Chicken roll with gelatin - original ways to replace the purchased sausage

Homemade chicken roll with gelatin - an alternative to shop smoked products. Unlike the latter, it has a natural composition, an appetizing "marble" appearance, excellent taste and easy to prepare, during which such auxiliary aids as a film, a tetra-pak box and a plastic bottle can surpass the factory products.

How to cook chicken roll with gelatin?

Chicken roll with gelatin has several cooking options. In the first - gelatin is mixed with raw chicken pieces, it is molded into a roll with food film and cooked or baked until ready. In the second - cooked pieces of chicken mixed with jelly broth and put into a bottle until completely cooled.

1. Meatloaf with gelatin will be much juicier of chicken pieces with fat and skin. In the process of cooking, they will secrete the juice, which, when mixed with gelatin, will give a large amount of jelly.
2. For flavor, you can add fresh fennel, bell pepper, garlic, green onion or basil to a chicken roll with gelatin.

Chicken roll with gelatin in food film

There are many reasons to make a boiled chicken roll with gelatin in food film. It helps to roll meat into a roll and perfectly retains its shape throughout the cooking process. The fact that it is transparent allows you to control the uniform distribution of juices and gelatin on all surfaces of the roll during its cooling.

Ingredients:

• fillets and thigh - 950 g;
• gelatine - 20 g;
• a clove of garlic - 3 pieces;
• Provencal herbs - 5 g;
• black ground pepper - 5 g;
• kefir - 250 ml;
• salt - 10 g.

Ingredients:

1. Slice the meat into slices and marinate in kefir for 30 minutes.
2. Spread an even layer on the film, sprinkle with spices and gelatin.
3. Roll to the roll.
4. Wrap the rolls in several layers of the film and cook for 50 minutes.
5. Cool chicken boiled roll with gelatin 12 hours.

Marble chicken roll with gelatin

Marble chicken roll with gelatin - a solemn snack. Thanks to paprika, gelatin acquires an expressive color and brightly frames the meat, because of what the dish acquires a similarity with a noble stone. It is better to use fillets for such a roll. It is easier to cut into equal cubes, thereby, to give the dish a neat and exquisite appearance.

Ingredients:

• fillets 750 g;
• gelatin - 30 g;
• paprika 20 g;
• clove of garlic - 5 pcs.

Preparation

1. Cut the fillets into cubes.
2. Sprinkle with spices and gelatin and let it brew for 15 minutes.
3. Put in a sleeve, put it in a mold and bake a roll of chicken fillet with gelatin at 180 degrees 60 minutes.
4. Chill for 10 hours.

Chicken roll with gelatin in the oven

Chicken roll in foil with gelatin, baked in the oven, is one of the popular ways of cooking. In this case, the roll does not even have to be fixed with culinary twine: a double layer of foil provides it with a shape during baking and cooling, protects the meat from drying out and guarantees full preservation of juices.

Ingredients:

• hips - 850 g;
• gelatin - 40 g;
• a clove of garlic - 3 pieces;
• broccoli - 100 g;
• cauliflower - 150 g.

Preparation

1. Cook the cabbage for 3 minutes and finely chop.
2. Cut the flesh from the bones.
3. Stir the meat with garlic, cabbage and gelatin.
4. Give the mass a round shape and wrap it in two layers of foil.
5. Bake at 180 degrees for 50 minutes.
6. Cool chicken baked roll with gelatin in foil for 8 hours.

Chicken roll in a bottle with gelatin

A chicken roll with gelatin in a bottle is cooked on the principle of a cold from boiled poultry. Pieces are laid out in a bottle, filled with jelly broth and placed in the refrigerator until completely solidified. A special plus - even when using fatty parts, the dish can be made less caloric by removing the top layer of fat from the broth.

Ingredients:

• leg - 1 kg;
• fragrant pepper peas - 6 pcs .;
• bay leaves - 2 pcs .;
• water - 2.5 liters;
• salt - 15 g;
• gelatin - 30 g.

Preparation

1. Cook the whole leg with spices for 60 minutes.
2. Cool, cut and put in a plastic bottle.
3. Strain the broth through a sieve, add gelatin.
4. Pour the broth into the bottle.
5. Cool the chicken roll with gelatin 8 hours.

