Homemade Bologna
Start by cutting the chicken breast into small cubes and transfer them to a saucepan.Season with the salt, the sweet paprika, the oregano, the black pepper, the crushed garlic cloves and add enough water to cover the chicken, mix all the ingredients.Turn on the heat, cover the saucepan and let it all cook for 20 minutes.Meanwhile, in a bowl, add the peeled beet, add enough water at room temperature to cover it and let it soak for a few minutes.Once the chicken has cooked through, remove the saucepan from the heat and separate the broth from the chicken.Transfer all the chicken to a blender, add a 240ml cup of the broth we set aside and blend all the ingredients very well.After that, add 3 tablespoons of the water in which the beet was soaking and blend again – keep adding this water until the mixture takes on a pink color.Finally, add the packets of colorless gelatin powder, previously hydrated just like shown in the package instructions.Blend again until combined.Transfer all the mixture to a cylindrical recipient.Cover the cylindrical recipient, take to the fridge and let it chill for at least 3 hours.After this indicated time, unmold and serve.
Ingredientes
- 650g of Chicken Breast
- 1 Teaspoon of Salt
- 1 Teaspoon of Sweet Paprika
- 1 Teaspoon of Oregano
- 1 Generous Pinch of Black Pepper
- 3 Crushed Garlic Cloves
- 1 Beetroot
- 2 Packets of Unflavored Colorless Gelatin Powder (12g)
Modo de Fazer
Start by cutting the chicken breast into small cubes and transfer them to a saucepan.
Season with the salt, the sweet paprika, the oregano, the black pepper, the crushed garlic cloves and add enough water to cover the chicken, mix all the ingredients.
Turn on the heat, cover the saucepan and let it all cook for 20 minutes.
Meanwhile, in a bowl, add the peeled beet, add enough water at room temperature to cover it and let it soak for a few minutes.
Once the chicken has cooked through, remove the saucepan from the heat and separate the broth from the chicken.
Transfer all the chicken to a blender, add a 240ml cup of the broth we set aside and blend all the ingredients very well.
After that, add 3 tablespoons of the water in which the beet was soaking and blend again – keep adding this water until the mixture takes on a pink color.
Finally, add the packets of colorless gelatin powder, previously hydrated just like shown in the package instructions.
Blend again until combined.
Transfer all the mixture to a cylindrical recipient.
Cover the cylindrical recipient, take to the fridge and let it chill for at least 3 hours.
After this indicated time, unmold and serve.
