Cut the prepared chicken along its backbone and take its skin off together with wings and legs. Bone the rest of the meat, cut into thin slices.

Put the chicken bones into a pan, add water and cook stock.

Beat eggs with salt, adding milk little by little. Pour the mix into a hot buttered frying pan and fry until ready. Cool the ready omelette.

Put the prepared skin on a board, brush it with adjika and ground black pepper. Put the meat on it in a layer, cover it with omelette and ham cut into thin stripes.

Roll the skin with the stuffing up and tie firmly with thread. Add filtered chicken stock and bring to a boil. Add parsley root, onion, salt and boil over medium heat until ready.

Cool the prepared roll in the stock. Take off the thread and cut the roll across into 1/3 inch (2/3 cm) thick slices. Decorate with parsley and dill greens before serving.