How to make boneless chicken thigh roll. Chicken roll recipe with a photo of chicken legs. Chicken rolls with walnuts fried in a pan
Leg roll is not the easiest dish to prepare, therefore it occupies a worthy place in the art of cooking.
A variety of fillings allow you to cook many different and delicious dishes from one type of meat.
Rolls with many types of fillings are equally appetizing, juicy and tasty.
Leg roll - general principles of preparation
The meat must be fresh. It is better if it is not frozen, but chilled.
The bone must be carefully removed using a sharp knife.
Remove the skin from the leg, cut the meat so that the skin itself does not tear.
We wash the pulp, dry it with a paper towel or a napkin and beat it off.
Cooking a roll from legs most often occurs in an oven heated to 180 degrees. Cooking time: from forty minutes to an hour.
The roll is baked in foil, a special sleeve, and even in a linen or chintz fabric.
Depending on the recipe, the dish is cooked in a frying pan.
To prevent the roll from falling apart, it must be secured with kitchen string or wooden skewers. They are removed when the dish is cooked and cooled down a bit.
Served with fresh vegetables. You can simply cut them into pieces or make a salad. Grilled vegetables are also great.
1. Leg roll with cream filling and olives
A soft creamy filling and olives turn an ordinary chicken into a gourmet dish with a rather original taste.
Ingredients:
Two legs.
Eggs - two pieces.
One and a half teaspoons of low-fat sour cream.
Two teaspoons of soft cheese.
One teaspoonful of butter and fragrant oil.
A clove of garlic.
A spoonful of dry oregano.
0.100 kg of pitted olives.
Three st. spoons of crackers and flour.
Pepper, salt.
Cooking method:
Separate the meat from the bone, remove the skin and excess fat. Pull off from the inside.
Soften butter.
Crack one egg into a bowl, shake. Put butter, sour cream and cheese, mix. Pour in aromatic oil and add chopped garlic. Salt and pepper to taste.
Put the filling and two or three olives on the meat. Sprinkle with oregano.
Wrap the rolls, fasten with skewers.
First roll the semi-finished product in flour, then dip in a beaten egg, then coat with breadcrumbs. Repeat this procedure twice.
Fry in a saucepan until the meat is fully cooked. After cooling slightly, remove the skewers.
Serve with fresh tomatoes and peppers.
2. Roll of legs with scrambled eggs
Such a dish can be prepared from meat and skin, which remained after frying cutlets. It is usually served as an appetizer.
Ingredients:
Four chicken legs.
200 grams of mushrooms.
Two eggs.
Two garlic cloves.
Pepper pot and ground, salt.
Two teaspoons of gelatin.
Lavrushka.
Cooking method:
Gently remove the ham from the skin. Separate the meat from the bone. Cut into small pieces. Set aside half for cooking cutlets, the rest for the roll.
Saute mushrooms until tender.
Spread the peel on a linen or calico towel (a piece of fabric) so that you get one whole.
Beat the eggs and fry in a pan like a pancake.
Spread the meat over the skin. Salt, pepper, squeeze the garlic.
Place mushrooms on top. Everything is well aligned and sprinkled with gelatin.
Then lay out the pancake from the eggs.
Wrap the roll so that all its edges are closed. Lightly flatten the inside. Then wrap in fabric and tie with kitchen string.
Fill a deep saucepan three-quarters full with water and bring to a boil. Put peppercorns, salt and parsley.
Dip the roll into the water and cook over medium heat for forty minutes.
Remove from the pot and leave to cool on the table. After twenty minutes, place in the refrigerator. When the dish has cooled completely, you need to remove the threads and fabric. Now you can start cutting the roll from the legs. Serve with fresh herbs.
3. Roll of legs with oyster mushrooms
Ingredients:
The dish is hearty and appetizing. Contains both meat and vegetables. Therefore, it can be served without a side dish. Although there are not many vegetables.
