Chicken roll: in foil, in a bag, in pita bread

Are you tormented by the question, what is so unusual to cook for the holiday? Chicken roll in foil, bag or pita bread will be an excellent dish for any festive table. For lovers to cook not only on holidays, it can also become a weekend meal. You can eat roll instead of sausage. What could be more pleasant than a glass of wine on Friday evening and taste this delicious dish!

To prepare chicken roll in foil, you need the following products:

- whole chicken carcass,

- 500 gr. Mushrooms,

- 3-4 bulbs,

- 100 gr. Bacon,

- to taste salt and pepper,

- Olive or vegetable oil.

We clean and cut the onions with a semi-ring. On a heated frying pan with butter, we spread the onion and fry it to a golden color. We remove the onion on a plate, cool it. In the same frying pan fry mushrooms. You can take any, including frozen ones. Pepper and salt them to taste. We also remove the mushrooms on a plate. We start to chop the chicken. To the breast bone we cut the carcass. It is necessary to carefully pull out all the bones without damaging the skin. Wings are cut off at shoulder level. We remove the fillet to the side. From the skin, carefully remove the remains of meat. Cut the fillet into pieces.

In order to bake a chicken roll in a foil, spread out, actually, a foil, and on it we put a skin from the chicken. We lay bacon on one layer of skin. The fillet is mixed with fried onion, mushrooms, salt and mix. We spread this stuffing on top of bacon, turn off rolls and bind them with threads. Tightly wrap the roll in foil. We put for an hour in the oven and wait. After an hour, our chicken roll in foil can be served to the table.

Also you can make chicken roll in a package. The recipe is simple. For this, take:

- five chicken eggs,

- one glass of mango,

- 300 grams of chicken meat,

- 300 grams of beef or chicken liver ,

- 300 grams of lard,

- and, as always, to taste pepper and salt.

Chicken fillet and liver are divided into small cubes. Fat is cut even smaller. In the saucepan, break the eggs, add pepper and salt, and also mango. Groats should be poured slowly, constantly stirring, because if you do not, lumps are formed. In a large saucepan, bring the water to a boil. We take the sleeve for baking and in it we spread the mixture for the roll. We put the stuffed sleeve in one more bag and send the roll to boiling water. We cook it this way for about two hours. We constantly roll the roll so that it has a rounded shape.

We take it out of boiling water, wait until it cools down, and remove the package.

Another interesting variant of making chicken roll is chicken roll in pita bread. It's a pleasure to cook it, because everything is simple and clear.

- 1 red onion,

- half a kilo of chicken fillet,

- 1 red sweet pepper,

- some fresh dill,

- several pickled cucumbers,

- mayonnaise,

- leaf salad,

- 2 Armenian lavash,

- for decorating green onions,

- salt, pepper to taste.

Cooking: mine and pour boiling water chicken fillet, and a little salting, cook for an hour. We get out of the broth and let it cool. Clean, mine and finely cut the red onions. Sweet pepper is also mine and cleaned - cut in half, remove the middle with seeds and cut into small cubes. Dill mine, dry and finely chop. Finely chop marinated cucumbers. We pass the cooled chicken fillet through a meat grinder, mix it with onion, Bulgarian pepper, marinated cucumbers and chopped dill. Solim, pepper and season with half of mayonnaise. Armenian lavash is smeared with the remaining mayonnaise and we lay out on it clean, washed and dried lettuce leaves. On them lay a thin layer of the resulting stuffing and fold carefully neat lavash sheets in the form of a roll. We wrap it in foil and put it in the refrigerator for at least an hour. We unfold the roll before serving, cut it large and put it on the lettuce leaves, decorating with green onions.