Chicken stock (homemade) 225 mL (1 cup)
Fresh bay leaves 2
Dried lemon peel 1.5 g (1 t)
Fresh garlic clove chopped 2 g
Fresh thyme 1.5 g (1 t)
Fresh parsley chopped 4 g (1 T)
Black pepper 2 g (1 t)
Salt 21 g (1 1/2 T Morton kosher)
Breadcrumbs 75 g (3/4 c)
Cube the chicken meat and place in freezer. Chop the bay leaves and put into chicken stock. Boil the chicken stock until reduced to 75 mL (1/4 cup) and strain. Cool stock in an ice bath (it will gel). Measure out the rest of the seasonings and scatter them over the frozen chicken meat. Grind through a coarse plate into a bowl chilled with ice. Add breadcrumbs and gelled chicken stock and mix until a sticky mass forms. Stuff into sheeps casings and link. Allow to bloom overnight in the refrigerator. Poach at 170 F for 10 minutes. Cool quickly, then vacuum pack and freeze. The seasoning blend is based on the chicken brine recipe of Thomas Keller in Ad Hoc at Home. This chicken sausage tastes like - chicken.
edited to add approx. US measures
