Whole Chicken Recipe. Chicken roll with pancakes recipe with photo Chicken roll with scrambled eggs

09.11.2022

What you don’t have to invent in order to cook something new and tasty from ordinary products. If you have such a problem, use my recipe: this excellent dish is suitable for both lunch and dinner. Make chicken roll with pancakes - an inexpensive and tasty dish.

I cook it mostly on weekdays. This roll not only looks appetizing on a plate, but has a delicate taste. It is not fried or baked, but boiled over low heat, so it turns out juicy and tender.

2 chicken breasts;
2 - 3 tbsp. mayonnaise;
1 tsp thyme;
salt, ground black pepper to taste.

FOR PANCAKES:
6 eggs;
250 gr. mayonnaise;
2 tbsp vegetable oil;
salt to taste.

Prepare the stuffing

Wash the chicken breasts, remove the skin and separate the meat from the bones; finely chop the meat, sprinkle with thyme, salt, pepper, add mayonnaise, mix well and refrigerate for several hours.

Bake pancakes

Mix eggs with mayonnaise, salt, pepper, beat with a mixer until a homogeneous mass is formed. Grease a heated pan with vegetable oil and bake thin pancakes from egg dough.

Make a roll

Lay the pancakes on cling film so that one overlaps the other.

Put the chicken meat on the pancakes and roll the pancakes into a roll.

Wrap the rolls tightly with cling film.

Put the chicken bones on the bottom of the pan, add water and add seasoning "10 vegetables". Dip the chicken roll into the pan, bring to a boil and cook for 1.5 hours after boiling over low heat.

Cool the chicken roll with pancakes, remove from the film, carefully cut into slices and put on a plate. Serve with fresh vegetable salad.

If necessary, gut the chicken carcass, rinse well and dry with paper towels.
First, cut off the tail and remove the two extreme phalanges from the wings.

Now you need to carefully remove the bones from the carcass, if possible, without damaging the skin.
First, cut the breast in half - separate the meat from the bone, cutting with a sharp knife, until you rest against the place where the wing "attaches". This joint must be cut off from the skeleton, after which it will be quite easy to separate the meat from a small bone (the third phalanx of the wing).

Repeat the same actions on the other side - as a result, you will get a bare skeleton, well attached to the skin of the back.

Now we need to try and separate this skeleton without damaging the skin - after all, there is no meat there, the skin is attached almost immediately to the bones. Therefore, pulling the skeleton a little, just carefully cut with a sharp knife at the point of tension.

So gradually reach the place of attachment of the skeleton with legs, it remains only to cut off along the joint and remove the cut bones of the breast to the side.

It turns out here is such a turn. It remains only to free the legs from the bones.

Cut off the bottom joint. Then, carefully cutting the meat from all sides of the bone, as if turning the leg inside out.

Having taken out the bone completely, turn the leg back - now you can see how it can be cut to get an even unfolded layer of the carcass.

Now we need to clean the entire surface from possible remaining tendons, films and bloody places.
In order for the meat to be evenly distributed in the roll, it is necessary to close the bare places. To do this, first separate the small fillet from the loin, and then cut the halves from the large one. These pieces and lay the "bare" areas.

It's spice time. For the simplest option, you only need salt: 8-10 grams per 1 kg of deboned meat. But you can use others - black pepper, garlic, paprika. Here the choice is yours.

It remains only to roll the resulting layer as tightly as possible.

Then tightly wrap the roll in several layers of cling film. To give a more beautiful round shape, you can tie up with twine or "dress up" in a finished mesh. In this form, send the formed roll for 8-12 hours in the refrigerator.

Now the chicken roll needs to be boiled. To avoid direct contact with water, you need to place the roll in a large enough baking bag - such that the free ends stick out on top of the water.

Cook the roll at a low temperature - only 80-85 degrees. With this temperature regime, the meat remains softer and does not dry out, all the juices seem to be sealed inside. It will take approximately 1.5 hours to cook. Use a food thermometer to easily measure temperature.

When the roll is ready, you need to remove it from the bag, but do not unfold it from the cling film. Cool to the point where it can be placed in the refrigerator. Hold the roll there until slicing for 6-8 hours. So the gelatin present in chicken meat will harden and firmly bind all the pieces together - when cutting, a whole chicken roll will not fall apart.

Enjoy your meal!

Let's start with the filling. Boil rice in salted water. As soon as the cereal is ready, put it on a sieve to drain excess liquid.

Boiled chicken meat (you can use any part without bones) cut into small pieces. Transfer the chicken to the rice.

