Chickpeas 75 g dried cooked to 170 g
Chicken stock 225 g concentrated to 75 g
Salt 13 g
Green olives 30 g
Fresh parsley 6.3 g
Black pepper 2.8 g
Coriander 1.5 g
Cumin 1.5 g
Fresh lemon zest 2 g
The chickpeas, olives and parsley were ground with the chicken then the spices and gelled stock were mixed in. Stuffed into sheep casing. This makes a pleasant breakfast sausage. The olives I used were in a salt brine and were not prominent in the taste. The chickpeas also were difficult to pick out. I was mostly curious how the chickpeas effect the texture and found if anything that they improved it. The thigh meat came from 5 dollars of chicken leg quarters at 2429 g, about 30 % yield. The rest went to the stock pot to give me a little more than 2 liters of finished stock.