Four chicken legs.
Four carrots.
Four garlic cloves.
Four sts. spoons of mayonnaise and Dutch cheese.
A bunch of parsley.
Two hundred grams of oyster mushrooms.
Ground pepper, salt.
Cooking method:
Rinse the ham thoroughly and dry with a napkin. Take out the bones.
Unfold the soft part and place skin side down. Beat so as not to damage the skin.
Cut carrots and mushrooms into strips.
Crush the garlic with a knife and chop it further. Finely chop the green bunch.
Salt the chicken flesh and put garlic on top in an even layer.
Lubricate with half of the mayonnaise, pepper.
Arrange carrots, cheese, mushrooms in layers.
Sprinkle parsley on the narrow edge of the leg. Roll the roll from the same end.
Tie with threads, grease with the remains of mayonnaise.
Bake in the oven in the usual way.
Refrigerate the finished dish. Then remove the threads and cut into centimeter slices. Serve with boiled vegetables such as cauliflower and broccoli.
4. Roll of legs with potatoes
A good filling for lunch: hearty and healthy. Cook no longer than any meat dish
Ingredients:
Two legs.
Pepper, salt to taste.
Four potatoes.
Bulb.
Lavrushka.
Cooking method:
Separate the meat from the bone and beat off without damaging the chicken skin.
Onion cut into rings and fry.
Cut potatoes into thin slices. Mix most of it with onions, salt, pepper.
Put the minced meat on the chicken flesh and roll up the roll. Tie with kitchen string.
Roll the roll in flour and fry in a hot skillet until golden brown.
Transfer to a deep saucepan, cover with the rest of the potatoes. Pour two glasses of water, salt and add lavrushka. Simmer over low heat until the potatoes are cooked.
Free the saucepan. Remove the thread from the roll after it has cooled slightly.
It can be cut into pieces, it can be served whole, but always warm.
Add greens and tomatoes to the garnish with potatoes.
5. Roll of legs with sausage and cheese
It would seem a somewhat strange combination: meat and sausage. But those who try the finished dish will be satisfied with its pleasant and original taste.
Ingredients:
Two legs.
0.300 kg of milk sausage.
Bulgarian pepper.
0.100 kg of Dutch cheese.
Spicy oil.
Ground pepper and salt.
Cooking method:
Remove the large bone from the legs, beat the meat without removing the skin.
Very finely chop the sausage and Dutch cheese.
Finely chop the bell pepper as well.
Mix all ingredients, salt and pepper.
Fill the chicken legs with the resulting filling and roll them up. Tie with cooking string.
Grate the rolls with salt and sprinkle with a little spicy oil.
Bake in the oven in the usual way.
Cool the finished dish a little, remove the thread and sprinkle generously with parsley and dill on top.
6. Roll of legs with dried fruits
The dish can be prepared for lunch or dinner. In the process of baking, the meat is filled with the aroma of dried fruits and becomes sour and at the same time sweetish in taste. With such a roll of legs, you need to please your relatives more often
Ingredients:
Two legs.
100 grams of prunes and dried apricots.
200 grams of butter.
100 grams of pine nuts.
Two teaspoons of turmeric.
Pepper, salt.
Cooking method:
Wash dried fruits well and dry.
Cut prunes and dried apricots into small cubes.
Heat up a frying pan, melt half the butter and lightly fry the dried fruits.
Add pine nuts and turmeric. Fry a little more.
Free the meat from the bone and beat it well, putting the skin down.
Salt and pepper. Spread the filling and roll up. Fasten with cooking string.
Brush each roll with butter and place in foil. Send to the oven for baking.
Cut the leg roll into pieces and serve with fresh peppers and tomatoes.
7. Roll of legs in marinade
The cheese will melt inside the roll, and its spicy, sweet taste will make the dish spicy and very fragrant.
Ingredients:
Two legs.
Four slices of hard cheese.
