لانشون

Cut the slightly frozen chicken breasts into small pieces, place them in the food processor with the salt, and blend until very smooth and paste-like.

Add yogurt, milk powder, cornstarch, egg yolk, garlic powder, onion powder, paprika, chicken bouillon (if using), black pepper, and cloves, then blend again until homogeneous.

Add the ice cubes and blend until dissolved, then slowly pour in the oil while blending to get a smooth, cohesive luncheon mixture.

Spread foil on the work surface, place a roasting/oven bag on top, pour the chicken mixture into the center, and add whole peppercorns or olives inside if desired.

Roll the oven bag tightly into a log, prick a few small holes with a needle to release air, then wrap the log tightly in foil.

In a deep pot, place a small bowl or casserole as a stand, put the wrapped luncheon roll on top, pour hot water around it for a bain-marie (without covering the roll), cover the pot, and cook over medium heat for about 1 hour with a gentle simmer.

After cooking, remove the roll from the pot, let it cool completely at room temperature, then refrigerate it overnight.

For smoking: place cinnamon, rosemary, bay leaves, sugar, and tea on a foil-lined tray and put it in a very hot oven until they start smoking.

Brush the luncheon roll with a little oil mixed with paprika, place it on a rack in the (now turned-off) smoky oven with the smoking tray underneath, close the oven door to trap the smoke, then chill the roll again overnight.

Remove the foil and oven bag, slice the luncheon thinly with a sharp knife, and store in an airtight container in the fridge.