Chicken Breast Ham
Homemade chicken ham does not compare to taste with the product purchased in the store. It is made from whole chicken carcass using skin or just from the breast. Ham from the breast is obtained dietary and it can be included in the diet with proper nutrition. To make the meat aromatic and tasty, we supplement it with garlic, and to add color, add sweet, bright paprika. Chop chicken fillet into small pieces, lay in a sleeve for baking, tighten tightly and cook in water for 1 hour.
Cooking time: 6 hours.
- chicken breast fillet - 2 halves;
- garlic - 2 large cloves;
- sweet paprika - 1.5 tsp;
- ground black pepper - 2 pinches;
- Fillet breast take medium size. Remove the grease, wash it well, dry with a paper towel.
- Prepared halves cut into medium pieces. You can cut 1 half into slices and skip the second piece of fillet through a meat grinder. Then on the cut of the finished ham you will get another drawing.
- Sprinkle the fillet with sweet paprika, salt (2 pinches), black pepper and mix well. We supplement the bright pieces of garlic cloves crushed through a press and once again mix well with your hand.
- Cut off a piece from the roasting sleeve, unfold it and spread the prepared bright meat inside.
- Loosely roll up the sleeve with chicken.
- We hold the ends of the sleeves with our fingers, squeezing the meat from 2 sides, trying to remove the air between the pieces as much as possible. We twist the edges of the film, forming a tight bar and tie it tight with ribbons that go in a set with a sleeve. It is difficult for one person to do this, therefore, in order to facilitate the process, we call on the help of relatives. One person twists and the other fastens the edges. It should make a dense loaf, which is sent to the refrigerator for at least 2 hours.
- After 2 hours in a saucepan, heat the water to boiling and reduce the temperature to a minimum. We spread the prepared loaf in hot water, cover and cook for 1 hour. Water should not boil. Take out the prepared ham and let it cool completely on the table.
- Then put the loaf in the fridge and incubate for about 2 hours. We release the most delicious and beautiful ham from the sleeve, the liquid that was formed during cooking will flow out. Carefully cut the portions into a portion with a sharp knife.
- Ham and paprika served with thin sliced vegetables on rye bread for breakfast or as a snack.
- By this principle, you can cook ham with chopped fresh herbs and garlic, dried herbs and garlic. From fresh herbs well cilantro, dill, basil or parsley, from dried - rosemary, oregano and marjoram.
- To the ham covered with a layer of jelly, add gelatin to the meat. At 700-750 grams of fillet will need 15 grams of gelatin.
- To make the ham more fat, we supplement the fillet with small pieces of lard and wrap the meat in chicken skin, then, as per a recipe.
- The baking sleeve can be replaced with ordinary plastic bags. For durability, we lay the prepared meat tightly in 2 packets and tied.