Serves 1
Directions
- 1Cut the chicken into cubes.
- 2Place the chicken in the pressure cooker.
- 3Cut the garlic, carrot, leek, and onion.
- 4Place the vegetables in the pressure cooker with the chicken.
- 5Add salt, cayenne pepper, rosemary, paprika, and parsley.
- 6Cover the chicken with water.
- 7Cook for 15 minutes after the pressure cooker hisses, then turn off the heat.
- 8Meanwhile, place a beet to cook and reserve the cooking water.
- 9Hydrate the unflavored gelatin.
- 10Heat the gelatin over low heat until completely melted.
- 11Separate the chicken, strain the cooking water, and reserve; do not use the carrot.
- 12Place the chicken in the blender, add the cooking water, two tablespoons of beet water, the gelatin, and blend well.
- 13Cut the top off a PET bottle, grease with olive oil.
- 14Place the mixture in the bottle, cover with plastic wrap, and refrigerate for at least 3 hours.
- 15After 3 hours, cut the side of the bottle with scissors and remove the mortadella.
Ingredients
- 2 chicken breasts
- 1 leek
- 0.5 onion
- 1 carrot
- 4 garlic cloves
- to taste seasoning
- 20 grams unflavored gelatin
- beet cooking water
- 1 empty PET bottle
- for greasing olive oil
Equipment
knifecutting boardpressure cookersauce panbowlblenderplastic wraprefrigeratorscissorsfork
Tips
- If the mixture is too thick to blend, gradually add the chicken cooking water to facilitate.
- After testing, don't forget to return to the channel to comment on what you thought of the mortadella.
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