Chicken breast ham in a slow cooker

Category: Meat dishes
Chicken breast ham in a slow cooker

Ingredients

Chicken breasts
Salt
Black pepper
Nutmeg
Honey
Alcohol the spoon
Garlic

Cooking method

  • In the original, the multi-cooker is also for five glasses, but the Japanese apparently have small chickens, they used 3 breasts, I have one * sausage * from one breast.
  • I washed the breasts, soaked them from all sorts of nasty things, such as antibiotics. Rubbed with spices - salt, black pepper, nutmeg, honey, a spoonful of alcohol. Packed in polyet. bags and put them in the refrigerator. In the original, the breasts are marinated in the refrigerator for 4 days, I had one for two, the second breast for three days. The Japanese also have a recipe where meat is fermented for two days.
  • Then she took out the breasts, soaked it again \ like remove the excess salt, but it was possible not to do this, it turned out a little undersalted \. I dried it with paper towels, smeared the breasts with garlic, rolled it up tightly and wrapped it in gauze, tied it tightly with twine and hung it for an hour and a half. Then she packed the sausage in a heat-resistant bag, tied it up and placed it in a cartoon, filled it with cold water, brought the temperature to about 7O degrees for stewing, and switched to heating for 3O-4O minutes. She took it out and immediately into cold water with ice, cooled for an hour and a half, then unpacked the meat, put it in a bag and in the refrigerator for storage. All.
  • Chicken breast ham in a slow cooker

Note

The original recipe is here 🔗

Oksana
why in ice water
but what if you pour it not with cold water and bring to a boil, but pour boiling water from a kettle and immediately extinguish?
kava
And if, due to the lack of a multicooker, you bungle in a ham maker? I think it should turn out well
Deva
Something you do not write, did it turn out deliciously or not? The meat is not dry, because these are breasts. I really want to cook, so clarifying questions: is it possible to use an elastic bandage (with such a net) instead of gauze, how much water to pour into a multicooker. I understand that you are using a baking bag, and you need to seal it tightly or what? Do you think alcohol can be replaced with vodka?
Gypsy
Quote: Deva

Something you do not write, did it turn out deliciously or not? The meat is not dry, because these are breasts. I really want to cook, so clarifying questions: is it possible to use an elastic bandage (with such a net) instead of gauze, how much water to pour into a multicooker. I understand that you are using a baking bag, and you need to seal it tightly or what? Do you think alcohol can be replaced with vodka?
The meat is not dry for the reason that the package in which the meat is boiled is hermetically sealed, the meat is in its own juice. It is better to let the air out through the water, that is, immerse the meat in the bag in water and let the air out, like a vacuum. Alcohol can be replaced with vodka.
It is better to use not a bandage, but a piece of thin cotton cloth, marshmallow, gauze, or a calico. Tighten as tight as possible, tie more often and tighter. To make it tasty, you need to put a lot of spices and salt enough.
Water can be poured from a teapot hot, pour enough for the meat to be immersed in water.
Deva
Thanks for the quick response, I will cook.
Gypsy
Quote: Oksana

why in ice water
The Japanese explain this by the fact that with a sharp temperature drop from hot to cold, squeezing / compaction occurs, that is, your meat will be denser, just like a ham should.
Deva

I washed the breasts, soaked them from all sorts of nasty things, such as antibiotics.

I am very interested in this question. Tell me, how long do you soak the breasts, and in what water? And yet, where did you get the information that soaking helps get rid of antibiotics and other nasty things?
Gypsy
I soak for at least an hour, and I try to change the water several times. Cold water from under the tap.
Not invented by myself. I watched local TV, there was a program on the topic of meat and * what they do it with *, when they asked the lab worker if she eats chickens herself .. she said that she bought chickens in the super, but she soaked the meat in water.
Otherwise, nothing. We live in a city in apartments, civilization in one word.
RybkA
I still do not understand what kind of heat-resistant bag is it? We have transparent baking sleeves, but they are unlikely to be tied hermetically, and the perforation is shallow on top for air.
I did something similar in an ordinary saucepan, only it was chicken in jelly. It turned out such a sausage mixed with jelly. So there the meat was also cooked in containers, and the container was in the ode, but it was not covered by anything ... I just think what is it to adapt instead of dark-resistant, and even sealed bags?
crosby
Rybka is not a baking sleeve :) Before, I myself did not know what this could be :) that there are such plastic bags for temp. up to -30 and +115. I don't know if we have such in Ukraine, I ordered it from Germany for a freezer, but here it turns out you can use it like that.
Gypsy
you also sell //// wanted to give a link well, it's very long. Type in any search engine baking bags flooded sea
Chicken breast ham in a slow cooker

