Commercial mortadella often hides a parade of mystery meats, sodium-laden curing agents, and chemical preservatives. This homemade reinterpretation keeps the iconic rosy-pink slice and gentle spice profile but replaces industrial shortcuts with whole-food ingredients you can pronounce. Lean chicken breast lends clean flavor and high-quality protein; gelatin provides the signature spring without added fat; and a bouquet of vegetables, herbs, and warming spices layers in color, vitamins, and nuanced aroma. The result is a tender, sliceable cold cut that satisfies charcuterie cravings while respecting heart-health goals, special-diet restrictions, and curious palates seeking something new. Crafting mortadella at home may sound like a deli-counter daydream, yet the process is simpler than a roast dinner, needing only a pot of simmering water and a sturdy blender.
Cooking Time
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Active prep 25 minutes
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Poaching 30 minutes
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Cooling & chilling 4 hours
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Total elapsed ≈ 5 hours
Ingredients
For the poaching broth
• 1 kg / 2.2 lb water
• 1 medium leek, sliced
• 1 large carrot, sliced into rounds
• 2 cloves garlic, smashed
• 1 sprig fresh rosemary
• ½ tsp sweet paprika
• ¼ tsp cayenne pepper (optional)
• ½ tsp whole black peppercorns
• ¼ tsp fine sea salt
• ¼ cup chopped parsley & chives (mixed)
For the mortadella paste
• 300 g / 10.5 oz cooked chicken breast (from broth)
• 150 ml / 2⁄3 cup hot poaching broth, strained
• 10 g / 1 tbsp unflavoured powdered gelatin
• 50 ml / 3 tbsp iced water (to bloom gelatin)
• 2 tbsp extra-virgin olive oil
• 1 tbsp tomato paste (for gentle rose colour)
• ½ tsp smoked paprika
• ¼ tsp ground coriander
• ¼ tsp ground white pepper
• Pinch nutmeg
• ½ tsp fine sea salt (adjust to taste)
Optional texture add-ins
• 2 tbsp pistachios or black olives, chopped
Step-by-Step Cooking Directions
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Gently poach the chicken Place water, leek, carrot, garlic, herbs, spices, and salt in a medium saucepan; bring to a gentle boil. Slide in chicken pieces, reduce to a simmer, and cook 15–18 minutes until just cooked through (internal 74 °C / 165 °F).
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Strain and reserve broth Remove chicken with tongs; strain 150 ml of the aromatic broth into a measuring cup. Discard woody rosemary but save the vegetables for soup.
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Hydrate gelatin Sprinkle gelatin over iced water in a small bowl. Let bloom 5 minutes until spongy, then microwave 10 seconds or set over a hot-water bath to dissolve.
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Blend to a silky emulsion While gelatin is hot, add cooked chicken, warm broth, olive oil, tomato paste, spices, and gelatin solution to a high-powered blender. Blitz 1–2 minutes, scraping sides, until the mixture is ultrasmooth and faintly glossy. The paste should be pourable but thick like cake batter.
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Fold in extras If desired, stir pistachios or olive bits by hand for classic mortadella speckles.
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Pack and seal Line a 500 ml / 2-cup terrine mould, small loaf pan, or sturdy cylinder (an empty 750 ml tin works) with plastic wrap, leaving overhang. Spoon in the chicken paste, pressing to expel air pockets. Fold overwrap tightly; tap the mould on the counter to level.
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Poach to set Wrap mould in two layers of foil. Submerge upright in a pot of barely simmering water (80 °C / 175 °F) that reaches ¾ up the sides. Poach 30 minutes, keeping water below boil to prevent spongey texture.
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Rapid cool Transfer mould to an ice bath 10 minutes to halt cooking, then refrigerate at least 4 hours (or overnight) until fully gelled.
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Unmould and slice Peel away wrap, invert onto a board, and slice thinly with a sharp knife. The mortadella keeps 7 days chilled or 2 months frozen in vacuum bags.
Nutritional Information (per 40 g slice)
Calories 56 Protein 9 g Fat 2.2 g (0.4 g sat) Carbs 1 g Fiber 0 g Sodium 180 mg
Values exclude optional add-ins.
Origins and Popularity of Mortadella
True mortadella hails from Bologna, Italy, where records as early as the 14th century describe finely minced pork blended with lard cubes, myrtle berries, and pepper, stuffed into beef bladders, and slow-cooked in brick ovens. Global export and lower-cost industrial meat processing in the 20th century spread mortadella throughout Europe and Latin America, often swapping heritage pork for mystery cuts and synthetic casings. Health-minded eaters, however, have spurred a renaissance of artisanal—and now DIY—versions made with leaner meats like turkey or chicken while honouring the velvety texture and gentle spice of the classic.
