Chicken ham with champignons and dry spices

Homemade chicken ham is delicious and healthy! The ham turned out to be very tasty and tender! It is prepared very simply, the only thing is that it takes a lot of time to cut meat. If you don't have much time, I think some of the meat can be chopped with a meat grinder or a combine, and some will still have to be cut to give texture. It is not necessary to use mushrooms for the filling, you can choose other favorite vegetables, such as bell peppers (it is better to pre-bake and peel it), dried tomatoes, boiled carrots, etc. D., the only condition is, do not overdo it with additives, if you add a lot of them, then the ham will not keep its shape well.

Irisha

The author of the recipe

Chicken ham with mushrooms and dry spices

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Composition / ingredients

Servings:

Chicken (weighing about 1.5-2 kg, I had 2.2 kg)

Champignons (fried)

100

Spices dry (spice mix for chicken, optional)

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 17 g

Fats 50 % 17 g

Carbohydrates 0 % 0 g

225 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 12 h

Step 1:
To cook ham, we need a whole chicken carcass.
Step 2:
To begin with, you need to remove the skin from the chicken, this is done very simply. We make a deep incision on the back of the chicken, push the skin away, helping ourselves with a knife to separate the skin from the meat.
Step 3:
Move up to the legs and wings.
Step 4:
Turn the chicken over and separate the skin from the breast. We pull the skin off the wings and legs, sometimes helping with a knife. If suddenly the skin breaks a little somewhere, it's okay!
Step 5:
Cut off all the meat from the naked carcass and cut it into small pieces.
Step 6:
I cooked ham with mushrooms. To do this, the champignons were washed, crushed and fried in vegetable oil, seasoned lightly with salt and pepper.
Step 7:
Add salt and pepper to the minced chicken, I also added 1 tsp. with a slide of a mixture of spices for chicken (you can add more or less spices or not add at all, salt and pepper will be quite enough). Mix the minced meat.
Step 8:
Add fried mushrooms.
Step 9:
Mix the minced meat thoroughly and beat it off a little so that the mass becomes denser.
Step 10:
Forming our ham. To do this, take a sheet of foil, lubricate it with a thin layer of vegetable oil. We spread the skin on the foil, trying to form a rectangle.
Step 11:
Spread the minced meat on the skin.
Step 12:
Wrap it in leather. The resulting roll is tightly wrapped in foil.
Step 13:
Put the roll in a mold (if there is no suitable form, you can bake it immediately on a baking sheet) and send it to a preheated 180 C oven and bake until ready 1-1.5 hours (I baked exactly 1.5 hours)
Step 14:
Let the finished ham cool down. To make the ham denser, we put a suitable load on top of the ham and send it to the refrigerator for 6 hours (I leave it overnight).
Step 15:
We take the ham from the refrigerator and you can cut it.
Step 16:
Bon appetit!