Chicken breast dried at home

Do you like jerky? Most people will respond positively to this question. To refuse such a delicacy is very difficult. But if you do not already know what a damp chicken breast is and how to cook it at home, then this article is for you.

This is an excellent option for a cold snack, which can be served to the festive table and surprise the guests. Chicken breast dried up can be both an independent dish, and the basis for sandwiches. Spices and herbs, added during cooking, will give her a delicate aroma and a slightly piquant taste.

What is necessary

The dried chicken breast at home is prepared very simply. Ingredients need a little, which can not be said about time. You must start preparing the dish a few days before the celebration. Necessarily need food film, gauze or towel and culinary thread (you can replace the usual, but not thin). Choose spices to your taste. The main thing is that they are expressive and fragrant. Want to make the taste sharp, add the pepper. If you need bright saturated color, then use paprika. It all depends on your imagination and preferences.

Delicate scent of garlic

Garlic gives any dish an amazing aroma. Therefore it is desirable to use it to make a delicious dried chicken breast. The recipe is uncomplicated and requires a minimum of ingredients.

So, you need two medium-sized chicken breasts, 4 small spoons of black pepper, a large spoonful of paprika, two tablespoons of coarse salt and two cloves of garlic. We choose only high-quality products. Chicken breast should be fresh, chilled and not frozen. The final result depends on this.

The first stage: pickling

Before preparing a dried chicken breast, mix the salt, paprika and ground pepper. This will be a mixture for marinating meat. Then rinse the breast under running water and thoroughly dry. For this, a paper towel is perfect. Then rub it with a mixture of pepper and salt.

We do it qualitatively, on each side. We spread the breast into a container and close it with a food film. We put in the refrigerator for a day. In the process, the meat will give off the juice necessary for marinating. Do not forget to turn the pieces a few times a day so that they are soaked with a mixture of juice and spices.

The final stage

Chicken breast is taken from the refrigerator and thoroughly washed. Dry it with a paper towel. The meat should not remain spicy, and its consistency should be dense. Garlic crushed and smeared them with breasts. We wrap each piece in a clean cloth or gauze.

We put in the refrigerator at least another day. Then we take out and, tying up a thread, hang it to dry. It is better if the room is ventilated. The longer the meat is dried, the firmer it will be. As a result, you will get a pasta from a chicken breast - a dried, tasty snack with a delicate aroma of garlic. This is the easiest cooking recipe.

Tender meat

The following recipe is original, but this dish only wins. Tender and delicious meat will become your culinary masterpiece. You will need two or three chicken breasts (600 grams), 200 grams of salt (about two large spoons), 2 spoons of black pepper, 1.5 spoons of red pepper and 50 grams of cognac (can be replaced with any alcoholic beverage). Salt for cooking is large and uniodified. Its quantity can be regulated in the future. Use this recipe as a basis, but if the meat appears salty, then next time reduce the amount of this ingredient.

Let's move on to cooking

First, we wash the breasts and remove all the films and bones. It is desirable that the fillet was fresh, then you will get a very tasty chicken breast dried. Separately mix all the spices, salt and cognac. Alcohol gives the meat an unusual flavor and acts as a good preservative. Carefully rub the breast with the prepared mixture. It is necessary that the spices soaked the meat well, so we rub it heavily. Then we put the breast in a suitable container and close it with a food film that protects from weathering

We send the workpiece to a cool place for a day. During this time, it is well promarinyuetsya and absorb the whole flavor of spices. To evenly distribute the marinade, turn the meat several times a day. At the end of the day, take out the breast and rinse well. The meat salted out, and no extra salt is needed. Then also carefully wipe it with a paper towel, since moisture will also be superfluous. As a result of salting, the meat will become very dense. Then rub the surface with chopped garlic and pepper. We also use paprika to make a beautiful dried chicken breast. The recipe is not complex, but it takes a while to prepare. We wrap the meat in gauze and send it to the refrigerator for a minimum of 12 hours. But it's better if the breast is there longer. Then hang each piece to dry.

Extraordinary flavors

As you know, each spice or seasoning gives the dish its unusual taste and aroma. Prepare an appetizing dried breasts, using a few spices. Take two chicken fillets, 7-8 spoonfuls of large salt, a small spoonful of juniper, as much black pepper, a star of badyan, half an orange, a fragrant pepper, a pinch of fennel, a large spoonful of sugar, a laurel leaf and some Adzhika. Prepare the breast by removing the films and bones. Then squeeze the juice of half an orange onto it.

In a mortar we rub all the spices, and mix salt and sugar in a separate container. Salt should be so much that it covers the entire surface of the meat. We take a suitable container and pour a little spices and salt on the bottom. We spread into it a chicken breast and fall asleep on top with spices and salt. We leave some spices. You can roll a little meat in them, rubbing them into the surface. Now close the bowl with a lid or a film and leave for a day, or slightly longer, for pickling. Salt during this time will absorb all the moisture and make the meat dense. Then we take the breast from the container and wash it very carefully, washing off salt and spices. Then dry the meat well. Sprinkle with the remaining spices and rub dry agiza. We cover the meat with gauze and hang it to dry. Dried chicken breast at home is very fragrant at the expense of a large number of spices.

Asian cuisine

It's no secret that jerky is one of the main dishes of Asian cuisine. Here they prepare it with special care and use various spices. Basturma, or chicken breast dried - this is a delicious, appetizing appetizer. For cooking, you need 800 grams of chicken fillet, 400 grams of salt, a few laurel leaves and peas pepper fragrant, half a small spoon of cumin and nutmeg, as well as any spices at your discretion. The more aromatic the spices are, the more delicious the chicken breast will be.

The cooking process is similar to the previous recipes. We rub the prepared meat with spices and send it to a cold place for at least 24 hours. Then remove the remains of salt and again rub the breast with spices. After that, we send the meat to dry. This can be done in several ways. First, just hang it in a ventilated room, covered with gauze. Secondly, use a special dryer. Thirdly, you can put the meat in the oven with a temperature of 40-60 degrees with a slightly slightly open door. But remember, meat should be dried, not baked. We cut the prepared dish in thin slices and lay out on a dish.

You can serve chicken breasts with sun-dried tomatoes. These two products complement each other perfectly. Thinly sliced meat is also used for making sandwiches. The dried chicken breast is combined with vegetables and herbs. You can also use it for cooking salads and other dishes. But the dried chest is already a delicacy and decoration of any festive table. Remember, a product cooked at home is always better than purchased.