I’m thinking pressing the meat into a form like formed ham. Marianski says strong exudate glue has to be formed by injection of meat with 3% salt, 0.3 to 0.5% phosphates, and cure. For color, you also need ascorbic acid i.e. vitamin C cure accelerator. Dont mix it with your brine injection, add it after. Then you aggressively tumble the meat for hours for pork to get the exudate protein glue to form on surface.
Pack into cook bag, stick in ham press, put all in water and cook. Boil 10 to 15 min then 180f to finish 160 f min internal temp.
It’s kinda an advanced thing!
Could also use gelatin from the thigh bones to fill in interstices. Good slice ability for a pressed product that holds together would come from carageenan kappa, with some potassium chloride (morton lite salt) and dry nonfat instant milk, both help it set firm for pressed ham loafs. I would cut chicken to 1in pieces so I didnt have to inject thighs, just tumble. Dont know how Id mix for hours and keep temp down…
Never made one, just reading the formed meats and ham section from his book, throwing out a few ideas from there for youbto consider 🙂 no idea how it would work with chicken!