Homemade Chicken Bologna by Danacatalyna

Ingredients

• 500g (1.1 lb) chicken breast, cut into small cubes
• 200ml (3/4 cup) heavy cream (at least 30% fat), chilled
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp paprika
• 1/4 tsp nutmeg, ground

Instructions

1. Place the cubed chicken breast in a food processor and pulse until it reaches a fine, paste-like consistency.
2. Add the minced garlic, salt, pepper, paprika, and nutmeg to the chicken paste and pulse again to incorporate the spices evenly until ready to serve.
3. With the processor running on low speed, slowly stream in the chilled heavy cream until the mixture becomes smooth, pale, and emulsified.
4. Transfer the mixture onto a piece of plastic wrap or aluminum foil, roll it tightly into a cylinder shape, and secure the ends firmly until ready to serve.
5. Steam the log in a steamer basket or poach gently in simmering water for 40-45 minutes until firm to the touch.
6. Remove from heat, allow to cool completely at room temperature, then refrigerate for at least 4 hours before slicing.