Make Your Own Chicken Salami: A Healthy Homemade Alternative

Creating your own chicken salami is not only a healthier option but also a satisfying process that allows you to control the ingredients and flavors. No more worrying about preservatives or additives—this homemade chicken salami recipe is simple, flavorful, and nutritious. Whether you’re looking for a tasty snack, sandwich filling, or breakfast addition, this salami will be a family favorite. Let’s dive into the detailed process of making this delicious homemade sausage from scratch!

Ingredients

• 8 chicken legs
• 1 liter (4.5 cups) water
• 1 kg (2 lbs) chicken breast
• 1 tsp salt (5 g)
• Pepper, to taste
• 2 garlic cloves, crushed
• 160 ml (5.5 fl oz) chicken stock

Step-by-Step Instructions

Preparing the Meat

The first step in making chicken salami is preparing the meat, which is a combination of chicken legs and breast. This blend ensures the perfect texture and flavor balance for your salami.

1. Clean and Boil the Chicken Legs
   Start by cleaning the chicken legs. Remove the skin and bones, and set the meat aside for later use. Place the skin and bones into a medium saucepan, add 1 liter of water, and bring it to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 30 minutes. This will create a flavorful chicken stock that will be used in the salami.
2. Prepare the Chicken Meat
   While the stock is simmering, cut the chicken breast and chicken leg meat into smaller, manageable pieces. Place all the chicken meat in a large bowl, and season with 1 teaspoon of salt, freshly ground pepper to taste, and the crushed garlic.
3. Add Chicken Stock
   Measure out 160 ml (5.5 fl oz) of the chicken stock from the simmering pot and add it to the seasoned chicken mixture. Mix everything thoroughly to evenly distribute the flavors.
4. Marinate the Chicken
   Cover the bowl with plastic wrap and refrigerate the chicken mixture overnight or for at least 5–6 hours. This marinating process allows the flavors to fully infuse the meat, resulting in a more flavorful salami.

Forming and Baking the Salami

Once the meat is marinated and ready, you’ll move on to forming the first salami. Baking it in the oven gives it a beautiful, golden exterior while locking in all the juices.

1. Prepare the Baking Sheet
   Preheat your oven to 180°C (350°F). Lay out a baking sheet and prepare a large piece of foil or parchment paper on it.
2. Form the First Salami
   Take half of the marinated chicken mixture and place it in the center of the foil. Using your hands, form the mixture into a log or salami shape, about 2–3 inches in diameter. Roll the foil tightly around the meat, making sure to secure the ends well. This will help maintain the shape of the salami while it bakes.
3. Bake the Salami
   Transfer the wrapped chicken salami onto the baking sheet and bake in the preheated oven for 1 hour. The salami should be firm and slightly browned on the outside when it’s done. Remove it from the oven and allow it to cool completely before unwrapping.

Boiling the Second Salami

To vary the texture, we will boil the second salami. This method results in a smoother, softer texture compared to the baked one, offering a unique contrast.

1. Prepare the Second Salami
   For the second half of the chicken mixture, lay out another piece of baking foil. Sprinkle some paprika in the center of the foil to give the salami an extra burst of flavor and a lovely color on the outside. Place the remaining chicken mixture on top of the paprika and form it into a salami shape, just as you did for the first one.
2. Boil the Salami
   Carefully wrap the salami in the foil, securing it tightly. Place the wrapped salami in a large pot and cover it with water. Bring the water to a boil over medium-high heat, then lower the heat and simmer for 1 hour. Boiling the salami allows it to cook evenly and retain moisture, creating a tender and juicy sausage.
3. Cool in Cold Water
   Once boiled, remove the salami from the pot and immediately transfer it to a bowl of cold water. Let it cool completely while submerged. This process helps set the salami’s shape and makes it easier to slice.

Cooling and Slicing

Now that your homemade salamis are cooked, it’s time to slice and serve. This is where you’ll see all your hard work come together into a delicious and flavorful product.

1. Cool Completely
   Ensure both the baked and boiled salamis have cooled completely before slicing. This step is essential to ensure that the salami holds its shape when cut.
2. Slice the Salami
   Using a sharp knife, slice the salami into thin, even pieces. Each slice will have a perfect balance of seasoned chicken, garlic, and paprika (for the boiled version). The baked salami will have a firmer texture, while the boiled one will be softer and more tender.
3. Serve and Enjoy
   Your homemade chicken salami is now ready to enjoy! Serve it as part of a charcuterie board, in sandwiches, or simply on its own. The homemade flavor and texture will be far superior to store-bought salami. You can store any leftover slices in an airtight container in the refrigerator for up to 5 days.

Nutrition Information

• Serving Size: 12 portions
• Calories per Serving: 220 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Cholesterol: 75 mg
• Sodium: 320 mg
• Total Carbohydrates: 1 g
• Dietary Fiber: 0 g
• Sugars: 0 g
• Protein: 28 g

Making your own chicken salami at home ensures you’re getting fresh, wholesome ingredients without unnecessary preservatives or fillers. The process is simple but rewarding, offering delicious, protein-packed salami that you can feel good about eating and sharing with others. Whether baked or boiled, the result is always a flavorful and satisfying sausage perfect for any occasion.