Composition / ingredients
Cooking method
Remove the skeleton from the chicken, preserving the skin.
We cut off part of the meat from unnecessary parts, distributing it over the carcass.
We prepare sauce from adjika, dry spices, garlic and smear the whole carcass with it from the inside.
We fold the carcass, put it in a saucepan and put it in the refrigerator overnight.
We make an omelet from two eggs and lay it out on the carcass from the inside.
Stew mushrooms with onions and put them on top of the omelet.
Wrap the roll and sew it with threads.
Put the chicken roll on a baking sheet with the seam down and bake in the oven for about an hour, pre-greasing the skin with mayonnaise.
We take out the roll, put a board on it, and a load on the board.
We leave it like this until the evening.
Before serving, cut the chicken roll into portions.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Adjika - 59 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken egg - 80 kcal/100g
