Homemade chicken roll in the oven

Homemade chicken roll in the oven of chicken breast, chicken legs and hearts is not difficult to cook. The main feature of the recipe is spices and seasonings. Fennel, smoked paprika, garlic and dried chilli are successfully combined with chicken, and the dried carrot will decorate the product not only with taste, but also add beauty. New Year's recipes do not have to contain the rarest overseas ingredients, often a culinary masterpiece is obtained from the most banal products if you try to cook them with love.

For making homemade chicken roll you will need high-quality baking parchment and foil. Choose wide rolls, it is easier to pack minced meat in them.

Cooking time: 1 hour 20 minutes
Quantity: 1 kg

Ingredients for homemade chicken roll in the oven

1 chicken breast;
2 chicken legs;
0, 35 g hearts;
2 tsp. dried green chili;
2 tsp. smoked paprika;
1 tsp. fennel seeds;
2 tbsp. l dried carrots;
3 garlic cloves;
150 ml of milk or cream;
sea salt.

Method of cooking homemade chicken rolls in the oven

Prepare meat products - thoroughly wash, remove excess, dry. Choose a medium-sized chicken breast and two large hams. Instead of two hams you can take four hips. The combination of white and red meat in such proportions gives great taste.

Remove the skin from the breast and legs. Use a sharp knife to cut the meat from the bones. We chop the skin finely, as it is quite difficult to grind even in a powerful blender. White meat is cut large, from red meat we remove the tendons and tendons, also cut into large cubes.

We send sliced meat and chicken with a blender, add peeled garlic cloves and milk. Grind the ingredients to obtain a smooth, uniform stuffing.

Put the stuffing in a deep bowl.

Next, add seasonings and fillers. First, pour sea salt. I put 4 teaspoons of coarse sea salt on such an amount of ingredients (without a slide), but everyone has their own taste.

Then pour smoked paprika flakes and dried green chili. Fennel seeds are heated in a dry frying pan, slightly pounded in a mortar, poured into the stuffing.

Cut chicken hearts, remove blood clots, cut off all that is superfluous. Then cut the hearts into thin slices, add to the bowl with minced meat.

Pour a dried carrot into a bowl. I advise you to use dried carrots, which, when baked, will become bright, retain the taste, and will look festive and appetizing in the section of the roll.

We take quality parchment for baking. Glossy side of paper grease with olive oil. Put the stuffing on paper.

The paper is folded together with the contents, we form a thick and long “candy”. Then we pack the roll in several layers of food foil; we turn the edges of the foil with a bundle.