It’s not my recipe, I found it on the “La Sebi acasă” website and I liked its usefulness and simplicity. He called the product “chicken salami”, but it seems to me more like a ham. I played with the spices a bit, put less salt and used my latest loves: nutritional yeast flakes and sweet and fragrant paprika. I’m also thinking of other spice variants, or leaving larger pieces of meat, adding fresh dill, pieces of olives or multicolored peppercorns.
Ingredients
- 400 grams of chicken breast
- 400 grams of boneless chicken upper leg
- 8 grams of salt
- 8 grams of nutritional yeast flakes
- 5 grams of sweet paprika
- 5 grams of garlic powder
Recipe Method
We wash the meat, cut it into large pieces and chopp it. I chopped it in the robot in no time. I also put the spices in there. I prepared a plastic wrap, I put it in two, turned the minced meat over and rolled tightly, tying the ends. Put the ham thus formed in a pot of boiling water and let it boil for an hour. Take it out of the water and let it cool a bit before putting it in the fridge. It can be cut after it has cooled completely. When we cut a piece, we cover the section with foil because it oxidizes. I usually make 2 pieces of 400 grams of this amount, of which I put a piece in the freezer to eat later. It’s not commercially ham or salami to last forever in the fridge, because it has no preservatives or other chemicals, so I prefer to make more and keep it in the freezer. I take out a piece and eat from it for 4-5 days.