but I didn't know what it was sleeve
RybkA
Gypsy , boom look!
A sleeve is such a bag for baking only without beginning and end. You cut off as much as you want, that is, as much as necessary and tie it on both sides. It's also a handy thing, the main thing is you can see what's going on inside.
Tanyusha
RybkA but it seems to me that the sleeve will fit, just fasten the ends tighter.
Antonovka
Gypsy,
My meat is pickled for the second day (I will do it tomorrow), and I came with a question -
Then she packed the sausage in a heat-resistant bag, tied it and placed it in the cartoon
do I brake something - in a bag with gauze or without it?
Gypsy
First, wrap and bandage in a rag, and before cooking, pack it all in a heat-resistant bag .. in these, meat is usually baked in the oven.
the Japanese have small pictures that are hard to see
pack tightly in gauze, then tie the sausage with a string over the gauze / chintz
Chicken breast ham in a slow cooker
then stick the sausage without removing anything in the bag and cook
Chicken breast ham in a slow cooker
unpack and remove the gauze with a string after cooling
Chicken breast ham in a slow cooker
Chicken breast ham in a slow cooker
Chicken breast ham in a slow cooker

Thank you for reminding me, I haven't done it for a long time, I have to do it.
Antonovka
Gypsy,
Oh, thanks And I have been looking at this recipe for a long time, I finally made up my mind And I have a package too
RybkA
Gypsy , and already forgot about this recipe
What if we change the source to turkey fillet? And what to exchange vodka for ... cognac, gin, tequila?
Gypsy
turkey is even better
RybkA
Well, everything went to pickle. I will replace vodka with tequila
RybkA
Gypsy, but we don't cut the breast in any way, like a book, what would we roll with a roll?
Antonovka
That's it, we cooked it yesterday and tried it today. The taste is very unusual, and despite the fact that I did not soak it the second time, it seemed to me not salted, I added salt, but my son and husband did not. I like it. I think that now I will use this marinade in other places.
Now that it didn’t quite work out ... I wrapped it in a thin rag - it didn’t want to turn into a tight roller and couldn’t wind it up tightly - the threads were thin, it turned out to be a long sausage, which had to be bent into a multicooker. On this fold, it then broke and part of it crumbled already during cutting ... Let there be lost houses, silicone laces, it will be easier with them.Next time I will freeze more ice, this time there were only 2 bags (they just ended at the wrong time). .. Now I want to try it in ham ...

I want to say thank you so much for the recipe - we have never eaten such a chicken delicacy - juicy and tasty
Gypsy
Quote: RybkA

Gypsy, but we don't cut the breast in any way, like a book, what would we roll with a roll?
no, no need to cut. But you can try cutting.

Quote: Antonovka

it was not possible to wind it tightly - the threads were thin
Need not threads, but strings
Congratulations on your first sausage!
Antonovka
So there were no strings - they tried to cope with improvised means, the threads were folded several times, but they still cut their hands
RybkA
I will be winding with threads, there are no strings and silicone flagella too
Gypsy
Quote: RybkA

I will be winding with threads, there are no strings and silicone flagella too
then tear the rags onto the ropes, maybe you will find a piece of chintz at home or an old pillowcase
tigra-tigrica
And be sure to put it in a bag, maybe you can steam it in the basket?
Gypsy
Try it for a couple. Apparently juices will drip down on a couple .. I don’t know, theoretically.
This recipe is in a bag
tigra-tigrica
Quote: gypsy