150 grams of champignons.
200 ml of milk.
Pepper, salt.
For two st. spoons of sour cream 21% and corn oil.
Ch. a spoonful of ground bay leaf.
½ teaspoon of salt, turmeric and allspice.
30 grams of lemon juice.
Cooking method:
Free the meat from the bones and marinate for half an hour.
Marinade: Mix sour cream and corn oil. Pour in lemon juice and add half a teaspoon of salt, turmeric and allspice. Sprinkle ground lavrushka. Mix everything well. Place the meat in the marinade.
Cut mushrooms into centimeter cubes. Fry over medium heat for a few minutes and transfer to a bowl to cool.
Arrange the meat and put a slice of hard cheese on it. Pour the mushrooms on top and cover them with another slice of cheese.
Roll up the rolls and fasten them with a thread.
Roll in flour and fry in a pan for a few minutes.
Transfer to a deep baking dish.
Pour milk into a bowl and add two pinches of salt and ground pepper, mix.
Pour the milk into the roll form. Put in the oven for twenty five minutes.
Slightly cooled rolls of legs cut obliquely into two or three parts.
Serve with lettuce and tomatoes.
8. Roll of legs with almette cheese
The dish can be prepared for a weekend lunch. The filling of the roll is tender and fragrant with a slight garlic flavor. Hearty and appetizing dish
Ingredients:
Two legs.
200 grams of almette cheese.
Four pinches of thyme.
Three cloves of garlic.
Half a bunch of dill and parsley.
Fragrant pepper.
Spicy oil.
Cooking method:
Free the meat from the bones and beat off a little.
Cut the garlic, chop the greens.
For the filling, mix almette cheese with herbs and garlic. Add salt and pepper. Add two pinches of thyme. Mix again.
Put the filling on the meat, carefully roll it up. Fasten with thread.
Place the rolls on a baking sheet. Pour three or four tablespoons of spicy oil on top, pepper and salt. Sprinkle in two pinches of thyme.
Bake in the oven.
Allow the rolls to cool slightly. Cut into three pieces. Serve with grilled vegetables.
- In order not to damage the meat, taking out the bone, you need to press it with your palm and cut it like a book, going from the center to the edges.
- The roll is tied tightly with kitchen string. According to the rules, it must first be tied vertically, and then horizontally.
- A very sharp knife is used to cut the roll.
- The dish can be put on the table both chilled and hot.
- The remaining bones can be used to make broth and soup.
- When the roll is baked in the sleeve, it is necessary to make several punctures in its upper part so that the film does not break through.
I cook such a roll for almost all holidays, and sometimes on weekdays. Firstly, it is very tasty, and secondly, it is beautiful. Its preparation will take some time, but the result is worth it. And he's also dietary. A little patience, and as a result you will get a very tasty, unusual and beautiful dish. It can be served as a main course or as a cold appetizer. Let's start cooking a roll of chicken legs of broccoli and carrots.
To prepare the roll, we need the products indicated in the list.
Cut the chicken thigh lengthwise from the inside and separate the bone from the meat.
Lightly beat the meat, spread it with an overlap, salt and pepper, sprinkle with gelatin and send it to the refrigerator so that it is well marinated.
Pour the eggs into a bowl and beat them with a whisk until the protein and yolk are combined. Salt lightly.
Fry a thin omelette in a large frying pan. Cool and put on the meat.
Lay the broccoli tightly in the middle along the omelet.
Cut the carrots into thin strips and spread along, parallel to the broccoli.
The most difficult thing is to roll the roll and bandage it. It is advisable to have an assistant.
We wrap the roll in a baking sleeve, send it to boil in boiling water for 1 hour.
We cool the finished roll under pressure. We did this between two cutting boards in a deep sink. A pot was placed on top, into which 1.5 liters of water were poured (press). It is impossible to photograph our structure, since only a pot of water was visible.))) We take it out of the refrigerator and cut it.
