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Chop the chicken breast and thighs with a knife or pulse in a food processor
Dissolve the salt in the cold water
Pour the salt water over the chopped chicken and mix for 5 minutes - this is critical for extracting the protein and achieving a sticky mass
Transfer the mixture to a cloth bag and refrigerate for 12 hours
After 12 hours, hang on the oven rack and bake at 70°C for 12 hours
Cool completely and slice