We diversify the composition of the filling with fresh dill, which should first be washed, then dried, and then finely chopped.

Add some mayonnaise to the filling. Mix the pancake filling ingredients.

The filling is ready. Now let's start kneading the pancake dough. Crack two chicken eggs into a bowl.

Sprinkle salted spices over the eggs.

Whisk eggs with salt.

First, pour boiling water into the resulting egg mass. Mix immediately.

Then pour in the milk. Continue mixing with a whisk.

Sprinkle wheat flour.

Thoroughly mix the pancake batter ingredients with a whisk. It should not have lumps.

At the end of kneading pancake dough, pour in vegetable oil.

We bake thin pancakes in the usual way.

We stack ready pancakes in a pile, cool.

Place chicken and rice filling on one side of each pancake.

We roll the pancake with the filling in the form of a roll.

Cut the pancake diagonally into two parts.

Appetizing and hearty pancake rolls with chicken and rice are ready! Have a nice meal!

I had a chicken weighing 1.7 kg.
The weight of each egg is 65 grams.
No matter how I tried to beautifully photograph the process, it still didn’t turn out very well - a continuous dismemberment. Therefore, I will try to explain the process as accurately as possible, since most of the photos conveyed only horror and I decided not to show them :)

If possible, try not to damage the skin too much, because if it is not severely torn, then it will be quite easy and beautiful to spin the chicken roll.

We take the chicken carcass, put it on the back and cut along the breast, along the edge of the bone.

We separate one half of the breast, bending it to the side and helping with a knife as needed. Next in our path is the leg and thigh. We make longitudinal cuts with a knife to the bone and separate the meat.

A little about the leg: make an additional circular incision at the bottom in order to conveniently separate everything from the cartilage.

Absolutely exactly the same, mirror, we do with the second side of the chicken - we make a longitudinal incision on the other side of the bone, release the breast, leg and thigh.

Just cut off the tail, your neck will come out of the skin so calmly, but when cutting off the wings, try to leave a little more skin - make a circular incision a couple of centimeters above the cut, bend the skin and cut off the wings.

I thought ... But I, basically, do this at the very beginning of the process. It's just kind of forgotten. But for me personally, there is no particular obstacle to trimming everything when I remember (this time I actually just pulled out the wings), and you can do it before the separation from the bones, the first step, so to speak.

So, in front of you is the separated breast, legs and thighs, everything looks rather unremarkable and it may seem to you that everything is gone ... But no, everything is fine, it remains to separate the back. Just turn the chicken over and peel off the skin at the base, being careful not to damage it.

The result - here is such a skeleton that you can throw into the water and cook the broth.

The second and main result is such a chicken "pancake". Turning the skin down, lay out everything more or less carefully, bending the small chicken fillet inward.

Doesn't it all look so bad now? :) Don't relax, it's not over yet. Cut off excess skin at the base of the neck. Take a bag, put it on top and beat off the chicken.

Try to make your "pancake" as uniform as possible, without thickening. By the way, I always beat not with teeth, but with the flat side of the hammer.

Peel and mince the garlic. Sprinkle the chicken evenly with pepper, salt, rub with garlic and sprinkle the entire surface with gelatin (1 tablespoon).

Finally, we can step away from the chicken for a while and get distracted. Let's go make an omelet.

It's extremely simple here. Take the largest possible frying pan. I have 32 cm in diameter, but this is not important, you can even make 2 small omelettes.

Beat-mix eggs with salt (a little), pepper and turmeric, pour into a pan and bake until tender. Since it turns out a thin omelet (if a small pan, then 2 is better than one thick one), it will be baked in just a minute or two and will not require turning over. Let's flip it right over the chicken.

So that the edges of the roll are not left without an omelette (some kind of poetry :)) we cut it lengthwise and move it apart a little.

Top again with the remaining gelatin and roll up. Since it is quite large, it is not particularly convenient to fold it, but it will definitely turn out, only it is a little tight at the beginning, and then it spins one or two.

Take the sleeve for baking, cut off a little more than the length of the roll and cut it lengthwise. We put a twisted chicken roll on it.

We twist. We twist one end of the film in one direction, the other in the opposite direction and roll the chicken roll on the table until it is tightly twisted.

Tie the ends on both sides and tie quite tightly with a tourniquet.

How to cook chicken roll with pancakes recipe with photo - a complete description of the preparation so that the dish turns out to be very tasty and original.

