Chicken breast dishes and snacks are tasty and varied. White chicken meat is dietary product and is therefore especially valued in cooking. Chicken fillet low calorie product rich in proteins, micro- and macroelements, vitamins B, A, PP and others. You can prepare a lot of delicious dishes and delicacies from chicken breasts, one of which is dried chicken breast. The recipe for drying chicken fillet is very simple and even a novice housewife can handle it. The only thing you need to prepare this delicacy is time and, of course, patience. For a successful result and excellent taste of dried breast, time is required for the process of marinating and drying.
To make dried chicken breast extraordinarily tasty and aromatic, you need cognac. You can easily do without adding this alcoholic drink tastes like chicken jerky breast it will still turn out very tasty. If you are inspired and ready to start cooking, then take care of the necessary products.
Ingredients
- One chicken breast;
- coarse salt ½ cup;
- cognac 80 grams;
- paprika (seasoning made from slightly hot ripe red capsicum).
Preparation
Stage 1
If you purchased it in a store or on the market already ready fillet, then just rinse the breast under running water cold water. Then, using a sharp knife, cut off unnecessary fat, veins, and any remaining bones, if any. Rinse again with running water. It is recommended to dry the fillet with a paper towel.
If you bought a whole chicken, you should carefully fillet it to get the fillet needed for the recipe.
Add cognac to a glass with a weighed amount of salt and mix well.
Divide the fillet into two large parts and two small ones, respectively.
Pour one tablespoon of salt-cognac mixture into the bottom of the plastic container in which the chicken will be marinated, and coat the bottom thoroughly.
Place large pieces of chicken breast, then place some of the salt and cognac on top. Now lay out small pieces of fillet and add the remaining salt-cognac mixture. Grease the chicken well, close the plastic container and place it in a cool place or in the refrigerator for about 24 hours.
Stage 2
Remove the marinated chicken breast from the refrigerator and rinse it thoroughly under cold running water. The salt will make the white meat of the chicken dryer firmer and tougher to the touch.
For the next step, prepare four pieces of gauze measuring 30 by 60 cm. Spread them on the table. If you don’t have gauze at home, you can safely use a cotton towel.
Sprinkle the fillet on all sides with paprika and rub the pepper over the entire surface of the breast. Dried chicken breast with the addition of paprika will sparkle with new colors and be enriched with an interesting spicy taste.
Wrap each piece of fillet in cheesecloth, place in a dry, clean bowl or plastic container and store in a cool place or refrigerator for another 7 days.
Interesting! The longer the fillet sits in the refrigerator and infuses, the tastier, more aromatic and juicier it will be.
Dried chicken breast according to this recipe is ready in 4 days, so if you really want it, it can already be served.
How to submit
When serving, the dried chicken breast should be thinly sliced, thanks to this you can feel the full taste of the dried flavorful meat. On festive table this delicious snack, as a rule, scatters first and does not linger.
How to store
It is recommended to store the finished dried breast in the refrigerator, first wrapping it in cling film or placing it in a plastic bag.
Those who like not ordinary jerky, but also dried meat, should hang the breast on a thick thread, in the kitchen or right on the balcony. At room temperature leave for at least 2-3 days, ventilating the room often. It is recommended to first wrap the meat in gauze to prevent annoying flies and other insects from landing on it. The meat will dry perfectly even at a temperature of -5 °C, but in this case you should increase the drying time to at least four days.
Dried breast can be prepared according to different recipes and thus differ in a variety of tastes. For example, after the fillet is marinated, it should be washed well and rubbed with chopped garlic and ground black pepper. Garlic will give chicken delicacy pleasant taste and aroma.
In order for white chicken meat to marinate and dry much faster, it should first be cut into portions.
Self-prepared dried breast meat cannot be compared with store-bought analogues, because when self-cooking, you not only put your soul into the dish, but also used only natural ingredients.
Video:
Dried meat is a delicacy that has never been considered a cheap product. As a rule, the initial “raw material” for it is high-quality beef. But at home you can try to make dried chicken fillet– it will turn out no less tasty, but much more “budgetary”. This ordinary culinary miracle has already been popularly nicknamed “chicken balyk”.