A roll of chicken legs of broccoli and carrots is perfectly cut into thin layers. Bon appetit!
Among the numerous ingredients of second courses, chicken meat, which has dietary properties, is very popular. It can be used to prepare minced meat, a variety of sausages, meatballs, schnitzels and rolls.
For rolls, as a rule, use chicken fillet. However, the recipe shown below suggests using meat cut from a chicken leg. Stuffed with fried mushrooms and savory sweet pepper julienne, chicken leg roll is served as oven-baked rolls that will delight all those invited to the meal.
Taste Info Second courses of poultry
Ingredients
- 4 chicken legs of medium size;
- one big Bell pepper(red);
- 150 grams of fresh champignons;
- large onion;
- a teaspoon of mustard;
- a tablespoon of mayonnaise;
- large clove of garlic;
- salt pepper;
- a few tablespoons vegetable oil.
How to cook chicken leg and champignon roll
Mushrooms thoroughly washed and dried with a paper towel should be cut into thin slices and fried with onion chopped into thin half rings until golden brown. Before removing the pan from the heat, these ingredients are salted and peppered to taste.
Washed out under running water and after drying the legs, they are cut with a sharp knife, carefully removing the bone from the pulp. As a result, you need to get the meat remaining on the skin.
The leg, cut by the method described above, is turned on the board with the skin down and, covered with cling film, is slightly beaten off. The beaten surface of the pulp, as in the previous case, must be salted and seasoned with pepper.
In the center of the pulp of each leg put a tablespoon of mushroom filling with onions. Its amount can be adjusted depending on the size of the meat chop.
Roll of chicken legs with mushrooms is complemented with a few slices of sweet pepper. Having freed it from internal partitions and seeds, it is chopped into thin straws and placed on top of the filling.
Tightly rolling the roll, the pulp is fastened with several wooden toothpicks.
Pour a little vegetable oil devoid of a characteristic smell into a hot frying pan, in which the formed rolls are fried.
Ready rolls must be cooled, then carefully remove the toothpicks from the chicken pulp. The rolls are placed in a heat-resistant form greased with refined vegetable oil.
For subsequent work on the dish, you need to mix mayonnaise with mustard, add a clove of garlic crushed by a press. Rolls are generously lubricated with this mass.
It is recommended to bake rolls with mushrooms and sweet peppers in the oven at a temperature of 180 degrees for 40 minutes.
You can serve chicken leg roll with champignons to the table with almost any side dish. The dish is very attractive and appetizing in the cut.
One of the wonderful options for dishes that can be prepared from this bird is chicken roll: you can serve it on the festive table, and cook it just like that on any day, because this dish does not take much time. In this article, we will talk about cooking chicken rolls in various ways.
Chicken often appears on our tables. Its tender, tasty and dietary meat is loved by many. Therefore, so many dishes from this bird have been invented, which are suitable for both everyday and festive tables.
Chicken roll is a dish that can be served both as an appetizer and as a hot dish with a side dish. You can cook it in a lot of ways: from a whole chicken carcass (the most time-consuming method), from chicken legs, fillet, minced meat; with or without filling; small sizes or one large; boiled, fried or baked, etc.
As a filling for chicken rolls, you can choose almost any product6 bell pepper, greens and other vegetables, scrambled eggs, bacon, cheese, mushrooms, etc.
As already noted: the most time-consuming way to cook chicken roll is from a whole chicken. The fact is that in this case, bones and tendons will need to be carefully removed from the whole carcass, minimally damaging the skin, you must agree: it is much easier to get the bones from the leg. Also, it is easier to make a roll of fillet or minced meat - it is much faster at times. But, of course, experienced housewives are not afraid of difficult tasks, which is why whole chicken rolls are no less popular - they turn out to be the largest and most impressive.
