Marble Chicken Roll in the Oven: An Exquisite Holiday Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In order for the chicken roll to acquire an exquisite, noble, marble-like appearance, you need red and white meat. It was their contrasting alternation that gave rise to the name of this dish.

White meat is chicken fillet or breast.

Red refers to thighs, paws or whole legs.

So that the roll is not too lean, use chicken meat with skin. You can also cut off the fat and add it to the layer of the roll.

If you use butchered chicken, be sure to remove the bones and cut the flesh into slices of the same thickness. Choose the ratio of white and red meat to your taste, but the recommended classic combination is 1 to 1.

Ingredients

For 1 kg of white and red chicken meat you will need the following products:

• 4 tablespoons of gelatin;
• one head of garlic;
• two tablespoons paprika;
• 3-4 pieces of black pepper - peas and allspice;
• bay leaf, s alt andground black pepper - to taste.

Cooking method

To make marbled chicken roll with gelatin, take a large enough sheet of food foil. You can use parchment paper or a baking sleeve. Oil it well and sprinkle black pepper (peas and allspice) evenly.

Gelatin pour a glass of cold water and leave for 10-15 minutes to swell.

In the middle of a sheet of foil, spread the white chicken meat in one thin layer. Sprinkle it with s alt, ground black pepper, paprika, finely chopped garlic and half of the swollen gelatin. Spray lightly with water.

Lay the red meat in the second layer. Sprinkle it with spices, anoint with gelatin and lightly pour water.

Start to roll the meat into a tube, pressing well. After wrapping the roll, wrap it in foil. Tighten the ends tightly. For better fixation, the roll can be tied with culinary twine.

Don't wrap it too thick. It is better to let it be long and small in diameter. This will cook the meat better.

Baking

Preheat oven to 180 degrees. Place the prepared roll in the middle of the baking tray.

On the upper surface of the roll shell, make a few small holes - pierce with a fork or knife. This is necessary so that hot steam can freely escape from the roll during baking, and the meat juice does not flow out.

Bake the marbled chicken roll in the oven for about 45-50 minutes if the roll is no thicker than 10 cm. Check with a toothpick for doneness. She should be free, notstuck, pierce the flesh.

Remove the finished roll from the oven, cool at room temperature and send to a cool place for several hours to solidify.

Designing the dish to serve

After the roll has cooled and hardened, free it from the threads and the shell. To make the marbled chicken roll look more appetizing and beautiful, as well as retain its shape, we suggest rolling it in such dry bulk mixes:

1. Sesame seed. It can be found in every supermarket. The sesame layer should be very thin, slightly translucent.
2. Dried paprika with finely chopped dill. This mixture will give the dish an elegant, festive look.
3. Crushed nuts. Peanuts, cashews or walnuts will do. Fry the peeled nuts in a pan without oil until the color of cream. Pass through a meat grinder or grind in a blender.

To serve, cut the roll into slices 1.5-2 cm thick. Do not forget that this is a cold dish and should be served to guests among the first snacks.

Line large dinner dishes with cleanly washed lettuce leaves, on which lay slices of the roll in the "fallen domino" principle. Beautifully arrange black pickled olives and lemon wedges around the edges of the dish.

Marble Chicken Roll will win your guests over. Feel free to include it in your holiday menu. Bon appetit!