Chicken fillet of chicken

Solonina is the oldest way to prepare meat for future use and keep it for a long time with the help of table salt. There are many ways to prepare it - wet, dry or mixed. All of them assume a lot of manipulation with meat and adding a lot of spices. But there is a much simpler and more proven method of making good quality corned beef and a terrific taste, which is the canning of meat. Today we will tell you how to cook corned beef from a chicken.

How to make chicken solonine?

Ingredients:

Preparation

So, chicken fillet is well washed, let the water drain, remove veins and bones. Then cut the fillet into small portions, about 2 centimeters thick, about 5 centimeters wide and 12 centimeters long. Now take a large salt, pour it into a bowl, throw the chicken pieces and roll them off properly. After this, we put the meat in clean glass jars, tamp it well and roll it up with an ordinary lid. We put cans of corned beef from the chicken in the cellar and wait about 3-4 weeks. During this time the meat will be well absorbed by salt and will acquire a tremendous taste, and the color will not change with this method. A month later, open the can, take out a piece of corned beef, rinse it under running water, shred thin slices and enjoy this yummy.

If you are embarrassed that the chicken has not undergone heat treatment, then it can be pre-welded, soaking first 3 hours in cold water. Such a solonine has a very refined taste, and is amazingly suitable for making okroshki. Open the jar of corned beef with a kapron cap and store it in the refrigerator for about a year. This appetizer is great for beer!

Recipe for corned beef from chicken

Ingredients:

Preparation

Chicken fillet washed, dried and cut into thin slices. We clean the bulb, shinkle rings, and garlic finely chop. After that, lay out the meat, onions and garlic layer by layer into the jar, pouring each layer with salt and pepper. Cover the container with a lid with an opacity and leave for about 16 hours at room temperature. After that, cover the jar with a dense lid, turn it over and put it in a cool place. Within 2 weeks, the container with meat periodically turn over several times a week. After 14 days, the salted chicken fillet will be completely ready for consumption.