Homemade Mortadella
Serves 1
Directions
- 1Cut the chicken into cubes.
- 2Cut the chicken into cubes.
- 3Cut the chicken into cubes.
- 4Place the chicken in the pressure cooker.
- 5Place the chicken in the pressure cooker.
- 6Place the chicken in the pressure cooker.
- 7Cut the garlic, carrot, leek, and onion.
- 8Cut the garlic, carrot, leek, and onion.
- 9Cut the garlic, carrot, leek, and onion.
- 10Place the vegetables in the pressure cooker with the chicken.
- 11Place the vegetables in the pressure cooker with the chicken.
- 12Place the vegetables in the pressure cooker with the chicken.
- 13Add salt, cayenne pepper, rosemary, paprika, and parsley.
- 14Add salt, cayenne pepper, rosemary, paprika, and parsley.
- 15Add salt, cayenne pepper, rosemary, paprika, and parsley.
- 16Cover the chicken with water.
- 17Cover the chicken with water.
- 18Cover the chicken with water.
- 19Cook for 15 minutes after the pressure cooker hisses, then turn off the heat.
- 20Cook for 15 minutes after the pressure cooker hisses, then turn off the heat.
- 21Cook for 15 minutes after the pressure cooker hisses, then turn off the heat.
- 22Meanwhile, place a beet to cook and reserve the cooking water.
- 23Meanwhile, place a beet to cook and reserve the cooking water.
- 24Meanwhile, place a beet to cook and reserve the cooking water.
- 25Hydrate the unflavored gelatin.
- 26Hydrate the unflavored gelatin.
- 27Hydrate the unflavored gelatin.
- 28Heat the gelatin over low heat until completely melted.
- 29Heat the gelatin over low heat until completely melted.
- 30Heat the gelatin over low heat until completely melted.
- 31Separate the chicken, strain the cooking water, and reserve; do not use the carrot.
- 32Separate the chicken, strain the cooking water, and reserve; do not use the carrot.
- 33Separate the chicken, strain the cooking water, and reserve; do not use the carrot.
- 34Place the chicken in the blender, add the cooking water, two tablespoons of beet water, the gelatin, and blend well.
- 35Place the chicken in the blender, add the cooking water, two tablespoons of beet water, the gelatin, and blend well.
- 36Place the chicken in the blender, add the cooking water, two tablespoons of beet water, the gelatin, and blend well.
- 37Cut the top off a PET bottle, grease with olive oil.
- 38Cut the top off a PET bottle, grease with olive oil.
- 39Cut the top off a PET bottle, grease with olive oil.
- 40Place the mixture in the bottle, cover with plastic wrap, and refrigerate for at least 3 hours.
- 41Place the mixture in the bottle, cover with plastic wrap, and refrigerate for at least 3 hours.
- 42Place the mixture in the bottle, cover with plastic wrap, and refrigerate for at least 3 hours.
- 43After 3 hours, cut the side of the bottle with scissors and remove the mortadella.
- 44After 3 hours, cut the side of the bottle with scissors and remove the mortadella.
- 45After 3 hours, cut the side of the bottle with scissors and remove the mortadella.
Ingredients
- 2 chicken breasts
- 2 chicken breasts
- 2 chicken breasts
- 1 leek
- 1 leek
- 1 leek
- 0.5 onion
- 0.5 onion
- 0.5 onion
- 1 carrot
- 1 carrot
- 1 carrot
- 4 garlic cloves
- 4 garlic cloves
- 4 garlic cloves
- to taste seasoning
- to taste seasoning
- to taste seasoning
- 20 grams unflavored gelatin
- 20 grams unflavored gelatin
- 20 grams unflavored gelatin
- beet cooking water
- beet cooking water
- beet cooking water
- 1 empty PET bottle
- 1 empty PET bottle
- 1 empty PET bottle
- for greasing olive oil
- for greasing olive oil
- 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.