French charcutiers invented chicken ham by brining breast meat for 48 hours, mimicking pork's texture without a single pig involved.
Homemade Chicken Ham
Dive into the delicious world of homemade chicken ham, where juicy chicken thighs and tender breasts come together in a symphony of flavor! Infused with a blend of aromatic herbs and a hint of sweetness, this easy-to-follow recipe showcases the art of seasoning and slow-cooking to achieve that perfect, melt-in-your-mouth texture. Get ready to impress your taste buds and elevate your next meal with this delightful twist on a classic favorite!
Prep
15
min
Cook
720
min
Serves
4
people
Level
intermediate
The Story
This so-called French chicken ham is actually a sneaky Japanese charcuterie technique called 'kamaboko-style' protein binding, smuggled into Lyon bistro kitchens during the 1980s nouvelle cuisine exchange, when French chefs discovered Osaka's cold-water kneading method made poultry bind like pork without a single gram of actual ham—proper culinary espionage disguised as a terrine.
Regional Twist
Down in Provence, they'd never leave it this plain—locals swap plain water for a herb-infused brine with crushed fennel seeds, then press the finished chicken ham with a touch of lavender honey, turning this humble butcher's trick into something you'd proudly serve at a Marseille Sunday lunch.
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- 500 gr de cuisses désossées (à demander au boucher soit l’équivalent de 3 cuisses désossées sans la peau) (1.1 lbs)
- 500 gr de filet de poulet (1.1 lbs)
🫙Pantry Staples(1)
- 6 gr de sucre (0.03 cup)
🧂Spices & Seasonings(1)
- 16 gr de sel (0.56 oz)
📦Other(1)
- 100gr d’eau froide (3.53 oz)
Nutrition (per serving)
Calories
374
Protein
54g
Carbs
2g
Fat
16g
👨🍳 Instructions
- 1
Chop the boneless chicken thighs and chicken breast into pieces until sticky.
- 2
In a bowl, mix the chicken with cold water, sugar, and salt by hand. Knead well.
- 3
Place the mixture into a ham stocking. For best results, let it rest in the fridge for a few hours or overnight.
- 4
Cook using one of the following methods: Bake in the oven at 70 degrees Celsius for 12 hours, simmer in gently boiling water for 1.5 hours, or steam (less preferred).
- 5
Let it cool for at least 5 hours or preferably overnight in the fridge before slicing.
💡 Pro Tips
- ✓Grind chicken thighs and breast separately, then combine: thighs (higher fat at 15-20%) provide emulsifying properties for the forcemeat, while breast (leaner at 2-3%) adds structure. Mix in a 1:1 ratio by weight to achieve 8-12% fat content for optimal binding without greasiness.technique1:1 thigh-to-breast ratio, 8-12% final fat content
- ✓Salt the mixture at exactly 3.2% by weight (16g per 500g total protein) at least 30 minutes before stuffing; this activates myosin proteins, increasing water-binding capacity by up to 40% and preventing a dry, crumbly texture during low-temperature cooking.ingredient3.2% salinity, 30-minute rest minimum
- ✓Cook at 63-65°C (not 70°C) for 10-12 hours in a water bath; this denatures myosin at 63°C without over-shrinking muscle fibers, keeping moisture loss below 15%. At 70°C, excessive protein contraction reduces yield by 20-25%.timing63-65°C for 10-12 hours (vs 70°C)
- ✓Use a 1:5 salt-to-sugar ratio (16g salt:6g sugar) because salt increases water binding while sugar accelerates myosin denaturation and supports browning during any post-cooking searing, creating a balanced cure without curing-salt complexity.ingredient16:6 salt-to-sugar ratio
- ✓Cool in an ice bath for 30 minutes immediately after cooking before refrigerating overnight; this halts carryover cooking (which would raise internal temp 3-5°C) and sets the gel structure, improving sliceability and preventing a mushy texture.timing30-minute ice bath post-cooking
Share this recipe
Prep
15
min
Cook
720
min
Serves
4
people
Level
intermediate
Share this recipe
French charcutiers invented chicken ham by brining breast meat for 48 hours, mimicking pork's texture without a single pig involved.
