15:02, 23 Aug 2023, author: Ermakova M.

Chicken saltison

Name: Chicken saltison
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 4
Cuisine: European
Ingredients: Chicken leg - 2 pcs.; Chicken fillet - 300 g; Salt - to taste; Pepper - taste; Garlic granulated - 0.5 tsp; Seasoning for chicken - 1 tsp; Gelatin - 20 g

Easy to prepare, very tasty chicken appetizer.

Photo source: 123rf.com/profile_ziashusha

I have been looking at this recipe for a long time, but for some reason I did not dare to cook it. Very soon the New Year holidays and I want some delicious meat snacks on the festive table with a minimum amount of chemical additives. As it turned out, chicken saltison is prepared simply and quickly enough. I have changed the cooking method a lot, it is not at all similar to those existing on the Internet, but this, I think, is the beauty of my recipe. Ready?

Prepare chicken saltison products according to the list. We need breast with skin. Wash chicken, pat dry with paper towels. Be sure to use white and dark meat, do not use only fillets, otherwise the saltison will be dry.

Chicken saltison

Кухня: European, птица, калории: 146, время приготовления: 03:40

Ингредиенты

Chicken leg - 2 pcs.

Chicken fillet - 300 g

Salt - to taste

Pepper - taste

Garlic granulated - 0.5 tsp

Seasoning for chicken - 1 tsp

Gelatin - 20 g

Рецепт

1. Remove the skin from the legs, separate the meat from the bones, cut into small cubes along with the fillet, put in a convenient deep bowl.

2. Add seasonings, salt, pepper and gelatin. Add gelatin according to the instructions, only in our case it is added to the amount of meat, not liquid. That is, according to my package, 1 tablespoon is placed per 400 ml of water, but we put a tablespoon of gelatin per 400 g of chicken meat. Mix well, leave for 30 minutes to salt the pieces of meat. By the way, you can put fresh garlic if you like.

3. Put the chicken skin on cling film.

4. Put chicken meat on the skin.

5. Twist a tight roll, tie it on both sides, there should be many layers of the film so that it does not tear during cooking. In other recipes, it is proposed to put the meat in a tetrapack from milk or juice and cook in it, setting a press on top.

6. Pour enough water into the pan so that it slightly covers the saltison. Put on the stove, bring to a boil. When the water boils, make the quietest fire so that the water barely gurgles, cook for 40-60 minutes, depending on the thickness of your workpiece. After a while, remove the saltison from the water, cool. If there is a lot of liquid inside, pierce the film in one place, drain all excess. Put the roll under the press and refrigerate for several hours until completely solidified.

7. Free the cooled chicken saltison from the film, cut into slices of the desired thickness and serve with your favorite sauces.

8. Chicken Saltison is ready, enjoy.