Try it for a couple. Apparently juices will drip down on a couple .. I don’t know, theoretically.
This recipe is in a bag
The package will be juicier. And how long to extinguish (there is nothing to measure the temperature with). The ice is ready. The meat is ready for cooking, if you like it, I'll make it out of the pig for Easter.
Gypsy
If there is no thermometer, then by eye bring the temperature to 70 degrees and switch to heating for 40 minutes.
tigra-tigrica
Thanks for the recipe, he calmed me down to some extent and proved that you can do without Beloboka (but I still want to). Now you can experiment with other meat, wrapping it in cheese, dried apricots, prunes, olives, in short, whatever you want.
And now about the roll itself. I had it pickled for a very long time (it just so happened), so it turned out to be well salted. The roll for me is lean and dryish, the fat content would add juiciness. I put it out for a long time. I did it in Aurora, and there it was at least 2 hours, and it cooled for a long time. I am happy with the result, and this is the main thing.
Gypsy
And thank you for evaluating the recipe

ps. you do not need to extinguish, you need to turn it on heating(keep warm), the one that automatically turns on when the program ends. Switch off manually when the meat is ready.
Aketi
Yesterday I did)
I tried it out of one breast, it turned out very sweet))))
probably a lot of marinade, reminded the taste of Korean He remotely - there fresh meat is marinated in vinegar and eaten with seasonings.
Original person
Having tried it once, now we can't stop))) Such a cool recipe! We don’t buy sausage and ham in stores, but this recipe is just a godsend! The husband always asks to cook again and again. Thank you so much for the recipe!
Gypsy
Eat for health
jooom
Although there is no multicooker, I liked the recipe, so I piled this on an ordinary water bath:
Chicken breast ham in a slow cooker

Marinated for three days. The cooking temperature was controlled with a multimeter (thermocouple). Then he chilled it in cold water. Packed in a regular baking sleeve (but I had to tinker with dressing, so that it turned out civilly).
I didn't cut the breast itself - as it was, I shoved it. After cooking, nothing disintegrates - apparently this is facilitated by just tight binding. In general, so to speak, organoleptically everything is good.
As for the taste, here, in my opinion, you still need to experiment with the marinade. The one given in the recipe seemed to me slightly bland. It ought to be a little brighter taste. But this is my IMHO.
Otherwise, everything is fine - the texture is pleasant, delicate. Sufficiently juicy meat. Respect to the author of the topic.
Gypsy
Oh, beauty! Looks like a doctor's sausage
Yes, you need to put more spices, pepper and salt, and everything you like. The Japanese had it in such a bland form, they probably eat it with wasabi
Frenzy
Thanks for the recipe. First experience with ham. Liked. But there are nuances. Based on the comments, after rinsing the honey and spices, not only rubbed with garlic, but also salted. There was no rope, I replaced it with flagella made of the same gauze. The result is a tight, good sausage. There was no heat-resistant bag and sleeve either. Replaced with foil. This is my mistake. Liquid seeped through the folds of the foil. But definitely not a dry sausage. In general, I'm happy with the recipe.
marinal
Tell me what adding honey gives a ham? In our family, marinade with honey simply does not go.Is it just for taste or does it somehow affect the color? The structure? Thank you
jooom
I think that pickling is worth it according to your taste. That is, we take the technology of "marking-cooking at low temperature" as a basis, and we make the taste in our own way.
Moreover, the breasts of supermarket broilers, in my opinion, need to be marinated with something more spicy, because by default they are not very good in taste.
Groha
Hooray, and I made a ham. Marinated for two days. I put 1.5 tablespoons of honey on one breast (two halves), as a result my ham is sweet !!! The only mistake, everything else worked out. Made in a sleeve, tied with threads on both sides. But my bag broke, but still it was not completely filled with water, there was a little water in the bag, but the texture turned out as in the photo, dense, the chicken itself is juicy. We must look for the marinade through trial and error. I will try further. thanks for the recipe.
Isolde1
In my multicooker, the extinguishing program is designed for 2 hours, at a temperature of 100C. I set the temperature manually as in the recipe, and the time is 30 minutes. The question is how many minutes it should languish in a temperature of 70C. It seemed to me that my ham turned out to be damp.
tati-ana
This is the third time I'm doing it, it's very tasty. Thanks for the recipe
Annushka85
Tasty and not high in calories, made in a cartoon redmond, in a ham maker, gobbled up in one evening)))

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