I recently saw a pizzeria owner friend of mine serve someone a donair (well, what he calls a donair at any rate), with sliced, processed chicken. Much like regular beef or lamb donair meat, it was clearly a seasoned "chicken loaf," rather than sliced chicken breast.
He buys it pre cooked and sliced from the food distributor, so he doesn't know how it's made.
Every chicken loaf I've made has come out both brown and extremely crumbly, while the slices he used (which were about 2mm thick) held together as well as a slice of deli meat.
I imagine part of the trick here is the use of ground chicken breast, rather than just ground chicken, but I don't recall ever seeing ground chicken breast in the supermarket, and I'm rather hoping for a less expensive method.
I've been searching the net and can't find anything conclusive. Most recipes don't have pictures, so I'd like to know ahead of time. Does anyone have any experience with something like this they could share with me?
He buys it pre cooked and sliced from the food distributor, so he doesn't know how it's made.
Every chicken loaf I've made has come out both brown and extremely crumbly, while the slices he used (which were about 2mm thick) held together as well as a slice of deli meat.
I imagine part of the trick here is the use of ground chicken breast, rather than just ground chicken, but I don't recall ever seeing ground chicken breast in the supermarket, and I'm rather hoping for a less expensive method.
I've been searching the net and can't find anything conclusive. Most recipes don't have pictures, so I'd like to know ahead of time. Does anyone have any experience with something like this they could share with me?