Chicken Salchichón
Description
This appetizer is quick and easy to make. Any chicken fillet will work for the salciccione. If you like, you can add any spices you want. But don't overdo it, or they'll overpower the flavor of the chicken itself. If you're not planning to serve the salciccione at a holiday table and it's not very hot indoors, you can reduce the amount of gelatin to 10 grams. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making chicken salchichón.
- 2
Step 2
Rinse the chicken fillet, pat dry, and chop finely. Place it in a bowl, season with salt and pepper.
- 3
Step 3
Add paprika.
- 4
Step 4
Add the dry garlic to the bowl with the ground meat.
- 5
Step 5
Add dry gelatin to the bowl and mix well.
- 6
Step 6
Lay out a sheet of thick plastic wrap and spread the ground chicken on it tightly. Place a bay leaf on top.
- 7
Step 7
Tightly wrap the chicken mince in plastic wrap so there are no air pockets and water cannot get inside.
- 8
Step 8
Pour cold water into a pot and add the wrapped salchichon. Place over medium heat and bring to a boil. Simmer for 40 minutes at a gentle boil. Leave in the water until cooled.
- 9
Step 9
Place in the refrigerator for at least 5–6 hours so the sausage and jelly set.
- 10
Step 10
Serve immediately or slightly chilled.