If you’re looking for a healthier alternative to store-bought salami, making your own chicken salami at home is a fantastic option. This recipe ensures you know exactly what goes into your food—no additives, just pure, flavorful ingredients. With two different recipes to choose from, you can create a delicious, savory treat that’s perfect for sandwiches, salads, or simply enjoying on its own. Let’s explore how to make these delightful chicken salamis from scratch.
Ingredients
For Chicken Salami Recipe #1:
- 1.2 kg chicken leg meat, finely minced
- 15 g table salt
- 70 g cold cream (30% fat)
- 1 g dry garlic powder
- 1 g ground black pepper
- 1 g allspice
- 1 g ground coriander
- 2 g paprika
For Chicken Salami Recipe #2:
- 8 chicken thighs, boneless and skinless
- 1 kg chicken breast fillet, finely minced
- 1 tsp salt
- Black pepper, to taste
- 2 cloves garlic, minced
- 160 ml boiled broth (preferably chicken broth, cooled)
- Paprika, to taste
Instructions
Step 1: Prepare the Chicken Mixture
For Chicken Salami Recipe #1:
- Mince the Meat: Start by finely mincing the chicken leg meat. You can use a meat grinder or a food processor for this step. The meat should be smooth and well-processed.
- Mix the Spices: In a large mixing bowl, combine the minced chicken with table salt, dry garlic powder, ground black pepper, allspice, coriander, and paprika. Blend well to make sure the spices are uniformly integrated into the meat.
- Incorporate the Cream: Slowly add the cold cream to the mixture, blending it in until the meat becomes a smooth, cohesive mixture.
For Chicken Salami Recipe #2:
- Mince the Meat: Finely mince the chicken thighs and chicken breast fillets. Again, a meat grinder or food processor can be used to achieve a smooth texture.
- Season the Meat: In a large mixing bowl, combine the minced chicken with salt, black pepper, minced garlic, and paprika.
- Add the Broth: Gradually add the boiled, cooled chicken broth to the meat mixture, stirring continuously until the mixture is smooth and evenly hydrated.
Step 2: Shape the Salami
- Form the Sausage: Lay out a sheet of plastic wrap on a clean surface. Place a portion of the chicken mixture on the wrap, then roll it tightly into a sausage shape. Make sure to expel any air pockets as you roll. Twist the ends of the plastic wrap to seal the roll securely.
- Wrap Again: For extra security, wrap the sausage roll in a second layer of plastic wrap, followed by a layer of aluminum foil. This helps maintain the shape and prevents any water from getting in during the cooking process.
Step 3: Cook the Salami
- Simmer: Bring a large pot of water to a simmer (not a full boil). Place the wrapped chicken salami rolls into the water. Ensure they are fully submerged. Simmer for about 1.5 to 2 hours, maintaining a gentle heat to cook the salami evenly without breaking the wrap.
- Check for Doneness: The internal temperature of the salami should reach at least 75°C (167°F) to ensure it’s fully cooked and safe to eat.
Step 4: Cool and Slice
- Cool the Salami: Once cooked, remove the salami from the water and let it cool completely in the refrigerator. This will allow the salami to firm up and make slicing easier.
- Slice and Serve: Once cooled, unwrap the salami and slice it into thin rounds. Serve immediately, or store it in the refrigerator for up to a week.
Conclusion
Making your own chicken salami at home is not only satisfying but also allows you to control the ingredients for a healthier, additive-free product. Whether you choose the creamy, spiced version of Recipe #1 or the broth-infused Recipe #2, you’re guaranteed a delicious and versatile treat that can be enjoyed in a variety of dishes. Try these recipes today and delight in the rich, savory flavors of homemade chicken salami!