Crafting Exquisite Chicken Mortadella at Home

Crafting Exquisite Chicken Mortadella at Home

Creating chicken mortadella at home offers a rewarding culinary experience, allowing you to savor a delicious, handcrafted delicacy. This Italian-inspired cold cut, cherished for its smooth texture and aromatic flavor, can be prepared with care and passion in your kitchen.

Ingredients

Gather these essential ingredients to get started:

  • 1 kg of boneless, skinless chicken thighs
  • 200 grams of chicken fat or skin
  • 50 grams of crushed ice
  • 2 teaspoons of kosher salt
  • 1 teaspoon of pink curing salt
  • 1 teaspoon of ground white pepper
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of celery powder
  • 100 grams of pistachios, shelled
  • 100 grams of ice water

Equipment

  • Meat grinder or food processor
  • Mortar or stand mixer
  • Sausage casings
  • Butcher’s twine

Process

  1. Prepare the Chicken: Cut the chicken thighs and fat into small cubes. Place them in the freezer until they are firm but not frozen solid. This will make them easier to grind.
  2. Grind the Chicken: Using a meat grinder or food processor, grind the chicken thighs and fat together. Ensure the mixture is well combined, with no large chunks.
  3. Season the Chicken: In a large bowl, mix the ground chicken with crushed ice, kosher salt, pink curing salt, white pepper, coriander, nutmeg, garlic powder, and celery powder. The ice helps to maintain the mixture’s temperature and prevent the fat from melting.
  4. Blend Until Smooth: Transfer the seasoned chicken mixture to a food processor or stand mixer. Blend until the mixture is smooth and has a paste-like consistency.
  5. Incorporate Pistachios and Ice Water: Gradually add the pistachios and ice water to the mixture. Continue blending until everything is well incorporated.
  6. Fill the Casings: Fit your sausage casings onto a sausage stuffer or a funnel. Carefully fill the casings with the chicken mixture, ensuring there are no air pockets. Tie the ends of the casings securely with butcher’s twine.
  7. Poach the Mortadella: Fill a large pot with water and heat to 80-85°C (175-185°F). Submerge the mortadella in the water and poach for about two hours, or until the internal temperature reaches 68°C (155°F).
  8. Cool and Rest: After poaching, transfer the mortadella to an ice bath to cool quickly. Once cooled, dry it with a clean towel and let it rest in the refrigerator for at least 24 hours before slicing.

Savoring Your Homemade Delight

Homemade chicken mortadella can be enjoyed in various ways. Slice it thin and serve it with crusty bread, olives, and cheeses for a perfect antipasto platter. Or use it as a flavorful addition to sandwiches and salads.

Embarking on this flavorful journey to create your own chicken mortadella brings immense joy and satisfaction, making every bite a testament to your culinary craftsmanship.