Oven-Baked Chicken Saltison

Elena Butuc

This recipe was automatically translated from Romanian. View original here

And now it's time for a baked chicken saltison recipe (or you can make it with turkey) that I propose for the festive meal - it's my favorite recipe, but even children eat it with great pleasure, so everyone's favorite.

I also have a chicken drum on the site, a little different as a way of preparation and you can find it here: Chicken Saltison recipe, but you can somehow combine these 2 recipes, a suggestion from one of the site's readers - make the meat in the oven, without the bag and for the shape you can move it in a water bottle, but only if you cool the composition a little beforehand. It is very delicious - more colorful, a little spicy, really worth trying and served at a festive meal.

I also make it for breakfast, instead of the classic sausages, and as a food - like meatballs - I combine it with salad or sauteed vegetables.

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Ingredients

Metric US

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Chicken breast

800 g

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Boneless chicken thigs

700 g

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Garlic cloves

3 pieces

or 1 teaspoon of dried granulated garlic

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Pepper

0.5 tsp

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Paprika

2 tsp

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Salt

2 tsp

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Gelatine powder

30 g

Step by step

Step 1

We prepare the meat - we clean it and wash it well.

Step 2

Cut it into all the long, thin slices.

Step 3

Put all the spices, crushed garlic and gelatin over the meat.

Step 4

Mix everything well - don't be afraid to put your hands to work :)

Step 5

This mixture is put in a steak bag - you can see it in the picture.

Step 6

Tie the bag tightly, and put it in a cake tray. Bake at 180-200 degrees for 45-50 minutes.

Step 7

This is how the meat looks ready, hot, taken out of the oven.

Let it cool for another 20-30 minutes, then with a spoon try to stir it a little more, pressing the bag over to let more juice penetrate between the pieces of cooked meat.

Step 8

And in order to have a perfect drum, to cover it all with jelly - you will have to put some weight on it until it cools down.

I put a cake pan, the same size as the one in which I made the drum - and I loaded it with everything I had harder in the kitchen (but do not put more than 2kg, it will press too hard and the juice will come out completely from the pieces of meat, so the drum will be too dry). I made the drum in the evening and left it overnight, so pressed, until it cooled completely.