Chicken Ham

A simple Bulgarian chicken ham, lightly cured with garlic and paprika and poached to a tender, sliceable loaf.

🍳 Cook: 120 min

Ingredients

1 kg		chicken fillet
25 g		salt (50% regular, 50% nitrite)
1 tsp	5 ml	powdered sugar
to taste		black pepper
to taste		hot red paprika
3-4 cloves		garlic cloves
100 ml		cold water
to taste		olives or mushrooms (optional)

Cut the chicken fillet into cubes.
Add the spices and crushed garlic to the water, stir well, then combine with the meat. If you like, add olives or mushrooms.
Let it rest for about 30 minutes, then mix well and pack into the ham maker; leave to ripen in the fridge for 12 hours.
Before cooking, take it out 1-2 hours ahead so it comes to room temperature.
Once the water reaches about 75-80 °C, cook for 2 hours.
Shock-chill and return to the fridge for 12 hours, after which it is ready to eat.