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Chicken slices from the ham maker

updated

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Ingredients for 1 servings:

  • 600 g chicken thighs, boned and chopped
  • 400 g chicken breast, cut into small pieces
  • 17 g curing salt
  • n. B. spice(s) or ingredients, e.g. pieces of pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 20 minutes

Mix the finely chopped meat with the salt and spices. Let it sit in the refrigerator overnight. The next day, mix in a food processor for 10 minutes until it thickens. Pour into the ham pie and seal with the pressure plate. Cook in a large pot of water at 85°C for approximately 2-3 hours, until the internal temperature reaches 70°C. After cooking, let it cool to room temperature in the pie, then refrigerate overnight. The next day, run the pie under warm water to make it easier to remove the slices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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