Homemade chicken roll with gelatin - recipe with photo. Chicken roll "Marble" in a baking bag

First of all, I want to note that the taste and its appearance did not disappoint, and on the contrary, I was pleasantly surprised. The taste of chicken roll is close to homemade chicken sausage.

Pieces of chicken fillet against the background of a yellow layer of jelly have a very appetizing look. By the way, it is precisely because of the appearance that such a chicken roll is also called marbled. Therefore, on the Internet you can find a recipe for chicken roll with gelatin called "Marble Chicken Roll".

The next feature of the roll is that it is prepared from only three components - chicken meat, gelatin and spices. For its preparation, you can use both breasts in the form and legs (legs).

To date, there are two technologies for preparing such a plan for rolls with the addition of gelatin - this is chicken roll with gelatin in cling film and in a plastic bottle. In the first version, pieces of raw chicken with gelatin and spices are boiled in the form of a roll wrapped in cling film. Chicken roll in a gelatin bottle is prepared like a jelly from an already boiled chicken. Therefore, these are two completely different and unrelated recipes.

Ingredients:

Chicken legs - 1 kg.,
Instant gelatin - 25 gr.,
French mustard grains - 1 tbsp. spoon,
Spices: spices for chicken, paprika, turmeric - 5-10 gr.,
Salt - to taste.

Chicken roll with gelatin - recipe

Wash chicken thighs. Wipe them off with a paper towel.

Using a sharp knife, cut the meat and skin off the bone. Here pay attention to the fact that in the process of cooking the skins and pieces of fat from the legs will give a large amount of water and fat. As a result of combining with gelatin, you will get more jelly than when you use plain meat.

Therefore, if you want the chicken roll with gelatin to turn out with a lot of jelly, then leave the fat and skins, if you want it to turn out to be more meaty, then do not add fat and skins. Cut the resulting chicken fillet into smaller pieces. Pieces of meat should be about the same as for classic cooking.

Pour instant gelatin into a bowl. Add spices to it. From spices, I took paprika, turmeric and a mixture of spices for chicken.

Since the finished spices for the chicken already contained salt, I did not add additional salt. Mix spices with gelatin.

Put the chicken pieces in a deep bowl. Sprinkle them with gelatin and spices.

Add French mustard beans. Together with mustard, you can add coriander grains, which, just like mustard, will add a special piquancy to chicken roll with gelatin.

Use your hands to thoroughly mix the chicken pieces so that the spices and gelatin coat them evenly.

The base for the chicken roll is ready. Now you can start shaping it. Spread cling film on the table. Lay out the chicken fillet in the form of a sausage.

Wrap the meat in several layers of cling film. Tie the ends of the cling film tightly with threads.

Wrap the resulting workpiece again with cling film. Pay special attention to the sides of the roll. To prevent the liquid from leaking into the pan during the cooking of the roll, tightly tighten the sides of the roll with a film.

Ready-made chicken roll with gelatin in cling film can additionally be lightly wrapped with threads on top. Put it in a pot of boiling water. Cook over low heat for 40-45 minutes.

After this time, carefully remove the boiled chicken with gelatin from the pan. Transfer it to a plate and let cool. After it has cooled, put the bowl with it in the refrigerator for 6-12 hours. Under the cling film, you can see a liquid from meat juices and gelatin. Therefore, when the roll lies in the bowl, this liquid covers the bottom of the roll, reaching to half of it. That is why, in order for the chicken roll to be evenly covered with jelly, it should be turned over every 2 hours. The longer the roll stands, the better the gelatin will harden.

Cut the chicken roll into thin circles, like a sausage, remove the film and serve. In some recipes, you can see recommendations for taking the entire film off the roll at once. I do not recommend doing this, as this will significantly reduce the shelf life of the roll and spoil its appearance. A roll without a film is weathered faster. The film from the roll can be removed completely if you plan to cut it all on the table. Enjoy your meal. I would be glad if this chicken roll recipe with gelatin

Chicken roll with gelatin has become a familiar poultry delicacy. It is offered by many manufacturers. Olives, mushrooms, pieces of vegetables are used as a filler. However, a purchased roll is distinguished by a fairly high price. Considering that most often the roll is made from breast meat or thigh fillet, then the cost of the finished product exceeds the price of raw materials by almost 2 times. In addition, the gelatin-based filler "takes" approximately 1/4 of the weight. Therefore, it is much more profitable to make chicken roll with gelatin at home.

It will turn out exactly the way the family members love it. In addition, you can be sure of the absolute freshness of the raw materials. Whatever recipe is chosen for cooking, it will have 2 mandatory ingredients - chicken meat and gelatin. If the family adheres to the diet and the principles of healthy eating, then it is best to take breast fillets.

