Chicken roll

Chop the onion and mushrooms into small cubes.

Heat vegetable oil in a pan and fry the onion until golden.

Add mushrooms to the onion, fry while stirring for 10-15 minutes. The mushrooms should release moisture and evaporate. At the end, season with salt and pepper to taste.

Chop the parsley and grate the cheese on a coarse grater.

Mix mushrooms with cheese and parsley.

Cut the skin in the center of the chicken breast, and start separating the skin from the meat with your fingers, using a small knife if needed. The skin should remain intact. First, separate the skin from the breast.

Then continue to separate the skin from the chicken thighs and shins. Cut the shins from the thighs at the joint, trying not to damage the skin.

Cut the wings in the same way without touching the skin separated from the meat.

Turn the carcass upside down and carefully remove the skin from the back. Here it is attached more tightly, so you need to help yourself with a knife.

To separate the skin from the shanks, cut it as close to the bone as possible and remove the shank from the skin. Season the skin with salt and pepper on both sides and place it in the refrigerator.

Cut the meat off the bones and slice the breast into pieces about 1 cm thick. Cover all pieces of meat with film and pound them.

Line the work surface with parchment, then lay the chicken skin with the inner side facing up.

Lay pieces of meat on the skin in a dense layer. Salt and pepper the meat, rub with garlic pressed through a press.

Spread the mushroom filling on the meat and roll it tightly.

Wrap the roll first in paper and then in foil. Place it on a baking sheet and send it to an oven preheated to 180 degrees for 50-60 minutes. Serve hot or cold.