Easy Homemade Chicken Salami Recipe (Preservative-Free)

Thin slices of homemade chicken salami served with fresh red tomatoes on a wooden chopping board.

Easy Homemade Chicken Salami Recipe (Preservative-Free)

Course: Appetizers, Breakfast, Snack

Cuisine: European, International

Diet: Halal, Low Fat

Keyword: chicken bologna, chicken salami, chicken salami recipe, homemade chicken salami, homemade chicken salami recipe

Prep Time: 20

Cook Time: 30

Cooling Time: 2

Total Time: 2 50

Servings: portions

Calories: 179kcal

Author: Timea

Learn how to make a healthy, sliceable homemade chicken salami recipe using real chicken breast, warming pantry spices, and a natural beetroot tint. No nitrates, artificial colors, or chemical preservatives—ideal for breakfast toast and everyday lunchbox sandwiches!

Print Recipe

Metrics - US Customary

Equipment

1 Soup Pot medium
1 electric food processor or high-speed chopper
1 fine-mesh tea strainer
1 empty 500 ml (16 oz) plastic bottle or cylindrical silicone mold
1 Sharp Chef’s Knife

Ingredients

For Poaching the Chicken

500 g chicken breast bone-in
1.5 tablespoon vegetable mix for soups
1 teaspoon peppercorns whole, black
1 piece bay leaf
1 teaspoon garlic granules or garlic powder
1.5 l Cold water enough to submerge the chicken

For the Salami Paste & Setting

1 teaspoon sea salt fine, adjust to taste
1 teaspoon paprika sweet Hungarian
¼ teaspoon nutmeg ground
1 teaspoon onion powder or granules
½ teaspoon garlic granules or powder
24 g gelatine approx. 2 European sachets or 3 US envelopes / 2½ level tablespoons
50 ml chicken broth warm, strained from the poaching pot
2 tablespoon beetroot juice squeezed from grated boiled beetroot

Instructions

Step 1: Poach the Chicken & Infuse Broth

Place the bone-in chicken breast into a soup pot with the dried vegetable soup mix, black peppercorns, bay leaf, and 1 teaspoon of garlic granules.
Pour in enough cold water to fully cover the meat by at least an inch.
Bring to a gentle boil over medium heat, then simmer uncovered for 30 minutes until the chicken is tender and thoroughly cooked through.
Transfer the chicken onto a plate to cool slightly. Strain the poaching broth through a fine-mesh sieve and reserve 50 ml of the warm liquid.

Step 2: Season & Puree

Remove and discard the bone, skin, and cartilage from the chicken breast, then cut the warm meat into rough 1-inch chunks.
Transfer the warm chicken pieces into an electric food processor or chopper along with the sea salt, sweet Hungarian paprika, nutmeg, onion powder, and ½ teaspoon garlic granules.
Pulse until the chicken breaks down into a finely textured, crumbly paste.
In a small cup, stir the 20–24 g of powdered gelatin into the 50 ml of warm reserved broth until completely dissolved.
Pour the warm gelatin-broth mixture and the 2 tablespoons of beetroot juice into the processor over the chicken.
Blend on high speed for 60 to 90 seconds until the mixture transforms into a silky, homogeneous, rosy-pink paste.

Step 3: Mold, Chill & Slice

Prepare a clean, empty 500 ml plastic bottle by carefully cutting off the tapered neck to create a straight-sided cylinder.
Spoon the warm chicken paste into the bottle, tapping the base firmly against a counter cushioned with a towel after every few spoonfuls to force out trapped air bubbles.
Smooth the top surface with the back of a spoon and seal tightly with plastic cling film.
Chill in the refrigerator for at least 2 hours (overnight for 6–8 hours yields the firmest, cleanest slices).
To unmold, roll the bottle back and forth between your warm palms for 15–20 seconds to break the vacuum seal, then slide the salami out onto a cutting board. (If needed, make a small snip at the top edge of the plastic and peel it away).
Slice thinly using a sharp, non-serrated chef’s knife and serve chilled.

Video

Notes

Gelatin Accuracy: Use 20–24 g of powdered gelatin. In Europe, this is typically 2 sachets (10–12 g each); in the US, use 3 Knox envelopes (7 g each).
Blend While Warm: Blending the chicken while it and the stock are still warm is vital so the gelatin coats the meat fibers evenly, preventing a grainy finish.
Storage: Keep wrapped tightly in parchment or plastic film inside an airtight container in the fridge for up to 4–5 days. Best served chilled straight from the refrigerator.
Alternative Meats: You can substitute boneless turkey breast or lean pork tenderloin for the chicken. If using pork, simmer for 40–45 minutes until fork-tender.

Nutrition