How To Make Homemade Chicken Mortadella (A Step-By-Step Guide)

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.

Chop chicken breast and pork fat into small pieces.

Mix chicken and pork fat with salt, black pepper, and garlic until well combined.

Add white wine and mix until absorbed.

Incorporate coriander, myrtle berries, and nutmeg into the mixture.

Gradually add ice water to maintain moisture and mix thoroughly.

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.

Remove from refrigerator and steam the mortadella until fully cooked, about 1-2 hours.

Cool the mortadella in an ice bath to stop cooking.

Slice thinly and serve with olive oil, parsley, and lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens