Chicken salami

Name: Chicken salami - Romina K.
Ingredients: 1/2 chicken breast; 1 boneless upper thigh; 1 tablespoon gelatin; 5 cloves of garlic; basil and oregano; 2 tablespoons balsamic vinegar; salt; pepper

Meat - Chicken salami by Romina K. - Recipia

Chicken salami – a tasty delicacy, perfect for festive meals or a special appetite. This simple and quick chicken salami recipe will surely impress family and friends. Let's get started! Preparation time: 20 minutes Marinating time: 2-3 hours Cooking time: 1 hour - 1 hour and 30 minutes Total: 3-4 hours (including refrigeration time) Servings: 6-8 Ingredients: - 250 g chicken breast (approximately 1/2 chicken breast) - 250 g boneless chicken thigh - 1 tablespoon gelatin (preferably granules) - 5 cloves of garlic - 1 teaspoon dried basil - 1 teaspoon dried oregano - 2 tablespoons balsamic vinegar - Salt and pepper to taste - Olive oil (for marinating) Step 1: Prepare the meat Start by washing the chicken meat well under cold running water. Then, cut it into thin strips, which will help with even marinating. This step is essential for achieving a juicy and flavorful chicken salami. Step 2: Marinate the meat In a large bowl, add the strips of meat, crushed garlic (for an intense flavor), basil, oregano, balsamic vinegar, olive oil, salt, and pepper. Mix well so that all the ingredients combine harmoniously. Cover the bowl with plastic wrap and let it sit in the refrigerator for 2-3 hours. This marinating time will allow the flavors to deeply penetrate the meat. Step 3: Prepare the chicken skin After the meat has marinated, it's time to prepare the chicken skin. Wash the skin from the chicken breast well and lay it out on a wooden cutting board. Make sure the skin is clean and free of impurities to achieve a perfect chicken salami. Step 4: Assemble the salami Place the strips of meat on the chicken skin in a single layer, and sprinkle the gelatin evenly on top. The gelatin will help maintain the shape of the salami and provide a pleasant texture. Roll the chicken skin as tightly as possible, then tie the ends with kitchen twine. If the skin is too small, don't worry; a smaller salami is still delicious! Step 5: Wrap it up Wrap the salamis in high-temperature resistant roasting bags, ensuring they are well tied at the ends and all over. This step is important to prevent the juices from evaporating during cooking. Step 6: Boil Place the salamis in a pot of boiling water, cover with a lid, and let them boil for 1 hour - 1 hour and 30 minutes. It is essential to maintain a constant temperature so that the salamis cook evenly. Step 7: Cool down Once the salamis are ready, carefully remove them from the water and place them on a wooden cutting board. Place a weight on top to help them retain their shape as they cool. Let the salamis cool to room temperature, then refrigerate for at least 2 hours before slicing. Serving suggestion: Slice the salamis thinly and serve them alongside aged cheeses, olives, and a fresh salad. This chicken salami is perfect for serving as an appetizer or in sandwiches. Original variant: For a touch of originality, try adding some finely chopped green or black olives to the meat mixture to enhance the flavor. Now that you have this captivating chicken salami recipe, you are ready to impress everyone with your culinary skills! Enjoy every bite and the joy of cooking.

Chicken salami

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