February 28, 2024

Chicken – 1 pc.
Salt for taste
Ground black pepper – 1/2 teaspoon
Sweet pepper – 1.5 tsp
Herbs de Provence – 1/2 teaspoon
Chopped garlic – 4 cloves
Hot pepper – 1 tsp
Vegetable oil – 2 tbsp. spoons

Make an incision in the back of the chicken carcass and carefully remove the skin from the entire carcass, taking care to maintain its integrity.

Separate the meat from the bones and cut into 5-7 mm thick slices, beat lightly.

Put the chicken meat and skin in a cup, add salt, pepper, Provençal herbs, ground garlic, vegetable oil and water.

Mix everything well so that the chicken absorbs all the water. Cover and refrigerate for 10-12 hours.

Cut the baking sleeve along one edge, place it on the table and place a sheet of baking paper on it. Place the chicken skin on the paper and smooth it out. The skin of the shins can be cut, cut in half and the gaps closed.

Then spread the marinated chicken evenly on the skin, sprinkle with sweet pepper and carefully wrap it in baking paper, forming a roll.

Wrap the resulting roll in a baking sleeve, roll up the edges tightly so that the roll is elastic, tie the edges and the roll with string to maintain elasticity during further baking.

Preheat the oven and bake the chicken roll for 2.5 hours at 80°C.

Remove the chicken roll from the oven and let it cool, then put it in the fridge for 8-10 hours.

Remove foil and paper. Cut into slices.

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