Cooking such chicken fillet with your own hands is not a hassle at all. In addition, your guests will be pleasantly surprised to learn that such delicious, aromatic meat is prepared at home and not bought in a store. An undoubted advantage of this product can be attributed to its “ecological cleanliness”: instead of preservatives, it uses alcohol (or vodka) and natural spices - ground hot peppers, French herbs, garlic, salt and sugar.
Chicken meat does not have to be cooked at all. Raw meat will become edible due to contact with vodka.
Preparation. Pour all the listed seasonings and salt into a plate.
Stir until a homogeneous paste is obtained.
Rinse the chicken fillet under running water and be sure to dry thoroughly. It is better to buy a larger gudka or fillet; the recipe proportions are designed for 2 chicken fillets weighing 500-600 g.
Spread the chicken fillets on all sides with a mixture of seasonings and vodka, thoroughly rubbing it into the surface of the chicken fillets. Place them in a resealable container (plastic container). Leave for 6 hours at room temperature. During this time, turn the fillet pieces over to the other side 3-4 times.
After 6 hours, quite a lot of liquid will have collected in the container.
The liquid needs to be drained and all the spices washed off under the tap so that nothing remains. You will notice that the chicken is a little firmer. Dry the pieces with paper towels, rub with chopped garlic and place on clean gauze folded in several layers. Wrap the fillet tightly in gauze, tie it with thread and hang it by the battery pipe for 24 hours.
After a day, put the dried chicken fillet in the refrigerator for a couple of hours, then unwrap the gauze.
And now the dried chicken fillet, prepared at home in 1.5 days, can finally be served.
P.S.: If this master class was useful for you, you can say “thank you” to its author by writing a comment or clicking your favorite button social network under the publication.
In the design of the master class, the author's photos of Elena Selyun were used. Copying is prohibited!
beautyhalf.ru
The drying process is a very delicate technology that requires strict adherence to dosage and holding time. finished product. If you want to pamper your loved ones with a delicious family menu dish, prepare them dried chicken fillet. Any poultry fillet is suitable for cooking, including duck, turkey or goose breast. The only requirement is that the meat must be boneless and skinless. So today on the site Vkusss.ru preparing dried chicken fillet. Join us!
Dried chicken fillet recipe
Ingredients for 1 kg of chicken fillet:
1. Dry the defrosted meat so that it is not wet, place it on a scale and weigh it. You need to know the exact weight to calculate salt and seasonings. If you can choose from spices, then salts should be used strictly according to the recipe, otherwise the meat will simply disappear during the drying process.
2. Required quantity measure salt and seasonings and place in a bowl.
3. Mix the pickling mixture well and distribute evenly in the bowl.
4. Take half the fillet and carefully roll it in salt and spices on all sides. Don’t forget about the hidden folds of the meat; try to ensure that the entire piece “drowns” in the pickling mixture. Don’t be afraid to over-salt, the meat will absorb exactly as much as it should.
5. After this, you need to leave the poultry meat in the saucepan for 1 day so that it absorbs the salt and is imbued with the aroma of the seasonings. Place bay leaves on top. If liquid appears under the fillet during the day, it must be drained, otherwise the meat will sour.
6. After 24 hours, remove the fillet without wiping the pickling mixture, wrap it in gauze or put it in a culinary net (you can use a medical bandage instead of a net).
7. Tie with twine and hang in a cool place for 2 days. If there is no balcony or it is glazed and well insulated, you should use a refrigerator, in which case the meat can be hung on a stick or knitting needle between the pans, and tied to the top rack.
8. After 2 days the jerky will be ready. It can be removed from the shell and cut into thin slices. Thanks to this drying recipe, the meat becomes soft, tender, and has a rich taste and aroma. If you want to make the jerky firmer, refrigerate for 7 days., then the fiber structure will become more rigid, the meat can be cut into slices 1 mm thick. Dried poultry is suitable for making sandwiches, omelettes, and can be served with a side dish. The taste is salty, aromatic and spicy. Men love to eat jerky with beer. There are many options, use your imagination and your family menu will be varied and interesting every day.
Have you tried making jerky from chicken breast fillet? Share in the comments!
vkusss.ru
Culinary recipes and photo recipes
Homemade dried chicken fillet
Meat delicacies are an integral part have a nice feast. Today, 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 possible to prepare yourself at home. Since the dried meat is quite salty, it can serve great snack in a friendly company with a bottle of beer.
