Chicken roll in the oven
4 servings
60 minutes
Oven-baked chicken roll is a tender and aromatic dish that reflects the traditions of German cuisine. Its history begins with village recipes that valued the art of transforming simple ingredients into exquisite dishes. The roll is juicy thanks to minced meat seasoned with onions and spices. Adding spinach, carrots, or eggs makes it not only beautiful but also rich in flavor. Baked in paper and foil, it acquires an appetizing texture while remaining soft inside and slightly roasted outside. Perfect for a festive dinner or a cozy family lunch. It can be served with mashed potatoes, fresh vegetables, or a spicy sauce that highlights its rich taste.
1
Carefully remove the skin from the chicken. Separate the meat from the bones. Remove the tendons.
- Chicken: 1.2 kg
2
Chop all the meat except for a few strips of chicken breast in a blender until it becomes a paste.
- Chicken: 1.2 kg
3
Chop the onion and fry it in vegetable oil. Add the onion and other ingredients to the minced meat. Mix well.
- Onion: 1 g
- Salt: pinch
- Freshly ground black pepper: pinch
- Ground dried garlic: pinch
4
Divide the mixture into two parts. Smooth the skin well, place the first part of the filling. Put the stuffing in the middle.
- Chicken: 1.2 kg
5
For example, spinach, boiled egg, boiled carrot, strips of chicken breast or chicken liver. Cover with the second part of the filling. Form a bar.
- Chicken: 1.2 kg
6
Wrap the skin. Place baking paper on aluminum foil. Put the roll in the center, seam side down.
7
Wrap in paper first, then in foil. Bake at 180 degrees for 50 minutes.