Chicken Salami Recipe

Step 1

To use as a mold, cut a 500 ml plastic bottle from the part that starts to narrow,

Step 2

Wash the chicken thighs and take them into the pressure cooker,

Step 3

Add enough water to cover them,

Step 4

Add the onion, bay leaves, black pepper and salt, close the lid and cook until the meat separates from the bones,

Step 5

Take the chickens out of the broth and shred their meat,

Step 6

In a separate bowl, add gelatin to 3/4 cup of water and melt it,

Step 7

Take chicken meat, gelatinous water, beetroot, vinegar and sugar in a food processor or vertical blender and blend until liquefied,

Step 8

If you want to make it plain, pour it into a plastic bottle,

Step 9

If you want to make it with pistachios, add pistachios, mix and pour into the plastic bottle that you cut,

Step 10

If you want to make half of it with pistachio, half of it plain, pour half into the plastic bottle, add pistachios to the rest, mix and pour it over,

Step 11

Cover it with cling film and put it in the fridge and let it rest until it freezes (at least 4 hours, if possible 24 hours).