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Creamy homemade chicken liver mousse on wooden board with natural light.
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4 Ingredients Chicken Deli

This homemade chicken deli recipe is all about simplicity and bold flavour. The chicken breast, seasoned with smoked salt and Montreal steak spice, delivers a rich, savoury aroma with a hint of smokiness, perfectly balanced by the robust blend of spices.
Keyword 4 ingredients, ham, sandwich
Prep Time 10 minutes
Cook Time 40 minutes
Chill Time (minimum) 2 hours
Total Time 2 hours 50 minutes
Calories 175kcal

Equipment

  • 1 glass jar

Ingredients

  • 2 large chicken breast
  • 1 tsp smoked salt
  • 2 tsp Montreal Steak Spice
  • 1 tbsp cornstarch

Instructions

  • Blend the Ingredients:
    Place the cubed chicken breasts, cornstarch, smoked salt, and Montreal steak spice in a food processor. Pulse the mixture until it forms a smooth, thick paste. Make sure all the ingredients are well-combined.
  • Prepare the Jar:
    If you like, line a clean, heatproof glass jar (like a wide-mouth Mason jar) with a food bag rated for cooking in simmering water, such as a sous vide bag, so the chicken slips out more easily later. Transfer the blended chicken mixture into the jar (or the bag-lined jar). Pack the mixture tightly, pressing it down to remove any air pockets. Leave about 2 inches of space at the top of the jar.
  • Add the Weight:
    To ensure the chicken stays compact while cooking, place something heavy on top of the chicken mixture inside the jar. You can use ceramic pie weights, or a small, heatproof glass jar filled with water that fits inside the opening. This will help keep the mixture pressed down during cooking.
  • Cook the Chicken:
    Screw the lid on loosely, or cover the jar with foil if using a lid is not an option. Place the jar in a pot with enough water to reach about halfway up the sides of the jar. Bring the water to a gentle simmer over low heat, making sure it does not boil vigorously. Keep the fire at the lowest setting to maintain a low simmer. Cook for 40 minutes, occasionally checking that the water remains at a gentle simmer. When the time is up, check the center with an instant-read thermometer, keeping the probe off the jar: it should reach 165°F (74°C), the USDA minimum for poultry. If it hasn't, keep simmering for 10 more minutes and check again.
  • Cool, Chill, and Slice:
    Carefully remove the jar from the pot and let it cool on the counter, and get it into the refrigerator within 2 hours of cooking (USDA guideline; 1 hour if your kitchen is above 90°F). Place the jar in the refrigerator for at least 2-3 hours (or overnight) to allow the chicken to firm up completely. Once chilled, remove the weighted object and ease the chicken loaf out of the jar. If you used a bag, leave the loaf in the bag until it is out, then peel the bag away and discard it. Slice thinly for deli-style chicken slices.

Notes

Serving Suggestions:

  • Perfect for sandwiches and wraps.
  • Adds protein to salads or snack plates with cheese and crackers.

Storage:

Store the chicken deli slices in an airtight container in the refrigerator for up to 4 days.
This pressing method gives the chicken a compact texture, making it easier to slice thinly. The seasoning infuses throughout the meat during the gentle cooking, resulting in a flavorful, homemade deli-style chicken that rivals store-bought options.