How to Make Delicious Homemade Chicken Luncheon Meat (That’s Way Better Than Store-Bought!)

Are you tired of spending a fortune on store-bought chicken lunch meat that’s loaded with preservatives and tastes like, well.. not much? I was too! That’s why I decided to try making my own homemade chicken luncheon meat, and let me tell you, it’s been a game-changer for our family lunches.

Today I’m going to show you my favorite ways to make tasty, preservative-free chicken lunch meat that will make your sandwiches better and save you money. The best part is that you can change the flavors to suit your tastes.

Why Make Your Own Chicken Luncheon Meat?

Before diving into the recipes let’s talk about why homemade is better

• Cost-effective: You can make homemade chicken luncheon meat for about half the price of high-quality store-bought versions
• Healthier: No questionable preservatives or additives
• Tastier: Significantly more flavorful than watery store-bought versions
• Customizable: Adjust seasonings to your family’s preferences
• Versatile: Works in sandwiches, salads, wraps, or even as a protein-packed snack

Basic Chicken Luncheon Meat Recipe

Let’s start with a simple, delicious base recipe that you can later customize to your heart’s content.

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs
• 2-3 teaspoons stock powder
• 2 teaspoons garlic powder
• 1 teaspoon sugar (optional)
• Salt and freshly ground pepper to taste
• 2 tablespoons oil (olive oil, melted butter, etc.)

For the binding mixture:

• 1 beaten egg
• 20g cornstarch
• 10ml water

Equipment needed:

• Cling film/plastic wrap
• Baking paper
• Steam basket or large pot
• Sharp knife for slicing

Instructions:

1. Prepare the binding mixture: Mix the cornstarch, water, and beaten egg into a slurry.

2. Combine ingredients: Add the slurry to the chicken and seasonings. Mix well with a wooden spoon or chopsticks for about 5 to 10 minutes, or until the texture starts to become slightly elastic.

3. Shape the meat: Place four overlapping pieces of cling film on your work surface and brush with a little oil. Pour the chicken mixture onto the cling film and roll it (similar to a sushi roll) into a sausage shape. Tie the ends tightly and cut off any excess film.

4. Steam the meat: Place the roll in a steamer basket lined with baking paper. Steam for about 45 minutes on medium-low heat, turning every 15 minutes for even cooking.

5. Cool and chill: Let the roll cool completely, then refrigerate for at least 2 hours before slicing.

6. Cut and serve: Cut the cold lunch meat across the grain into thin slices with a very sharp knife.

This basic chicken luncheon meat will keep in the refrigerator for 3-4 days. Since it contains no preservatives, you might need to heat it slightly to soften it before serving.

Alternative Method: Oven-Baked Chicken Luncheon Meat

If you don’t have a steamer, here’s an oven method that works beautifully:

Ingredients:

• 1 pound chicken breasts or thighs (skinless, boneless)
• 3 medium garlic cloves, minced
• 1/2 to 1 teaspoon dried oregano
• Zest from half of one lemon
• Juice from 1/2 lemon
• 2 tablespoons oil or melted fat of choice
• Salt and freshly ground pepper

Instructions:

1. Put all the ingredients in a small casserole dish and gently toss the chicken to coat it. Spread out the pieces so they don’t touch.

2. Cover the dish with foil (don’t let it touch the food) or parchment paper. Let marinate for 20 minutes while preheating your oven to 375°F (190°C).

3. Bake for about 30 minutes or until the internal temperature reaches 165°F (74°C). The juices should run clear when cut.

4. Allow to cool for 15 minutes, then refrigerate until thoroughly chilled.

5. For easier thin slicing, freeze for about 20 minutes before cutting.

6. Slice thinly against the grain and enjoy!

Grilled Chicken Luncheon Meat Variation

For a more flavorful option with a bit of char, try this grilled version:

Additional ingredients:

• 1-2 tablespoons chicken seasoning
• 1 tablespoon smoked paprika powder
• 1 teaspoon extra garlic powder
• 2 tablespoons oil for frying

Instructions:

1. Prepare and cook the basic chicken luncheon meat as directed above.

2. Once cooled, fry the whole sausage in a pan with oil until golden brown on all sides.

3. Roll the luncheon meat in the chicken seasoning, garlic and paprika powder.

4. Fry once more until the seasoning sticks to the sausage.

5. Let cool completely before slicing.

Flavor Variations to Try

One of the best things about making your own chicken luncheon meat is the ability to customize! Here are some delicious variations:

Italian Style

• Add 1 teaspoon dried basil
• Add 1/2 teaspoon dried rosemary
• Add 1 teaspoon Italian seasoning blend

Mexican Inspired

• Add 1 teaspoon cumin
• Add 1/2 teaspoon chili powder
• Add 1/4 teaspoon cayenne (if you like heat)

Indian Flavors

• Add 1 teaspoon garam masala
• Add 1/2 teaspoon turmeric
• Add 1/4 teaspoon ground cardamom

Hidden Veggie Version

• Add 1/4 cup finely minced bell pepper
• Add 1/4 cup finely grated carrot
• Add 2 tablespoons minced onion

Tips for Perfect Homemade Chicken Luncheon Meat

1. Don’t overcook: This is key to keeping the meat moist. Cook just until it reaches the safe internal temperature.

2. Season generously: Homemade luncheon meat benefits from proper seasoning, so don’t be shy with herbs and spices.

3. Chill thoroughly: Always refrigerate the cooked meat completely before slicing for cleaner, thinner slices.

4. Use a very sharp knife: This makes all the difference when trying to get those perfect thin slices.

5. Freeze briefly before slicing: For the thinnest slices, pop your luncheon meat in the freezer for 15-20 minutes before slicing.

FAQ About Homemade Chicken Luncheon Meat

How long does homemade chicken luncheon meat last?

Without preservatives, it’s best consumed within 3-7 days when stored in an airtight container in the refrigerator.

Can I freeze homemade chicken luncheon meat?

Yes! Slice it first, then freeze the slices in a single layer. Once frozen, transfer to a freezer-safe container. It’ll keep for about 3 months.

Can I use ground chicken instead?

Absolutely. Using pre-ground chicken can save time, just make sure it’s lean for the right texture.

What if I don’t have cling film?

You can use parchment paper or aluminum foil as alternatives, though cling film works best for creating the cylindrical shape.

Can I add cheese to the mixture?

Yes! Adding cheese can create a delicious variation, just be aware it will change the texture slightly.

Serving Suggestions

Now that you’ve made your delicious homemade chicken luncheon meat, here are some tasty ways to enjoy it:

• Layer thin slices on whole grain bread with lettuce, tomato and avocado
• Dice and add to fried rice or pasta dishes
• Roll up slices with cream cheese for a quick snack
• Add to quesadillas with cheese and veggies
• Top a salad for extra protein
• Make a wrap with hummus and fresh vegetables

My Final Thoughts

Making your own chicken luncheon meat might seem like a bit of work at first, but once you taste the difference, I doubt you’ll go back to store-bought! My daughter absolutely loves when I make this—she says the thinly sliced version reminds her of “bacon” and gobbles it up much more enthusiastically than when I serve whole chicken pieces.

The cost savings are significant too. While premium, preservative-free lunch meat can cost around $12 per pound in stores, I can make my own using organic chicken for about half that price.

Happy cooking!