Homemade Chicken Cold Cut
A preservative-free, easy-to-make chicken cold cut you can slice for sandwiches, snack boards or salads. Smooth, seasoned and set into a firm loaf using simple ingredients — cornstarch binds the mixture while gentle cooking and chilling give it sliceable texture.
Yield
6
Time
7 hours 50 minutes
Ingredients
Chicken breasts — amount as needed (recommended ~500 g / 1 lb)
1/2 cup (120 ml) water
3 tablespoons cornstarch (Maizena)
Salt, to taste (suggest 1 tsp)
Black pepper, to taste
Garlic powder, to taste (suggest 1 tsp)
Paprika, to taste (suggest 1 tsp)
Dried herbs (oregano/parsley), to taste (suggest 1 tsp)
Instructions
Step 1
Cut the chicken breasts into pieces and place them in a food processor.
Step 2
Pulse/process the chicken until it becomes a smooth paste (pâté-like).
Step 3
Add the 1/2 cup water, 3 tablespoons cornstarch and your chosen seasonings (salt, pepper, garlic powder, paprika and dried herbs). Process again until evenly combined and smooth.
Step 4
Lay out an oven-safe roasting bag or certified oven-safe plastic sheet (see tips) on a work surface. Spoon the processed chicken mixture onto the plastic in a log shape. If desired, sprinkle a bit more seasoning on top before shaping.
Step 5
Roll the plastic around the mixture into a tight, thin cylinder and twist both ends to seal. Wrap the plastic-wrapped cylinder in aluminum foil.
Step 6
Cook the wrapped roll in steam for about 1½ hours. (See tips for methods — oven in a water bath or a steamer are both options.)
Step 7
Remove from the heat and allow to cool slightly, then refrigerate the wrapped roll for about 6 hours (or overnight) to fully set.
Step 8
Unwrap, remove the plastic carefully, and slice thinly. Serve cold on sandwiches, snack boards or in salads.
