Roulade chicken with scrambled eggs

200 g ham

5 eggs

1 carcass chicken (1 -1,3 kg)

1/2 Cup milk
what kind of milk should I choose? we'll show

1 tsp. salt

peppercorn

Cut the chicken legs up to the thighs, wings, put the carcass back down on the hips and torso to make incisions in the form of an inverted letter Y, remove the internal bone without damaging the skin.

Should be a slab of meat with the skin, it should be cleaned, wipe dry.

Beat eggs with milk, pepper and salt, cook the omelet is not higher than 3 cm, put on the chicken layer, scrambled to put sliced ham and collapse all in the roll, securing his threads.

Make out the wings and legs broth (for 3 liters of water), proverif them hour after boiling, cool it, then strain.

Put the roll in a deep bowl with thick walls, pour the broth, bring to boil, boil for 1-1,5 hours on low heat, adding some salt and put the peppercorn, then drain the broth, remove the thread from the roll.

Before serving roulade chicken with scrambled eggs put under the yoke (easy) and removed in the refrigerator for 2-3 hours minimum.