Homemade Mortadella and Luncheon Meat
The recipe is for homemade chicken mortadella and luncheon meat for freezing. The first type is made with bone-in chicken, browned then boiled with onion, carrot, ginger, cinnamon, lemon peel, bay leaves, coriander, cardamom, cloves, then processed with chicken stock and gelatin, rolled and chilled, with green olives added. The second type is made with boneless chicken thigh, tail fat, salt, paprika, black pepper, cardamom, nutmeg, ginger, garlic, lemon zest, Aleppo pistachios, and whole spices, then boiled, processed, rolled, and chilled.
A homemade preparation for mortadella and luncheon meat that is made for freezing.
Like making deli-style sandwich meat at home.
Ingredients
- Chicken
- a little Oil
- boiling water Hot water
- 1 Onion
- listed among the ingredients without a quantity Ginger
- Cinnamon stick
- 1 Carrot
- lemon peel Lemon peel
- bay leaves Bay leaves
- coriander Coriander
- cardamom Cardamom
- cloves Cloves
- salt Salt
- ¼ tablespoon White pepper
- ¼ tablespoon Ground cardamom
- ¼ tablespoon Ground ginger
- a pinch Nutmeg
- a tiny amount Turmeric
- 6 grams Powdered gelatin
- chicken stock Chicken stock
- green olives Green olives
- oil Oil
- tail fat Tail fat
- ½ tablespoon Red pepper
- ½ tablespoon Black pepper
- the tip of a spoon of garlic powder Garlic powder
- zest of 1 lemon Lemon zest
- Aleppo pistachios Pistachios
- whole spices Spices
- ¼ spoon White pepper
Instructions
- In a pot, brown the chicken with a little oil over the heat before boiling it.
- In the pot, add the onion, carrot, ginger, cinnamon stick, lemon peel, bay leaves, coriander, cardamom, and cloves.
- In the pot, pour boiling water over the chicken and spices, and let the mixture boil until the chicken is fully cooked.
- In the pot, add the salt and the spices listed for each type during boiling.
- In the pot, strain the chicken and stock after boiling, then let them cool.
- In a food processor, place the boiled chicken after removing the bones and skin, then gradually add the cold stock.
- In a food processor, add the gelatin with the chicken and stock so it gives the mixture structure.
- In a food processor, blend until the texture is smooth and cohesive.
- On parchment paper, foil, or plastic wrap, spread the mixture into a roll or cylinder shape.
- On parchment paper, foil, or plastic wrap, add green olives for the first type or Aleppo pistachios for the second type if making that version.
- In the refrigerator or freezer, wrap the roll well, then chill it until set.
- In the freezer, leave it for about 1 hour according to the chef, then transfer it to the refrigerator when needed for serving.
- On a cutting board, slice the chilled mortadella once set and serve cold.