This is probably one of my favorite recipes from my childhood. Such saltison was prepared only on holidays, most often on New Years, Christmas and Easter. Honestly, I don't remember what it was cooked in and how, but now I have adapted the recipe to modern conditions, and it is very convenient to do this, as it turned out, in cling film.
Preparing this delicious appetizer is really simple. It is much healthier than purchased sausages and meat, so I recommend trying to cook it at least once.
Ingredients:
- Chicken legs - 2 pcs.
- Gelatin - 15 g
- Salt to taste
- Ch.m. pepper - taste
- Seasoning for chicken - optional
Prepare all the food you need. Wash the chicken under running water, dry it.
Buy large enough legs, they are fatty and the saltison will not dry out. By the way, it is not recommended to cook it from chicken breast, since the finished snack will definitely be dryish.
Carefully peel the skin off the legs. Cut the meat off the bones, cut it into small cubes, and place in a comfortable deep bowl.
Season the legs with salt and pepper to your liking, or add your favorite poultry seasoning if desired. Gelatin is added according to the instructions, only in our case, not by the amount of water, but by the weight of the meat.
Stir well so that all pieces are covered with gelatin.
Spread a piece of cling film on a flat surface, place the chicken skin on top of it. It can be slightly salted and pepper.
Put the chicken meat in the middle, gently lift the near edge of the film, try to make the ends of the skin touch. Roll into a roll.
Wrap the workpiece in several layers of film. Tie the sides. The smaller the film, the more likely it will burst during cooking.
Place the saltison in a small saucepan. Fill with water so that it covers it lightly. The water needs a little salt. As soon as it boils, turn on the quietest fire so that the water barely gurgles. Cook the roll for 40-50 minutes, depending on its thickness.
After a while, drain the water, if there is a lot of liquid inside the workpiece - pierce the film and drain all excess. Cool the roll, send it to the refrigerator under a press overnight.
Then you need to cut off the film, cut the saltison into portions and serve with your loved one sauce, fresh herbs, vegetables and bread.
Enjoy!
Author: Tatiana Chudovskaya
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