Bacon Wrapped Chicken, Sausage and Vegetable Roll

Ingredients
Ingredient Set A - For the roll

• Two boneless leg pieces with the skin (not just the drumstick but the whole leg). Ask your butcher to prepare these for you. If not you can do this at home using a small boning knife and with a bit of care.
• Bacon strips
• 2 tbsp of olive oil or any other neutral tasting vegetable oil (avoid oils like coconut, mustard oil etc.)
• 1 tbsp of fresh lemon juice
• 1 tbsp of ginger garlic paste
• Black pepper powder as per taste
• Salt as per taste

 Ingredient Set B - For the stuffing

• 1 cup of chopped sausages (use any sausage of your choice like pork, chicken etc. In the pictures shown I have used minced chicken breast, but sausages would be the best)
• 1 large finely chopped onion
• 1” piece of finely chopped ginger
• 2 tbsp of finely chopped coriander
• 1 finely chopped green chilly
• 1 tbsp of finely chopped mint leaves
• Black pepper powder as per taste
• Salt as per taste
• Juliennes of vegetables like bell peppers, carrots, beetroot etc. In the pictures shown I have used green bell peppers and carrots

Method

• Wash the boneless chicken legs and pat them dry with a kitchen towel
• Spread the pieces flat and if needed use a meat tenderizer to spread out the meat evenly
• Season these with salt, lemon juice, ginger garlic paste and black pepper powder. Set them aside for 30 min.
• Mix together all the ingredients under the “Ingredient Set B”
• Take a large aluminum foil and grease one side with oil
• Sprinkle a bit of black pepper and salt
• Lay out the bacon strips on the foil so that they cover the width of the boneless chicken leg
• Place the chicken leg with the skin side down over the bacon strips
• Spread the stuffing over the chicken legs
• Now wrap the chicken legs together into a cylinder (you will get an idea from the pictures)
•  And then roll the bacon strips around it along with the foil and tighten both the ends like a toffee wrapper
• Prepare both the chicken legs this way
• Boil enough water in a large vessel
• Put the chicken rolls into the boiling water and cook them for about 30 min
• Remove the rolls from the boiling water, wipe them dry and then put them in the refrigerator to set
• Remove from the refrigerator after about an hour and carefully open and remove the aluminum foils
• Heat a skillet and add olive/vegetable oil to it
• Once the oil is hot, place the rolls in the skillet and fry all around the roll by rolling them in the skillet every few minutes until the bacon strips are crisp
• Remove from the skillets and slice the rolls into ½” thick pieces
• Serve hot some with spicy sauce like szechwan (or schezwan as we call it) sauce

Tip
Use your imagination and experiment. If you do not eat bacon/pork, substitute with chicken salami or something similar for the outer wrapper and the filling.



The Poached Rolls

The Unwrapped Rolls Ready for the Final Frying



The Roll Slices Plated