Add the following to the shredded chicken:
- 1 tablespoon of oregano
- 1 tablespoon of red pepper or paprika
- 1 tablespoon of cumin
- 2 finely chopped garlic cloves
Mix lightly so that the spices are distributed throughout the meat.
Step 4: Prepare the gelatin with the broth
In a separate container place:
- 300 ml of the broth in which the chicken was cooked
- 10 grams of unflavored gelatin
Mix well until the gelatin is completely dissolved.
Then pour this mixture into the container with the shredded chicken. This will help the sausage set as it cools.
Step 5: Extract the natural color from the beetroot
Beetroot juice is used to give the sausage a natural pink color (similar to ham).
- Place a cloth or thin fabric over a container.
- Grate a cooked beetroot onto the cloth.
- Gather the cloth and squeeze well to extract all the juice.
Add two tablespoons of that juice to the chicken mixture.
This ingredient not only adds color, but also a subtle touch of natural flavor.
Step 6: Grind the mixture
Now put all the ingredients into a blender or food processor.
Blend until you obtain a completely smooth paste , where no pieces of chicken are visible. The texture should be soft and uniform, similar to that of sausage.
The mixture will take on a light pink color , thanks to the beetroot juice.
Step 7: Shaping the sausage
Take a clean 1.5 liter plastic bottle and cut off the top if necessary to make filling easier.
Then:
- Fill the bottle with the chicken mixture.
- Press lightly to remove any air bubbles.
- Cover the opening with plastic film.
Place the bottle in the refrigerator for several hours , ideally overnight, so that the gelatin can set and the sausage can firm up.
Step 8: Unmold and serve
Once the sausage is nice and firm:
- Cut the bottle carefully
- remove the sausage
- slice it
You will get a homemade, natural chicken ham , without preservatives or artificial additives.
It’s perfect for:
- sandwiches
- snacks
- salads
- breakfasts or light dinners
Tips and recommendations
Use good quality chicken.
The better the chicken, the better the final flavor of the sausage.
Don’t skip the cooking broth.
That broth adds flavor and helps to bind all the ingredients together.
Press the mixture firmly into the bottle.
This prevents air spaces that can affect the final texture.
Allow to cool sufficiently.
If the sausage does not cool completely, it will not reach the proper firmness.
You can add other spices.
Nutmeg, paprika, or dried parsley also go very well with chicken.
Making homemade sausages is a great way to know exactly what you’re eating. This recipe for bottled chicken ham proves that you don’t need additives or industrial processes to achieve a delicious result .
