Homemade Chicken Saltison

This recipe was automatically translated from Romanian. View original here
Homemade Chicken Saltison

I am one of those people who does not really trust some sausages that are found in stores, among them is the saltison - I never had the courage to take, because there are too many requirements to make a healthy and good one.

And just as many years as the holidays, we are looking for a saltison recipe that is as simple as possible so that I can do it in city conditions. Only last month I came across one that I immediately did - an extraordinary result, very good, consistent and aromatic.

It is important to choose a juice container with a round shape, see in the pictures below, to give a round shape to the ham.

Ingredients

Chicken
1.5 kg
a grilled chicken with meat
Gelatine powder
35 g
Laurel leaves
3 pieces
Whole black pepper
5 pieces
Garlic cloves
5 pieces
Salt
1 tbsp

Step by step

1

The meat washes well, I also removed the skin from the fatter areas - I only left it on the wings.

2

In a medium saucepan put the chicken, gelatin, bay leaf, peppercorns and salt.

3

The pan in which I put the meat has about 3 liters. Take another pan larger than 5 liters, or so you choose to fit one into the other. In the largest put half the water, in the smallest to be the meat.

4

Put the small pan in the largest one that has water in it. Be careful that there is water under the small pan, but it does not come out on the edges.

Now turn on the heat, let the water from the large saucepan start to boil well, then make the fire small, small, put a lid on the whole construction and leave it like this for 3 hours. The meat will leave its own juice and so it will cook very well and slowly - without damaging the properties of the gelatin.

5

During this time, turn the pieces of meat about 2 more times. After 3 hours, this is what the composition in the pan will look like.

If during this time there is still a lot of water in the big pan, add a little more hot water.

6

Remove the small pan from the water, take the pieces of meat on a plate to cool well.

7

Meanwhile, prepare the drumstick juice.

Here the recommendations with garlic, in my opinion it is perfect to grind them well, mix with the juice and then strain it all. If you want a spicier drum, put the crushed garlic directly in the meat - see below.

Adjust the juice with salt, taste it, it is perfect to be a little saltier than it should be - after gelling it is taken from the salt and may not have a pronounced taste.

8

The meat is chosen from the bones and the medium pieces are broken.

I put garlic directly in the meat for the first time and it was very spicy with a strong garlic aroma, in the morning on the bread eaten, I risk not being very agreeable due to the strong garlic smell :)

So it's up to you, or put the garlic in the juice and strain it, it will just smell a little garlic. Or put crushed or finely chopped directly into the meat and then the drum will be spicier.

9

Put the meat in a box of natural juice (see the perfect shape of the box in the pictures - Tymbark juice has these boxes), cut at the "neck" and washed well. Pour the juice so that it covers the meat well and shake the box a little more to reach the bottom.

10

Cover the box with foil and refrigerate for a few hours - it's best to put it in the evening until morning - to stick well.

11

After this time cut the box with scissors and remove the ready drum. Notice that due to the shape of the drum box it is perfectly sized.

12

Slice it as you like, cut it very nicely and evenly - stick to the gelatin concrete :)

13

Store in the refrigerator wrapped in baking paper.

Good appetite!

Quantity: 1 piece (a roll about 10-15 cm)
Prep time: 120 min
Difficulty: intermediate
Ready in: 180 min
Publish date:

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