Recipe with a photo of homemade chicken ham with vegetables and offal. What additional ingredients can I use to get a new flavor?
Contents of the recipe with a photo:
- Ingredients
- Cooking chicken ham step by step
- Video recipes
Homemade chicken ham is a delicious dish, quite simple in composition and cooking technology, while meeting all the requirements of a healthy diet. It can be used as a base for sandwiches or sandwiches, added to salads, okroshka, served with a variety of side dishes and sauces.
To forget forever about store sausages stuffed with incomprehensible chemistry, but to get wonderful ham, sausage, roll or saltison for breakfast, for a snack, in a sandwich, you will need the most ordinary products, a little labor and a simple and inexpensive kitchen device - a ham maker.
The recipe for homemade chicken ham is not rigid, the selection of products can vary widely. For example, those who do not like the dense structure of chicken hearts and stomachs can only get by with meat or minced meat. Root celery is easy to replace with petiole, parsley or parsnip roots. The addition of fresh green peas, bell peppers, olives or mushrooms will give the finished product an interesting taste.
Of the spices, in addition to peppers, nutmeg, coriander, fenugreek, ready-made mixtures of dry herbs (Italian, French, Provencal), etc. are well suited for the recipe for homemade chicken ham. The ability to vary the base composition allows you to get a new taste of an already familiar product each time.
We called our ham "combined" because, in addition to chicken meat itself, it also includes chicken offal and vegetables.
- Caloric content per 100 g - 172 kcal.
- Servings - 1.4 kg (0.7 kg)
- Cooking time - Preparation - 40 minutes, heat treatment - 2, 5-3 hours
Ingredients:
- One carcass of a medium-sized broiler chicken - 1, 3-1, 5 kg
- Hearts - 300-400 g
- Gizzards - 300-400 g
- Carrots - 1 pc. medium size
- Onion - 1 pc., Large
- Garlic - 1 head
- Root celery - 1 piece
- Gelatin - 2 bags of 200 g
- Salt and spices - to taste and desire
Step by step preparation of homemade chicken ham
1. We begin to process the by-products before they are thawed and retained a certain hardness. In chicken hearts, cut off the upper part with fat and vessels, cut the remaining pieces vertically into 2-4 parts, depending on their size.
2. We cut off the fleshy parts of the muscular stomachs, and put aside the tough connective tissue for now.
3. Cut off the legs and breast from the chicken carcass, remove the skin, and remove all excess fat. Remove the dark fillet from the legs. Please note that we take meat as little fat as possible.
4. Without much fanaticism, remove large and small fillets from the breast. There is a lot of meat left on the frame, the bones of the limbs and the sternum, we will pack it and put it away for some future broth.
5. But cutting off the hearts and stomachs will be very useful for us right now, because it is in the connective tissue that there are many gelling substances that will give our ham additional stability. We grind them in a meat grinder or blender into fine mince.
6. Cut the white and dark fillets into medium cubes, and finally, all the meat components of the future ham are assembled! We shift the meat products into a bowl and move on to the vegetable fillings.
7. Chop the onion into small cubes, cut the carrots, chop the celery. Chop the garlic with a knife, in this case it is important both for the aroma and for the consistency of the dish. Pour chopped vegetables into a bowl with meat.
8. Freshly ground spices give the brightest and most appetizing aroma to any dish, so we will use a mill or mortar. Pour dry gelatin into a bowl; according to the chicken ham recipe, it does not need to be soaked, steamed or processed in any other way. Do not forget to salt (to taste), it is better to take coarse rock or sea salt.
9. Mix all the ingredients of the minced meat. Our recipe does not use preservatives, so the finished product will be stored safely in the refrigerator for only 2-3 days. If we are not sure that we will master the ham during this time, we can immediately pack a part of the finished minced meat and put it in the freezer. Then, if necessary, we will take out this semi-finished product, defrost it and bring it to readiness. Freezing in no way affects the taste or consistency of the ham.
10. If for some reason you still do not have a ham maker, you can use some form like a mug, a cylindrical jar or even a cut plastic bottle. The taste of the product prepared in this way will be quite authentic, but the consistency is likely to be loose and crumbly. The trick of the ham maker is that simultaneously with cooking, the product is pressed in it with the help of a lid that is movably fixed by rather powerful springs. In addition to the ham, we will prepare a couple of sturdy food bags and regular stationery gum.
11. In accordance with the instructions, set the bottom of the ham maker to the desired height, after which we insert two (this is important!) Bags into it, wrapping the edges outward. We put the minced meat in a bag tucked into the form and carefully, so as not to damage the film, tamp it. The denser the minced meat settles in the form, the less air layers remain inside, the more dense the finished ham will be.
12. Having put the minced meat, level its surface, twist the free part of the bag and fix it with an elastic band. Elastic band - the product is optional, you can tie the tail with a strong knot or tighten it with a plastic clip - as you like.
13. The second package is also, in general, not necessary, it is "protection against leaks", an additional guarantee that during the cooking process we will not lose a drop of aromatic meat juice. We also twist and secure this bag. The excess polyethylene can be cut off.
14. Install the upper (movable) lid of the ham maker, fix it with springs and proceed to the heat treatment process. You can cook the ham in a large saucepan, but it's best to use a slow cooker. In order not to damage the non-stick layer, we line the multicooker bowl with a napkin (you can use a non-woven towel), fill it with hot water and leave it to cook without human intervention in the “Quenching” mode. Cook a full portion for about 3 hours, half for about 2.
15. When the cooking time is over, carefully take out the hot ham and place it vertically on a heat-resistant tray or plate. We wait for the ham to cool down, and send it (without opening it!) To ripen in the refrigerator for several hours, or better overnight.
16. Remove the spring lid from the ham maker and take out the bag with the finished product. Bright, aromatic, dense chicken ham is ready at home. It can be cut into thin slices without crumbling. As a bonus, we also get a delicious aspek - gelled meat juice. A little bit of mustard, and you can even serve this dish on a festive table without hesitation!
Using this, in general, not too complicated technology, changing the main ingredients (instead of chicken - beef, pork, fish or seafood), spices, additives and fillers, you can cook not only chicken ham, but also many other varied, but still delicious dishes. In a similarly affordable way, we can enrich our family's menu with delicious, nutritious, completely healthy and natural homemade delicacies.
Video recipes for prefabricated homemade chicken ham
1. Recipe for homemade chicken ham:
2. How to cook chicken ham:
