Chicken cube 1 (ypu can add salt if you do not want to add chicken cube)
Black peppercorns 1/4 tsp
Bay leaves 2
Oregano 1/2 tsp
Garlic powder 3/4 tsp
Onion powder 1 tsp
Beetroot (boiled or steamed) 1/4 or less
Cumin powder 1 tsp
Gelatine powder 25 grams
Preparation
In a pot add chicken, onion, carrot, garlic, chicken cube, black peppercorns and bay leaves.
Add eniugh water to cover the chicken.
Bring to a boil and lower the flame. Allow to coom the chicken for 1.5 hours.
Now take out the chicken from the broth and allow to cool down a bit. Remove bones from the chicken.
Drain the stock in a cup.
From the leftover veggies, remove black peppercorns and bay leaves and add veggies to the chicken.
Now add oregani, garlic powder and onion powder. Keep aside.
Heat the chicken stock and add gelatin powder. Mox until gelatin is dissolved. If not, heat the stock again and mix well.
Add this stock to the chicken and blend the chicken into a fine paste, adding water along the way. The paste should be thick. Runny paste will not give good results.
NOTE: I used immersion blender. You can use regular blender jug to make the paste.
Pour this paste into a big water bottle (top removed using a knife).
Refrigerate overnight.
Next day cut the bottle using a scissors to remove mortadella.
