Saltison

Cut the well-washed chicken into portions, ensuring that you remove the skin and fatty areas for a healthier and tastier final result. Place the pieces of meat in a medium-sized pot, approximately 3 liters, adding gelatin, bay leaves, peppercorns, and salt. Gently mix to combine the ingredients, and if you want a spicier sausage, feel free to add minced garlic, which will enhance the flavor of the dish.

Place the pot over a larger pot, about 5 liters, filled with water halfway up the height of the smaller pot. Turn on the high heat until the water begins to boil, being careful not to spill. Once the water is boiling, reduce the heat to low and cover the small pot with a lid. Let it simmer for about 3 hours or until the meat becomes tender and easily separates from the bones. This slow cooking process will allow the meat to release its own juice, cooking evenly and retaining all its nutritional properties. During this time, turn the pieces of meat 2-3 times to ensure even cooking. If you notice that the water in the larger pot is decreasing too much, add a little hot water to maintain a constant level.

After 3 hours, remove the small pot from the water and place the pieces of meat on a plate to cool. Separate the meat from the bones and tear it into medium pieces, ensuring that you remove the bay leaves and peppercorns. It is important to strain the obtained broth and adjust the salt, tasting it to ensure it has a balanced flavor. Remember that the broth should be slightly saltier than usual, as the salt will diminish after gelatinization.

If you prefer a sausage with a subtle garlic flavor, mix the broth with well-crushed garlic before straining it. Prepare a container, either a cardboard box from natural juice or a plastic bottle, both well washed and cut at the 'neck'. Place the meat in the container and pour the broth, ensuring it covers all the pieces well. Gently shake the container to allow the liquid to reach the bottom.

Cover the container with plastic wrap or baking paper and leave it in the fridge for a few hours, ideally overnight, so that it sets well. When ready, cut the container with scissors and remove the sausage. Serve it sliced, observing how it cuts evenly and beautifully without crumbling. This sausage will keep in the fridge for 5-7 days, wrapped in baking paper, ensuring you have a delicious and refined dish at every meal. Enjoy each slice alongside a fresh salad or warm bread for an unforgettable culinary experience!

 Ingredients: -1 whole chicken, cut into pieces (1.5 - 2 kg) -35 g gelatin, granules (Dr. Oetker) -3 bay leaves -5 black peppercorns -1 tablespoon salt or to taste -5 - 7 cloves of crushed garlic or to taste

 Tags:  chicken meat garlic christmas and new year's recipes gluten-free recipes lactose-free recipes pasta recipes