Ingredients:
chicken 1.5 kg
salt
pepper
mayonnaise 30 g
cream 10% 100 ml.
onions 3 pcs.
for pancakes:
cream 10% 500 ml.
water 1 cup
salt 1 tsp.
sugar 0.5 tsp.
eggs 3 pcs.
flour ~ 1.5 cups
vegetable oil 5 tbsp.
Cooking method: Wash the chicken. Starting from the wings, carefully remove the skin from the carcass, cut at the joints (leave the wings and legs whole). Thoroughly salt the wings and legs, and lightly salt the skin. Cut all the meat from the bones and grind it through a meat grinder.
Finely chop the onions, fry them in oil, add the ground chicken, fry, stirring, until all moisture evaporates, season with salt and pepper, pour in half a cup of cream, and simmer covered for 20 minutes.
Meanwhile, mix all the aforementioned ingredients for the pancake batter. Cook small pancakes. You will need about 20 small pancakes for this dish.
Cool the chicken filling and the pancakes. Then roll each pancake with the chicken filling into a tube.
Flatten the chicken skin, sew it at the head. Place the pancakes vertically into the skin one by one. Stuff the skin tightly. Sew the skin closed.
Coat the chicken with mayonnaise. Place it on a baking sheet.
Bake the chicken in the oven at 200°C for 30-40 minutes. Cool and refrigerate. Chill for 2 hours, serve as a cold appetizer, cutting into portions. First, cut lengthwise into 2 halves, then cut each half crosswise.
Bon appétit!
