Cooking chicken roll in a bottle: a “fast” and inexpensive alternative to jellied meat. Chicken roll with gelatin in cling film

Basic option

A dish prepared using the technology described below is not much different from a purchased product. It has the same appetizing appearance and excellent taste. Moreover, its cost will be much lower than the price of a store-bought chicken roll with gelatin. To make such a snack, you will need a little patience and a certain set of products. This time you should have in your arsenal:

A kilogram of chicken meat.
A tablespoon of salt and apple cider vinegar.
6 cloves of garlic.
30 grams of gelatin.
100 milliliters of water.

Among other things, you will have to stock up on any spices and aromatic herbs.

Process description

Wipe the washed chicken meat dry with paper towels so that there is not a drop of excess moisture on it. Otherwise, the roll made from it will fall apart when cutting. After this, the meat is cut into thin layers and lightly beaten.

Now it's time to make the marinade. To prepare it, combine salt, spices and apple cider vinegar in one deep bowl. Thinly sliced garlic and chopped meat are also placed there. All this is left at room temperature for at least three hours.

The marinated chicken is poured with gelatin dissolved in cold water and mixed carefully. Line the work surface with cling film and place the meat on it. The gelatin mass is evenly distributed on top, carefully twisted and transferred to foil folded in three layers. All this is wrapped and secured at the edges. Prepare chicken roll with gelatin in cling film in the oven at one hundred and eighty degrees. After an hour, turn off the fire and leave the product in the oven until it cools completely. Then it is sent to the refrigerator, where it will remain for at least ten hours.

Formation process

As in the previous recipe, the roll we are considering is formed quite simply. To do this, take a regular cooking sleeve, and then put broiler meat, gelatin, grated onion, sea salt, chopped carrots and all the spices into it. The ingredients are thoroughly shaken, formed into a roll and tied tightly with string. After this, the bag is placed in another culinary sleeve (for safety).

Option with carrots

This appetizer is not only tasty, but also very beautiful. Therefore, you can safely put it on the festive table. This one with gelatin involves the use of simple and inexpensive products that are sold in any store. In this case you will need:

Chicken carcass weighing 1.2 kilograms.
A teaspoon of prepared mustard.
Half a large carrot.
A teaspoon of dried garlic.
15 grams of gelatin.
Half a teaspoon each of ground coriander and dried basil.
50 milliliters of cold drinking water.
Salt.

With mushrooms

Chicken roll is an excellent substitute for store-bought sausage; it is not only tasty, but also healthy. Since poultry meat is low in calories, it is supplemented with mushrooms. They are rich in vitamins, copper, iron, zinc, iodine and other minerals. Cold appetizer with gelatin and chicken fillet served with vegetable salads, fresh or pickled vegetables.

Required Products

To prepare a cold appetizer with mushrooms, you need to stock up on:

chicken breast 0.5 kg;
champignons 250 g;
pistachios 100 g;
onions 1 pc.;
1 carrot;
spices;
salt;
dry gelatin 2 tbsp. l.

Cook's actions

During cooking, the cook should act alternately:

the champignons are washed, cut into large slices, fried with vegetable oil;
onions and carrots are peeled, washed, chopped and fried. The pistachios are crushed, the chicken is washed and cut into small squares;
meat pieces are mixed with vegetables, seasonings, gelatin, nuts and salt. The workpiece is left for 1.5 hours for impregnation.

Place the meat mass on foil, wrap it in the form of a roll, and bake at 200°C for 50-60 minutes. Next, the roll is cooled, cut, and placed on a large plate with vegetables.

Sequencing

At the initial stage, you should start cutting the chicken. The washed carcass is cut into pieces and the meat is separated from the bones and skin. Then it is lightly beaten with a kitchen hammer. Larger pieces of meat are cut into several pieces and placed in a deep bowl. Dried garlic, coriander, basil, salt and mustard are also sent there. Then gelatin is poured into the chicken and water is poured. All this is carefully mixed and combined with diced carrots.

