Healthy Homemade Chicken Mortadella

Chicken Mortadella changed my deli game forever. I used to stare at processed meat labels, sighing at the sodium and mystery additives—until I discovered this homemade hero. Lean, protein-packed, and free of preservatives, it felt like a revelation. I started crafting batches in my kitchen: ground chicken breast blended with crushed pistachios, garlic, and herbs, then slow-cooked to savory perfection.

Suddenly, meal prep became joyful. I’d slice it thin for charcuterie boards with figs and goat cheese, toss cubes into arugula salads, or layer it on sourdough with pesto and sun-dried tomatoes. My fitness-obsessed friends devoured it; my kids didn’t guess it was “healthy.” It fueled our busy days without guilt—proof that tradition and clean eating could coexist. Now, it’s my secret weapon: a little luxury that honors my body and my love of flavor.

We’ll walk through the health benefits, ingredients, recipe process, nutritional facts, and tips for maximizing flavor and freshness. And if you’re wondering how it stacks up to store-bought deli meat or whether you can eat it raw, we’ve got those answers, too.

What is Chicken Mortadella?

Chicken mortadella is a lean, spiced deli meat traditionally made by finely grinding chicken meat and blending it with spices, herbs, and fat to create a smooth, flavorful cold cut. Unlike pork mortadella, this version is lighter, healthier, and easier to digest. Originating from Italy’s iconic mortadella recipe, chicken mortadella uses poultry for a cleaner, lower-fat twist, without losing the savory depth we all love in deli meats.

Chicken Mortadella

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• Author: Clara
• Total Time: 1 hr 11 mins
• Yield: 1 large loaf (8–10 servings)
• Diet: Gluten Free

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Description

Homemade and always homemade! I completely stopped buying processed meat and it was for multiple health reasons. In fact, it has a million additives and harmful stuffs and decided to make Chicken Mortadella at home!

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Ingredients

• 500g bone chicken tights
• 1 carrot
• 1 onion
• 3 bay leaves
• 1 tsp whole black pepper
• 1 tsp salt
• 1 l water
• 2 packs beef gelatin
• 2 tsp paprika powder
• 100 g cooked beetroot
• 1 cup green olives

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Instructions

• Boil around 1.5 l of water in a kettle and put everything in the pot. Add chicken tights, carrot, whole onion, bay leaves, black cumin and salt. Pour boiled water into a pot, cover it with a lid and let it cook on medium heat for about 45 minutes, until the chicken is fully cooked.
• Take off the heat and remove the chicken from the pot. Allow it to cool down in a colander. Keep broth, you will need it later!
• Once the chicken cools down, shred the chicken and remove all bones carefully.
• In a medium bowl, pour around 130 ml of your hot chicken broth, add gelatin powder and stir in. Note that you need to activate the gelatin according to package instructions, usually by mixing it into hot liquid. Add next paprika powder, and salt to taste and mix well.
• Transfer cooked and shredded chicken into a high-powered food processor or blender. Add chicken broth with activated gelatin, cooked beetroot, carrot, and onion. Blend until smooth.
• To shape Chicken Mortadella, place parchment paper on your working surface and spread the blended mixture in the middle. Roll up the Mortadella and close the ends carefully. Transfer into a cylinder-shaped container and let Mortadella set up in the fridge overnight.
• Remove it from the fridge, slice it up and serve! However this gelatin based Mortadella use only in cold sandwiches.

Notes

• Curing Salt #1: Do not substitute regular salt (prevents botulism).
• Fat Ratio: 30% fat (fatback) ensures authentic silkiness.
• Temperature Control: Meat must stay below 40°F (4°C) during emulsification.

• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Charcuterie / Appetizer
• Method: Grinding, Emulsifying, Poaching
• Cuisine: ecided to make Chicken Mortadella at home! ramadan recipes Chicken Mortadella Author: Amira Cooking Method: Cooking Cuisine: Mediterranean

Nutrition

• Serving Size: (Per 2 oz / 56g serving)
• Calories: 180 kcal
• Sugar: 0g
• Sodium: 720mg
• Fat: 14g
• Saturated Fat: 4.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0.5g
• Protein: 13g
• Cholesterol: 65mg

Keywords: Homemade Chicken Mortadella, Easy Chicken Mortadella Recipe, Italian Chicken Bologna, Pistachio Mortadella, Safe Cured Meats

Why Make It at Home?

Store-bought mortadella often contains preservatives, fillers, and high sodium levels. Making your own gives you full control over what goes in—whether it’s using organic chicken, skipping MSG, or dialing back the salt. Homemade chicken mortadella is:

• Preservative-free
• Customizable in flavor and texture
• A budget-friendly alternative
• Perfect for meal prep, school lunches, and high-protein diets

Health Benefits of Chicken Mortadella

Lean Protein and Low Fat Profile

One of the biggest draws of Healthy Homemade Chicken Mortadella is its lean protein content. Unlike traditional pork-based deli meats, chicken is naturally lower in fat and calories. A typical 100g serving of homemade chicken mortadella provides:

• Around 20-24g of protein
• 5g or less of fat
• Minimal carbohydrates

This makes it an excellent choice for:

• Weight management diets
• Post-workout meals
• Keto or low-carb lifestyles

Because you’re using fresh, whole chicken breast or thigh meat, you get quality protein without the junk—no hidden additives, no nitrites, and no excess sodium.

Comparison to Traditional Beef Mortadella

Let’s break down the differences in a quick table:

Chicken mortadella is ideal if you’re looking for a healthy, satisfying snack or sandwich filler. Unlike traditional versions, it won’t sabotage your macros or spike your sodium intake.

Ingredients Used in Homemade Chicken Mortadella

Key Ingredients for Healthy Chicken Mortadella

The beauty of Healthy Homemade Chicken Mortadella lies in its simplicity. No artificial flavors or preservatives—just real, nourishing ingredients.

Here’s what you’ll need:

• Boneless chicken breast or thigh (skinless): The protein-packed base that gives the mortadella its firm texture and clean taste.
• Ice cubes or crushed ice: Helps to emulsify the meat while keeping it cold to avoid protein breakdown.
• Garlic and onion powder: For a subtle, savory base flavor.
• White pepper and nutmeg: Traditional mortadella spices that add warmth and complexity.
• Olive oil or chilled chicken fat: Provides a smooth texture without overloading on saturated fat.
• Salt (Himalayan or kosher preferred): Enhances flavor without making it overly salty.
• Cornstarch or chickpea flour: Helps bind the meat and hold moisture for the perfect slice.
• Egg white: Acts as a natural binder and gives a firm but tender consistency.

Optional Add-ins for Flavor and Texture

Customize your chicken mortadella to suit your taste or dietary goals with these optional add-ins:

• Crushed pistachios or olives: Classic Italian add-ins that elevate flavor and texture.
• Chopped red bell pepper: Adds a sweet crunch and vibrant color.
• Smoked paprika: Infuses a mild smokiness without the need for smoking.
• Fresh herbs like parsley or basil: For a garden-fresh taste.

Want to skip the fat altogether? Sub in Greek yogurt for richness without oil.
Looking for a dairy-free version? Opt for chilled aquafaba (the water from canned chickpeas) instead of egg whites.

Step-by-Step Recipe to Make Healthy Chicken Mortadella at Home

Preparing the Chicken Paste

Creating the perfect texture for Healthy Homemade Chicken Mortadella starts with crafting a silky, emulsified meat paste. Here’s how:

