Fragrant and tender chicken breast entered the daily menu of our family “on tiptoe”. That is, completely imperceptibly and suddenly. Once again making myself a sandwich snack, I glanced at the composition of not the cheapest and rather delicious sausage. After my eyes returned to their normal position, the sausage went into the trash can.
I put cottage cheese with fruit on the table. And I began to think what to replace sausages from the shop. After all, our family is not just a sandwich family, but we cannot refuse meat. Baked ham immediately came to mind. But tasty juicy meat can soon get bored. And I would like less hassle. And then I remembered drying. Chicken breasts dry quickly at home. The meat is tender and appetizing. So what's the question then? No - store sausage! Yes - fragrant dried breasts!
This is my favorite way to dry chicken at home. First, because it's fast. Secondly, it is absolutely safe. And thirdly, it's delicious. Convinced? Then we're ready!
Required Ingredients:
chicken breast (fillet without bones and skin) - 3 pcs.
table salt - 2/3-1 tsp topless
Wash the chicken (preferably homemade) thoroughly. Cut off fat and films. Pat the prepared fillet dry with paper towels.
Sprinkle with salt and spices. If you put as much salt as indicated in the recipe, the breast will turn out to be moderately salted. I used ready made chicken seasoning. It included turmeric, marjoram, paprika, black and red ground peppers, oregano. Be sure to granulate or fresh garlic. You can also rub mustard. Massage the fillet so that the spices and salt penetrate deeper into the fibers. Put in a jar. close. Refrigerate for at least 3 hours. Better - at night. Shake the container occasionally so that the breast marinates evenly.
Pat the marinated fillets dry with paper towels. Wash the oven grate well. Set it to the top oven. Pass one end of the breast between the bars. Pierce the meat wooden skewer or a few toothpicks across the grill. The chicken will be fixed in the oven in a suspended state, thanks to which it will be able to dry evenly. Place a tray on the bottom shelf to drain the juice. I didn't have any juice, but it's better to be safe. Set the temperature to 60-80 degrees. Turn on blower (if available). I have the most common gas oven. I turned on the minimum fire and opened the door. The chicken breast was dried for 5 hours. And it just tasted fabulous.
Very juicy inside chicken with a spicy aroma. Incredible snack!
How dry-cured breast is prepared:
I strongly recommend drying exclusively poultry. Shop not at all more useful than that or sausages. Prepare the chicken breast for drying. You will only need a “naked” fillet without skin and bones. Cut off the veins of fat. Wash the chicken well. Pat dry on all sides with paper towels. Pour some salt into the bottom of a suitable container. Put in the chicken. Pour in the remaining salt so that it completely covers the breast, as in the photo. Close the container. Or tighten cling film. Send to the refrigerator for 24-48 hours. Juice will stand out. It can be drained and the salt changed. Or just shake occasionally so that the breast is salted evenly. During this time, it will become more rigid. Take it by the end. Doesn't fall off? So, ready. The longer the chicken meat is salted, the better. But here, too, it is important not to overdo it. Even after two days, it will become too salty to eat with pleasure. Therefore, so that you do not remember my recipe with a “kindly quiet word”, wash off the salt and try a piece from the edge of the breast. Too salty? Immerse the meat in boiled cooled water. Cover the container. And refrigerate overnight. Some of the salt should go. If the degree of saltiness of the chicken suits you, simply place the meat in a dry container. Send to the refrigerator for 12-24 hours. For relax".
Prepare the next day fragrant mixture spices. Be sure to add garlic. Granulated spice can be replaced with fresh. Pass the garlic through a press. With him dried breast will be even more fragrant. Use the rest of the seasonings to taste or use those listed in the recipe.
Rub the breasts on all sides.
Wrap with gauze. Tie with twine or cooking string. Hang in the refrigerator so that the air blows over the meat from all sides. If you can't hang it, put it on a plate. But periodically turn the chicken. I "forget" about delicious homemade snack for 5-6 days. But after 2-3 days you can already try.
