Chicken Roll: Step-by-Step Recipe

Step 1

Cut the chicken along the breast and start separating the meat from the bones.

Step 2

Then make a cut from the belly along the leg and remove the thigh meat. Do this carefully to avoid cutting the skin. Cut off 2 joints of the wing and remove the bone. Repeat on the other side. Then, lifting the skeleton from the neck, carefully separate the skin from the back. Remove the skeleton.

Step 3

You’ll end up with a sheet of meat on the skin. Now pound the meat. Cut the breast meat in half and place it on the empty areas of the back skin.

Step 4

Then coat the meat with chili sauce, sprinkle with spices, herbs, and crushed garlic.

Step 5

In a bowl, beat 3 eggs and cook an omelet on a preheated pan with vegetable oil on one side.

Step 6

Place the omelet on the seasoned chicken.

Step 7

Roll the chicken into a roulade and secure it with thick threads. I placed the roll in a baking bag and put it in a preheated oven at 200°C for 20 minutes. This helps preserve all the aromas inside the chicken and keeps the tray and oven clean.

Step 8

Mix honey and soy sauce separately. Open the bag and brush the roll with the sauce. Bake for another 10 minutes.

Step 9

Cool the roll, transfer to foil, and wrap. The roll can be stored in the fridge like this.
Serve hot roll in large pieces. When chilled, it slices well into thin pieces.