Homemade chicken ham does not compare in taste to the product purchased in the store. It is prepared from a whole chicken carcass using skin or only from the breast. Breast ham turns out to be dietary and 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 the chicken fillet into small pieces, place in a baking sleeve, tighten tightly and cook in water for 1 hour.
Servings: 4.
Cooking time: 6 hours.
Ingredients
- chicken breast fillet – 2 halves;
- garlic – 2 large cloves;
- sweet paprika – 1.5 teaspoons;
- ground black pepper – 2 pinches;
- salt.
Cooking ham
- We take medium-sized breast fillet. Remove the fat, rinse it well, and dry it with a paper towel.
- Cut the prepared halves into medium pieces. You can cut 1 half into pieces, and pass the second piece of fillet through a meat grinder. Then a different pattern will appear on the cut of the finished ham.
- Sprinkle the fillet with sweet paprika, salt (2 pinches), black pepper and mix well. We supplement the bright pieces with garlic cloves crushed through a press and mix well by hand again.
- Cut a piece from the baking sleeve, open it and put the prepared bright meat inside.
- Loosely roll up the sleeve with the chicken.
- We hold the ends of the sleeve with our fingers, press the meat on both sides, and try to remove as much air as possible between the pieces. We twist the edges of the film, forming a tight bar and tie it tightly with ribbons that come with the sleeve. It is difficult for one person to do this, so to make the process easier, we call on loved ones for help. One person rolls and the other ties the edges. You should get a dense loaf, which we put in the refrigerator for at least 2 hours.
- After 2 hours, heat the water in a saucepan to a boil and reduce the temperature to low. Place the prepared loaf in hot water, cover and cook for 1 hour. The water should not boil. Remove the finished ham and let it cool completely on the counter.
- Then we transfer the loaf to the refrigerator and let it sit for about 2 hours. We release the delicious, beautiful ham from the sleeve; the liquid that formed during cooking will flow out. Using a sharp knife, carefully cut into portions.
- Serve ham with paprika with thinly sliced vegetables on rye bread for breakfast or as a snack.
Cooking tips
- Using this principle, you can cook ham with chopped fresh herbs and garlic, dried herbs and garlic. Fresh herbs include cilantro, dill, basil or parsley; dried herbs include rosemary, oregano and marjoram.
- To coat the ham with a layer of jelly, add gelatin to the meat preparation. For 700-750 grams of fillet you will need 15 grams of gelatin.
- To make the ham fattier, add small pieces of lard to the fillet and wrap the meat in chicken skin, proceed as per the recipe.
- The baking sleeve can be replaced with regular plastic bags. For strength, place the prepared meat tightly in 2 bags and tie it.
