How to Make Chicken Salami?
The word salami is derived from the Italian word “sale,” and it is used to refer to all types of salted meat. This cured meat, usually pork or beef, was similar to sausage and could be preserved for up to 40 days.
Salami was frequently used to supplement insufficient or scarce fresh meat supplies. Today, a wide variety of sausages can be found all over the world, each with its distinct flavour and seasoning. The meat is frequently fermented, then stuffed into a casing and left to cure for several days. The whole thing is worth it because the result is a salty, well-seasoned beef that doesn’t need to be cooked.
Ingredients of Chicken Salami?
- 5 chicken thighs,
- 1/4 onion,
- 4-5 bay leaves,
- 1/2 teaspoon of black pepper,
- 1 slice of boiled beetroot,
- 2 tablespoons of any kind of vinegar,
- 1 teaspoon of sugar,
- 1 teaspoon of powdered gelatin or agar agar,
- 3/4 cup of water,
- Optionally ground pistachios,
- Extra water to boil the chicken.
- Cut a 500 mL plastic bottle from the part that starts to narrow to use as a mould.
- Place the chicken thighs in the pressure cooker after washing them.
- Pour in enough water to completely submerge them.
- Close the top and cook until the flesh separates from the bones, adding the onion, bay leaves, black pepper, and salt as needed.
- Remove the birds from the soup and shred the meat with a fork.
- Melt the gelatin in a separate basin with 3/4 cup of water.
- In a food processor or vertical blender, combine the chicken meat, gelatinous water, beetroot, vinegar, and sugar until smooth.
- Pour it into a plastic bottle if you want it to be plain.
- If you want to use pistachios, add them to the mix and pour it into the cut plastic bottle.
- Pour half into the plastic bottle, add pistachios to the remaining, mix, and pour it over if you want half with pistachios and half plain.
- Place it in the fridge, covered with cling film, and leave it there until it freezes (at least 4 hours, if possible 24 hours).
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