Roll with chicken and mushrooms. Culinary recipe.

Chicken rolls are good both hot and cold. But before you make the roll, you need to remove the bones from the chicken. Today we will tell you how to do it in the simplest way – in an open way. You will need a very sharp small knife and some patience.

Important: before removing the bones, the chicken carcass should be kept in the refrigerator for at least 1 hour – this will make it easier to work.

The roll will be easier to cut if, after cooking, you wrap it in foil and put it in the refrigerator for 8 hours.

What is needed:
1 chicken weighing 1,6-1,8 kg.

For the filling:
300 g of mushrooms;
a handful of dry porcini mushrooms;
1 large onion;
2 sprigs of parsley;
1 clove of garlic;
a pinch of dried marjoram;
1 Art. l. butter;
3 Art. l. grated parmesan salt, ground black pepper.

What shall I do:
1. For the filling, soak dry mushrooms in boiling water for 30 minutes, then boil for 20 minutes, chop finely. Cut the onion and mushrooms into small cubes, chop the garlic. Fry the onion and garlic until soft in butter. Add the mushrooms and fry until the liquid evaporates. Add boiled mushrooms, marjoram and chopped parsley, salt and pepper, cook for another 5 minutes. Remove from heat, cool and mix with Parmesan.

2. Place a wet napkin under the cutting board so that the board does not move on the table. Place the chicken breast side down. Make an incision along the spine and begin to separate the meat by cutting along the sides of the spine with a knife.

3. Carefully cut the meat from the bones, going down along the ribs and thighs. When you reach the joints of the wings, cut them open, but do not separate the wings from the skin. Cut the joints between the thighs and lower legs. During work, try not to damage the skin. If the chicken has warmed up and it becomes difficult to work, put the carcass in the refrigerator for 30 minutes.

4. When you have cut all the meat from the sides of the breastbone, make an incision between the skin and the breastbone ridge and separate the bones completely. You will get a carcass with wings and legs.

5. Cut off the first phalanx of the wings. Then make incisions along the remaining parts of the wings and legs, cut the meat and remove the bones and tendons. Spread the carcass on a board with the skin down and slightly beat the breast, covering with a film. Put the filling in the middle and wrap the edges so that they are on top of each other.

6. Wrap the roll with kitchen twine every 2-2,5 cm, do not tighten it too tightly. Bake for about 1 hour. 15 min. in an oven heated to 190 °C.