Chicken aspic
Description
The dish is prepared without unnecessary complications. Chicken roulade consists of chicken meat stuffed with a filling made from chicken, pork, pork fat, and tongue. Preparation: Clean the chicken, rub with flour, and singe. Then rinse and dry. Cut the meat from the back down to the bones, carefully removing it along with the skin from the entire chicken. Try not to damage the skin. Separate the meat from the skin and tenderize it with a meat mallet. Place the skin onto a damp cloth, then lay the pounded meat and the stuffing (recipe below) on top. Roll tightly into a roulade together with the cloth and tie the ends with kitchen twine in 2-3 places. To prepare the stuffing, cut the tongue into small cubes. Finely mince the pork, pork fat, and leftover chicken meat in a food processor or blender. Add eggs, milk, salt, ground pepper, and nutmeg. Then mix in the tongue. Place the chicken roulades into a large pot. Add cold chicken broth, onion, and parsley root, and bring to a boil. Cover and simmer for 1.5–2 hours. During this time, the cloth should naturally separate from the chicken. Cool the roulade to 30–40°C (86–104°F) without removing it from the broth. Then take it out of the pot, place under a light press, and refrigerate until completely chilled. Unwrap the roulade, slice into pieces, and serve. Optionally, you may cover the roulade with a clear aspic glaze. Serve with pickled or marinated cucumbers and marinated plums as side dishes. The finished dish is ready to be served.