From chicken fillet and the most ordinary pancakes, you can cook a very interesting, beautiful and festive dish. Of course, you have to work hard, but there is nothing complicated in this recipe. Such a roll will be an excellent snack - hearty and very tasty. The dish can also be served hot, it is quite versatile. I have pancakes with mushroom filling, but it can be boiled eggs with green onions, stewed cabbage or carrots, prunes, that is, everything that goes well with chicken.

Nutritional value per 100 g

Spices, spices, additives

Ground black pepper

To prepare chicken roll with pancakes, you will need: chicken fillet, egg, onion, garlic, milk, flour, sunflower oil, mushrooms, salt and ground black pepper.

Ground black pepper

Prepare stuffing for the roll. Wash the chicken fillet. Peel and wash onion and garlic. Pass the fillet, onion and garlic through a meat grinder. Salt and pepper to taste, mix thoroughly and beat with a blender.

Chicken roll with pancakes

I cook it mostly on weekdays. This roll not only looks appetizing on a plate, but has a delicate taste. It is not fried or baked, but boiled over low heat, so it turns out juicy and tender.

2 chicken breasts;
2 - 3 tbsp. mayonnaise;
1 tsp thyme;
salt, ground black pepper to taste.

FOR PANCAKES:
6 eggs;
250 gr. mayonnaise;
2 tbsp vegetable oil;
salt to taste.

Wash the chicken breasts, remove the skin and separate the meat from the bones; finely chop the meat, sprinkle with thyme, salt, pepper, add mayonnaise, mix well and refrigerate for several hours.

Mix eggs with mayonnaise, salt, pepper, beat with a mixer until a homogeneous mass is formed. Grease a heated pan with vegetable oil and bake thin pancakes from egg dough.

Lay the pancakes on cling film so that one overlaps the other.

Put the chicken meat on the pancakes and roll the pancakes into a roll.

Wrap the rolls tightly with cling film.

Put chicken bones on the bottom of the pan, pour water and add seasoning “10 vegetables”. Dip the chicken roll into the pan, bring to a boil and cook for 1.5 hours after boiling over low heat.

Cool the chicken roll with pancakes, remove from the film, carefully cut into slices and put on a plate. Serve with fresh vegetable salad.

kukharochka.ru
Aromatic pork baked in foil. Not greasy, but not dry, tender and very tasty! I cook this dish when I want to feed not only my family, but also my friends. While the meat is baking, you can have time to do a few more household chores, put yourself in order and prepare some interesting accompaniment to the meat.

Chicken roll with pancakes (MK from Elena)

Chicken roll with pancakes (MK from Elena)

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Let's cook a very tasty and beautiful sliced \u200b\u200bChicken roll with pancakes. Such snack diversify and decorate your holiday menu. I invite you to watch Master Class. where we will cook wonderful poultry dish .

Compound: Chicken fillet (breast) - 1 piece Mushrooms - 200 g Onion - 1 piece Milk - 3 tablespoons Egg - 1 piece Flour - 4 tablespoons without a slideSaltPepper

In the chicken fillet, we make an incision in the middle and in each part we make more shallow cuts, as if opening the fillet to the sides.

We beat the fillet through the bag, salt, pepper.

We beat the egg into the milk and pour the flour, salt, beat with a blender and fry the pancakes, you should get 3 pcs.

Mushrooms and onions finely chopped and fried.

We put mushroom filling on pancakes, leveling over the entire surface.

We roll into tubes.

Lay pancake tubes on the edge of the fillet, two at the bottom and one at the top.

We wrap them in chicken fillet and wrap them with thread (I also wrapped them with chicken skin, which I took off from a whole chicken breast).

Lubricate the roll with sunflower oil and bake in the oven for 45 minutes at a temperature of 180 degrees.

We take it out, let it cool a little and free it from the thread, cut it.

They prepared it. Look what happened

Chicken roll with pancakes

Chicken fillet (breast) - 1 pc.
Mushrooms - 200 g.
Onion - 1 pc.
Milk - 3 tbsp.
Egg - 1 pc.
Flour - 4 tbsp. without a slide
Salt, pepper - to taste.

Cooking method

Step 1 In the chicken fillet, we will make an incision in the middle and make shallow cuts in each part, as if opening the fillet to the sides.
Step 2 Beat the fillet through the bag, salt and pepper.
Step 3 Drive an egg into milk and add flour, salt, beat with a blender and fry pancakes, you should get 3 pcs.
Step 4 Mushrooms and onions finely chopped and fried.
Step 5 Then put the filling (mushrooms with onions) on each pancake, smooth over the entire surface and roll into tubes.
Step 6 Put pancake tubes on the edge of the fillet, two at the bottom and one at the top. Wrap them in chicken fillet and wrap with thread.
Step 7 Lubricate the roll with sunflower oil and bake in the oven for 45 minutes at a temperature of 180 degrees.
Step 8 Remove, let cool slightly and free from the thread, cut into circles.

