Homemade chicken salami

🛒 Ingredients

For the Salami

• 🍗 2 chicken thighs (bone-in)

• 🧅 1 onion

• 🥕 1 carrot

• 🌶️ 1 red bell pepper

• 🧂 1 tsp whole peppercorns

• 🍃 1 bay leaf

• 🧂 Salt, to taste

Optional Add-ins:

• 🌶️ Paprika or curry powder for extra flavor

• 🧄 Garlic (for a garlicky version)

Also Needed

• 🥄 30 g (1.5 tbsp) powdered gelatin

• 🥤 Beet juice (from grated, boiled beetroot) – for natural coloring

• 🍼 1 large plastic water bottle (or 2 small ones) – as molds

💡 Tip: Adjust the amount of gelatin depending on how firm you want your salami to be.

👩‍🍳 Preparation

1️⃣ Cook the Base
In a pressure cooker, add the chicken, onion, carrot, red pepper, peppercorns, bay leaf, and salt.
Pour in 3 cups of water and cook for 40 minutes.

2️⃣ Prepare the Mixture
Remove the chicken and vegetables with a slotted spoon. Debone the chicken and strain the broth.

3️⃣ Color & Set
Grate a boiled beetroot and press it to extract its juice.
In 1 cup of hot broth, dissolve the gelatin completely and add it to the chicken mixture along with 5 tbsp beet juice.

4️⃣ Blend Smooth
Use an immersion blender (or food processor) to puree the chicken and vegetables into a smooth paste.

5️⃣ Shape in Bottles
Cut the top off the plastic bottle(s) and fill with the mixture.
Cover the surface with plastic wrap and refrigerate for 5–6 hours (or until firm).

6️⃣ Unmold & Slice
Cut a slit into the bottle, peel it away, and slice your salami.
Serve cold – perfect for sandwiches, snacks, or party platters! 🥪

Πηγή: https://cookeatup.com/en/homemade-chicken-salami/