If the roll is prepared from a fillet, a leg on the skin or a whole chicken, i.e. chicken meat is not twisted in a meat grinder before forming a roll, then you definitely need to beat the meat a little. To do this, cover it with a film - then, when beating, keep the kitchen clean.
We will talk about several options for preparing chicken roll, among which every housewife is sure to find her own.
Recipe for simple chicken rolls with bacon
chicken fillet
bacon slices
processed cheese
vegetable oil
spices to taste
pepper, salt
Cooking method:
How to cook simple chicken rolls. Take pieces of chicken fillet of the same size, lightly beat each one, rubbing it with spices, salt and pepper before that. Put on each piece of fillet a slice of bacon, smeared with melted cheese, roll everything into rolls, fasten with wooden toothpicks, lay on a baking sheet covered with foil, oiled, drizzle with oil, bake in an oven preheated to 200 degrees for about 20-30 minutes until browning.
Such rolls are made very quickly, and you can safely serve them on the festive table. As a filling, you can use other products to your taste. Remove the toothpicks after baking the rolls.
Recipe for chicken roll from fillet "Marble"
700g chicken fillet
30g gelatin
3-4 garlic cloves
1 tbsp sweet ground paprika
½ tsp dried dill and parsley
ground black pepper, salt
Cooking method:
How to cook chicken roulade. Cut the chicken fillet into small pieces of 0.5-1 cm, season with chopped garlic, paprika, dried herbs, pepper and salt, add dry gelatin, mix everything thoroughly. Lay the fillet tightly in the baking sleeve, fasten it and put it in a baking dish, bake in an oven heated to 180-200 degrees for about 50 minutes. Allow the roll to cool, then take a bag of cream or juice, or a form for a roll and put the chicken fillet directly in the baking bag. Put it in the refrigerator and leave the roll overnight, then remove it from the mold or bag, remove the baking bag and serve a beautiful round or square roll to the table, cutting it with a sharp knife.
Recipe for minced chicken roll
1kg minced chicken
500g spinach
100g heavy cream/sour cream
50g parsley
2 garlic cloves
2 tablespoons semolina
salt
Cooking method:
How to cook minced chicken roulade. Rinse parsley and spinach, dry, disassemble the parsley into leaves without chopping. Fill the minced meat with cream or sour cream (half), salt, semolina, knead thoroughly, spread the mass evenly on a sheet of foil greased with vegetable oil, the minced meat layer should be 2 cm thick. Lay parsley and spinach leaves evenly on the minced meat, pour over the remaining sour cream / cream, roll everything up, lifting the foil, into a tight roll. Put the roll in foil on a baking sheet and bake in an oven preheated to 180 degrees for 40-50 minutes until cooked. To brown the roll, at the end you can open the foil.
Stuffed Whole Chicken Roll Recipe
200g ham
60g milk
10g butter
4 eggs
1 chicken
1 bulb
parsley
pepper, salt
Cooking method:
How to cook chicken roulade from a whole chicken. Carefully remove all bones from the chicken carcass without damaging the skin, cut off the wings and legs. To do this, you need to make an incision along the spine, and begin to remove the bones from there. Boil broth from chicken bones. Separate the chicken fillet from the skin as much as possible and cut it thinly. Spread out the chicken skin (there may be quite a bit of fillet on it), put chopped meat on top, sprinkled with salt and spices, an omelette made from eggs with salt and milk, and medium-sized ham. Roll up the skin, fasten with a thread, put in the broth cooked on the bones, bring to a boil, put the parsley and onion, boil for 1 hour over medium or low heat after boiling. When the roll is ready, cool it, remove the thread, cut into pieces and serve.
If the chicken roll is boiled and not baked, then the more aromatic the broth for cooking you cook, the tastier it will be, respectively.
As you can see, there are many ways to cook chicken rolls. We talked about the simplest and most effective. See another one in the video.
Step 1: prepare the mushrooms.
