Brisket Chicken Roll Up
Prepare the Brisket Chicken Roll Up - Cut the brisket in half, in the width (you can ask your butcher to cut it for you or you can do it alone by laying the
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Cooking tools:
- Chef's knife
- Cutting board
- Meat tenderizer
- Butcher's twine
- Meat netting
- Baking pan
- Mixing bowl
- Spoon
- Aluminum foil
- Oven
Ingredients
- 1 medium brisket
- 2 skinless capons (boneless, skinless chicken thighs – pargiyot)
- 2 onions, sliced
- 2 cups Gefen Duck Sauce, divided
- 1 (6-ounce) package beef fry
- 2 packs Lipton Onion Soup Mix
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup chicken soup or Manischewitz Chicken Broth
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