Kaalbaas Morgh (کالباس مرغ) — Persian-Style Chicken Mortadella

• 1600 gWhole chicken (about 1.6 kg, giblets removed)
• 2500 mlWater (for poaching; plus more if needed to keep chicken submerged)
• 200 gOnion (1 large, quartered)
• 120 gCarrot (1 large, cut into 3 cm pieces)
• 18 gSalt (for poaching liquid)
• 120 mlOnion juice (freshly pressed and strained; from about 2 medium onions)
• 12 gGarlic (about 4 cloves, finely grated)
• 1 tspGround nutmeg (freshly grated if possible)
• 1 tspGround ginger (dried ground ginger)
• 2 tspCoriander seeds (toasted 60 seconds and finely ground)
• 1 tspBlack pepper (freshly ground)
• 2 largeEgg whites (about 66 g; helps bind and slice cleanly)
• 15 mlNeutral oil (sunflower or grapeseed)
• 18 gCornstarch (2 tablespoons; improves structure)
• 60 mlIce water (keeps mixture cold while blending)

Instructions

1. 1

   Poach the chicken: Place the whole chicken in a large pot and add 2,500 ml water, the quartered onion, carrot pieces, and 18 g salt. Bring to a gentle simmer over medium heat, then reduce to low. Simmer at 85–90°C (185–194°F) for 60–75 minutes, until the thickest part reaches 74°C (165°F).

2. 2

   Cool and debone: Transfer the chicken to a tray and rest 20 minutes until safe to handle. Remove skin and bones, keeping only the meat. For the best texture, separate dark and white meat but use both. Weigh out 900 g cooked chicken meat (save any extra for another dish) and chill it 30 minutes.

3. 3

   Prepare the spice base: Toast coriander seeds in a dry skillet over medium heat for 60 seconds, shaking often, until fragrant. Grind finely using a spice grinder or mortar. Grate the garlic. Measure onion juice (strained), nutmeg, ginger, pepper, and the 10 g salt so everything is ready before blending.

4. 4

   Blend the mortadella mixture cold: In a food processor, add chilled cooked chicken, onion juice, garlic, ground coriander, nutmeg, ginger, pepper, cornstarch, egg whites, and neutral oil. Pulse 10–12 times, then run continuously 60–90 seconds, streaming in 60 ml ice water, until very smooth and tacky.

5. 5

   Shape and wrap tightly: Lay a large sheet of heavy-duty foil (about 45 x 60 cm) on the counter. Spoon the mixture into a tight log about 6–7 cm thick. Roll firmly to remove air pockets, twisting the ends like a candy wrapper. Add a second foil layer for strength and refrigerate 60 minutes to set.

6. 6

   Bake low and slow: Heat the oven to 160°C (320°F). Place the wrapped log on a rimmed baking sheet. Bake for 55–70 minutes, turning once halfway, until the center reaches 74°C (165°F). For extra safety and better sliceability, hold at 74°C (165°F) for 2 minutes before removing from the oven.

7. 7

   Chill for clean slices: Let the log cool at room temperature for 30 minutes, still wrapped. Then refrigerate at least 8 hours (overnight preferred). Unwrap, pat dry, and slice thinly with a sharp knife. Keep slices covered to prevent drying, and serve cold or at cool room temperature within 20 minutes.