- chicken - 1 piece
- pork - 30 Grams
- bacon - 10 Grams
- boiled tongue - 10 Grams
- egg - 1 piece
- milk - 3 items. spoons
- sour cream - 1 st. a spoon
- jelly - 2 teaspoons
- Ground pepper - To taste
- Nutmeg - To taste
- bulb - 1 piece
- parsley root - 1 piece
The chicken's body is a chicken flesh stuffed with stuffed chicken, pork, bacon and tongue. Preparation: Clean the chicken, grate and burn it. Then rinse and dry. Cut the flesh from the back to the bone, gently removing it with the skin from the whole chicken. Try not to damage the skin. Pulp from the skin and beat off with a hammer for meat. Put the skin on a damp napkin, on top of it put the chopped pulp and minced meat (the recipe below). Tightly roll the roll with a napkin and bandage the edges with a kitchen twine in 2-3 places. To make minced meat, cut the tongue into cubes. Pork, fat and chop the chicken pulp in a food processor or blender. Add eggs, milk, salt, ground pepper and nutmeg. Then add the language. Chicken rolls put in a large saucepan. Add cold chicken broth, onion, parsley root and bring to a boil. Cover and cook for 1.5-2 hours. During this time the napkin should fall behind the chicken. Cool down to 30-40 ° C, without removing it from the broth. Then get it out of the pan and put it under a small press in the refrigerator until it is completely cooled. Expand the stuffing, cut into slices and serve. If desired, you can pour over a light jelly over the top. Garnish is served with salted or pickled cucumbers and pickled plums.
Servings: 4