How to prepare this recipe
Pressed chicken is one of the cold cuts I have liked since I was a child. Even now I haven’t lost my appetite for it, but I’m telling you the truth.
It’s just that from one year to the next, the cold cuts in stores is constantly losing quality. Probably evebody noticed that.
The products that started to be marketed under the name of pressed chicken cold cut now hardly correspond to the memories I have about it. Usually, we find pressed chicken pulled in a pin, in the form of bars or thin slices. Some of them are unnaturally colored in a bright pink and the smell seems to scream, as you open the bag, “monoglutamate!”.
Being, as I already told you, a product that I really like, I gave up buying it a long time ago, I prefer to prepare myself, according to this simple recipe, what you can see in my video.
|Prep time||Cook Time||Rest Time||Total Time|
|15 min||240 min||600 min||855 min|
My recipe is very accessible. All the ingredients are available to each of us and if you prefer a different mixture of spices, it’s free to experiment, just add what you like.
However, a few utensils are essential to make homemade pressed chicken. The first is a presser cooker. It is easy to find in all kinds of online stores, its cost is less than €30 and you will use it for a long long time, because it is made of stainless steel and practically it is indestructible.
Cut the meat into smaller pieces, about 3 cm approx.
Add salt to the cutted meat. Approx 18 gr (0.6 oz) to each kg of meat.
Grate the onion and garlic, and add to the meat.
Season with pepper, or your favourite spices.
For color can be added paprika, this is optional.
Knead well everything together, approx 5 to 10 minutes.
Transfer meat into a bag, and after into the ham presser cooker.
Close the bag and presser also, then insert thermometer.
Place presser in a pot, and fill with water.
The water level must be a little above the meat.
The water in the pot should not boil.
Cover and slowly cook water must be max 90°C (194 °F).
Once the temperature inside meat reaches 70°C (158 °F) finish cooking and put the ham pressure in cold water.
Let totally cold down, then put in fridge for 8 to 10 hours, or overnight.
After 10 hours of chill, take out the meat from pressure cooker, slice and store in fridge.
Enjoy, Good Appetite!