Cut the chicken breast into medium-sized pieces and put them on the stove. Boil for about one hour, so they cook faster than if they were whole.

Chop the onion and carrot.

Remove the foam from the meat.

Add the onion and carrot.

Then the bay leaves.

And salt.

Add 200 ml of the meat broth and 20 g of gelatin (2 small packets), stir with a spoon, and leave for 15 minutes.

Place the meat in a bowl, and add ground black pepper to taste.

Blitz everything with a blender.

Then add gelatine after 15 minutes.

And blend again with the blender, until homogenized with gelatine.

Cut a bottle like this.

Then pour the mixture into it. Place plastic wrap on top and refrigerate overnight.

Slice and serve the natural homemade salami from the chicken breast. Enjoy!