А ВЫ пробовали ТАКОЙ КУРИНЫЙ РУЛЕТ? НЕЖНЕЙШИЙ, СЛИВОЧНЫЙ и ОЧЕНЬ ВКУСНЫЙ!!!

A juicy, flavorful chicken roulade with cream, much easier to make than homemade sausage. And super quick! Ingredients: 1. Chicken thigh meat with fat - 750g 2. Chicken breast - 850g 3. Salt - 32g, 20g/kg (can be mixed with nitrite salt) 4. Black pepper - 2g 5. Dried garlic - 2g 6. Nutmeg - 1g 7. Cumin - 1g 8. Coriander - 1g 9. Cream - 160ml 10. Dried apricots and prunes - to taste Method: In this case, the roulade is made without pre-salting. Cut all ingredients into 3x3cm pieces and freeze for 40 minutes, then freeze the cream for 20 minutes. Grind half the frozen chicken breast in a 3-5mm grinder and mix with the remaining frozen ingredients. Add chilled cream, ground spices, and salt. Mix thoroughly for 10-15 minutes until a smooth, viscous mixture is formed. CAUTION!!! During any stage of the stuffing process, DO NOT allow the minced meat temperature to exceed 10 degrees Celsius. Therefore, if the minced meat becomes hot, place it in the freezer for 10-15 minutes and then continue. Place the finished minced meat in an even layer on collagen film or a baking bag. Place the dried apricots and prunes on top. Roll it up so that the edge of the casing remains on top, rather than curling. Tightly pull the film tightly on both sides (be very careful with the collagen film, as it will tear when wet or pressed too hard) and tie with twine. Hang the sausage upright at room temperature for 8 hours. Heat treatment: Turn on the upper and lower heating elements, and convection in the oven. Place the product in a cold oven. At +90°C (194°F), roast for 1.5 hours. Next, pour boiling water into the tray under the sausage and steam it at +80-85°C (176-185°F) until the internal temperature reaches +66°C (146°F). ATTENTION!!! The sausage is cooked not by time, but by reaching the desired internal temperature! Thermometers for measuring the temperature in the oven and inside the sausage are essential for a truly high-quality product! Cool the finished product for an hour at room temperature, then in ice water for 30 minutes. Refrigerate for 12 hours. The sausage is ready. Video on Zen: https://zen.yandex.ru/video/watch/624... ---------------------------------------------------------------------------------------------------------------------------------------------- Come visit and follow me: My Instagram:   / kolboboss   or @kolboboss VKontakte Group: https://vk.com/domkolbasa ------------------------------------------------------------------------------------------------------------------------------ My dry-curing chamber:    • Камера для сыровяла. Моя климаткамера.   Dry-cured and smoked meat products:    • Сыровяленые и сырокопчёные мясопродукты   Cooked sausages and frankfurters:    • Вареные колбасы и сосиски   Cooked and smoked sausages:    • Варено-копченые колбасы   Signature products:    • Авторские колбасы   Theory and reviews:    • Теория и обзоры   PORK-FREE products:    • БЕЗ СВИНИНЫ   If you want to support the channel: Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095... WebMoney: P183294352859 Z548269154900 Alfa: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!