The resulting minced meat is wrapped in several layers of cling film, the edges are tightly tied and placed in foil. All this is sent to the oven and baked for about an hour at two hundred degrees. Then the finished chicken roll in film with gelatin is cooled to room temperature and put in the refrigerator. After four hours, it is freed from foil and polyethylene, cut into thin pieces and served.

Chicken roll in jelly

Very tasty, not very troublesome to prepare, chicken roll is always different because of the additives! A great alternative to sausage for a sandwich. I made this roll for the first time about 6 years ago, then I experimented with olives, now vegetables are used)

Ingredients for Chicken Jelly Roll:

Chicken fillet (all the flesh from one chicken, weighing approximately 1-1.2 kg, excluding wings and back)) - 900 g
Carrots (medium or large, according to your taste and wishes) - 1 pc.
Bell pepper (optional 1-2, I used medium) - 1 pc.
Garlic (as you like, you can have more, you can have less, you can do without it) - 3 teeth.
Soy sauce (TM Kikkoman natural classic) - 3 tbsp. l.
Gelatin (2 packs) – 40 g

Cooking time: 120 minutes

Recipe for Chicken Roll in Jelly:

Our original products. Cut the meat into cubes about 2*2 cm, or a little larger (do not chop), dice the vegetables, finely chop the garlic

Mix everything in a large cup, add soy sauce and dry! gelatin, mix everything

And now we need this empty juice (or milk) carton:

We compact our mixture into it (I didn’t get everything in, I put the rest in a cake pan, which I then cooked in the oven)

We wrap the bag tightly with cling film many, many times))

And we put this whole structure in a large saucepan with hot water for 1.5-2 hours (I cooked it on the stove)), it is desirable that the bag stands in water almost to the top. During the cooking process, add hot water to the pan.

I cooked the roll in the evening. Take out the finished roll, cool it and put it in the refrigerator overnight. In the morning we take it out, cut the bag and release our finished roll

This is such a handsome guy we have!)

It holds its shape very well, is easy to cut, and is simply very tasty)

All the components of the roll are clearly visible, it turns out to be a kind of mosaic). You can experiment with additives - olives, prunes, nuts, dried apricots - whatever your heart desires!

BON APPETIT!

Option with eggs

This recipe is interesting because it involves using a slow cooker. Using it, you can prepare a flavorful and nutritious snack relatively quickly and without unnecessary hassle. To make a tender chicken roll with gelatin, purchase all the required components in advance. Make sure you have in your kitchen at the right time:

1.2 kilograms chicken breast (skinless).
A tablespoon of mustard.
15 grams of gelatin.
A couple of boiled eggs.

Green onion feathers and ground white pepper are usually used as additional ingredients.

With an omelette

The binding element for the roll is usually instant or granular gelatin. According to this recipe, the delicacy is prepared with sheet gelatin - with it the meat mass hardens faster and it holds its shape better.

Required Products

To create a cold appetizer, chefs recommend stocking up on:

meat fillet 3 pcs.;
gelatin 2 sheets;
water 100 ml;
eggs 2 pcs.;
milk 2 tbsp. l.;
flour 1 tbsp. l.;
prunes 12-14 pcs.;
spices;
salt.

Step by step cooking

Creating a meatloaf with omelet occurs in several stages:

each fillet is cut vertically into 2 parts, beaten with a hammer, salted, rubbed with spices and left to soak;
In a plate, beat eggs, milk, flour with a whisk, fry over low heat;
Soak gelatin in boiling water in a plate and leave until it swells. Dried fruits are poured with boiling water for 10 minutes, washed under the tap;
The meat mass is laid out on foil, an omelette and prunes are placed on top. Each layer is coated with gelatin mass, the remainder is poured onto the top of the workpiece.

The foil is rolled into a roll, the edges are fixed, and placed in a preheated oven for 60 minutes. There, the workpiece is cooled, placed in a refrigerator, cut and laid out on plates.