Unwind the yummy and cut into thin slices. Very dry lovers jerky can bring it to the condition in the oven on the blowing mode. Fragrant chicken breast just asks for bread or for a plate with beer.
Dried chicken breast in brine
Chicken cured in this way is very tender. Those who are positive or neutral about liquid smoke can add it to the brine. It will look like smoked meat. But it's also very tasty.
Grocery list:
chicken breasts - 600-800 g (2 medium pieces)
purified water - 1 l
The best for drying are lean types meat and poultry. Dried chicken is a perfect example. Perhaps this is the most affordable option for typical home conditions. Chicken can be cooked this way using a dryer, oven, grill, or natural way, salting and hanging in a dry, dark, ventilated area.
Dried chicken fillet is the most popular. However, it is quite possible to dry it whole or use other parts of it, for example, wings or legs.
Classic Dried Chicken Recipe
Chicken breasts can be fried whole or in small pieces. For starters, the second way.
Required Ingredients:
- 1 kg chicken fillet;
- large onion;
- a few cloves of garlic;
- ground hot red pepper;
- 60 g salt.
Cooking technique:
- Rinse the chicken breasts, then pat dry and cut into small cubes.
- Peel the onion, wash, cut into rings. Peel the garlic, crush through a press or chop finely.
- Place the chicken meat in a container for salting, sprinkle with salt, chopped onion, garlic, a pinch of ground hot red pepper. Close the lid, press down with some oppression. Set aside for a day at room conditions.
- Then turn the meat over, press the lid tightly again, put it in the refrigerator for five days.
- Next, remove the meat, remove excess salt. Lay the chicken on a wire rack - the pieces should not touch each other. Send the rack to the oven. Dried for 10 hours at a temperature of 50 degrees Celsius.
Dried chicken legs with juniper berries
For this classic recipe you need juniper berries.
Required Ingredients:
- 5 kg of legs;
- 100 g juniper berries;
- 300 g of salt;
- 50 g of sugar;
- Bay leaf;
- ground cinnamon;
- clove buds;
- black peppercorns.
Cooking technique:
- First you need to prepare chicken legs. Rinse first, then rub with a mixture of half the salt, sugar and 5 g ground cinnamon.
- Place the meat in a container for salting. Sprinkle with juniper berries.
- We prepare the brine on the basis of five liters of water. It must be brought to a boil, then put the rest of the salt, five black peppercorns, bay leaf, a couple of clove buds there. Boil the brine for a couple of minutes. Next, it needs to be cooled, filtered.
- Pour the prepared brine over the chicken thighs. Install a press on top, hold for about 3 hours at room conditions.
- Next, the brine is drained. Pat the chicken dry with paper towels. Dried at a temperature of 10 degrees Celsius in a dark, dry room with good ventilation.
Dried chicken wings
It is even easier to cook your own dried wings using a grill.
Required Ingredients:
- 1 kg wings;
- 50 g of salt;
- ground black pepper;
- ground red pepper;
- ground cinnamon.
Cooking technique:
- The wings must first be washed, then dried.
- Make a curing mixture from salt, 2 g ground cinnamon, 5 g ground red and black pepper.
- Grate the wings with the mixture, and then place freely on the grill grate so that the heating air constantly blows over the chicken from all sides.
- Drying should be carried out at minimum heating for at least 6 hours.
Dried meat prepared in this way is ideal as a beer snack.
Dried whole chicken breast
In order to taste the most tender, it is not at all necessary to go to the store for her. You can make it yourself with minimal effort.
Required Ingredients:
- 500 g chicken fillet (2-3 breasts);
- a few cloves of garlic;
- coriander seeds;
- ground paprika;
- a mixture of ground peppers;
- salt.
