How to Make Chicken Salami - Well Textured, Aromatic Chicken Salami with an Excellent Flavor Profile
Recipe type: Chicken / Sausage
Just the other day we made an amazing pepperoni, and I was inundated with requests to do something similar using chicken. This is a fantastic Milanese salami adapted to chicken. The result is beautifully succulent and spicy with very well rounded flavor profile.
- 1.8kg Deboned chicken thigh - skin on
- 36g Prague powder
- 5ml Ground white pepper
- 5ml Ground black pepper
- 5ml Garlic granules
- 5ml Sugar
- 5ml Ground coriander seed
- 5ml Ground cardamom
- 100ml Red grape juice or red wine
- 4 to 5 Min Salami cases (50mm x 250mm)
- Cut the deboned chicken thighs into cubes and spread them out across a large roasting tin. Transfer the tin to your freezer for 45 minutes to firm up for grinding.
- While the chicken chills, measure out the Prague powder, ground white pepper, cracked black pepper, garlic granules, sugar, ground coriander seed and ground cardamom.
- Combine these and mix thoroughly breaking down any lumps as you go.
- Remove the chicken from the freezer and run it through your grinder using an 8mm plate.
- Sprinkle the spice blend over the meat and mix this in until combined.
- Pour in the red wine or red grape juice and mix this in until all of the liquid has been absorbed by the chicken.
- Transfer the meat to your sausage stuffer and fit the 40mm funnel.
- Crank the handle to advance the meat to the end of the funnel.
- Slip a mini salami casing onto the funnel and crank the handle to fill the casing. Apply firm pressure while filling in order to get a well compacted salami.
- Remove the casing and twist off the end.
- Use a length of twine to tie the end off, then continue with the remaining salamis.
- Place the salamis on a rack over a pan and prick the casings along one side with a pin. Position the pricked side facing downwards.
- Transfer the tray to a preheated oven at 90c or 194f until the internal temperature reaches 72c or 161f.
- Use a probe thermometer to monitor the temperature every 60 minutes.
- The cooking process will takes 3 to 4 hours.
- Remove the salamis from the oven and allow them to cool before transferring them to your refrigerator to set completely.
- And there it is, a beautifully, firm, well textured and supremely tasty chicken salami.