Chicken roll: recipe with photo (with gelatin)

First of all, you need to deal with the meat. It is washed, lightly beaten and crushed using a blender. The resulting mass is combined with mustard and pepper. Mix everything well and put it aside.

While the chicken is marinating, you can pay attention to preparing the filling. To do this, combine chopped boiled eggs, chopped green onions and dry gelatin in one bowl. Spread cling film on the work surface, spread the infused minced meat on top and cover it with a layer of filling. All this is rolled into a roll, placed in a bag and sent to the slow cooker. Prepare the snack in the “Baking” mode for an hour. In order for jelly to appear inside the product, it is first cooled and only then served.

In the oven

Chicken roll with gelatin is traditionally prepared in the oven, but it can be cooked using a double boiler, multicooker or microwave. In this version, the dish is baked in the oven. The baked roll is soft, juicy, spicy aroma and impressive in appearance.

What products are needed

To bake meatloaf, you need to stock up on:

chicken meat 0.5 kg;
gelatin 2 tbsp. l.;
water 100 ml;
paprika 0.5 tsp;
dried herbs 1 tbsp. l.;
ground black pepper ¼ tsp;
salt.

The recipe follows.

Step by step cooking

The preparation of the dish takes place in several stages:

the meat is washed and dried on paper napkins. A tasty dish is made from legs, breasts or wings. Remove the bones and skin from the chicken and beat it. Place the meat pieces into a saucepan, add kefir and leave to soak for 45 minutes;
spread cling film on a flat surface, lay out chicken, pour in spices, garlic, dry gelatin, knead with hands to distribute evenly;
The workpiece is rolled into a roll, wrapped several times and covered with foil. The meat is placed in a large container, filled with water, placed in a preheated oven and baked at 210°C for 1-1.5 hours.

The workpiece is taken out, left to cool, then placed in the refrigerator for 5 hours to harden the gelatin.

Rules for serving the dish

Remove the film and foil from the roll, cut it like sausage, and serve. The roll is suitable for making sandwiches, combined with vegetable salad, fresh or baked vegetables.

Option with hard cheese

This recipe is a little different from the previous ones. But the chicken roll prepared using it with gelatin turns out no less tasty and aromatic. In this case, you will need the following products:

100 grams of easy-melting hard cheese.
A couple of chicken breasts.
10 grams of dry gelatin.
3 cloves of garlic.
A couple of sprigs of dill.
Salt and spices to taste.

This time you need to start by preparing the filling. In one bowl combine grated cheese, chopped garlic and chopped dill. Mix everything well and put it aside.

The washed ones are cut so that the fillet remains on the skin, and they are laid out on cling film, overlapping, skin side down. Then the meat is lightly beaten with a kitchen hammer, rubbed with salt and spices and sprinkled with dry gelatin. The cheese mass is laid on top so that it moves closer to the lower edge of the resulting rectangle. Everything is carefully rolled into a roll, starting from the end where the filling is located, and wrapped with culinary thread and parchment.

The resulting semi-finished product is immersed in a pan with salted boiling water and cooked for about forty minutes. The finished roll is removed from the dish, cooled to room temperature and placed in the refrigerator. After a couple of hours, the product is freed from parchment, threads and cling film, cut into portions, placed on a flat dish lined with fresh lettuce leaves, and served.

With prunes

Chicken roll with gelatin will be more tasty and aromatic if you stuff it with prunes. Dried fruits give the dish an unusual taste, aroma, and improve the appearance of the product.

Required Products

To prepare meatloaf you need to stock up on:

chicken 2 kg;
prunes 80 g;
dried apricots 80 g;
gelatin 2 tbsp. l.;
salt 1-2 tsp;
ground black pepper ½ tsp.

