Description
Craft incredibly fresh and flavorful chicken lunch meat right in your kitchen with this easy and economical recipe. Say goodbye to store-bought and hello to customizable, healthy slices!
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- ½ lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp freshly ground black pepper
- 1 tsp sea salt
- 1 large egg white
- 1 tbsp cornstarch or tapioca starch
- Optional: dash of celery salt, pinch of cayenne pepper
Instructions
- Step 1: Prep Chicken & Season. Place chicken cubes into a food processor. Add garlic powder, onion powder, smoked paprika, dried thyme, black pepper, and sea salt. Pulse a few times to distribute seasonings.
- Step 2: Grind & Bind. Add egg white and cornstarch to the food processor. Process until the mixture forms a very fine, smooth, and sticky paste, scraping down sides as needed.
- Step 3: Form the Loaf. Transfer the mixture to a large piece of plastic wrap. Firmly shape the mixture into a tight 2-3 inch diameter log or loaf. Wrap very tightly in several layers of plastic wrap, twisting ends securely.
- Step 4: Cook & Chill. Cook via oven (325°F/160°C in a water bath for 45-60 min) or steam (40-55 min) until internal temp reaches 165°F (74°C). Immediately plunge the wrapped loaf into an ice bath for 15-20 minutes, then refrigerate, still wrapped, for at least 4-6 hours or overnight before slicing.
- Prep Time: 15 mins
- Cook Time: 50 mins