How to make chicken luncheon meat at home

How to make chicken luncheon meat at home

Ingredients:

2 kilo chicken

To boil the chicken, add (onion - carrot - four bay leaves - salt)

4 tablespoons of bovine or vegetable gelatin

A cup and a half of chicken broth

Spices (salt - black pepper - garlic powder - onion powder, paprika - chili pepper - chicken stock)

Optionally, you can add food coloring or beet juice 

First, the chicken is boiled in a pot over the fire, in which we put water, flavorings, onions, carrots, bay leaves, a sprinkle of salt, and whole or ground spices or the seven spices.

* We put the chicken in it and put it on the fire until it is completely cooked for two hours. Then we remove the chicken from the broth and leave it until it cools until we separate the chicken from the bone.

* Place the chopped chicken in a plate with the spices and a cup and a half of strained stock, dissolve the gelatin in it, and add them to the rest of the ingredients.

* To add color, you can use beet or beetroot juice or a drop of food coloring. Combine all the ingredients in the kibbeh and mix the mixture until it is very smooth.

* Then more is poured into any empty cylindrical can until it is placed in the refrigerator. When it freezes, it is easy to cut it into slices with the care of covering the cans before they enter the refrigerator.

* We leave it in the refrigerator for a whole night until it becomes very firm. The luncheon meat is then cut into thin slices. It can be mixed with black pepper or chopped olives and it is used to make sandwiches in different ways.