Cooking technique:
- The first step is to prepare the curing mixture. In a glass container, mix one and a half tablespoons of salt, add a tablespoon of ground coriander seeds, a quarter teaspoon of ground paprika, a mixture of peppers.
- Peel four cloves of garlic, cut into slices. Mix all ingredients.
- Rub the chicken breasts with the prepared mixture. Place in a container according to size. Press down on top. Place in refrigerator for 12 hours.
- Flip the fillet over to the other side once during the salting.
- After 12 hours, remove the breasts, dry thoroughly with paper towels. Wrap each of them in a separate gauze.
- Tie the meat with twine or twine, provide loops for easy hanging. Hang the breasts on pipes; in cold weather, with the help of improvised means, you can attach them, for example, over a gas stove.
- After three days, put the dried meat in the refrigerator for a day.
As a result, already on the fifth day of the “fuss”, the wonderful dried chicken breast will be ready. What is important - without any preservatives, special additives or flavor enhancers
Vegetable salad with dried chicken breast
Ready-made chicken jerky is a universal ingredient for all kinds of salads, first and second courses.
With her participation, you can quickly prepare a simple vegetable salad.
Required Ingredients:
- two dried chicken breasts;
- one big bell pepper;
- forks of Beijing cabbage;
- three tomatoes;
- vegetable (olive) oil;
- soy sauce;
- a few cloves of garlic;
- dill greens;
- lemon;
- ground black pepper;
- salt.
Cooking technique:
- The first step is to prepare the salad dressing. Finely chop the bunch into a glass bowl fresh dill. Salt, pepper. "Roll" the lemon on the surface of the table, knead it. Cut off a fourth, squeeze the juice into a bowl.
- Grate four cloves of garlic, send to the rest of the ingredients. Pour in four tablespoons soy sauce. Add 100 ml olive oil, mix everything thoroughly, let it brew a little.
- Chop Chinese cabbage into squares. Pepper cut into large strips. Tomatoes - into ordinary slices.
- Try to cut the dried breasts into slices as thin as possible.
- Mix meat with cabbage, bell pepper, tomatoes. Top with dressing.
This very standard recipe can be varied with other vegetables: cucumber, sun-dried tomatoes
Good with dried chicken breasts will be combined: mushrooms, beans, cheeses (ideally - parmesan), nuts, other ingredients.
Other common uses for such meat are some soups (pea, hodgepodge), a variety of pastas, and other pasta dishes.
I have cooked this chicken breast and will cook again. The taste is not much different from the purchased one, except for the absence of a smack of smoke. For those who can’t go anywhere without it, pour the finished breast with liquid smoke.
Amazingly tender, delicious meat!
Chicken breast (2-3 fillets weighing about 600 gr),
Salt (not iodized) - 200 gr., (from my experience 2-3 tablespoons are enough). For some, 3 tablespoons turned out to be a lot. Put 2. It still turns out delicious. Next time adjust the salt if you like it.
black pepper - 2 tablespoons,
hot red pepper - 1.5 tbsp,
50 gr. cognac or other strong liquor (optional).
Let's prepare our fillet, remove the bones. Mix salt, spices, alcohol. I have cooked with and without alcohol. And so, and so it turns out very tasty. Alcohol acts as a flavoring agent and a good preservative. 
We thoroughly rub the chicken breasts with the resulting mixture (we rub it, and not just fall asleep), put it in a container, tighten it with cling film and send it to the refrigerator for 12 hours !!! 
After 12 hours, wash the breasts WELL cold water and dry them with a towel. In fact, you need to wash off everything that is on the chicken breast. 
The breast itself will become more rigid and dense. Salt thickens the meat.
Then you can once again lightly rub the meat with pepper, you can also rub with chopped garlic.
In order to top part the breast was redder, rub it liberally with paprika. I did not set such a goal. The choice is yours. 
