Homemade Chicken Saltison in a Multicooker

sixteen

• Time for preparing

  Contents

  • • 0.0.1 13 h
    • 0.0.2 Medium dish
    • 0.0.3 154kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  13 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  154kcal

• Rating
  

  5 out of 5

• Recipe

In strict terms, saltison is a dish of Polish and Belarusian the kitchen is prepared at home from pork offal, but the significance of this dishes can be interpreted extensively. In this recipe It is proposed to cook a whole chicken saltison in a slow cooker. Frozen Saltison is very tasty, does not fall apart, cuts well and it can be considered as a good substitute for sausage for a snack sandwiches.

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Ingredients

0/10 ingredients

• chicken – 1 whole carcass (about 1500 g)
• chicken breast – 1 pc. (optional additionally)
• salt
• ground black pepper
• onion – 1 pc.
• water – 1 cup
• olives – 10 pieces (to taste)
• greens to taste
• garlic – 4 cloves (to taste)
• instant gelatin – 30 g

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Great job

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Steps

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1. We take a whole chicken weighing about one and a half kilograms, rinse carcass, cut off the coccygeal gland and excess fat. We are drying. Also to you can add another chicken breast to the whole carcass. Cut the chicken into large pieces.
2. Peel the onion from the husk and cut in half or 4 parts.
3. Place pieces of chicken and onions in a multi-cooker bowl. Solim and pepper Pour 1 cup of water.
4. Set the mode “Extinguishing” for 2 hours.
5. After the program, we get the chicken and onions with a slotted spoon. AT the remaining broth in the bowl, we fill in instant gelatin, stir and leave on the “Warm up” mode for 15 minutes. Gotta so that the gelatin is completely dissolved.
6. Separate the chicken meat from the bones, remove the skin. Cut meat with a knife into small pieces.
7. Pour the chopped chicken meat into the broth and mix.
8. Add greens, finely chopped garlic and chopped olives (optional).
9. We take a plastic bottle if we want to get ready Saltison is round in shape, like a sausage loaf. If preferred a rectangular shape on a slice, then take washed and wiped dry bag (“tetrapack”) from milk or juice. Cut off the tetrapack package top part.
10. Pour meat and broth into the bag. Cover the top with foil slice. At room temperature, completely cool.
11. Then put in the refrigerator for 10-12 hours.
12. Carefully cut the bag along the longitudinal line so as not to damage contents, and take out the finished saltison.

Keywords:

• a sandwich
• gelatin
• brawn
• chicken breast
• chicken
• Hen
• bow
• snack
• saltison
• jelly