Homemade Chicken Galantine

Wash the chicken and place it on the table or on a surface where you can work with it as comfortably and with as much space as possible.

And we start a more complicated procedure but it is easily solved, so:

- cut the chicken's breast along, also with the bone, using scissors

- then with a knife, very sharp, remove the meat from the chicken legs - be careful not to cut much of the skin, just enough to debon the chicken

- go to the chest with the boning, the knife next to the bone and everything will be fine

The wings are cut and put aside - and that's how I ended up with the left side of the chicken.

Do the same with the other side, remove the pulp, then the chest, remove the wing and you're done.

Finally, carefully remove the skin from the back, do not cut it very carefully.

Here you see that the skin with the flesh will remain on the table, without any bones, but to be a whole with as few tears as possible.

In order not to have those skin gaps without meat, cut thin slices from the chest or thighs and fill to be meat on the whole surface.

And that's it, this was the whole procedure, although it seems complicated, it's not - in 15 minutes you're done and you start rolling.

Sprinkle salt, pepper, dried garlic, paprika, parsley, mayonnaise and pepper sauce / tomato paste / adjika over the entire surface.

Spread and mix well all the ingredients on the surface of the meat. In this way the meat can be marinated from a few minutes, or 1 night in the refrigerator or freeze it and do it when you need it.

I left it for about half an hour, while I prepared the rest of the ingredients for the roll.

So, during this time I made an omelet from 2 eggs, milk and salt with pepper.

You put it over the meat, I cut the rounded edges and put them in parts to cover the whole roll - see the picture.

I hardened the finely chopped onion with the preserved mushrooms, a little pepper and salt to taste.

Place the mushrooms over the omelette and form the roll:

- do not roll it at all, just to easily cross the edges.

With a simple needle and thread sew the edges - not really like tailoring :)

Just gently cling to each other and not loosen when baking, be sure to leave the thread longer at the end - see it after baking.

Put the roll in an oven tray with the splints down - spread a little mayonnaise on top.

Leave it in the preheated oven at 200 degrees, for 45-50 minutes - to brown nicely.

As soon as you take it out of the hot oven, put a bottom on it.

And put a press - I had a big pumpkin about 5 kg. You can put jars with something, books, whatever you have harder in the kitchen :) Leave until it cools completely.

After cooling, I took it out of the tray, turned it upside down and gently removed the splints - it's very simple, just gently pull on the end you left longer.

I cut it in 2 halves, put it on a bottom, covered it with foil and left it in the fridge until I had to cut it on the festive table.

Cut it carefully with a good knife and arrange it nicely on a plate of appetizers.

Very good, fragrant, tender - it comes out a lot plus everything, with a roll you get out :)

Just don't be afraid of the chicken deboning procedure, take it slowly and carefully and everything will be fine and beautiful.

Good appetite!