Wrap the meat in cheesecloth or cotton towel and refrigerate for MINIMUM 12 more hours. I recommend increasing this time to two or three days! I kept the breast in a waffle towel for more than 3 days in the refrigerator, and then making a hole in the breast, inserted a string and hung it on the balcony for 2 days (wrapped in gauze so that the flies did not sit down). 
Those. the meat is completely ready in a day from the start of cooking. The longer the meat lies in gauze (towel) in the refrigerator, the in my opinion, it will become tastier. If you like dried jerky, you can hang it with room temperature and dry it this way for a couple of days (it’s better to hang it in the kitchen on the ledge and ventilate the room more often). 
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Pizza makes people full and happy. After all, even when you are not very hungry, and in front of you is a piece of hot juicy pizza flavored with pepperoni, cheese and tomato sauce you have no chance to resist. And the wonderful city-hero of the sunny peninsula of Sevastopol also has many establishments that provide their guests with wonderful pizza. The most delicious, the most appetizing
Meat delicacies are an integral part good feast. Today, the stores offer a huge selection of meat delicacies, but not everyone can afford to buy them. Jerky - unusual snack, which can replace store-bought sausages. We offer you a recipe for dried chicken fillet, which is quite realistic to cook on your own at home. Since jerky is quite salty, it can serve great snack in a friendly company with a bottle of beer.
For seasonings this case There are no specific conditions, the main thing is that they are to your liking. Such a snack can be stored in the refrigerator for quite a long time. And at any time it will help you out if an unplanned feast takes place.
Ingredients To prepare the dried chicken fillet:
- chicken fillet- 1 PC.
- red pepper - 1 tsp
- salt - 1 dessert spoon
- dry paprika - 1 tsp
- black ground pepper- 1 tsp
- garlic - 2 cloves
And:
- food container with lid
- gauze and thick thread
Recipe dried chicken fillet at home:
Rinse the fresh chicken fillet with water and blot well with a paper towel, which will absorb all the excess liquid.
Pour salt, two types of pepper and paprika into one container, mix well.
Place the chicken fillet in a container, coat with the prepared spicy mixture on all sides.
Close the container tightly with a lid and put on the shelf of the refrigerator for one day.
After the specified time, rinse the fillet with water, washing off all the marinade well. After a day in the refrigerator, the meat should become dense. Grind the garlic, squeezing it out with a special press, coat the chicken fillet with it.
Then tightly wrap the chicken with gauze and tie with a thick thread, as shown in the photo. In this form, place the chicken fillet in the refrigerator for another day.
At the end of the second day, dried chicken fillet at home is ready! Remove the gauze and cut into portions.
If you like more solid jerky, it must be hung in a ventilated place for another day without removing the gauze.
Bon appetit!
Tender, natural, with expressive taste dried chicken meat is considered a delicacy. And for some reason, few people think that it’s easy to cook it at home on your own. Even the most inexperienced housewife and the busiest business woman will cope with this technology. Let's fix this annoying gap and cook dried chicken breast at home!
A bit of history
Once upon a time, mankind did not know refrigerators, and it was not possible to get food every day. In addition, the slaughter of livestock required rapid disposal. fresh meat. In cold climates, deep man-made glaciers came to the rescue. And in hot countries, a person has learned to take salt and ... the sun as allies.
Dried meat at home is a dried salted product. Minimum labor costs and maximum patience. There is nothing new in the technology of its preparation. Everyone knows dried roach. Chicken requires a slightly different approach, but here everything is also very simple.
homemade fried chicken breast recipe
Ingredients:
- 2 chicken breast fillets;
- 100 g of salt;
- seasonings to taste.
Cooking:
First you need to prepare the fillet. The main task is to get thin plates chicken meat. There are several ways to do this.
1 way: fillet can be cut into thin wide plates lengthwise.
2 way: cut thinly into narrow strips across the grain.
3 way: cut into rather thick pieces, cover with cling film and beat off. You can use a meat mallet or a rolling pin.
