* 1 half chicken breast
* 1 boneless chicken upper leg
* 1 tablespoon jelly
* 5 cloves garlic
* basil and oregano
* salt and pepper
* 2 tablespoons balsamic vinegar
For the coating of this salami we will use the skin on the chest, well washed and cleaned.
Cut the chicken into appropriately thick strips, then place in a bowl. Sprinkle with spices, crushed garlic, a few tablespoons of olive oil and balsamic vinegar. Mix well, so that all the pieces are well covered with spices. Cover the bowl with cling film and refrigerate for a few hours.
The skin is spread well on a wooden bottom, then the meat strips are distributed over the entire surface.
Sprinkle with gelatin and roll. We tie the ends with thread, eventually all the salami can be tied, to make sure it doesn't fall apart.
The salami obtained is wrapped tightly in a bag for steak, therefore resistant to high temperatures. Tie tightly and boil in a pot of water with a lid for 1 hour – 1 hour and a half. Take it out on a wooden bottom, put a weight on top and leave it to cool. When cooled, refrigerate until completely cooled.