To seasonings in in this case There are no certain conditions, the main thing is that they are to your taste. This snack can be stored in the refrigerator for quite a long time. And it will help you out at any time if an unplanned feast takes place.
Ingredients To prepare dried chicken fillet:
- chicken fillet – 1 pc.
- red pepper – 1 tsp.
- salt – 1 dessert spoon
- dry paprika – 1 tsp.
- ground black pepper – 1 tsp.
- garlic – 2 cloves
- food container with lid
- gauze and thick thread
Recipe dried chicken fillet at home:
Rinse fresh chicken fillet with water and pat dry with a paper towel to absorb all excess liquid.
Pour salt, two types of pepper and paprika into one container and mix well.
Place the chicken fillet in a container and coat with the prepared spicy mixture on all sides.
Close the container tightly with a lid and place it on the refrigerator shelf for one day.
After the specified time, rinse the fillet with water, thoroughly rinsing off all the marinade. After a day in the refrigerator, the meat should become firm. Grind the garlic, squeeze it out with a special press, coat the chicken fillet with it.
Then wrap the chicken tightly in gauze and tie it with 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 firmer jerky, you need to hang it in a ventilated place for another day without removing the gauze.
cook-s.ru
Failed basturma or chicken jerky
Today I'm serving randomly cooked chicken jerky as an appetizer. This is exactly what happened because I never planned to cook it on purpose.
I have always liked basturma. I often bought it at the market or in a store, and always preparing this spicy delicacy seemed so incredibly difficult to me that I never tried to make it myself or even find out the recipe.
On the Internet I came across lively discussions about the correctness of this or that recipe; it became clear which of the independent states, the former republics of Transcaucasia - Armenia or Azerbaijan, is the cradle of this dish. Disputes sometimes went very far from cooking, moving on to clarifying interethnic relations and grievances. All this, of course, expanded my horizons, but did not bring me closer to basturma. What stopped me was that the meat was not cooked.
Studying a balyk recipe on a popular internet forum put an end to my doubts. In the recipe text, for some reason, the taste of fish was compared to chicken fillet. I looked at the chicken fillet lying nearby, from which I was going to make chops, and decided to salt it according to the balyk recipe, but add some available spices and herbs, and then coat it with a mixture of spices for basturma.
It didn’t get to the stage of coating with spices - there weren’t all the ingredients needed for this - namely chamana. While I bought the chaman, the dried chicken breast was safely eaten without coating.
I received an order to prepare a new batch jerky, and basturma will probably have to be cooked later traditional recipe from beef tenderloin.
Chicken jerky
- Chicken fillet – 800 g
- Salt – 1 cup (non-iodized, coarse)
- Sugar – 2 tbsp. spoons
- Ground paprika – 1 tbsp. spoon
- Ground bay leaf – 1 tsp
- Rosemary – 1 tsp
- Thyme – 1 tsp
- Ground black pepper – 1 tsp.
- Cognac – 60-70 g
Dried chicken breast (preparation):
Mix salt, sugar, pepper and all the spices in a container in which we will brine the fillet.
Add cognac and mix everything thoroughly.
The result will be a paste-like mass (my son said it looks like sand on the beach after rain:), so what about the paste-likeness, I got excited) red-brown in color and peppery - salty in taste, with the aroma of spices and cognac. I would say that the smell of cognac prevailed, but not for long. We distribute one third of our cognac marinade at the bottom of the container, and thoroughly coat the chicken fillet on all sides with the remaining mass.
We pre-wash it, dry it with napkins or kitchen towel, we clean it from films.
Chicken fillet in cognac-pepper-laurel dressing before refrigeration
The salting container can be a metal or plastic container. Place the meat in it and cover it cling film and press with slight pressure. In my case, I used a 2 kg weight. Place the meat in the refrigerator for 24 hours. During this time, turn over 2-3 times.
A day later we take our dried meat out of the refrigerator. It will look a little different than when it was bookmarked. The meat will become very dense, give off liquid, and will “float” in the liquid marinade. The smell of cognac is present, but weaker than the day before. The meat tastes quite salty.
Now we wash the meat to remove extra salt(the recipe said that it should be washed under running water, but I decided to soak it in pre-boiled and cooled water for 20 minutes).
After this, thoroughly dry the chicken fillet, wrap it in a linen napkin or 2-3 layers of gauze and again put it in the refrigerator for at least two days, ideally for a week.
