Chicken Thigh Ham

Chicken Thigh Ham


  1. Chicken thighs 1150 grams (so that meat in its pure form without bone and skin was 1 kg)
  2. Carrots 2 pcs.
  3. 4 cloves of garlic
  4. Dry herbs 1.5 tsp
  5. Gelatin 1 tbsp
  6. Salt 1 tsp
  7. Ground black pepper to taste
  • Main Ingredients Chicken
  • Serving 10 Servings
  • World Cuisine


knife, board, bowl, sleeve, baking dish, empty tetrapack, oppression


Wash, dry and remove chicken bone and skin. Cut into small arbitrary pieces. Finely chop the carrots and garlic. In a deep container, combine chopped hips, carrots, garlic, herbs, salt, black pepper, add gelatin and mix well, leave for 20 minutes. Put the meat in a baking sleeve, bandage the edges and send to a preheated oven to 190-200 degrees for 50-60 minutes. Remove from oven, allow to cool for half an hour.
Take a plastic bottle, or a tin can, or a paper bottle of juice, which will give the future ham a shape and send chicken meat with broth there. Press down on top with a small load, allow to cool to room temperature and send in the refrigerator for the night.
Cut well-cured ham with a sharp knife and serve.
A more detailed cooking process, see the video. Enjoy your meal!