Release the leg from the bone, leaving the skin. Cover with cling film and lightly beat off. Good salt and pepper.
Finely chop the parsley leaves and garlic.
On a chopped chicken leg put a piece of fillet and season it well with parsley and garlic.
Roll the meat roll, wrap it tightly with foil and fasten with kitchen thread. Fold the steam chicken rolls into a double boiler and cook for 1 hour.
Cool the finished steam chicken roll to room temperature, and put in the refrigerator until the next day. The next day, remove the threads, remove the foil and cut into slices, serve as a cold appetizer.