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Chicken roll with liver with mushrooms and quince

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Chicken roll with liver with mushrooms and quince

Date of publication: 2019/12/04

The author of the recipe։ Anait

Category: Mushroom recipes

Ingredients

Chicken - 1400 g Chicken
liver - 150 g
Chicken fillet - 80-100 g
Mushrooms - 100 g
Carrots - 100 g
Quince - 100 g
Milk - 180 ml
Garlic - 2 teeth.
Vegetable oil - 2 tablespoons
Butter - 10 g
Salt - 1 tablespoon
Spices for chicken - to taste
Ground black pepper - 0.5 tsp.
Ground red pepper - 0.5 tsp

# Step-by-step preparation of «Chicken roll with liver with mushrooms and quince» with photos

1 1. Ingredients. Even in the evening, I took out frozen liver and chicken from the freezer, which were thawed naturally in the morning. step 1
2 2. Finely chop the liver with a sharp knife. step 2
3 3. Place the liver in a bowl and pour in 150 ml of milk. Leave on for 20-25 minutes. step 3
4 4. Peel quince and carrots, remove spoiled areas. step 4
5 5. Finely chop the quince, carrots into large cubes. step 5
6 6. Do not wash the mushrooms, but remove the dirt with a knife and napkin. step 6
7 7. In a preheated frying pan with both types of oil, fry the carrots over high heat for one minute. step 7
8 8. Add chopped mushrooms ... step 8
9 9. ... and fry them in the same way and the same amount. Cool down. step 9
10 10. Here in the top left photo you can see how the milk changed color: thus, both the blood and the smell inherent in the liver were washed away. Strain the milk. Put the liver in a deep bowl, add chopped quince, crushed garlic and cooled vegetable fry. Mix everything thoroughly and marinate for a while in the refrigerator. step 10
11 11. Wash the chicken thoroughly, dry it with a towel. Cut off the upper wing phalanx and lower thigh bone (the bony part of the junction of the leg with the lower leg) and tailbone from the chicken. Turn the chicken upside down and cut the connective tissue between the shoulder and the collarbone (at the junction of the chicken breast) on the left and right with a sharp knife. step 11
12 12. Thus, it is possible to easily turn and remove the outer bone from the left and right wings. step 12
13 13. The formed "corridor" is visible here. step 13
14 14. From the back, make a long longitudinal incision up to the coccyx. With a sharp knife, carefully cutting the pulp from the spine, reach the inside of the wing. step 14
15 15. Turn out the humeral pulp with bone and remove the upper joint. step 15
16 16. Then we move with a knife down to the thigh, continuing to separate the pulp from the rib. Here, the cut between the thigh and lower leg has already been made with a pruner. In this case, the joint consisted of two parts: the femur and the lower leg. step 16
17 17. And she "operated" on the second thigh immediately, removing the entire joint at the same time (friends, along the way, you yourself will determine how it is more convenient to separate the meat from the bones, and this is the butcher's experience to recognize all parts of a chicken or meat carcass) step 17
18 18. Now that all joints have been removed, you can easily separate the fillet from the ribs with a sharp knife or sharply rip off the meat with a downward movement from the collarbone to the last rib. step 18
19 19. But since I took pictures along the way, it was more convenient for me to cut the meat with a knife, while leaving it a little on the ribs for use in the filling. step 19
20 20. Here is such a piece of meat with skin appeared before me. But you need to get a smooth surface and patch up empty skin. step 20
21 21. To do this, I cut layers from the thick breast, filling the bare skin. The bottom left photo shows the resulting canvas from a whole chicken. (Friends, in fact, all this takes no more than 15-20 minutes and that's it - you have the desired piece of meat). And on the right I wanted to show that the meat is attached to the skin ... step 21
22 22. Cut off any uneven pieces of meat from the chicken ribs and thighs and place in a blender. Beat the meat into a paste and add to the filling. step 22
23 23. Lay cellophane paper on a whole piece of meat and a rolling pin, pressing it to level it, getting a smooth surface. step 23
24 24. Cut the food sleeve on one side and lay it on the table. The length should be at least 55-60 cm (I got the finished roll 30 cm long). Transfer the meat to a bag, flatten, cover with cellophane on top and once again walk with a rolling pin for smoothness. Sprinkle the surface with salt, pepper and chicken spices. step 24
25 25. I used suneli hops. Place the filling on the meat, not reaching the end of the skin. step 25
26 26. First, use the sleeve to make the first turn, then return the paper to its original position. The second turn occurs by turning the roll with your fingers as tightly as possible. Wrap the finished roll very tightly with the "sleeve" several times around the axis and tie it up. I tied the ends with my own sleeve, twisting it into a rope. step 26
27 27. Place the raw loaf in a wide, deep baking sheet with the seam upwards so that the water gets in as little as possible and pour cold water to a level above half of the roll. step 27
28 28. I baked a roll in a cold oven for 1 hour 30 minutes at a temperature of 180 * C, turning on the upper and lower heating. In principle, the roll is ready, but I wanted to give it a piquant taste and crust, so I decided to grease the surface with sauce. step 28
29 29. I used 1 tbsp for the sauce. sour cream and lemon juice, 1 tsp each mustard, honey, vegetable oil, 1/2 tsp each mustard and cilantro seeds, red pepper and chili flakes. Mix everything until a homogeneous gruel is obtained. step 29
30 30. Place the roll in the sleeve in a dry baking sheet, cut off the top with scissors and grease the surface with sauce. Brown for 5-6 minutes on the top shelf of the oven at 230 * C. step 30
31 31. Be careful and do not overexpose as I roll, step 31
32 32. ... the top of which is burnt in places. step 32
33 33. Well, that's it, friends! Enjoy your meal! I am glad to have a new dish in my culinary piggy bank, that is, on the website! step 33

Chicken roll with liver with mushrooms and quince

Ingredients

# Step-by-step preparation of «Chicken roll with liver with mushrooms and quince» with photos

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