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Boiled Chicken Ham

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Adjust Servings:
Chicken and broth:
1 Whole chicken 1,5 kg of chicken
2 or 3 Bay leaf
5 Black pepper whole
2 Pimento
1 Carrot
30 g of Gelatin
100 g of Cooked beetroot
1 tsp. of Paprika powder sweet
0,5 tsp. of Ground coriander
1 tbsp. of Salt
0,5 tsp. of Grounded black pepper

Boiled Chicken Ham

  • Serves 8
  • Medium


  • Chicken and broth:

  • Ham:



This recipe is not only visually captivating but also incredibly nutritious. If you shape it into a cylinder, the ham will look like a cooked sausage but with a healthier twist! You can serve it for breakfast, give it to kids for school lunches, or put it on a sandwich with gluten-free bread. It’s like a taste of childhood all over again! The boiled beets lend a lovely pink hue, the gelatin adds collagen, and the chicken meat and flavorful broth make the ham irresistibly delicious! 

You can use a whole chicken or chicken thighs and filets to make it. The key is to ensure you have the correct amount of meat based on weight.

You should definitely give it a try!

Bon Appétit and fond memories!

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Boil the whole chicken in enough water (do not salt the water) with bay leaf, black pepper, carrots and onions. The meat should become tender and easily fall off the bone (about 1.5 hours). Take out the chicken and let it cool slightly. Once the chicken has cooled down, separate the meat, which should give you approximately 800 g of meat.
Next, strain the broth and remove the vegetables. Reheat 1.2 liters of the broth and continue boiling it on high heat until it reduces to one-third, resulting in 400 ml of broth. Once the broth has boiled down, let it cool down until it's under 70 degrees Celsius.


Soak gelatin in cold water for 5 minutes until it swells. Next, dissolve it in hot broth (make sure it's not hotter than 70 degrees Celsius).


Combine chicken meat, gelatin-infused broth, spices, and boiled beets in a food processor. Blend until you achieve a smooth puree with a light pink hue. Depending on the capacity of your food processor, the beets may remain in grains. If you prefer a completely smooth color, consider using beet juice instead of boiled beets.


Transfer the resulting mixture into a glass dish and refrigerate for at least four hours. Within this time, the ham will harden and can be cut into slices just like sausage.
Bon Appétit!

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