Apparently, due to the fact that paprika is included in the spice mixture, the finished jerky has a slightly smoked appearance.
The smell is very pleasant, but not intrusive.
Store dried chicken breast in linen or gauze on the middle shelf of the refrigerator.
This jerky goes very well with beer. You can make sandwiches from it on the road or take it with you to work.
And such a sandwich or just sliced dried meat can be taken on the road
Looks great as a snack if served in the form of small sandwiches on skewers:
Cut white bread into small squares or circles, grease butter or soft cheese (such as Philadelphia).
Dried chicken breast goes into the freezer 30 minutes before slicing.
The photo shows what a delicious appetizer plate it turns out to be:
Well, the preparation of basturma will have to be postponed indefinitely.
Bon appetit, enjoy cooking and don’t forget to subscribe to blog updates.
Could we have thought that just a few years ago no one even thought about making jerky chicken breast at home? And even if there were such innovators in cooking, there were few of them and they probably kept it all a secret. But now, cook such a beautiful holiday snack Absolutely any housewife can do it. Preparing dried breast is very simple, and very little personal presence is required. The entire cooking process is divided into two stages: first we must salt the chicken breast well, and then actually make it dry. In general, it will take 4 - 5 days, it all depends on what degree of wilting you need. I like my chicken breast to be drier and denser, so I just cut it in two - I really liked it. It seems that this is a real chicken basturma. If you don't cut it, the dried breast will be more tender and juicy, but just as delicious. And if you are planning a holiday, then take care in advance and be sure to prepare this festive snack; usually all the guests are simply delighted with this dried delicacy.
Ingredients:
- chicken breast about 500 g
- 1 tbsp coarse salt
- ground red pepper a little less than 1 teaspoon
- ground black pepper 1 teaspoon
- 2 - 3 teaspoons ground paprika
- 2 - 3 cloves of garlic
- any aromatic seasonings
Cooking method
We wash the chicken breast under running water and dry it well to remove excess moisture with a paper towel. Mix salt with half red and black pepper and half paprika. If desired, add your favorite aromatic seasonings; I often use suneli hops, shamballa, and oregano. Then cut the chicken fillet lengthwise into two parts (you can leave it whole) and rub it well on all sides with salt and spices. Place in any container with a lid, preferably in one layer. We put everything in the refrigerator for one day, during which time the meat will release juice - this is normal. You can turn it over a couple of times, but that's not essential to this recipe.
After 24 hours, rinse the fillet again under running cool water and also dry it well with a paper towel. The chicken meat has become denser in consistency and acquired a different color. Mix the remaining pepper and paprika with chopped garlic, also add your favorite seasonings if desired and apply to the meat. For drying, you can build a structure from available materials; before hanging everything, you can wrap each piece in gauze, in winter time I do not do this. After three days, the dried breast is ready, try it and, if necessary, continue the process. Bon appetit.
Fragrant and tender chicken breast entered the daily menu of our family “on tiptoe”. That is, completely unnoticed and suddenly. Once again making myself a sandwich snack, I glanced at the composition of not the cheapest and quite delicious sausage. After my eyes returned to their normal position, the sausage went into the trash. I put cottage cheese with fruit on the table. And I began to think about how to replace the sausages from the store. After all, our family is not exactly a sandwich shop, but we cannot refuse meat. Baked boiled pork immediately came to mind. But even tasty juicy meat can soon get boring. And I would like less hassle. And then I remembered drying. Chicken breasts can be dried quickly at home. The meat turns out to be very tender and appetizing. So what's the question then? No – store-bought sausage! Yes – to fragrant dried breasts!
Hot dried chicken breast (in the oven)
This is my favorite way to dry chicken at home. Firstly, because it's fast. Secondly, it is absolutely safe. Well, and thirdly, it’s delicious. Convinced? Then let's cook!
