This Homemade Chicken Salami is a delightful and healthy alternative to store-bought sausages, free from any additives or preservatives. With simple ingredients and straightforward preparation, you can enjoy a delicious and nutritious salami that’s perfect for sandwiches, snacks, or adding protein to salads.

The process begins with creating a flavorful broth from the chicken bones and skin, which adds depth to the final product. The finely chopped chicken, combined with garlic, salt, and black pepper, is then mixed with the broth to create a well-seasoned mixture. After allowing the mixture to chill and firm up, it is shaped into sausages and cooked either by baking or boiling, resulting in a golden brown, flavorful salami.

 

Full Recipe:

Ingredients:

• 8 chicken thighs (separated from bones and skin)
• 1 liter of water
• 1 kg of chicken fillet
• 1 teaspoon salt
• Black pepper, to taste
• 2 cloves of garlic, minced
• 160 ml of boiled broth

Instructions:

1. Prepare the Broth:
   • Place the bones and skin from the chicken thighs in a pot with 1 liter of water.
   • Bring to a boil, then reduce the heat and cook for 30 minutes to make a flavorful broth.
2. Prepare the Chicken:
   • Cut the chicken thighs and fillet into pieces.
   • Chop the chicken pieces finely with a knife or use a food processor for a finer texture.
3. Mix the Ingredients:
   • In a large bowl, combine the chopped chicken, 1 teaspoon of salt, black pepper to taste, minced garlic, and 160 ml of boiled broth.
   • Mix everything well to combine.
4. Chill the Mixture:
   • Cover the mixture with cling film and refrigerate for 5-6 hours or overnight to allow the flavors to meld and the mixture to firm up.
5. Form the Sausage:
   • After chilling, shape the chicken mixture into sausage-like logs.
   • You can use cling film to help shape and roll the mixture tightly.

Cooking Methods:

First Version (Baking):

• Preheat your oven to 180°C (350°F).
• Place the chicken sausages on a baking tray lined with parchment paper.
• Bake for 1 hour, or until fully cooked and golden brown.

Second Version (Boiling):

• Bring a large pot of water to a boil.
• Carefully place the chicken sausages in the boiling water.
• Cook for 1 hour after the water returns to a boil.

6. Serve:
   • Allow the chicken salami to cool slightly before slicing.
   • Serve as a cold cut, in sandwiches, or as a protein addition to salads.

Tips:

• For extra flavor, you can add your favorite herbs and spices to the chicken mixture.
• Use a meat thermometer to ensure the internal temperature reaches at least 75°C (165°F) for fully cooked sausage.

Prep Time: 30 minutes (plus chilling time) | Cooking Time: 1 hour | Total Time: 7-8 hours (including chilling time)

Kcal: 200 kcal per serving (approximate) | Servings: Makes about 8 servings

Here are some additional tips and information about this recipe:

Tips for Making the Best Chicken Salami

1. Fine Chopping: Ensure the chicken is finely chopped for a smoother texture in the salami.
2. Flavor Enhancements: Add herbs like rosemary, thyme, or oregano for extra flavor.
3. Proper Chilling: Letting the mixture chill properly helps in firming up the salami and enhancing the flavors.

Variations and Serving Suggestions

1. Herbed Salami: Incorporate fresh herbs into the mixture for a fragrant and flavorful salami.
2. Spicy Kick: Add chili flakes or paprika to the mixture for a spicy version.
3. Serving Ideas: Serve with cheese, crackers, and pickles for a delicious charcuterie board.

Storage Tips

• Refrigeration: Store any leftover salami in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the cooked salami for up to a month. Thaw in the refrigerator before serving.

Nutritional Information

Here’s a brief look at the nutritional content per serving (approximate values):

• Calories: 200 kcal per serving
• Carbohydrates: 2g
• Protein: 30g
• Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 90mg
• Fiber: 0g
• Sugar: 1g

Possible Questions About This Recipe

1. Can I use chicken breast instead of thighs?
   • Yes, chicken breast can be used, but thighs provide a juicier texture.
2. What if I don’t have a food processor?
   • Finely chop the chicken by hand for a more rustic texture.
3. Can I add vegetables to the mixture?
   • Yes, finely chopped vegetables like bell peppers or carrots can be added.
4. How do I know if the salami is fully cooked?
   • Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
5. Can I use other meats?
   • Yes, you can use turkey or a mix of meats for different flavors.
6. What if my mixture is too dry?
   • Add a little more broth to reach the desired consistency.
7. Can I make this recipe dairy-free?
   • Yes, the recipe is naturally dairy-free.
8. How do I prevent the salami from sticking to the pan?
   • Use parchment paper or a non-stick baking sheet.
9. What can I serve with this salami?
   • It pairs well with cheeses, bread, and fresh vegetables.
10. Can I smoke the salami?
    • Yes, smoking the salami can add a wonderful flavor.

Conclusion

Enjoy making and sharing this Additive-Free Chicken Salami with your friends and family. It’s a perfect treat that combines rich flavors and comforting textures in every bite!