Pressed chicken roll
My online friend Elena Anatolyevna shares simple recipes that I cannot resist trying. She calls this homemade sausage; I know it as saltison, a pressed meat roll. It is especially easy if you buy boneless chicken pieces.
And so we have 4 chicken legs in stock.
We trim the meat from them along with the skin and fat, clean the bones so that nothing is lost. That's how much I got.
Add any spices. I have curry here, dry parsley, paprika, a little soy sauce and a mixture of peppers. Stir and leave to marinate. I left it overnight.
Take cling film and spread it on the table in one layer. We form a bar from the marinated meat and place it on film. Wrap tightly. We repeat this procedure again. Here I have the meat wrapped in 3 layers of film. Nothing ran through. All the juice remained inside.
Pour water into a wide saucepan so that our satilson is completely immersed in water. By the way, to prevent it from floating up, I pressed it down on top with a bowl of water. Cook over low heat at a very low simmer for 40 minutes.
Drain the water, place a weight on the wrapped chicken roll and leave to cool. Then refrigerate.
This is the bar I got after removing all the packaging.
The meat holds its shape quite well. Doesn't crumble when cut.