Reasons Why You’ll Love This Recipe
• Clean-label comfort—no nitrates, additives, or fillers
• Customisable sodium—season to your doctor’s recommendation
• Budget smart—uses affordable chicken versus pricey deli slices
• Meal-prep friendly—make once, sandwich all week
• Impress-factor—homemade charcuterie elevates brunch boards
• Kid-approved—mild flavour, fun colour, easy protein for lunchboxes
Health Benefits
Lean chicken supplies complete amino acids with minimal saturated fat, supporting muscle maintenance and weight-management goals. Garlic, leek, and rosemary infuse allicin, quercetin, and rosmarinic acid—compounds linked to immune and cardiovascular support. Gelatin contributes collagen peptides that may aid joint and skin health. Lower salt and zero nitrites reduce hypertension and cancer risks associated with processed meats.
Serving Suggestions
• Layer slices on whole-grain bread with mustard, arugula, and pickles.
• Cube for an antipasto platter beside olives, cherry tomatoes, and cheese.
• Roll around steamed asparagus spears for elegant hors d’oeuvres.
• Dice into frittatas or pasta salads for smoky savoury bites.
• Top sourdough pizza with mortadella ribbons, burrata, and pistachio oil.
Common Mistakes to Avoid
• Boiling broth vigorously toughens chicken and clouds stock—keep it just simmering.
• Undissolved gelatin leaves gritty bits—heat gently until fully liquid.
• Entrapped air pockets create holes in slices—tap mould firmly before poaching.
• Water too hot during poach leads to curdled texture—use a thermometer.
• Insufficient chill time yields a crumbly log—always cool a minimum of 4 hours.
Pairing Recommendations
• Beverages: Dry Lambrusco, Grüner Veltliner, or a crisp pilsner echo mortadella’s gentle spice; sparkling water with lemon for a non-alcoholic cleanse.
• Condiments: Pistachio pesto, fig mostarda, or fermented mustard seeds provide sweet-nutty counterpoints.
• Sides: Pickled fennel, marinated artichokes, or roasted red-pepper relish cut the richness.
Cooking Tips
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Chill blender jar 10 minutes to keep mixture below 15 °C; cooler paste emulsifies better.
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Replace olive oil with 1 tbsp diced cold butter for silkier mouthfeel.
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For picnic-ready rounds, fill heat-proof sous-vide bags, vacuum seal, and poach flat.
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Add ¼ tsp pink peppercorns for bursts of floral spice reminiscent of classic Italian specks.
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Save leftover poaching broth as a base for minestrone—flavour depth without extra salt.
Similar Recipes to Try
• Turkey Pistachio Galantine
• Homemade Chicken Ham (rolled and poached thigh roulade)
• Low-Sodium Turkey Bologna
• Vegetarian Beet & Chickpea “Mortadella” Loaf
• Vietnamese Cha Lua (steamed pork roll)
Variations to Explore
• Mediterranean—swap paprika for sun-dried tomato powder, fold in green olives.
• Herb Garden—add 1 tbsp minced basil and thyme, omit tomato paste for pale slices.
• Spicy Jalapeño—blend in roasted jalapeño and cumin for Tex-Mex sandwiches.
• Keto—increase olive oil to 4 tbsp for higher fat macros.
• Low-FODMAP—omit garlic and leek, use green tops of scallions only.
Ingredient Spotlight: Gelatin
Gelatin is denatured collagen derived from animal connective tissue. When heated with liquid and then cooled, its triple-helix proteins realign into a mesh that traps moisture, delivering the trademark tender bounce of traditional mortadella without the need for cubes of pork fat. Opt for unflavoured, grass-fed powdered gelatin for neutral taste and ethical sourcing. Blooming in cold water before heating ensures even dispersion and prevents clumps.
Conclusion
Crafting Healthy Homemade Chicken Mortadella transforms deli nostalgia into a mindful culinary project. The process rewards you with a week’s worth of lean, flavour-rich slices stripped of the additives that often give processed meats a bad rap. Armed with a handful of supermarket staples, a blender, and basic poaching know-how, you can elevate sandwiches, salads, and charcuterie boards while steering clear of excess sodium, nitrites, and fillers. One bite of this tender, herb-speckled creation—and the pride of having made your own charcuterie—will convince you to retire store-bought bologna for good.