Boiled Chicken Sausage with Gelatin
Chicken provides complete protein, while gelatin helps the slices hold their shape. Beetroot juice gives the sausage a gentle pink hue and cream makes its texture smooth. Slice before serving and refrigerate for no longer than 3–4 days.
Trim visible fat from the chicken (750 g), cover it with cooking water, and add the bay leaf (0.2 g) and green peppercorns (0.3 g). Skim the foam as it forms and boil gently for 60 minutes, until the meat is fully cooked and pulls easily from the bones.
Remove the chicken from the broth and cool it for about 10 minutes. Separate the meat from the bones and skin, then cut it into chunks. Measure the chicken broth (150 g), stir in the gelatin (20 g), and leave it to bloom for 10 minutes.
Heat the gelatin mixture for about 5 minutes, stirring until fully dissolved. Keep the temperature at or below 50°C.
Place the chicken in a blender. Add 20% cream (100 g), beetroot juice (30 g), coriander (1 g), nutmeg (1 g), erythritol (7 g), himalayan salt (5 g), and black pepper (0.1 g). Pour in the dissolved gelatin mixture and blend for about 5 minutes until smooth. If the blender becomes warm, stop and let it cool before continuing.
Grease a cylindrical mold with sunflower oil (0.1 g). Spoon in half the mixture and tap the mold on the counter to release air bubbles. Add the remaining mixture and tap again. Cover and refrigerate for at least 6 hours, preferably overnight. If the sausage sticks, briefly dip the outside of the mold in boiling water to release it.
Slice the set sausage before serving. Refrigerate and use within 3–4 days.
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