Chicken Roll with Gelatin

Cut the meat off the leg quarters and chop it into pieces (I ended up with 700 g of meat). It's best to trim away any excess fat and skin.

Slice the garlic into thin pieces and cut the carrots into small, thin pieces.

Place the chicken, garlic, and carrots in a bowl, season with salt and pepper. Add the gelatin and pour in 100 ml of water.

Mix everything thoroughly by hand until well combined.

Tie off one end of the roasting bag, then place the chicken mixture inside.

Transfer the bag to a rectangular baking pan. Spread the meat evenly in the pan, pressing it down gently so it fills the entire pan. Gather most of the bag up at the top, then tie off the other end. Poke a couple of holes in the loose upper part of the bag with a toothpick to allow steam to escape. Place in an oven preheated to 160°C. Bake for 1 hour 10 minutes to 1 hour 20 minutes.

Let the finished roll cool to lukewarm without unwrapping it. Then refrigerate for 5–6 hours or overnight.

Once the roll has set, carefully cut open the top of the bag. Pull back the edges and flip it onto a plate (if it sticks to the pan, use a spatula to loosen the edges). This chicken roll in jelly is best served as a cold appetizer.