can be cut into layers.
2
Cook the marinade. In a separate container, mix soy sauce and honey, the proportions should be 2: 1. Put the meat inside and leave it in a cool, dry place for 1 hour.
3
Make the filling. Rinse the vegetables under water, grate the carrots, and chop the onions into cubes. Fry them in a pan until golden. Grind garlic, add it to vegetables, salt.
4
Put a plastic wrap on a firm, even surface, spread chicken skin and fillet on top. Gently spread the filling over the surface.
5
Roll the roll with a film, then remove it, and tie the roll with culinary thread. Grate the cheese. Sprinkle the roll on top, put it on a baking sheet.
6
Bake the roll in the oven for no more than 1 hour at a temperature of 180 degrees. Then take out, remove the thread. Serving such a dish can be both hot and cold.
7
Make the sauce. Take sour cream, mix it with grated garlic to your taste. Chop the parsley and dill, mix with the sauce and serve to the roll.
note
You can serve the whole roll on the table, or pre-cut into small portions.
Useful advice
Separate the skin from the carcass of the bird with a knife, cutting the film. Such a roll can be cooked and boiled, then the film is removed before serving.