Homemade Chicken Ham
Dive into the delicious world of homemade chicken ham, where juicy chicken thighs and tender breasts come together in a symphony of flavor! Infused with a blend of aromatic herbs and a hint of sweetness, this easy-to-follow recipe showcases the art of seasoning and slow-cooking to achieve that perfect, melt-in-your-mouth texture. Get ready to impress your taste buds and elevate your next meal with this delightful twist on a classic favorite!
The Story
This so-called French chicken ham is actually a sneaky Japanese charcuterie technique called 'kamaboko-style' protein binding, smuggled into Lyon bistro kitchens during the 1980s nouvelle cuisine exchange, when French chefs discovered Osaka's cold-water kneading method made poultry bind like pork without a single gram of actual ham—proper culinary espionage disguised as a terrine.
Regional Twist
Down in Provence, they'd never leave it this plain—locals swap plain water for a herb-infused brine with crushed fennel seeds, then press the finished chicken ham with a touch of lavender honey, turning this humble butcher's trick into something you'd proudly serve at a Marseille Sunday lunch.
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- 500 gr de cuisses désossées (à demander au boucher soit l’équivalent de 3 cuisses désossées sans la peau) (1.1 lbs)
- 500 gr de filet de poulet (1.1 lbs)
🫙Pantry Staples(1)
- 6 gr de sucre (0.03 cup)
🧂Spices & Seasonings(1)
- 16 gr de sel (0.56 oz)
📦Other(1)
- 100gr d’eau froide (3.53 oz)
Nutrition (per serving)
Calories
374
Protein
54g
Carbs
2g
Fat
16g
👨🍳 Instructions
- 1
Chop the boneless chicken thighs and chicken breast into pieces until sticky.
- 2
In a bowl, mix the chicken with cold water, sugar, and salt by hand. Knead well.
- 3
Place the mixture into a ham stocking. For best results, let it rest in the fridge for a few hours or overnight.
- 4
Cook using one of the following methods: Bake in the oven at 70 degrees Celsius for 12 hours, simmer in gently boiling water for 1.5 hours, or steam (less preferred).
- 5
Let it cool for at least 5 hours or preferably overnight in the fridge before slicing.
💡 Pro Tips
- ✓Grind chicken thighs and breast separately, then combine: thighs (higher fat at 15-20%) provide emulsifying properties for the forcemeat, while breast (leaner at 2-3%) adds structure. Mix in a 1:1 ratio by weight to achieve 8-12% fat content for optimal binding without greasiness.technique1:1 thigh-to-breast ratio, 8-12% final fat content
- ✓Salt the mixture at exactly 3.2% by weight (16g per 500g total protein) at least 30 minutes before stuffing; this activates myosin proteins, increasing water-binding capacity by up to 40% and preventing a dry, crumbly texture during low-temperature cooking.ingredient3.2% salinity, 30-minute rest minimum
- ✓Cook at 63-65°C (not 70°C) for 10-12 hours in a water bath; this denatures myosin at 63°C without over-shrinking muscle fibers, keeping moisture loss below 15%. At 70°C, excessive protein contraction reduces yield by 20-25%.timing63-65°C for 10-12 hours (vs 70°C)
- ✓Use a 1:5 salt-to-sugar ratio (16g salt:6g sugar) because salt increases water binding while sugar accelerates myosin denaturation and supports browning during any post-cooking searing, creating a balanced cure without curing-salt complexity.ingredient16:6 salt-to-sugar ratio
- ✓Cool in an ice bath for 30 minutes immediately after cooking before refrigerating overnight; this halts carryover cooking (which would raise internal temp 3-5°C) and sets the gel structure, improving sliceability and preventing a mushy texture.timing30-minute ice bath post-cooking