Enjoy your meal!

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Chicken roll with pancakes and mushrooms

The roll, the recipe of which I want to offer, has decorated my holiday table more than once. In addition, it always turns out very tasty and satisfying. And to prepare it, you need nothing at all - a little mushrooms, a little chicken fillet and exactly 3 pancakes ... And, of course, the desire to cook something like that.

The appearance of the roll largely depends on the color of the pancakes, no matter how strange it sounds. I remember I once fried egg pancakes for this purpose - the bright yellow paints looked very impressive in the section of the roll. This is what I mean by experimenting.

Well, in general, for the preparation of this roll we need:

1 large onion (or several small ones)

Still without fail, to facilitate the process of preparing the roll, we need to prepare cling film and foil.

Recipe Difficulty: closer to average

Time required for cooking: around 1 hour 40 minutes

I started with onions and mushrooms. The onion was peeled, washed, dried and finely chopped. I did the same with mushrooms, and then immediately sent them to a frying pan heated with oil.

After the moisture has evaporated, and the mushrooms have slightly changed color, we send chopped onions to them and fry everything together. Add salt and pepper, then mix well.

We need to beat off the chicken fillet. To do this, I practice to line a wooden board with cling film, place a fillet on it, make several shallow cuts over the entire area of the fillet with a sharp knife, cover with another piece of cling film, and only after that arm myself with a kitchen hammer for beating.

The fillet must be beaten off on both sides, evenly salting and peppering. Leave for a while.

Now let's fry the pancakes. For the roll, we need 3 things. Not more. And the rest, I'm sure, there will definitely be a use.

We divide the cooled mushroom filling into three parts, distribute it into pancakes and roll up.

The mushroom rolls filled with filling are now laid out on the chicken fillet laid out on the foil, which we now also roll up with the help of the same foil, and then we roll the foil itself around the edges, forming a “sweetie”.

Now it is desirable to place this blank in some kind of deep mold, taking into account the fact that juices will flow out during heat treatment in any case.

I baked the roll for exactly an hour in an oven preheated to one hundred and eighty degrees, and then cooled well before slicing.

Here is a roll we get in a section.

To all of the above, I also want to add that preparing such a roll is always a real pleasure. Well, at least for me.

Chicken dishes, Appetizer recipes, Chicken roll

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Chicken roll with omelet

Posted by OlgaK | in the category Second courses. Birthday. Chicken. What can you cook for a birthday. What to cook for the holiday 03/06/2014

There are several ways to cook chicken roll. I'll show you how to cook it from a whole chicken. Let me tell you what I like the most. There will be no complex flavors, and so carving a chicken scares many. But! It’s worth trying once and you will see that everything is not as scary as it is painted :) Well, then, when the cutting stops scaring you, it’s time to come up with fillings for chicken roll to your heart’s content! The flight of fantasy is unlimited!

Total cooking time - 10 hours 0 minutes
Active cooking time - 1 hour 0 minute
Cost - average cost
Calories per 100 gr - 190 kcal
Number of servings - 15 servings

How to cook chicken roll

Chicken - 1 pc.
Egg - 3 pcs.
Garlic - 6 tooth.
Gelatin - 2 tbsp.
Turmeric - 0.5 tsp
Salt - to taste
Black pepper - to taste

If possible, try not to damage the skin too much, because if it is not severely torn, then it will be quite easy and beautiful to spin the chicken roll.

We take the chicken carcass, put it on the back and cut along the breast, along the edge of the bone.

A little about the leg: make an additional circular incision at the bottom in order to conveniently separate everything from the cartilage.

Absolutely exactly the same, mirror, we do with the second side of the chicken - we make a longitudinal incision on the other side of the bone, freeing the breast, leg and thigh.

Just cut off the tail, your neck will come out of the skin so calmly, but when cutting the wings, try to leave a little more skin - make a circular incision a couple of centimeters above the cut, fold back the skin and cut off the wings.

The result - here is such a skeleton that you can throw into the water and cook the broth.

The second and main result is such a chicken "pancake". Turning the skin down, lay out everything more or less carefully, bending the small chicken fillet inward.

True, everything already looks not so bad.) Do not relax, this is not the end. Cut off excess skin at the base of the neck. Take a bag, put it on top and beat off the chicken.