Deli Style Chicken Loaf using ChatGPT

I asked ChatGPT to give me a recipe using a meat press.

Yes! You can absolutely use the same meat press and water-bath method to make a deli-style chicken loaf. The texture comes out very similar to store-bought chicken deli slices, mild and sliceable.

Here’s a basic chicken loaf recipe:

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Deli-Style Chicken Loaf (for stainless steel meat press)

Ingredients (about 2–2.5 lbs finished loaf):

• 2 lbs chicken breast (or mix of breast + thigh for more flavor)
• ½ lb chicken skin or chicken fat (or sub pork fat if you want richer flavor)
• 2 tsp kosher salt
• 1 tsp curing salt #1 (Prague powder, optional but helps with color & shelf life)
• 1 ½ tsp sugar (or honey)
• 1 tsp white pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp coriander
• ½ tsp nutmeg or mace
• 1 cup ice water (very cold)
• ¼ cup nonfat dry milk powder (binder, optional but recommended)

Optional add-ins (choose one or more for variation):

• ½ cup diced cooked red peppers (for “chicken & pepper loaf”)
• ½ cup shredded cheese (for chicken & cheese loaf)
• 2 Tbsp chopped parsley or dill (herb loaf)

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Method:

1. Prepare meat: Keep chicken and fat very cold (partially frozen if possible). Trim any sinew. Grind through a fine plate (3–4 mm). For smoothest deli texture, grind twice.

2. Make spice slurry: Mix salt, curing salt, sugar, and spices into the ice water until dissolved.

3. Emulsify: Place ground chicken in a food processor or stand mixer with paddle attachment. Slowly add the spiced ice water and dry milk powder. Process until sticky, smooth, and paste-like. Keep mixture cold at all times.

4. Pack the press: Line meat press with parchment (or use without if it’s nonstick). Pack in mixture tightly to avoid air gaps. Press down plate and lock.

5. Cook: Place press in a large pot with water at 170°F (77°C). Cook until internal temp reaches 160°F (71°C) — usually 1.5–2 hours.

6. Chill: Remove, rinse under cold water, or place in an ice bath. Leave under pressure until fully cold (at least 6 hours, preferably overnight).

7. Slice & serve: Unmold and slice thin for sandwiches, salads, or charcuterie boards.

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👉 This recipe gives you that mild deli-chicken flavor. You can adjust seasonings to make it more herby, garlicky, or even smoky (add a few drops of liquid smoke).