For those who do not care about the number of calories, but prefer a fatter and juicier dish, it is better to give preference to the thigh pulp removed from the bone. Whether to use the skin to make chicken roll with gelatin is also a matter of taste. The skin roll recipe will not differ from the base one.

All the ingredients for making the roll must be purchased and prepared in advance. Poultry meat must be chilled. Frozen meat should not be used, it does not hold its shape well in the finished roll, making it dryish. The chicken should be fresh, even pink in color with a neutral smell.

Basic recipes are designed for 1 kg of chicken meat. Both the breast and thigh fillet must be thoroughly rinsed before cooking and placed in a colander to drain excess liquid. This is a very important point that housewives often neglect.

Meanwhile, the chicken roll should in no case fall apart when cut. And one of the reasons why this happens is excess fluid. After the meat is glass, it must be gently blotted with kitchen napkins. And only after that you can start cutting. With a long, sharp knife, you need to cut the meat into a thin (no more than 1 cm thick) layer. The resulting layers are carefully and not strongly beat off.

To prepare a more “homemade” and simple roll, the fillet can simply be cut into 3-4 cm pieces.

If we talk about the spices that are used to make the roll, then this is a matter of taste. Someone is limited only to black ground pepper, someone prefers to add paprika and hot red pepper. There are people who are generally limited only to the taste of garlic, without adding spices at all. It is very difficult to give recommendations.

But there is one seasoning that brings out the flavor of chicken without changing it. It is she, according to experienced chefs, that is best suited for making rolls. It's ground white pepper.

Also, to prepare the roll, it is necessary to prepare cling film, thick aluminum foil or a culinary sleeve for baking fish.

It is best to cook in a flat tray without sides.

Basic cooking recipe

In this way, you can cook a roll that will practically not differ from the purchased one either in taste or appearance and will decorate any holiday table.

The algorithm of actions is as follows:

Chicken meat prepared in the above way is laid out in an enameled or glass dish, sprinkled with spices and salt. For a kg of meat, you need to take 1 tablespoon (without top) of salt. Also added 1 tablespoon of apple cider vinegar and 5-6 large cloves of garlic, cut into thin slices. The meat should be marinated at room temperature for at least 3 hours.
30 g of gelatin is poured into 100 g of cold water and poured into the marinated meat mixture. Everything is thoroughly mixed.
Layers of meat are laid out on a cling film, a gelatinous mass is distributed over the entire surface. At this stage, you can decompose any filling - mushrooms, pieces of olives, capers, pieces of vegetables (for example, pieces of multi-colored bell pepper look very festive). However, do not get carried away: too much filler can “break up the finished roll.
With the help of cling film, the roll is carefully and evenly twisted and transferred to the foil, spread out in 3 layers. The foil is twisted, tightly fixed on both sides.
The roll prepared in this way is transferred to a tray and placed in an oven preheated to 180ºС. In a hot oven, the meat protein quickly coagulates, preventing the resulting juice from flowing out of the roll.
Roll preparation time - 1 hour.
The hot roll remains in the oven until completely cooled, after which it is placed in the refrigerator for 10-12 hours.

Other recipes

Meat cut into pieces is prepared and marinated in exactly the same way as cut into layers. The proportions of gelatin are the same. Only garlic in this case is passed through the garlic maker. For this roll, fillers are not used, otherwise the roll will boil soft when cut.

In order for it to acquire a “smart” color, you can add a little finely chopped colored bell pepper, red paprika or turmeric, which, without its pronounced taste, will color the dish in a pleasant yellowish color.

It is necessary to stuff the prepared meat into the sleeve tightly, trying to ensure that there are no “gaps” between the pieces. The sleeve should be tied tightly, after releasing the air. Cooking time is the same - 1 hour at a temperature of 180ºС. The sleeve must be cut after the dish has completely cooled.

There is another very interesting recipe for making chicken roll.

For its implementation, juice or milk bags are used. The meat is prepared in the manner described above, and then the bag filled with meat and sewn up is simmered over low heat for an hour. The roll prepared in this way has a delicate, slightly "dietary" taste, especially if you refuse to add seasonings.

Housewife

Make an appetizer chicken roll that can be used as a breakfast sandwich, as an appetizer, or as a side dish. Cooking boiled chicken roll with gelatin in cling film is not difficult. But after eating a boiled chicken roll, you will be sure of the quality of homemade food (unlike the sausage bought in the store).

Ingredients for chicken roll with gelatin in cling film:

1 kg chicken fillet
25 gr gelatin
2 garlic cloves
paprika
ground black pepper
seasonings for chicken

Chicken roll with gelatin in cling film, recipe

To prepare a chicken roll with gelatin, cut the fillet into small pieces, beat off the pieces, covering with a film.
Grate garlic cloves on a fine grater. Mix meat, garlic, gelatin granules, salt, paprika, pepper and seasonings in a saucepan.
Put the meat with spices on the film, sprinkle with gelatin, tightly wrap the minced meat with it, forming a sausage. For strength, make several (7-10) layers. Put the chicken roll in cling film in a pot of water and cook for 1 hour.

