Description
Assembled and tested, I have someone from the "chefs&am p;quot; chic recipe "walnut Meat" and pork and the idea of chicken ham that I brought to life in the country - a result I was very pleased - I want to share it with You! Cut thinly, concerns that will dry not justified at all - very juicy, delicious and flavorful ham and Yes, the skin we don't eat - shoot, like the shell of a sausage. I apologize in advance for the quality of the photo - shot phone camera.
Ingredients
-
Chicken
1750 g
-
Garlic
1 tooth
-
Dill
-
Salt
1 tsp
-
Salt nitrite
0.3 tsp
-
Spices
1 tsp
Cooking
Take a chicken carcass, wash and remove her skin. The skin should be removed, so that she would keep things as a whole. This video how it's done - in fact, everything is simple and turns out the first time. Cut the carcass meat as large pieces. Sprinkle with salt and ordinary salt and nitrite (nitrite can be safely deleted) and put for 30 minutes to marinate in the fridge.
On a cutting Board lay chicken skin, sprinkle it with finely sliced garlic and dill.
Take out of the refrigerator chicken meat, wash it in cold water of excess salt, give water to drain from the meat, sprinkle with spices and spread slide on the skin.
Zamatyvaem meat in the skin, we must try so that the meat does not fall - it is possible even to fasten threads.
Then take pharmacy tubular bandage, size 4 or 5, tying it tight with one hand and put the meat in the skin in the bandage. The process is not very simple - all trying to turn around and fall out, but the important thing is to put at least part of it, and then out of the skin in the bandage turns out a bag, which dokladyvaet that tried to fall. Form a ball and tie tightly on the second side.
Next, put the ball in the sleeve for baking, tightly tied and Packed again in the sleeve for baking or very tight and a lot of wrapped edible thermoplastic that can withstand temperatures of 120 degrees - our task is to eliminate any water ingress during further cooking. I had a thermo.
Put in the slow cooker, our ham, fill with water, so that it was all under water - if floats is put on top of a regular plate. Close the slow cooker and put on the program "Quenching" from 1.5 to 2 hours, depending on the power of your multivarki - I have extinguished 2 hours.
After 2 hours, take out the meat from the slow cooker, out cool any way you can in cold water, you can just draught to put. Cooled - remove the foil (sleeve) and in the refrigerator for at least 4 hours, preferably overnight.
In the morning we took out, cut and eat with pleasure! Bon appetit!
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