Required ingredients:
Recipe for curing breast meat at home:
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Wash the chicken (preferably domestic) thoroughly. Cut off fat and films. Pat the prepared fillets dry with paper towels. |
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Sprinkle with salt and spices. If you add as much salt as indicated in the recipe, the breast will be moderately salted. I used ready-made chicken seasoning. It contained turmeric, marjoram, paprika, black and red ground peppers, oregano. Be sure to have granulated or fresh garlic. You can also grate with mustard. Massage the fillet so that the spices and salt penetrate deeper into the fibers. Place in a container. Close. Refrigerate for at least 3 hours. Better - at night. Shake the container occasionally to ensure the breast marinates evenly. |
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Dry the marinated fillets with paper towels. Wash the oven rack well. Place it at the very top oven. Thread one end of the breast between the rods. Use a wooden skewer or several toothpicks to pierce the meat across the grill. The chicken will remain suspended in the oven, allowing it to dry evenly. Place a baking tray on the bottom shelf into which the juice will drain. I didn't have any juice, but it's better to be on the safe side. Set the temperature to 60-80 degrees. Turn on the airflow (if available). I have the most common one gas oven. I turned the heat to low and opened the door. The chicken breast was dried for 5 hours. And it tasted simply fabulous. |
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The chicken is very juicy inside with a spicy aroma. Incredible snack! |
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Refrigerator Dried Chicken Breast Recipe (Dry Method)
An excellent option for beer. But the sandwiches also turn out great. For those who like drier and tougher meat.
Ingredients:
How to prepare dry-cured breast:
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I strongly recommend drying exclusively poultry. Not at all healthier than that or sausages. Prepare chicken breast for drying. All you need is a “naked” fillet without skin and bones. Trim away any streaks of fat. Wash the chicken well. Dry on all sides with paper towels. Add some salt to the bottom of a suitable container. Place the chicken. Add the remaining salt so that it completely covers the breast, as in the photo. Close the container. Or cover with cling film. Place in the refrigerator for 24-48 hours. Juice will be released. You can drain it and change the salt. Or just shake periodically so that the breast is salted evenly. During this time it will become more rigid. Grab it by the edge. Doesn't fall off? So, I'm ready. The longer the chicken is salted, the better. But here it is also important not to overdo it. Even after two days it will become too salty to enjoy. 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 put it in the refrigerator for a day. Some of the salt should go away. If you are satisfied with the level of saltiness of the chicken, simply place the meat in a dry container. Place in the refrigerator for 12-24 hours. For relax". |
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Prepare the next day aromatic mixture spices. Be sure to add garlic. You can replace granulated spices with fresh ones. Pass the garlic through a press. It will make the dried breast even more flavorful. Use other seasonings to taste or use those listed in the recipe. |
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Rub the breasts on all sides. |
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Wrap with gauze. Tie with twine or kitchen string. Hang in the refrigerator so that air blows on the meat from all sides. If you can't hang it, place it on a plate. But turn the chicken periodically. I “forget” about delicious homemade snack for 5-6 days. But after 2-3 days you can already try. |
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Unwind the yummy and cut into thin slices. Fans of very dry jerky can bring it to perfection in the oven using fan mode. A fragrant chicken breast just begs to be served on bread or on a plate with beer. |
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Dried chicken breast in brine
Chicken dried in this way turns out very tender. Those who have a positive or neutral attitude towards liquid smoke, can add it to the brine. It will look like smoked meat. But it’s still very tasty.
Grocery list:
How to prepare dried chicken breast at home:
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Prepare the brine. Place in a saucepan onion skins and black tea. |
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Add salt. |
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Add sugar. |
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Pour in water. Place the pan over medium heat. Bring the chicken breast brine to a boil. Cook for 5-7 minutes. Remove from heat and cool to room temperature. |
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Wash the chicken breast. Trim off membranes and fat. Dry. Strain the brine. Place the prepared chicken in it. Place a flat plate on top upside down. Place a weight on it. For example, a jar of preserves. Place the “structure” in the refrigerator for a day. |
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After 24 hours, drain the brine, dry the chicken with napkins and prepare for serving. Place in a flat plate dried garlic. Instead, fresh one, passed through a crusher, will do. Add other spices if desired. |
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Rub with seasoning. |
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Wrap in gauze or other clean, breathable cloth. Tie with rope. Hang in the refrigerator or on the balcony (in the cold season, but not in frost). Drying a medium breast will take 2-3 days. Then unwrap the meat and place it in a bag for 8-12 hours. |
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Delicious, aromatic and tender dried breast is ready. But if you like dry meat, dry it in the oven. Cut the chicken into thin slices. Put it on wooden skewers. Soak for 5-6 hours at the lowest (50-60 degrees) temperature and the door open. Or use the fan mode without heating. |
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Cook and try. Enjoy!
