Chicken ham in the Oursson slow cooker

Chicken ham in the Oursson slow cooker

Category: Meat dishes

Ingredients
chicken fillet	I have 1 kg, but I need somewhere 1.5 kg
garlic	4 cloves
salt pepper to taste
grill seasoning	1 tsp
seasoning for jellied meat and aspic	1 tsp

Cooking method

• We cut the fillet not finely and not coarsely, marinate in seasonings, leave for 2 hours for 2. Lining the ham with a baking bag, pickled fillet in a bag, tie everything and collect the ham.
• We put a rag or a plate in the bowl (so as not to scratch the saucepan), put ham on this rag, pour 0.5 l of water, close the lid, it's not very easy, you need to turn the spring so that the lid is neatly closed. We select the Steamer mode, the cooking time is 1 hour, the pressure is 2, during cooking, after 15 minutes, it was transferred to 3.

Note

The ham came out a little dry (with hips more interesting), but my husband loves this one, but the child ... rejected it a little, but she went to shawarma, pizza and hot sandwiches just with a bang !!!

: hi: Tanyulya! I had no idea that you can make ham in the MF. I always did it in the airfryer, for a long time. I wonder if the increased cooking time does not compress the ham better? Great! I never thought that Belobok could be put on a barrel. Thanks for the idea.

Rather, you need to somehow connect the meat to each other, something like finely ground chicken and pork mince.

: hi: Tanyulya! I had no idea that you can make ham in the MF. I always did it in the airfryer, for a long time. I wonder if the increased cooking time does not compress the ham better? Great! I never thought that Belobok could be put on a barrel. Thanks for the idea.

Cut the meat a little finer, and of course add "red" meat from the legs and thighs, you can cream. It is necessary to vary in time, but it is not worth increasing it unnecessarily, the breasts themselves are rather dry, they can turn out to be even drier. But I don't recommend doing it from breasts alone, it's still a little dry, even though my husband claims that it's delicious

Rather, you need to somehow connect the meat to each other, something like finely ground chicken and pork mince.

Yes, minced meat will most likely have a more binding effect. But the chicken meat needs to be taken "red".
By the way, the ham was perfectly compressed, but I repeat, it's rather dry

: hi: I agree with Tatiana that it is good to use minced meat as a binder. You can also add skin with fat to it, and slices are better than chicken legs. The idea is great.

Tanya, thanks, I'm shocked !!! I definitely take it !!!

Tanya, thanks, I'm shocked !!! I definitely take it !!!

Dim, try it. Only one of the breasts is dry. In general, it is better to gut the whole chicken and use it on the ham. You can marinate in kefir.

I think so, if you spit a little lard there, it will be just right

I think so, if you spit a little lard there, it will be just right

Let's try, then you will tell