Chicken roll with buckwheat and mushrooms

This chicken roll with buckwheat and mushrooms is a real decoration of the festive table. If you want to surprise and win the attention of your guests, then be sure to cook this chicken roll.

Cooking time 1 hour

Rinse and dry the chicken carcass.

Make an incision along the entire breast.

Cut the fillets in both directions and remove the breast bone.

Cut off the 2 lower parts of the wings, release the humerus, cut the bone from the lower leg and, cutting off the meat from the thigh bone, remove them. All bones can be used to make chicken broths.

Add 300 milliliters of water and cook for 10-12 minutes until tender, the water should boil completely.

Add 100 grams of diced fresh champignons.

Fry for 3-4 minutes, stirring occasionally.

Add boiled buckwheat to the fried mushrooms. Add 1/4 teaspoon salt and black pepper to taste.

Mix well.

Lay the chicken layer on foil, rub well with salt and dry garlic from the skin. Brush with 1 teaspoon of mayonnaise.

Turn over and salt and pepper well to taste.

Lay out the buckwheat filling with mushrooms and smooth.

Roll up and wrap in foil on which the roll was wrapped. Pinch the edges tightly.

Make a double foil "fur coat" to make the roll juicier.

Bake in the oven at 180 degrees C for 40 minutes.

Open the foil and place under the oven for 5-6 minutes at 200 degrees until a crust forms.

Cut the slightly cooled roll into portioned slices and put on a dish with herbs.

Chicken roll with buckwheat and mushrooms is ready. Can be served with a festive table.

Real Altai buckwheat grown in sunny fields, so that in every nucleolus of TM "Aleika" buckwheat to transfer its warmth to you.

Bon appetit!