Homemade chicken ham
Homemade chicken ham does not compare in taste to store-bought ham. It is prepared at home with aromatic seasonings, mushrooms, dried fruits, vegetables, nuts and green sauces made from garlic, basil, parsley, spinach or dill. There are many ways to cook ham, but the easiest is to cook it in water in a saucepan. The ham made from chicken breast with a sauce of garlic, parsley and vegetable oil is amazingly aromatic, beautiful and juicy. We prepare it in the form of a roll, wrap it in foil, a plastic bag and cook it in a saucepan.
Servings: 4. Cooking time: 6 hours 20 minutes.
1. Wash and dry a large skinless chicken breast with paper towels. One large breast can be replaced with 2 small ones. Place the skin side up.
2. Using a sharp long knife, cut the fillet from below, do not cut it all the way and open it like a book. We get one meaty part and one medium-thick part.
3. Divide the fleshy part in half from right to left with a knife (do not cut it all the way) and open it. You should get a layer equal in thickness. If there are thick parts, then we make cuts on them in different directions with a knife.
4. Sprinkle the prepared layer of meat on all sides with salt and ground pepper and place it on foil.
5. Finely chop the parsley leaves, chop the garlic cloves through a press and put everything in a mortar.
6. Pour in the oil and mix well with a pestle. The parsley should release its juice and form a green mass.
7. Distribute the prepared aromatic mixture evenly over the chicken meat. We retreat a little from the edges.
8. Roll the workpiece into a roll.
9. Place the piece of foil with the roll closer to you and wrap it tightly. We twist the ends of the foil on both sides so that the mass inside becomes denser and there are no empty spaces left. We get a loaf.
10. Wrap the meat loaf in a plastic bag (can be replaced with cling film).
11. To keep the ham in shape, tie it with kitchen twine or thick threads. Place in the refrigerator for at least 3 hours, the meat should be soaked in the juices of garlic and parsley.
12. Bring a large amount of water to a boil in a saucepan, add the marinated roll into it and cover with a plate smaller in diameter than the saucepan. Cook at a very low temperature (the water should not boil) for 30 minutes. Then leave it on the table until the liquid cools completely. Transfer the ham to the refrigerator and leave for at least 3 hours.
13. Free the delicious, aromatic ham from the breast from the threads, foil and bag.
14. Cut into small pieces, place on a plate with green lettuce and serve as an appetizer, for breakfast with bread, or prepare sandwiches, sandwiches with vegetables and a variety of sauces. Store in refrigerators for a maximum of 3 days.
Servings: 4. Cooking time: 6 hours 20 minutes.
Ingredients
- chicken breast (fillet) – 1 half (large);
- garlic – 5 cloves;
- parsley – 5 sprigs;
- vegetable oil – 1 tablespoon;
- ground pepper;
- salt.
Cooking ham from chicken breast
1. Wash and dry a large skinless chicken breast with paper towels. One large breast can be replaced with 2 small ones. Place the skin side up.
2. Using a sharp long knife, cut the fillet from below, do not cut it all the way and open it like a book. We get one meaty part and one medium-thick part.
3. Divide the fleshy part in half from right to left with a knife (do not cut it all the way) and open it. You should get a layer equal in thickness. If there are thick parts, then we make cuts on them in different directions with a knife.
4. Sprinkle the prepared layer of meat on all sides with salt and ground pepper and place it on foil.
5. Finely chop the parsley leaves, chop the garlic cloves through a press and put everything in a mortar.
6. Pour in the oil and mix well with a pestle. The parsley should release its juice and form a green mass.
7. Distribute the prepared aromatic mixture evenly over the chicken meat. We retreat a little from the edges.
8. Roll the workpiece into a roll.
9. Place the piece of foil with the roll closer to you and wrap it tightly. We twist the ends of the foil on both sides so that the mass inside becomes denser and there are no empty spaces left. We get a loaf.
10. Wrap the meat loaf in a plastic bag (can be replaced with cling film).
11. To keep the ham in shape, tie it with kitchen twine or thick threads. Place in the refrigerator for at least 3 hours, the meat should be soaked in the juices of garlic and parsley.
12. Bring a large amount of water to a boil in a saucepan, add the marinated roll into it and cover with a plate smaller in diameter than the saucepan. Cook at a very low temperature (the water should not boil) for 30 minutes. Then leave it on the table until the liquid cools completely. Transfer the ham to the refrigerator and leave for at least 3 hours.
13. Free the delicious, aromatic ham from the breast from the threads, foil and bag.
14. Cut into small pieces, place on a plate with green lettuce and serve as an appetizer, for breakfast with bread, or prepare sandwiches, sandwiches with vegetables and a variety of sauces. Store in refrigerators for a maximum of 3 days.
Cooking tips
- According to this recipe, you can prepare ham with fried vegetables (sweet peppers, onions, carrots, leeks, celery), prunes, dried apricots, walnuts or olives.
- Fresh parsley in the sauce can be replaced with basil or dill.
- Foil and a plastic bag will be replaced by regular cling film or a baking bag. Wrap the roll in 4 layers and secure with twine.
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