PURPOSE: To make tasty and safety foods free from synthetic additives by solving defects that chicken hams have less taste caused by original chicken smell and excessive fat which have not been removed because they were made by filling in chicken ham casings and boiling and that both the production and consumption are limited in spite of its inexpensiveness.

CONSTITUTION: Raw meats consisting of ca. 60% dark meet (1) and ca. 40% chest meat (2) are dipped in a flavoring solution and salted after removing their excess fats. They are formed not to get out of shape and their backsides are uniformly covered by chicken skins (3). The forming is carried out by supplying skins where they are not sufficient. A lump of formed meat is put into a net to stabilize and smoked in a retainer. Then, it is baked in an oven at 115-120°C. The net is removed after cooling and it is packed in vacuum and pasteurized with water in a pasteurization tank at 85°C for 15 minutes. Then it is cooled with cold water. Garlics may be dispersed in the meat and a wine may be added to the flavoring solution.