A whole chicken carcass roll looks truly solemn and original. When cooking this dish will have a little work hard, but in the end the result will impress you. The most the main thing is to beautifully cut the chicken with a butterfly, taking out all the bones except limbs so that later the roll is easily cut. Lay out on the minced carcass prepared minced meat, tighten tightly knit with a thread, and bake on the grill. Such a beautiful roll will be Look spectacular on the holiday table. But also in the daily menu You can make delicious sandwiches and sandwiches with it. друзьями: 
Time: 2 час. 25 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken carcass chopped with a butterfly (1.5 – 2 kg.), Remove all cartilage and bones except legs and wings
- 3 cloves, minced garlic
- Zest of 1 lemon
- 1 tbsp. l fresh chopped rosemary leaves
- 1 tbsp. l chopped fennel seeds
- 2 tsp ground coriander
- 0.5 tsp crushed red pepper
- 250 gr chicken or minced pork
- 2 tbsp. l breadcrumbs
- 2 tbsp. l milk
- 2 tbsp. l coarsely chopped fresh parsley
- 2 tbsp. l olive oil
- Special equipment: culinary thread
Recipes with similar ingredients: chicken, minced chicken, minced meat pork, breadcrumbs, milk, fennel seeds, red pepper flakes, coriander, parsley, rosemary
Recipe preparation:
- In a small bowl, combine garlic, lemon zest, rosemary, fennel seeds, coriander, red pepper and 1/4 tsp black pepper. In a medium-sized bowl, put the minced meat, breadcrumbs, parsley, pour milk, pour 0.5 tsp. salt and 1 tbsp. l cooked spice mix. Shuffle everything with your hands without compacting forcemeat.
- With the skin down, lay the butterfly cut the chicken. Rub it inside 1 tbsp. l olive oil, 2 tsp. salt and a large amount of the remaining mixture of spices, setting aside only 1 tsp. for the back side.
- Cut 4 pieces of thread 45 cm. And 1 piece 90 cm long. On put the minced meat in the middle of the carcass where the breast bone was form a small loaf, backing 2-3 cm. from the top and bottom edge of the chicken. Then cover the sides of the chicken like a roll, so that the skin is a little overlapping.
- Tie a closed chicken with three strands of 45 cm. In a distance 2.5 cm apart from each other around the carcass, and tie a long thread perpendicular to the length of the carcass. Tie the remaining short thread legs. Pat your skin with paper towels and rub it the remaining olive oil, 1 tsp. salt and remaining seasoning.
- Prepare the grill for frying in moderate indirect heat: if cooking on a gas grill (with three or more burners), Turn on all burners to moderate heat. After about 15 minutes, turn off one of the central burners, and in the remaining turn off fire to medium. If you cook on a charcoal grill, give burn the briquettes in the starter, then lay them on one side grilling. Put a pallet on the other hand to avoid ignition (for more correct operation with the grill, follow manufacturer’s instructions).
- Place the chicken breast up in an indirect heat zone. Legs should be located in the direction of more intense heat. Close the grill and cook the chicken for about 1 hour 20 minutes. – 1 h. 30 min. Temperature the finished meat in the middle of the chicken should be 75 ° C. Remove the chicken from grill and let sit for 20 minutes before slicing.