Roll with gelatin and dill

Many housewives are afraid to make a roll of chicken breast with gelatin, complaining about her dry meat. The way out is not to cut the meat into slices, but to roll a whole fillet into a roll. This helps to put stuffing into it. Especially juicy is a roll with dill and garlic. Given the tenderness of the breast, the cooking time is only 30 minutes.

Ingredients:

• fillet - 250 g;
• gelatin - 15 g;
• dill - 40 g;
• a clove of garlic - 3 pieces;
• salt - 5 g;
• ground black pepper.

Preparation

1. Cut the fillets along, unfold the "book" and discard.
2. Transfer to food film, sprinkle with dill, gelatin and garlic.
3. Roll into a roll, wrap with a layer of foil and cook for 30 minutes.
4. Cool the chicken roll with gelatin 8 hours.

Roll of chicken and pork with gelatin

Homemade chicken roll with gelatin is not limited to these components only. Chicken meat is perfectly combined with vegetables, fruits and, especially, with pork. It is better to choose pork with layers of fat - then the roll will turn out juicier and more substantial. Meat is better to cut not in pieces, but in layers: they will retain juices and gelling agents.

Ingredients:

• pork - 550 g;
• fillet - 350 g;
• mustard - 40 g;
• gelatin - 40 g;
• dried apricots - 80 g;
• onion - 1 piece;
• nuts - 100 g;
• oil - 40 ml;
• greens - 20 g.

Preparation

1. Cut the pork and fillets into layers, beat and marinate in mustard for 30 minutes.
2. Fry the onions.
3. Stir it with nuts, dried apricots and herbs.
4. Lay the layers of pork lapped and sprinkle with gelatin.
5. Cover with chicken layers, put stuffing and gelatin.
6. Roll in the roll and cook in the sleeve for 2 hours.

Chicken roll with gelatin in a ham

No matter how time-consuming the recipe for chicken roulade with gelatin is, the ham always guarantees a qualitative result. The principle of the unit is that in the process of prolonged toasting, the meat is compressed by springs and acquires an elastic shape. The package enclosed in the ham does not allow juices to come out, so the roll turns juicy and soft.

Ingredients:

• chicken thighs - 1.2 kg;
• gelatine - 20 g;
• water - 500 ml;
• black ground pepper - 5 g;
• nitrite salt - 15 g.

Preparation

1. Combine pieces of meat with spices and gelatin.
2. Tightly put in a ham, laid out food package.
3. Bake in a container of water at 180 degrees for 1.5 hours.
4. Chill for 7 hours.

Chicken roll with gelatin in a microwave oven

It is not necessary that a chicken roll at home takes a lot of time. In the microwave for the entire cooking process will take only 10 minutes, and roll will please with juiciness and tenderness. All that is required: chicken mince, gelatin and related ingredients, which need to be distributed in circles and sent to the microwave for 10 minutes.

Ingredients:

• fillet - 550 g;
• onion - 1 piece;
• a clove of garlic - 3 pieces;
• salt - 15 g;
• manga - 40 g;
• gelatin - 40 g;
• milk - 60 ml.

Preparation

1. Pound fillets, onions and garlic in a blender.
2. Stir with gelatin and mango and set aside for 20 minutes.
3. Distribute in circles, pour in milk and bake in microwave at 1000 watts for 10 minutes.

Chicken roll in multivarquet with gelatin

To cook a chicken roll in a package in a bowl multivark is a pleasure. You can be sure that the water does not fill the contents of the bag, it will not boil away, as in a pan, and its level will match the specified mark. To see this, you need to put the bag in a bowl with water, turn on "Quenching" for 120 minutes and leave the kitchen.

Ingredients:

• fillet - 550 g;
• hips - 450 g;
• gelatin - 30 g;
• water - 1 l;
• spices to taste.

Preparation

1. Stir the fillets with spices and gelatin and set aside for 30 minutes.
2. Tack into a cardboard milk bag.
3. Put in a bowl, pour in water until the bend of the bag, and cook in the "Stew" 120 minutes.