Name: Festive Stuffed Chicken Roll
Prep time: 60 min
Cook time: 3840 min
Total time: 3900 min
Yield: 12 Portionen
Ingredients: 1 piece Boneless chicken; 240 ml Dry Marsala; 300 g Mixed minced meat; 200 g Pork sausage; 150 g Mortadella in a single slice; 50 g Grated Parmigiano Reggiano; 2 piece Medium eggs; 50 g Shelled pistachios; 50 g Olives; 1 q.b. Fine salt; 1 q.b. Black pepper; 1 q.b. Nutmeg; 500 ml Cold water; 1 piece Carrot; 1 costa Celery stalk; 1 piece Onion

Cook Time

65 h

Servings

Difficulty

Hard

Prep Time

60 Min

Description

This stuffed chicken roll is a true triumph of flavors and colors, perfect for parties! I often prepare it for Christmas or New Year's Eve and it always makes a great impression. The boneless chicken, marinated in Marsala, becomes incredibly tender and fragrant. The filling of minced meat, sausage, mortadella, Parmesan, pistachios and olives creates an irresistible mix. The preparation takes a bit of time, especially for the marinade, but the final result is well worth it. A rich and tasty dish that will win over all your guests!

Ingredients (16 ingredients)

1 piece Boneless chicken
240 ml Dry Marsala
300 g Mixed minced meat
200 g Pork sausage
150 g Mortadella in a single slice
50 g Grated Parmigiano Reggiano
2 piece Medium eggs
50 g Shelled pistachios
50 g Olives
1 q.b. Fine salt
1 q.b. Black pepper
1 q.b. Nutmeg
500 ml Cold water
1 piece Carrot
1 costa Celery stalk
1 piece Onion

Preparation (8 steps)

Chicken Marinade

Take the boneless chicken and place it in a baking dish or a large food bag. Wet it with 240 ml of dry Marsala. Let it marinate in the refrigerator for 2880 minutes (48 hours). Turn it occasionally.

Chicken Preparation

Drain the chicken from the marinade and dry it well with kitchen paper. Spread it out on the work surface with the skin facing down. Distribute the chicken meat itself to have a uniform thickness. Salt and pepper lightly.

Filling Preparation

Cover the surface of the spread chicken with 150g of mortadella. Spread 300g of mixed minced meat on top in an even layer. In the center, place 200g of pork sausage, shaping it like a long central "salami".

Chicken Rolling

Using the chicken skin, roll the meat over itself starting from the long side, trying to keep the sausage in the center. You must obtain a well-compacted giant sausage.

Roll Protection

Wrap the roll first in transparent film (resistant to cooking), tightening the ends well like a candy. If it is too long, cut it in half now.

Vegetable Broth Preparation

Thermomix® Setting

5 Sec./Speed 5

Put 1 carrot, 1 celery stalk and 1 onion cut into pieces in the bowl. Add 500 ml of cold water. Close the bowl and cook for 5 Sec./Stufe 5.

Roll Cooking

Next, wrap the roll tightly in a clean cotton cloth. Tie everything with kitchen twine. Put the galantine in a large pot with the vegetable broth prepared in the bowl. Bring to a boil, then reduce the heat to low. Let it simmer gently for 9000 seconds (2 and a half hours).

9000

Cooling

When cooked, drain the galantine. Remove the wet cloth and, if you want, change it with a dry one or leave only the film/baking paper. Let it cool completely before slicing and serving.

Finished cooking? Great! 🎉

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Festive Stuffed Chicken Roll

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Description

Ingredients (16 ingredients)

Preparation (8 steps)

Chicken Marinade

Chicken Preparation

Filling Preparation

Chicken Rolling

Roll Protection

Vegetable Broth Preparation

Roll Cooking

Cooling

Finished cooking? Great! 🎉

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