Chicken Mortadella

pork fat

🥗Healthier: chicken skin

💰Cheaper: pork belly

Chicken skin reduces fat while maintaining moisture.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

Prepare the chicken thighs by cutting them into smaller pieces.

Chop the large onion and large carrots.

In a mixing bowl, combine chicken thighs, onion, carrots, bay leaf, cardamom, chicken spices, salt, and black pepper.

Incorporate beetroot into the mixture for coloring.

Add halal beef gelatin, additional salt, black pepper, paprika, and beetroot juice to the mixture and mix well.

Stuff the mixture into casings tightly, ensuring no air pockets remain.

Tie off the ends of the casings securely.

Refrigerate the stuffed casings for at least 24 hours to allow flavors to meld.

Steam the mortadella until fully cooked, about 1-2 hours.

Cool the mortadella in an ice bath to stop cooking.

Slice thinly and serve.

Cooking Techniques

Spice Level:

Dietary

Allergens