Step by step cooking

Creating a spicy, aromatic preparation begins with preparing the products:

Wash dried fruits, pour boiling water over them, leave for 15-20 minutes. Next, they need to be dried on paper napkins and cut into large pieces;
The chicken is washed, cut up, bones and skin are removed. The meat is laid out on cling film, covered, and beaten with a hammer;
Read also: Jellied pie with cabbage, minced meat, mayonnaise, sour cream. Recipe with photo in a slow cooker, oven
put the chicken in a pan, add salt, pepper, spices and gelatin, stir thoroughly and leave for 10 minutes;
Spread parchment paper on a flat surface, lay out chicken pieces and dried fruits on it, and roll it up into a roll. The workpiece is tightly tied with threads and wrapped in 3 layers of foil.

The delicacy is placed on a baking sheet, placed in a preheated oven, and baked for 1.5-2 hours at 175°C. Next, turn off the stove and cool the workpiece without removing it from the oven. Place the dish in the refrigerator for 3-4 hours.

Rules for serving the dish

The finished roll is unrolled, cut, sprinkled with mustard, and decorated with dill, prunes or dried apricots.

Chicken roll - recipe with gelatin in cling film

Do you have chicken in the freezer and want to make a delicious, original dish that the whole family will love? Then this recipe with photos is what you need! Chicken roll prepared with gelatin in cling film turns out tender, not very high in calories and very, very tasty. If you and your loved ones love certain spices, then feel free to experiment.

You can also use garlic, hot capsicum or bell pepper and various seasonings as an additive. Thus, you can prepare a roll of different flavors every time. Cooking chicken roll will be a great solution if you are expecting guests. Since it can be made in advance and stored in the refrigerator for 2-3 days. But I can’t promise that you’ll be able to resist eating it before the guests arrive.

Ingredients:

chicken - 800 g;
onions - 150 g;
powdered gelatin - 15 g (3 tsp);
salt - 1 tsp;
seasoning for chicken - 3 g (0.5 tsp);
hops-suneli - 3 g (0.5 tsp);
curry - 3 g (0.5 tsp);
a mixture of peppers to taste.

How to cook chicken roll with prunes, minced pork and walnuts in the oven: recipe

Dried fruits will add unusual flavors to chicken meat, some sweets, others smoked. In addition to dried fruits, you can also add nuts. Don’t be afraid to combine meat with sweet dried fruits, because chicken goes well with them and, moreover, reveals its delicate and light taste.

What you will need:

Chicken breasts – 2 pcs. (choose larger)
A handful of walnuts – about 100-150 g.
Prunes – 50-80 gr. (dried is better than smoked)
Minced pork – 200 gr. (from pure meat, without lard and fat)
Mixed peppers and salt
Soy sauce - for marinating

How to cook:

Chicken breasts should be carefully cut with a book and “opened” them, laying them out on a board.
Gently pound the chicken breasts through the cling film, so they will become thinner and wider, making them easy to roll.
Season the inside of the chicken breast generously with salt and pepper; you can also use garlic.
The prunes should be steamed in boiling water in advance, and the nuts should be crushed.
Mix prunes and nuts
Spread an even layer of minced pork onto the chicken breast (you should also add salt and pepper).
Place a strip of prunes and nuts on the edge of the breast, start rolling the roll from this side, carefully wrapping the roll.
Once you have rolled it all the way to the edge, tie the roll with cling film. Do the same with the second breast.
Pour soy sauce over the rolls in a bowl for a couple of hours before baking.
Place the breasts in the oven and bake them for about 40 minutes at a temperature of no more than 200 degrees (you can even 180 and keep them 10 minutes longer). If the temperature is higher, the roll risks becoming dry or burning.

IMPORTANT: This roll can also be cooked in a slow cooker in the “Baking” mode, but you will need to turn it over to the other side every 15-20 minutes to get a golden brown crust on all sides. Minced pork will make the inside of the roll very juicy.

Filled with prunes

How to cook chicken roll

We prepare all the necessary products for the chicken roll. Rinse the meat with cold water. And dry with a paper towel. Peel the onion. Pour clean cold water into the pan and put it on the fire.

Let's take care of the chicken. If you used chicken breast for the recipe, the process will take less time. If you have meat with bones, then you need to separate them from the fillet. Next, cut the chicken into small pieces, approximately 2-2.5 cm on each side.

Chop the peeled onion very finely. I do not recommend passing it through a meat grinder, as a large amount of juice will be released, and some of it will go into the broth during cooking.

Place the chopped meat and onions in a bowl. Add all the spices and gelatin to them. Salt.

Knead this entire mass thoroughly with your hands. It is necessary to mix until the minced meat becomes homogeneous. Don't waste your time!

Place the prepared meat base on cling film in the form of a strip.

Next, wrap the chicken tightly and form a sausage. There must be at least five layers of film. We tie the ends of the film with thread or a strip of baking bag.

Note. When forming the roll, consider the diameter of your pan. If it is smaller than the length of the roll, it is better to make 2 small ones.

The hardest part remains. Wait until the roll cools down. To do this, cool it a little at room temperature and then put it in the refrigerator. The broth, which is released from the chicken due to gelatin, turns into jellied meat.

Well, very tasty! Prepare - you won't regret it!

We also advise you to try real chicken jellied meat without gelatin.

With vegetables

You can diversify the taste and appearance of the meatloaf with assorted vegetables. Tomatoes, sweet peppers, onions, carrots, and peas will add brightness and originality to the preparation.

What components are needed

To create an unusual meat dish, chefs recommend stocking up on:

chicken fillet 1 kg;
red sweet pepper 90 g;
tomatoes 250 g;
instant gelatin 3 tbsp. l.;
1 bunch of dill;
salt; spices.

Cook's actions

During cooking, the cook should act alternately:

The chicken is cleaned, washed under the tap, and cut into large pieces. Peppers are washed, cleared of seeds and stalks, cut into pieces;
Wash the tomatoes, remove seeds and cut them. Dill is washed and finely chopped;
in a saucepan, mix pieces of meat with vegetables, herbs, gelatin, salt and spices;
The meat mass is transferred to a bag, wrapped with sausage, firmly fixing it at the edges.

The workpiece is placed in a saucepan, filled with water, placed in a preheated oven and baked for 1-1.5 hours. Then the stove is turned off, the delicacy is cooled, and placed in the refrigerator for 5 hours.

Rules for serving the dish

The cold appetizer is unwrapped and cut. Lettuce leaves are laid out on a large dish, meat pieces are placed on top, garnished with a sprig of dill, basil, prunes and served.

Chicken roll with gelatin in cling film in the oven

Ingredients

Chicken fillet, legs – 1 kg
Kefir – ½ cup
Salt – 1 teaspoon
Garlic – 3 cloves
Instant gelatin – 20 grams
Ground pepper, Italian herbs - to taste.

Cooking time 15 minutes + 1 hour for baking + 4 hours for hardening.

There are a great variety of chicken dishes, but few can compare with this appetizer in terms of ease of preparation. Chicken roll with gelatin in cling film, a step-by-step recipe with photos of which is presented below, consists of only two required ingredients - chicken and gelatin, and you adjust the type and amount of spices yourself to your taste. Kefir will make the chicken more tender, garlic will give it spiciness, and the Italians will give it originality.

Chicken and pork roll with gelatin

Homemade chicken roll with gelatin is not limited to just these components. Chicken meat goes well with vegetables, fruits and, especially, pork. It is better to choose pork with layers of lard - then the roll will turn out juicier and more satisfying. It is better to cut the meat not into pieces, but into layers: they will retain juices and gelling substances.

Ingredients:

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

Preparation

Cut the pork and fillet into layers, pound and marinate in mustard for 30 minutes.
Fry the onion.
Mix it with nuts, dried apricots and herbs.
Lay the layers of pork overlapping and sprinkle with gelatin.
Cover with layers of chicken, add filling and gelatin.
Roll into a roll and cook in a sleeve for 2 hours.