Homemade Chicken Cold Cut

Ingredients

• 500 g boneless chicken breast (cooked until tender)
• 1 carrot (cooked with the chicken)
• 1 onion (cooked with the chicken)
• 1 beetroot (cooked, for color)
• 1 tsp salt (or to taste)
• 0.5 tsp black pepper
• 1 tsp paprika
• 0.5 tsp ground coriander
• 2 cloves garlic (or garlic powder to taste)
• 20 g unflavored gelatin (dissolved in a little hot chicken broth)

Steps

1. 1

   In a large pot, place the boneless chicken, carrot, and onion. Cover with water and simmer until the chicken is completely tender.

2. 2

   Remove the chicken and vegetables from the broth. Reserve some of the hot broth to dissolve the gelatin.

3. 3

   Dissolve the unflavored gelatin in a small amount of the hot cooking broth, stirring well until no lumps remain.

4. 4

   Place the cooked chicken, carrot, onion, cooked beetroot, salt, pepper, paprika, coriander, and garlic in a blender or food processor.

5. 5

   Pour the dissolved gelatin over the ingredients in the blender.

6. 6

   Blend all the ingredients until you get a completely smooth, homogeneous mixture with a uniform color.

7. 7

   Cut the top off a clean plastic bottle to use as a mold.

8. 8

   Pour the chicken mixture into the prepared bottle, pressing down lightly to remove air bubbles.

9. 9

   Refrigerate the mold for at least 4 hours, or until the mixture is completely firm to the touch.

10. 10

    Once firm, remove the cold cut from the bottle (you may need to cut the plastic) and slice to taste for serving.

Notes

You can adjust the color of the cold cut by varying the amount of beetroot. It keeps well in the refrigerator in an airtight container for up to 5 days.

Nutrition per serving

• cold cut
• chicken
• healthy
• high protein
• homemade
• snack
• breakfast