Poultry loaf
Are you looking for a way to make healthy breakfasts? Do you choose deli meats without preservatives and enhancers? You’ve come to the right place! Here’s our favorite, tried-and-true recipe for a perfect, delicate poultry loaf straight from the ham cooker. Top-quality meat and all-natural ingredients make it a hit with everyone—even the pickiest little ones!
Delicate meat from the ham cooker for sandwiches is an excellent idea for a varied breakfast, both for those who love mild dishes and for those who like to highlight the flavor with a touch of heat. Serve ordinary sandwiches in an extraordinary way—pair them with vegetables, sauces, or dips. A poultry loaf can also be a great addition to a homemade kebab. Give it a unique taste with spices and enjoy a dish free from preservatives and artificial additives.
A poultry loaf from the ham cooker will fill your kitchen with the aromatic scent of freshly made deli meat. For the highest standards, pair it with fresh, perfectly baked, crusty bread and homemade butter. Sounds delicious! Don’t take our word for it—try it yourself and tell us about your taste impressions :) Use a ham cooker to prepare other delicious meats as well. Go for loaves or hams. If you love pâtés, you definitely need to discover another function. A ham cooker isn’t just for making hams—surprisingly, it’s an ideal solution in a vegan kitchen. Sounds absurd, but it’s true. Discover the first recipe of this kind and don’t be afraid to experiment in your kitchen, creating original combinations and dishes that will delight your loved ones.
Notes
How to prepare a poultry loaf with a ham cooker?
Recipe for poultry loaf
Preparation:
Grind the chicken breast using a meat grinder with a medium plate (or cut into small pieces), then add the water and a tablespoon of milk powder and blend into a smooth mixture. Cut the thighs into pieces about 1–2 cm. Combine them with the blended breast mixture, season, and mix thoroughly. Refrigerate for 1 hour. Next, place the meat mixture into a liner bag dedicated to the ham cooker and put it into a 1.5 kg ham cooker, compress with the spring, and insert a thermometer from the top. Put the ham cooker into a pot of water (during poaching, the water may gently simmer over low heat). When the internal temperature of the meat reaches 70°C, finish poaching and place the ham cooker in cold water (after removing the ham cooker from the water bath, the internal temperature of the dish will rise by another 2°C). Once the ham cooker has cooled, place it in the refrigerator. The next day, the loaf is ready to eat. To make it easier to remove the meat from the vessel, you can pour hot water over it.
