chicken ham – recipees

Prep Time	20 minutes
Chilling Time	2 hours (or overnight)
Cook Time	45 minutes
Total Time	3 hours 5 minutes
Skill Level / Intensity	Medium / Easy Technique
Cooking Method & Intensity	Low-Heat Poaching / Gentle Simmer ( $160^\circ\text{F} - 170^\circ\text{F}$ / $70^\circ\text{C} - 77^\circ\text{C}$ )
Yield	1 Loaf (approx. 8–10 deli slices)

Ingredients You’ll Need

For the Chicken Ham Meat Base

Ground Chicken: 1.5 lbs (680g), preferably a mix of lean breast and chicken thigh for moisture.
Liquid Smoke: 1/2 teaspoon (gives that classic ham wood-smoked flavor).
Maple Syrup or Brown Sugar: 1 tablespoon (adds a subtle sweet cure note).
Smoked Paprika: 1 teaspoon (for color and mild smokiness).
Garlic Powder: 1 teaspoon.
Onion Powder: 1 teaspoon.
Ground Coriander: 1/4 teaspoon.
Ground White Pepper: 1/2 teaspoon.
Prague Powder #1 (Curing Salt): 1/8 teaspoon (Optional: helps achieve the characteristic pink color and ham flavor, but plain kosher salt can be substituted).
Kosher Salt: 1.25 teaspoons.
Ice Water: 2 tablespoons (helps bind the proteins during mixing).

Equipment Needed

Plastic food-grade cling wrap (heat-resistant).
Aluminum foil.
Large wide pot or Dutch oven.
Instant-read meat thermometer.

Step-by-Step Cooking Guide

1.Combine & Emulsify the Meat Mixture:Duration: 10 mins | Heat Intensity: None.

In a large bowl or food processor, combine the ground chicken, spices, salt, liquid smoke, maple syrup, and ice water. Mix vigorously using a paddle attachment or food processor for 2 to 3 minutes until the meat becomes sticky, uniform, and slightly paste-like. This step is crucial for getting a tight, smooth texture that won’t crumble when sliced.

2.Shape and Roll the Roulade:Duration: 10 mins | Heat Intensity: None.

Lay a large sheet of heat-safe cling wrap flat on your counter. Transfer the meat mixture onto the wrap and shape it into a log about 8 inches long. Roll the cling wrap tightly around the meat. Twist the ends firmly in opposite directions to compress the log into a tight, dense cylinder. Tie the ends securely with knots or baker’s twine, then wrap firmly in a layer of aluminum foil.

3.Chill to Set Structure:Duration: 2 hours | Heat Intensity: None (Refrigerated).

Place the wrapped chicken roll in the refrigerator for at least 2 hours (or overnight). This allows the proteins to bind with the salt and spices, guaranteeing a firm, easily sliceable finished product.

4.Gently Poach the Roll:Duration: 45 mins | Heat Intensity: Low-Heat Poach (165°F / 74°C).

Fill a large pot with water and heat until it reaches a gentle simmer—ideally between $160^\circ\text{F}$ and $170^\circ\text{F}$ ( $70^\circ\text{C} - 77^\circ\text{C}$ ). Submerge the foil-wrapped roll in the water. Poach gently for 40 to 45 minutes until an instant-read thermometer inserted into the center reads $165^\circ\text{F}$ ( $74^\circ\text{C}$ ). Avoid boiling, as high heat will cause the meat to release its juices and dry out.

5.Cool, Slice, and Serve:Duration: 10 mins | Heat Intensity: None.

Remove the roll from the water and let it rest at room temperature until cool enough to handle. Remove the foil and plastic wrap. Transfer to a cutting board and use a sharp chef’s knife or deli slicer to cut thin slices.

Chef’s Tips for Success

Achieving the Pink Color: Chicken meat is naturally pale when cooked. If you want the traditional pink color of ham, use Prague Powder #1 (curing salt) as directed. If you prefer a 100% natural approach, omit it; the taste will be identical, though the color will be lighter.
Slicing Technique: For ultra-thin slices suitable for sandwiches, chill the cooked chicken ham thoroughly in the fridge for a few hours after poaching before you slice it.
Optional Pan-Sear: Before serving, you can quickly sear individual slices in a skillet with a tiny dab of butter over medium-high heat for 1 minute per side to create crispy edges.

Storage & Shelf Life

Refrigeration: Store sliced or whole chicken ham in an airtight container in the refrigerator for up to 5 to 7 days.
Freezing: Wrap individual portions or slices in parchment paper and place them in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before using.

Detailed Nutritional Information

Calculated per serving (based on 3 oz / 85g cooked chicken ham, recipe yields 8 servings).

Nutrient	Amount Per Serving	% Daily Value*
Calories	135 kcal	—
Total Fat	5 g	6%
Saturated Fat	1.2 g	6%
Trans Fat	0 g	—
Cholesterol	65 mg	22%
Sodium	410 mg	18%
Total Carbohydrate	2 g	1%
Dietary Fiber	0 g	0%
Total Sugars	1.5 g	—
Protein	20 g	40%
Vitamin D	0.2 mcg	1%
Calcium	15 mg	1%
Iron	0.9 mg	5%
Potassium	240 mg	5%