Drain the liquid, cool the chicken roll, boiled in a film or bag, to room temperature. Then put the snack in the refrigerator. Use boiled chicken roll with gelatin to make sandwiches, or serve in portions with any side dish.

P.S. To make the chicken roll with gelatin more interesting in color, you can use white and red poultry meat in equal proportions.

Check out the delicious snack chicken roll with gelatin.

Marble chicken roll with gelatin is a festive dish. It looks beautiful on the table and it turns out very tasty. The main ingredient of this dish is chicken breasts. It is an ideal dietary product. 100 grams of chicken meat contains a huge amount of protein (23.6 grams), which is easily digestible. Chicken breasts are useful for heart diseases and are suitable for nutrition in diseases of the gastrointestinal tract.

Ingredients for making a chicken breast roll recipe in the oven:

1 kg chicken breasts
25 g gelatin
5-6 garlic cloves
salt, pepper, paprika to taste
parsley and dill

How to cook a delicious roll of chicken breasts with gelatin:

Cut chicken breasts into cubes. Finely chop the dill and parsley.

Finely chop the garlic. Mix chicken fillet, herbs, garlic, spices and gelatin. Mix thoroughly to evenly distribute the gelatin.

Place the prepared mixture in the baking sleeve and form a roll. We will bake chicken breast roll in the sleeve. The roasting sleeve is a universal tool in the kitchen. When cooking in it, vitamins and trace elements are preserved in the dish. In addition, it will save you time, because after using the sleeve, the baking sheet and the oven remain clean.

Position the chicken sleeve so that the special perforated seam remains on top. This is necessary so that the juice released during the cooking process does not flow out, and excess steam can freely exit the sleeve. Bake the chicken roll in an oven preheated to 180°C for 50 minutes. To obtain a dish with an appetizing golden brown crust, 15-20 minutes before the end of cooking, it is necessary to open the seam along the perforation line. Serve the roll from

Calories: Not specified
Time for preparing: Not specified

I don’t know about anyone else, but my men are very fond of meat, and therefore, all kinds of meat products. They are especially attracted to supermarket shelves with an assortment of sausages, sausages, rolls. I've been trying to fight this for a long time, but how? - it’s a good thing, but it’s a long time to mess around with it, and therefore you often don’t cook, and baked meat quickly becomes boring. So from time to time you have to buy store-bought sausage for a change, realizing that in fact it is not quite a meat product, and even stuffed with preservatives, flavor and color enhancers.
And here a friend came to my aid, just returned from vacation. In the sanatorium, she met a nice woman who turned out to be a good housewife. At least a friend brought home a whole notebook of very interesting, and most importantly, real recipes. And among others, we found this one. For me, it was just a salvation, I wanted to come up with something for so long, but here everything is already ready, just take it and do it.
At first I prepared a basic recipe and realized that it is really very tasty. Even without spices and spices, chicken roll with gelatin in cling film turned out to be very appetizing and tasty, very tender and juicy. Then there were experiments: I added finely chopped greens, lettuce pepper cut into thin strips, cubes of hard cheese, slices of ham and even olives to chicken meat. Moreover, I tried different cooking methods - from boiling to baking. And I can say with confidence that no matter how you cook this dish, it will still not be enough.
The cooking method itself is quite original and at the same time simple: we simply serve pieces of chicken meat, mix with spices and gelatin, roll the chicken mass in the form of a roll into cling film. Then we cook it either for a couple, or simply lower it into a saucepan and boil it in water.
Such a roll will always come in handy both for cooking at school and as an original snack on the festive table.

Ingredients:

- chicken meat - 1.5 kg,
- fresh garlic - 2-3 cloves,
- mustard seeds - 3 tablespoons,
- gelatin - 35 g,
- salt, pepper, curry - to taste.

Recipe with photo step by step:

We wash the chicken meat, dry it, and then cut it into pieces and lightly beat it with a hammer.

In a bowl, mix the mustard seeds with salt and pepper, squeeze the garlic here through the garlic press, and add the gelatin and mix well.

In another bowl, knead the chicken meat with the resulting mixture so that they are evenly distributed.

Next, we spread the cling film (in several layers) and put the meat on it.

We wrap it with a roll and fix the ends with a rope or tie knots on both sides. Cut off the excess ends of the film.

We cook the roll in boiling water for 1.5 hours.

And then put it in the fridge overnight. But first you need to cool the roll at room temperature.

And then remove the film and cut.

Also try to cook delicious