1. Chill All Ingredients
   Place the chicken, spices, oil, and mixing bowl in the freezer for 15 minutes before starting. This keeps the mixture cold and prevents fat separation.
2. Blend the Chicken
   In a food processor, combine:
   • 500g boneless chicken breast or thighs (cubed)
   • 2 ice cubes
   • 1 tsp garlic powder
   • ½ tsp onion powder
   • ½ tsp white pepper
   • ¼ tsp ground nutmeg
   • 1 tsp salt
   • 1 tbsp olive oil or chilled chicken fat
   Pulse until smooth. Scrape down the sides and continue blending for 3-4 minutes until fully emulsified.
3. Add Binders and Flavor Enhancers
   Add:
   • 1 tbsp cornstarch (or chickpea flour)
   • 1 egg white (or aquafaba)
   Pulse again for another 30 seconds until the mix is airy, sticky, and glossy.
4. Fold in Extras (Optional)
   If using extras like chopped pistachios, olives, or peppers, gently fold them in now using a spatula.

Stuffing and Cooking Techniques

1. Shape and Wrap the Mortadella
   Form the meat paste into a log or cylinder. Wrap it tightly in 2 layers of cling film or parchment, twisting the ends to seal like candy. For best results, wrap again with aluminum foil to secure the shape.
2. Poach or Steam
   Fill a pot with water and bring it to a low simmer (not boiling). Place the wrapped mortadella in the pot and poach gently for 45–60 minutes, or until the internal temperature reaches 165°F (75°C).
   Alternatively, you can steam it for the same duration.
3. Cool and Set
   Transfer to an ice bath for 10 minutes, then refrigerate for at least 6 hours or overnight to set the texture.
4. Slice and Serve
   Unwrap, pat dry, and slice thinly. Enjoy it cold, pan-seared, or layered in sandwiches and wraps.

Tips for Perfecting Your Homemade Chicken Mortadella

Texture and Consistency Tips

Getting that authentic deli-style texture is all about technique and temperature. Here are key pointers to lock in a smooth, sliceable consistency:

• Keep everything cold: Warm ingredients can cause fat separation, leading to a gritty texture. Freeze your chicken cubes for 15–20 minutes before blending.
• Don’t overprocess: Over-mixing can turn the meat gummy. Pulse in short bursts and stop as soon as the paste turns smooth.
• Use ice or crushed ice: This keeps the blend cold and helps emulsify the meat without adding water.
• Test a sample: Microwave a small spoonful of the paste for 20 seconds to check flavor and seasoning before the final wrap.

Best Storage Practices for Freshness

To keep your Healthy Homemade Chicken Mortadella fresh, follow these storage strategies:

Pro tip: Always label with the date and use within the recommended time frame for peak flavor and safety.

Nutritional Information and Caloric Breakdown

Calories, Protein, Fat, and Carbs per Slice

Homemade chicken mortadella isn’t just tasty—it’s also a nutrient-dense food that supports clean eating goals. Here’s an approximate nutritional breakdown for a 50g slice:

This makes Healthy Homemade Chicken Mortadella a smart option for:

• High-protein diets
• Low-fat meal plans
• Low-carb and keto lifestyles

Unlike most commercial deli meats, your homemade version is free from preservatives, nitrates, and mystery fillers, giving you real nutrition in every bite.

Comparison to Store-Bought Alternatives

Let’s take a quick look at how your homemade mortadella stacks up to the commercial kind:

Serving Suggestions & Pairing Ideas

Cold

• Charcuterie boards: Pair with soft cheeses (brie, goat), figs, nuts, and olives.
• Salads: Toss into arugula, cherry tomatoes, and balsamic drizzle, or wrap in lettuce with avocado.

Warm

• Pasta/Risotto: Add to carbonara, garlic-olive oil pasta, or creamy risotto.
• Breakfast: Fold into omelets with caramelized onions or crispy breakfast hash.

Sandwiches

• Classic: Ciabatta with pesto, arugula, and shaved Parmesan.
• Global: Banh Mi (pickled veggies, cilantro, sriracha mayo) or grilled panini (fontina, roasted peppers).

Pairings

• Drinks: Prosecco, Pinot Grigio, Pilsner, or sparkling lemonade.
• Sides: Crusty bread, pickled veggies, dark chocolate.

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FAQs About Healthy Homemade Chicken Mortadella

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