Homemade Lunch Meat
When my family stopped buying deli meat and started making our own, even our wallets saw the difference.
Equipment
- 1 Meat Slicer
Ingredients
- 1 lb Organic Boneless Skinless Chicken Breast usually 2 breasts
- 1 1/2 tbsp Organic Honey we use local
- 1 1/2 tsp Salt
- 2 tsp Combined Seasonings Of Choice we use 2 tsp Watkins Organic Garlic & Herb
Instructions
Marinate (2 days, 10 minutes)
- Combine honey, salt and seasonings. Mix well.
- Coat chicken completely with honey marinade. Place in a bowl covered or ziplock bag.
- Refrigerate for at least 48 hours.
Prepare (1 hour)
- Remove chicken from refrigerator and rinse with cold water.
- In a bowl, place chicken and fill with cold water until chicken is covered. Let this sit for 1 hour.
Roast/Grill (45-50 minutes)
- Preheat oven or pellet grill to 250℉.
- Remove chicken from water and pat dry. If you would like to season the chicken a second time, do so now.
- Bake or grill for 45-50 minutes or until the internal temperature reads 165℉.
- Let the chicken rest to room temperature for at least 45 minutes before placing in the refrigerator for a minimum of 4 hours before slicing.
- Store in an airtight container and keep in the refrigerator for up to a week.