The next step is salting. Here, too, 2 methods can be used.
1 way: dry salting. First, dry the chicken well with a paper towel. Fillet for salting must be dry.
Then you need to thoroughly sprinkle the pieces with salt, rubbing it into the meat.
Arrange on a board, cover with cling film and put in the refrigerator for a day.
2 way: pickling in the marinade. The amount of salt in this case should be doubled.
Salt dissolves in 0.5 liters of cold boiled water, then the chicken is immersed in it. Exposure time - 1 day in the cold.
After a day, the salted fillet should be washed well with running water, and then dried thoroughly. You can use a non-hot hair dryer.
After that, the prepared pieces should be sprinkled with seasonings. Here you can give scope to your imagination. What spices you add at this stage, your home-dried chicken breast will acquire such a taste. The meat after salting will become more rigid, so you need to rub the seasonings carefully. You can use garlic, hot red pepper, saffron, ginger, turmeric, sage, rosemary, parsley, curry and others.
To get the smoking effect, you can add liquid smoke. It is very concentrated, so the amount should be negligible. 1/4 tsp will be enough.
Again, cover the meat with a film and put it in the cold for a day.
After that, we just have to hang the prepared meat and leave to dry. Pieces should not touch each other and be well ventilated.
After a week of drying at home, the dried chicken fillet will be ready.
How to speed up the process?
You can cook dried chicken fillet at home and more fast way. Ideal if you have a dryer for vegetables and berries in your house. The fillet prepared for drying should be placed on the dryer grate in such a way that the pieces do not touch. As they dry out, they can be added. Set the mode according to the instructions. If there is no “meat” function in the electric dryer, focus on the “mushrooms” mode.
If there is no dryer in the household, you can cook dried chicken breast at home in a quick way in the oven. The preparation method is described above. But in this case, you need to be very careful when setting the temperature. It should be as low as possible, and the oven door should be open. You can periodically turn off the oven and let the dried pieces “rest”. The fillet should not be too hot! The grill with meat can be kept halfway out of the oven, as in the photo. In this case, it must be periodically rotated for uniform drying.
Don't overdry your fillets! Properly cured meat should bend, not break!
Aerobatics!
And now that you have mastered the curing of chicken meat in small portions, you can try to make a real delicacy at home - whole dried chicken fillet! Why don't we suggest starting with this? Because first you need to fill your hand, “feel” the meat. Once you've mastered batch drying, you'll get a feel for whether the conditions are right for a larger experiment.
The fact is that in a poorly ventilated room or high humidity, a large piece of meat can deteriorate faster than become suitable for eating. However, not such a big piece - chicken fillet! Therefore, we recommend that you take the risk.
The process in this case is no different from the previous one, with the exception of higher control. You need to hang such meat in gauze to avoid flies and dust. Neither the oven nor the electric dryer in this case are no longer helpers for us. Only dry air and temperature not lower than 20C.
Chicken rolls in a dried "shirt"
Then you can just eat dried meat and enjoy its incomparable taste. And it can be used in all sorts of variations. It can be a great substitute for bacon in some dishes. And you can make stuffed chicken fillet.
Mushrooms, carrots, bell peppers, other vegetables and herbs can be used as minced meat. There are many recipes for stuffed chicken breast, so we will not dwell on them.
You can take ready-made baked chicken rolls and wrap them with dried chicken pieces. Then they can be fried in a pan, or baked. Important! Make sure that the ends of the jerky do not end up on top, otherwise the jerky casing will “open up”, and the dish will look ugly. If there is little experience, just tie their reconciliation with ordinary threads. But then do not forget to remove them when serving.
Ready rolls cut very sharp knife and serve, for example, with pasta or salad.
As you can see, jerky is easy to prepare. It takes a long time to prepare, but almost without your participation. With its low cost, it can become a lifesaver for housewives who know how to surprise guests and pamper their family not with expensive products, but with the art of their hands.
