Homemade Chicken Salami
Homemade Chicken Salami
Ingredients
- 600 g deboned chicken, whole, about 600–700 g, preferably with some skin/fat
- 1 onion, medium, roughly chopped
- 5 garlic cloves
- 1 1/2 teaspoons salt, adjust to taste
- 1 teaspoon mixed herbs or oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon red chilli flakes
- 1/2 teaspoon black pepper
- 1 teaspoon mixed herbs, for sprinkling on the butter paper
- 1 sheet butter paper
- 1 sheet aluminum foil
Instructions
- 1
Add the deboned chicken, roughly chopped onion, garlic cloves, salt, 1 teaspoon of mixed herbs or oregano, smoked paprika, red chilli flakes, and black pepper to a food processor.
⏱️ 3 min
- 2
Blend the ingredients in the food processor until you achieve a smooth, uniform paste. Ensure all ingredients are well combined and no large chunks remain.
⏱️ 5 min
- 3
Lay out a sheet of butter paper (parchment paper) flat on a clean surface. Sprinkle the remaining 1 teaspoon of mixed herbs lightly and evenly over the butter paper.
⏱️ 2 min
- 4
Carefully scoop the chicken mixture from the food processor onto the herb-sprinkled butter paper. Gently shape the mixture into an elongated cylindrical log.
⏱️ 5 min
- 5
Tightly wrap the chicken log in the butter paper, ensuring it's sealed well. Then, wrap this butter paper-wrapped log securely in aluminum foil, twisting the ends to create a tight seal.
⏱️ 5 min
- 6
Place the wrapped chicken log into a steamer basket over boiling water. Steam for approximately 1 hour, or until the internal temperature of the salami reaches 74°C (165°F).
⏱️ 60 min•🌡️ 74
- 7
Once steamed, carefully remove the chicken salami from the steamer. Allow it to cool completely at room temperature.
⏱️ 120 min
- 8
Refrigerate the cooled chicken salami overnight (for at least 8-12 hours) to allow it to firm up and develop the best texture.
⏱️ 720 min
- 9
After refrigeration, unwrap the chicken salami, slice it into uniform rounds, and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Salami
- 600 g deboned chicken, whole, about 600–700 g, preferably with some skin/fat
- 1 onion, medium, roughly chopped
- 5 garlic cloves
- 1 1/2 teaspoons salt, adjust to taste
- 1 teaspoon mixed herbs or oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon red chilli flakes
- 1/2 teaspoon black pepper
- 1 teaspoon mixed herbs, for sprinkling on the butter paper
- 1 sheet butter paper
- 1 sheet aluminum foil
Instructions
- 1
Add the deboned chicken, roughly chopped onion, garlic cloves, salt, 1 teaspoon of mixed herbs or oregano, smoked paprika, red chilli flakes, and black pepper to a food processor.
⏱️ 3 min - 2
Blend the ingredients in the food processor until you achieve a smooth, uniform paste. Ensure all ingredients are well combined and no large chunks remain.
⏱️ 5 min - 3
Lay out a sheet of butter paper (parchment paper) flat on a clean surface. Sprinkle the remaining 1 teaspoon of mixed herbs lightly and evenly over the butter paper.
⏱️ 2 min - 4
Carefully scoop the chicken mixture from the food processor onto the herb-sprinkled butter paper. Gently shape the mixture into an elongated cylindrical log.
⏱️ 5 min - 5
Tightly wrap the chicken log in the butter paper, ensuring it's sealed well. Then, wrap this butter paper-wrapped log securely in aluminum foil, twisting the ends to create a tight seal.
⏱️ 5 min - 6
Place the wrapped chicken log into a steamer basket over boiling water. Steam for approximately 1 hour, or until the internal temperature of the salami reaches 74°C (165°F).
⏱️ 60 min•🌡️ 74 - 7
Once steamed, carefully remove the chicken salami from the steamer. Allow it to cool completely at room temperature.
⏱️ 120 min - 8
Refrigerate the cooled chicken salami overnight (for at least 8-12 hours) to allow it to firm up and develop the best texture.
⏱️ 720 min - 9
After refrigeration, unwrap the chicken salami, slice it into uniform rounds, and serve.
⏱️ 5 min