Chicken Luncheon Meat
June 3rd, 2009
Do you eat canned meat?
This question was asked by my professor in organic chemistry lecture, everyone answered: yes, sometimes (in cooking meat is fresh, but sometimes we buy canned luncheon), and he said: it is better to stop eating canned meat, because it can cause cancers due to nitrites, and it is high in sodium.
I want to make chicken luncheon meat at home, not only because of cancer, but I don’t trust companies that make canned meat and my reasons are:
1.Perhaps companies make chicken luncheon from chicken meat, bones and skins (have you watched Jamie Oliver in “Jamie’s School Dinner”, he said that chicken nuggets are made from chicken bones and skins, yuck!).
2. Or they make it from chicken and beef (oh, I hate beef, but I like lamb).
3. Or they make it from chicken and pork. Pork and its derivatives are not Halal for Muslims, (some luncheon products are Halal certified).
So homemade is the best!
Let’s make Chicken Luncheon Meat:
1. Grind chicken, long green pepper and garlic using meat grinder. Add the other ingredients (bread crumbs, egg, sliced green olives or pistachios, black pepper, salt) to the chicken and mix very well.
2, 3. Roll the mixture into log, then wrap in cling wrap, and tightly twist the ends together and tie with strings. Fill a pot with water, salt, white vinegar, and bay leaf, and bring it to boil, then add the wraps, and cook it for about an hour.
4. After one hour, remove from water, unwrap, let the chicken cool, then cut, and serve cold.
Chicken Luncheon Meat
From: Manal Alalem / Servings: 5 – 6 People
PDF Text Only / Print With Images
| 500 g chicken breast fillets
4 garlic cloves 1 cup bread crumbs 1 egg 1/2 cup sliced green olives 1 long green pepper 1 tsp salt 1/4 tsp black pepper 1 tsp ground sweet paprika For cooking chicken in water Water 1 tbsp white vinegar 1 tbsp salt 1 bay leaf |
Grind chicken, long green pepper and garlic using meat grinder. Add the other ingredients (bread crumbs, egg, sliced green olives or pistachios, black pepper, salt) to the chicken and mix very well.
Roll the mixture into log, then wrap in cling wrap, and tightly twist the ends together and tie with strings. Fill a pot with water, salt, white vinegar, and bay leaf, and bring it to boil, then add the wraps, and cook it for about an hour. After one hour, remove from water, unwrap, let the chicken cool, then cut, and serve cold. |
This looks grand. I don’t trust anything that is stored at room temperature and shouldn’t be. What do they add to it to preserve it? Your way is much better! (Although I have a fondness for various cold cuts – but at least they need to be refrigerated.
That’s interesting! A great idea for the warmer days! Delicious, especially with the pistacchios…
Cheers,
Rosa
Homemade is always best! I don’t have a meat grinder, but my Mom has always had one and uses it a lot.
This is an original dish. Everything prepared at home is always the best! Great combination of ingedients, especially the pistachios and olives.
What a unique chicken preparation! I bet it is just delicious! I love the pistachios and/or olives in the ground chicken.
Very interesting. Home made luncheon meat! Does it taste like sausage?
Claudia: Thanks for coming by! homemade is the best!
Rosa: Thanks for dropping by!
lisa: Thank you! meat grinder is essential and it makes life easier!
lisa (dandysugar): Thanks, darling!
Natash: Thank you! it’s so delicious!
Ellie: Thanks! I think the taste is close to “Italian Sausage – Mortadella”.
I have to say that I love luncheon meat, it’s interesting to know how to homemake this as it would be much healthier.
I eat tons of canned tuna… I wonder if your professor was referring to those as well. I’ve heard they’re not great, but they’re just so convenient!
Making your own sandwich meat shows commitment and dedication! good job!
You know this recipe is exactly the same like my meat we call them Znoud. My aunt in baalback used to stuff the meat with boiled eggs, but I follow the same steps like yours and even turn the meat into a fancy meal, after steaming, i fry them in little butter, then deglaze the pan with some wine and voila we got a wonderful meal. The leftovers are amazing in a sandwiches…..