We will tell you how to make a dried chicken breast. Having prepared such a dish, you will certainly surprise your guests with an original delicacy and diversify your table.
Recipe for dried chicken breasts
Mix the fine salt with spices and grind everything in a mortar. After that, we chicken the chicken meat in a fragrant mixture, put it in a bowl and pour it with cognac. We remove the blank for a day in the fridge, and then take the pieces and rinse thoroughly. We discuss the breasts on a towel, cut each in half, roll again in spices and lay out on the grill. We vyalim about 3 days, periodically turning over pieces. After that, cut the breasts in thin slices and serve as an original cold snack.
Dried chicken breast at home
- chicken breast - 2 pcs .;
- Ground black pepper - 3 tsp.
- paprika sweet ground - 1 tbsp. a spoon;
- salt is fine - 2 tbsp. spoons;
- garlic - 3 cloves.
In a separate bowl, mix the salt and ground paprika. Chilled chicken breasts are washed, dried and rubbed with a mixture of seasonings. We shift the meat into a bowl, tighten food film and leave it in the refrigerator for about a day. Then rinse it again under running water and soak with a napkin. Garlic is cleaned, squeezed through the press and rub it with chicken breasts. We wrap them in a thin cloth and send it to the refrigerator for another 12 hours. After that, we hang chicken meat on a string and weave on the balcony for another 12 hours.
Dried chicken breast in oven
- chicken fillet - 500 g;
- vinegar - to taste.
The fillet is washed, sprinkled with vinegar and sprinkled with salt and ground pepper. We put the meat in a bowl or plastic container, close the lid and put it away for 3 hours in the refrigerator. From the oven we remove the grate and place one piece of fillet between its twigs. We pierce it with a wooden skewer and place it so that it lies across, and the meat is in limbo. Do the same thing with the second piece and set the grate to the very top, and below we set the pan. Filter the fillet at a temperature of 50 degrees for 5 hours. The oven door must be slightly ajar so that the meat does not dry out. After that, cut the breasts slices and serve.