Blend all ingredients together. Spray the molds and pour in the chicken mixture. Bake in combi mode with 60% steam and 40% heat at 105°C (221°F) for about 15-17 minutes. Cool down and then freeze them.
Remove the mold and gently push out the chicken fillet. Blend the grill seasoning and sift it over the fillet with a tea strainer. Then take a spatula, dip the edge in collorit, and press grill marks onto the fillet.
2 kg chicken purée
1.5 l whole eggs
0.5 dl chicken broth
1 dl thickn’up
grill seasoning
collorit
Energy kcal: 118.07
Protein (g): 10.94
Fat (g): 6.81
Carbohydrates (g): 3.4