Chicken Roll

Cook the chicken and let it cool down

Remove the skin and breast

Cut the breast in half and then into thick slices

Debone the remaining chicken and grind the chicken and bacon

Season to taste with oregano, thyme, salt, and black pepper

Add the wine

Line the bottom and sides of a 26 x 12 cm English pound cake tin with thin slices of cured pork

Fill with a layer of ground meat mixed with bacon

Wrap each breast slice in a strip of cured pork and arrange (lengthwise) in the tin, along with clean chicken livers

Fill any empty spaces with the ground meat and top with rosemary sprigs and thin slices of cured pork

Cover the roll with aluminum foil and bake in a hot oven for 2 hours on the lower shelf

Let it cool down and refrigerate

To serve, unmold and serve, if desired, with mayonnaise.