Wash mushrooms thoroughly under running water. warm water and lay out on a cutting board. Using a knife, if necessary, we clean the hats and legs from coarsened and spoiled places. Next, grind the components into pieces and pour into a free plate.Step 2: prepare the onion.
With the help of a knife, we clean the onion from the husk and then rinse it thoroughly under running water. We spread the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.
Step 3: prepare the tomato.
Rinse the tomato well under running warm water, shake off excess fluid and lay out on a cutting board. Using a knife, we clean the vegetable from the stalk and then cut it in half. Finely chop each part into cubes, and then carefully move the tomato to a free plate.
Step 4: prepare hard cheese.
Using a coarse grater, grate hard cheese directly on the cutting board. Then pour the chips into a clean plate and proceed to the preparation of garlic.
Step 5: Prepare the garlic.
Put the garlic on a cutting board and lightly press down with the tip of a knife. Next, with clean hands, we clean the cloves from the husk and rinse under running water.
We spread the components back on a flat surface and finely chop with the same inventory. Pour the chopped garlic into a free saucer.
Step 6: prepare the filling for the dish.
Pour into the pan a small amount of vegetable oil and put on medium heat. When it warms up well, pour finely chopped onion into a container. From time to time, stirring with a wooden spatula, fry the component until transparent. Now add chopped champignons here and continue to cook everything. When all the liquid comes out of the mushrooms and the components are browned, turn off the burner and set the pan aside. Let the mushrooms with onions become warm.
In a medium bowl, put chopped tomatoes, garlic, cheese chips, as well as warm mushroom frying. Sprinkle salt and freshly ground black pepper to taste here, mix everything thoroughly with a tablespoon. We should get a beautiful homogeneous mass. This will be the filling for the dish.
Step 7: Prepare Chicken Legs.
Rinse the chicken thighs thoroughly under running warm water, wipe them with kitchen paper towels and then lay them out on a cutting board. Using a knife, carefully make an incision from the inside and take out the bone and tendons. Important: the skin must be left intact and safe. Transfer the prepared meat to a clean plate.
Step 8: Prepare the chicken thigh roll.
We cover the kitchen table with a small piece of food foil. We spread one chicken ham here and begin to form a dish. Pour somewhere on the edge of the meat 2 tablespoons stuffing and then wrap it so that it is completely inside and does not peek out on the sides of the roll.
Next, wrap everything in foil and put it on a baking sheet. We do the same operation with other chicken hams and the remaining filling.
Now turn on the oven and preheat it to the temperature 180–200 degrees. Immediately after that, put the container on the middle level and bake the dish for 30 minutes. After the allotted time, with the help of kitchen tacks, we take out a baking sheet from there and carefully release the rolls from the food foil. We put the container back in the oven and extend the cooking time even more. for 10 minutes. So we get a beautiful ruddy crust. At the end, turn off the oven, and take out the baking sheet and set it aside. Let the rolls cool slightly.
Step 9: Serve the chicken thigh roll.
We shift the chicken rolls to a special plate and cut into portioned pieces with a knife. If desired, the dish can be decorated with fresh herbs and vegetables. But rolls can be served both as an appetizer for the festive table, and as a main course with side dishes such as mashed potatoes, boiled rice, baked vegetables, as well as all kinds of fresh herb salads.
Enjoy your meal!
In addition to the ingredients indicated in the recipe, others can be added to the filling to your taste. For example, grated soft cheese with finely chopped dill, mayonnaise and garlic, or fresh vegetables(carrots, green beans, leeks, sweet peppers), which in the process of baking will give juice and soak the meat. Experiment, in any case it will turn out tasty and fragrant;
If it is not possible to make sure that the filling does not fall out of the chicken hams, then you can sew the meat along the edge with an ordinary thread, and after cooking, carefully cut it off;
To prepare such a dish, it is best to use fresh broiler chicken hams. Then the dish turns out not only tastier, but also softer.