Chicken roll with walnuts

Steps

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  1. Take a chicken weighing approximately from 1.3 to 1.5 kg. Check the skin to be intact, without damage. Wash the chicken properly, dry it with paper towels. Then cut off the wings, leaving only the first phalanges, tail, and knuckles of the legs.
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  2. Put the carcass on its back and being armed with a sharp, thin knife, make a cut in the skin along the keel.
  
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  3. Then begin to pull the precut skin with your hands in different directions. Cut the film, which connects the skin with the meat, with a sharp knife. Reach to the legs and just squeeze them out of the skin. Proceed similarly with the phalanges of the wings.
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  4. The result is a chicken carcass without skin and a rectangular piece of separated skin.
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  5. Put the skin aside, and cut the carcass of all the meat, which we then chop finely.
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  6. Put the resulting chopped mass in a cup. Rub cheese finely and add about half a cup to the meat. Cheese is required for binding the fragments of meat. Season with ground pepper, salt and stir efficiently.
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  7. Cut nut kernels into not very small pieces. Add to them the remaining half of the grated cheese, finely chopped sprigs of dill, crushed garlic cloves and two full tablespoons of mayonnaise. Stir. Mayonnaise should moisten the nuts.
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  8. Lay the skin on a suitable wooden board, turning the processes from the legs and wings inside. In the center (along the short side) spread a smooth layer of little more than a half of the meat and cheese mass.
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  9. Then, in the middle of this layer put all the walnut filling.
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  10. On the top of the filling spread the remaining meat-cheese mass and wrap it overlapping the edges of the skin, forming a loaf. Lightly squeeze it with hands to compact the roll.
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  11. Then take a solid piece of foil and tightly wrap the roll made from a whole chicken. Twist the ends. We will get an imitation of a candy. Put the twisted loaf in a baking pan and place it in an oven preheated up to 180 degrees.
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  12. After an hour take out the pan with the chicken roll from the oven and carefully, so that hot steam does not burn hands, unwrap the foil. Mix the remaining mayonnaise with mustard, grease the loaf and return to the oven, increasing temperature up to 200 degrees for another 20-30 minutes. Stop roasting when chicken roll gets appetizing brown.
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  13. Let the finished roll cool until subtle warmth, and then cut into portional roundels. Chicken roll with walnuts turns out incomparable. It has golden brown crust, tender meat and juicy filling. Such a roll can be easily prepared for a feastive table.