Chicken roll in a bag

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   A set of products for preparing chicken roll in a bag. It is necessary to wash the meat and let the water drain. I prepared dried porcini mushrooms in advance. I quickly but thoroughly washed them in cold water, then filled them with cold salted water for 4 hours. Then I cooked it in a saucepan for about 2 hours until done (check this way: shake the pan with mushrooms - if the mushrooms settle to the bottom, they are cooked).

2. STEP 2

   

   Lightly brown the walnuts in a dry, hot frying pan.

3. STEP 3

   

   We prepare a milk carton (1 or 1.5 liters in volume) in advance: wash it thoroughly, especially inside, and dry it. Packets of juices, fruit drinks, wine, etc. are not suitable; the dish may become saturated with foreign odors during cooking. We take a baking sleeve and close it very tightly on one side with a special clip. Cut the fillet and boiled mushrooms into small random pieces.

4. STEP 4

   

   Place all the ingredients in a bowl: chopped fillet, mushrooms, randomly broken fried nuts, salt, pepper, spices, gelatin. Mix everything very thoroughly with your hands until smooth.

5. STEP 5

   

   Place the baking sleeve in a bag and fill it with minced meat. We tie the bag very tightly at the top.

6. STEP 6

   

   Place the bag of ham in a tall saucepan and fill with water up to the shoulders of the bag. When the water boils, reduce the heat to such an extent that a low simmer is maintained (as when sterilizing canned food for the winter). Cook for 1 hour 20 minutes or 1.5 hours if you have a little more meat than half a bag. I ended up with a lot of meat, almost a full bag, so I cooked for 2 hours so that the top of the ham wouldn’t suddenly turn out raw.

7. STEP 7

   

   Remove the finished ham in a cardboard bag from the pan. Let cool and put in the refrigerator overnight. In the morning, remove the package from the refrigerator and place it on its side (so that the roll does not break when opening the package). Carefully cut the bag from the side with scissors.

8. STEP 8

   

   Then we cut the sleeve and remove the finished product. I can say that the finished ham roll did not shrink much in size. I think this was influenced by the fact that I used chicken fillet rather than the fattier parts of the chicken carcass. If you use fattier meat, the fat will melt during the cooking process and separate from the finished ham, the meat will be compacted, and the finished product will lose volume.

9. STEP 9

   

   Cut the finished roll with a sharp knife. As you can see, the roll is completely cooked - not raw anywhere. The jelly does not separate along the edge, the roll does not break when cut, and holds its shape very well. It is very tasty chilled, but even if it warms up to room temperature, it will continue to hold its shape and will not lose its attractive appearance. Therefore, you can safely serve it on the festive table.

10. STEP 10

    

    Place slices of ham roll on a plate or dish and serve to guests and family. Bon appetit!

Comments on the recipe

Milla

26.12.2023

5

I know the method of chicken roll in foil. Watch the video for the recipe.

Natusik

26.12.2023

4.7

Irishka, what an awesome recipe! Irunya, tell me, is it possible to replace dry porcini mushrooms with frozen boletus mushrooms?

mother of a sweet tooth

26.12.2023

4.8

Natusik, it’s easy! You can experiment with this roll by adding different products, preferably contrasting in color with respect to the meat. It will look beautiful when cut!

Ella

26.12.2023

4.5

Great recipe! I’ll definitely try to make this for Easter. True, I don’t have chicken breast, but I have chicken thighs.

Yummy

26.12.2023

4.9

I made this roll yesterday, but instead of porcini mushrooms I used champignons. Everyone liked it, thanks for the recipe