Roll that everyone likes (master class)

Category: Meat dishes

Ingredients
pork neck pulp	800 gr.
chicken fillet	400 gr.
green sour apples 2 pcs.	200 gr.
white stale bread (grind in a blender)	2 pieces
chop smoked bacon very finely	100 g
whiskey or cognac	2 tbsp. l.
small fennel root (optional) chop very finely
large onion - chop very finely
garlic (pass through a press)
olive oil	2 tbsp. l.
salt. black pepper. your favorite seasonings for meat (I have facetted Greek sage and rosemary powdered)
for the sauce:
mountain dark honey	2 tbsp. l.
soy sauce	4 tbsp. l.
2-3 slices of bacon for chicken roll.
for garnish:
fresh green peas	2 glasses
onion - grate	1
garlic (crush)	2 teeth
sliced carrots	1
fresh tomatoes (peel and grate	250 gr.
olive oil	2 tbsp. l.
dill	2 tbsp. l.

Cooking method

meat - to spread. beat off slightly. salt and pepper. put in the refrigerator for a couple of hours.
chicken fillet - flatten. beat off slightly. salt and pepper. put in the refrigerator for a couple of hours
heat the oil and sauté the onion and garlic in it for 2 min .. then add the bacon and simmer for 2 min
then add apples and fennel. simmer spices for 2 minutes. then add alcohol and after a couple of minutes remove from heat
introduce bread crumbs. mix. apply and filling over the entire surface of the meat. do the same with fillets
/ twist tightly into rolls. chicken wrap in bacon
place meat with a plastic bottle in a special mesh for baking meat (can be fixed with skewers or wrapped with culinary twine.

how it's done:
putting on a net for meat is simply impossible. so. we take a plastic 1.5 l. bottle. cut off the bottom and grease the inside with oil... and from the side of the neck we pull the mesh. about a little more. than the length of the roll.
we put the roll in the bottle. from the side of the cut bottom. when the neck of the bottle comes out on the other side of the net.we tie a knot at the end of the net from the bottom side and, pulling the bottle by the neck, leave the roll in the net. knot and readymix the soy sauce with honey and apply the prepared sauce to the surface of the rolls.
place the rolls in a heat-resistant mold on the bottom of which pour some water. a couple of tablespoons of sauce and add a couple of bay leavesbake at 190-200 "for 30-35 minutes. then reduce temperature to 180". Grease the sauce again and bake for another 30 minutes. The chicken roll is baked twice as fast. free from the netcut into portions and serve with green peas and fresh bread