Ingredients for Cooking Chicken Saltis
- Fresh gutted chicken 1.8 kg
- Instant gelatin 35 grams
- Large bay leaves 2-3 pieces
- Allspice Peas 5-6 pieces
- Garlic medium sized 3-4 cloves
- Salt to taste
- Main Ingredients Chicken
- Serving 10 Servings
- World CuisinePolish Cuisine
Large casserole, Medium casserole, Cooker, Cutting board, Knife, Medium bowl, Saucer, Empty juice bag (Tetra Pak) or deep glass dish, Tablespoon, Skimmer, Sieve, Small casserole, Kitchen scissors, Cling film or foil, Refrigerator , Serving dish
Cooking Chicken Saltis:
Step 1: prepare the chicken.
Thoroughly wash the chicken on all sides under running water and put it on a cutting board. Using a large knife, we cut the component into medium pieces. I usually first cut the ham and wings from the carcass, then the breast and back. I grind the last two parts with medium slices and always remove the skin. But you can leave it so that it gives more fat in the broth, and then remove it. We shred the chopped chicken in a medium pan and leave it aside for a while.
Step 2: prepare the garlic.
We spread the garlic on a cutting board and lightly press down with the tip of a knife. Now with clean hands we remove the husk and wash the teeth a little under running water.
Spread the component back onto the cutting board and, using the knife, finely chop the pieces. Pour chopped garlic in a saucer. Attention: cloves can be chopped at the end of the preparation of Saltison, so that they do not lie idle on the sidelines.
Step 3: Cook Chicken Saltison.
Pour gelatin into a pan with chicken pieces, and also add allspice peas, bay leaves and salt to taste. Using a tablespoon or clean hands, mix everything thoroughly until smooth.
Pour ordinary cold water into a large pot so that the liquid fills the container 3/4. We put it on maximum fire. We put in it a container with chicken. Attention: the last inventory should be attached to the sides of a large pan with handles. This must be done so that we can prepare the dish in a water bath. As soon as the water begins to boil, reduce the heat to a minimum and begin to cook saltison. Our chicken must be stewed in our own juice for 2-3 hours. Important: cooking time may vary depending on the weight of the bird. It took me exactly 3 hours.
After the allotted time, the meat will become soft and juicy. It is also very important to monitor the water level in a large pan. If it decreases, be sure to add hot liquid to the container.
Now turn off the burner, and transfer the chicken pieces to the middle bowl using a slotted spoon.
When the component becomes warm, peel it from the skins and bones and place it on a cutting board. Grind the chicken into pieces with clean hands or a knife. Then transfer it back to the bowl. Pour finely chopped garlic here and mix everything thoroughly until smooth.
Using a sieve, filter the broth into a small saucepan and leave it aside for a while.
Now the most important thing! If you want to serve Saltison to the dining table in an oblong round or square form, then it is best to use a tetra pack of juice. If you like a dish in a plate, then you can save a little time on this. In the first case: with the help of kitchen scissors, cut off the top of the bag and throw it away, since it will no longer be useful to us.
Now we spread the chicken pieces in any container convenient for you. Fill everything with broth and leave for a while on the side to cool to room temperature. At the end, wrap the top of the pack or a deep form with cling film or foil and put in the refrigerator to brew for 6-8 hours.
When the dish freezes, we take it out of a cold place and in the first version we free it from the bag. To do this, cut the container along with scissors, and lay out the saltison on a cutting board. Using a knife, cut the sausage into pieces and carefully move it to the serving dish. In the second option: we simply remove the foil or film from the mold and we can convene everyone at the dining table.
Step 4: Serve Chicken Saltison.
Chicken Saltison is very tasty, fragrant and moderately spicy. Usually it is served as an appetizer for the festive table, but my household eats it in a second as a sandwich. We treat everyone to such an unforgettable dish along with fresh vegetables and herbs.
- the dish turns out to be very tasty if it is prepared from broiler chicken. The meat of this bird is much more tender and juicier than that of domestic;
- In addition to chicken pieces, you can add offal to saltaltison (hearts, navels, liver, and more). Then the dish turns out to be even more satisfying, as well as unusual in taste;
- if you like spicy dishes, then in a saltison you can put a piece of chopped chili pepper. In this case, add this component with garlic after stewing the meat. In addition, a snack can be prepared with carrots. Then Saltison will acquire a pale orange color and a corresponding aftertaste. To do this, put the peeled vegetable in a pan with chicken and simmer it for 2-3 hours too. Then put the component on a cutting board and grind it into thin circles.