This delicious homemade Chicken Mortadella loaf it’s super easy to make at home. It’s high in protein healthy poultry, which makes the perfect Mediterranean buffet-style breakfast, when sliced up can be used in cold sandwiches, or as a snack.
Homemade and always homemade! I completely stopped buying processed meat and it was for multiple health reasons. In fact, processed food has a million additives and harmful stuffs, I decided to make delicious Chicken Mortadella at home!
tHE PREPARATION
The best way to stay organised is in the kitchen, it’s good to get everything ready. The process will be smoother and cleaner. Here is everything:
- rinse and skinless chicken bone tights
- skin of the large onion
- peeled whole carrot
- bay leaves
- whole black pepper
- salt
- boiled water
Now when everything is prepared we can start making Chicken Mortadella. To reduce our cooking time, boil around 1.5 l of water in a kettle and put everything in the pot. Add chicken tights, carrot, whole onion, bay leaves, black cumin and salt. Pour boiled water into a pot, cover it with a lid and let it cook on medium heat for about 45 minutes, until the chicken is fully cooked.
Take off the heat and remove the chicken from the pot. Allow it to cool down in a colander. Keep broth, you will need it later!
Once the chicken cools down, shred the chicken and remove all bones carefully.
In a medium bowl, pour around 130 ml of your hot chicken broth, add gelatin powder and stir in. Note that you need to activate the gelatin according to package instructions, usually by mixing it into hot liquid. Add next paprika powder, and salt to taste and mix well.
Transfer cooked and shredded chicken into a high-powered food processor or blender. Add chicken broth with activated gelatin, cooked beetroot, carrot, and onion. Blend until smooth.
aSSEMBLY
Now it’s time to shape Chicken Mortadella, place parchment paper on your working surface and spread the blended mixture in the middle. You can opt to add some green olives to enhance flavor. Roll up the Mortadella and close the ends carefully. Then transfer into a cylinder-shaped container (in the picture I’m using a protein shaker cup) and let Mortadella set up in the fridge overnight.
Remove it from the fridge, slice it up and serve! This gelatin Mortadella is however only suitable in cold sandwiches, I do not recommend heating it up.
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Chicken Mortadella
Homemade and always homemade! I completely stopped buying processed meat and it was for multiple health reasons. In fact, it has a million additives and harmful stuffs and decided to make Chicken Mortadella at home!
Ingredients
Instructions
-
Boil around 1.5 l of water in a kettle and put everything in the pot. Add chicken tights, carrot, whole onion, bay leaves, black cumin and salt. Pour boiled water into a pot, cover it with a lid and let it cook on medium heat for about 45 minutes, until the chicken is fully cooked.
-
Take off the heat and remove the chicken from the pot. Allow it to cool down in a colander. Keep broth, you will need it later!
-
Once the chicken cools down, shred the chicken and remove all bones carefully.
-
In a medium bowl, pour around 130 ml of your hot chicken broth, add gelatin powder and stir in. Note that you need to activate the gelatin according to package instructions, usually by mixing it into hot liquid. Add next paprika powder, and salt to taste and mix well.
-
Transfer cooked and shredded chicken into a high-powered food processor or blender. Add chicken broth with activated gelatin, cooked beetroot, carrot, and onion. Blend until smooth.
-
To shape Chicken Mortadella, place parchment paper on your working surface and spread the blended mixture in the middle. Roll up the Mortadella and close the ends carefully. Transfer into a cylinder-shaped container and let Mortadella set up in the fridge overnight.
-
Remove it from the fridge, slice it up and serve! However this gelatin based Mortadella use only in cold sandwiches.