It is considered a dietary product. It contains a lot useful vitamins and microelements. Therefore, it is highly valued in cooking. It is used to prepare various salads, soups, snacks and others delicious dishes. Today's publication will feature more than one interesting recipe dried chicken breast.
General principles
Since many recipes for making dried chicken do not involve heat treatment, for these purposes you should purchase fresh, high-quality meat. To protect yourself and your family, it is advisable to buy it only from trusted manufacturers.
As for salt, it can be anything, including iodized, sea or regular. The choice of spices also depends on the personal preferences of the cook and his family members. With equal success, you can limit yourself to one variety of pepper or choose successful combination from several seasonings.
It’s good if the recipe for dried chicken breast involves using alcohol tincture. In this case, alcohol acts as a harmless preservative. However, it does not affect the taste and aroma in any way. cooked meat. To make the chicken dry faster, you can pre-cut it. in portioned pieces. Store the finished delicacy in the refrigerator. Before this, it is wrapped in cling film or placed in a plastic bag.
Oven option
Using this recipe, you can relatively quickly prepare delicious dried chicken breasts at home. This delicacy is good because it does not contain harmful additives and preservatives. Therefore, a sandwich with such meat can be given even to children. Before you begin the process, see if you have everything on hand necessary products. In this case you will need:
- Three chicken fillets.
- A teaspoon of salt (without a slide).
- Spices.
Can be used as a seasoning ready mixture, consisting of oregano, paprika, marjoram, turmeric, black and red pepper. To ensure you get a flavorful chicken breast (dried), it is advisable to supplement the above list with fresh or granulated garlic.
Algorithm of actions
First you need to start preparing the meat. It is washed in cool water, dried with paper towels and cleaned of films and fat. After this, the fillet is rubbed with chopped garlic, sprinkled with salt and spices. If desired, it can be smeared with mustard, but this is not at all necessary. Therefore, this stage can be completely ignored. The meat prepared in this way is placed in a container, covered with a lid and put in the refrigerator.
After about three hours, the marinated meat is fixed on a wire rack fixed at the very top of the oven so that it is suspended. A baking tray is placed under it, into which the resulting juice will drain. Cook chicken breasts (dried) in an oven heated to sixty to eighty degrees, with the door ajar. On average, this process lasts about five hours. If your oven has a fan function, be sure to use it.
Option in the dryer
With a minimum of effort and maximum patience, you can pamper your household with delicious and a healthy delicacy. This meat will be an excellent alternative to store-bought sausage. Therefore, it will certainly be appreciated by sandwich lovers. To make dried chicken breasts at home, you need to visit the nearest supermarket in advance and buy all the required ingredients. In this situation, you should have in your kitchen:
- Two chicken fillets.
- One hundred grams of salt.
- Spices.
As seasonings you can use curry, parsley, rosemary, sage, ginger, saffron, red hot peppers and garlic. It is these spices that best highlight the taste of cooked meat and give it an extraordinary aroma.
Process description
In order to get a tender chicken breast (dried), you need to approach its preparation responsibly. The fillets are washed in cool running water, dried with paper napkins and cut into wide thin slices. After this, it is thoroughly rubbed with salt, laid out on a cutting board, covered with cling film and placed in the refrigerator.
After a day, the meat is washed cold water, dry thoroughly and rub with seasonings. After this, it is again covered with film and put in the refrigerator. After twenty-four hours, the marinated fillet is placed on a dryer rack for berries and vegetables and the appropriate mode is activated. It is important to ensure that the pieces of meat do not touch each other. If your appliance does not have the “Meat” option, then dried chicken breast in the dryer can be cooked in the “Mushrooms” mode.
Option with cognac
It should be noted that the alcohol present in this recipe does not in any way affect the taste of the jerky. It serves as a kind of preservative that extends the shelf life of this delicacy. In order not to prolong the already slow cooking process, stock up on all the required ingredients in advance. In this case, you should have at hand:
- Eight hundred grams of chicken breast.
- Two tablespoons of sugar.
- Sixty grams of cognac.
- A tablespoon of ground paprika.
- Four cloves of garlic.
In order for your cooked chicken breast (dried) to acquire a pleasant aroma, the above list needs to be expanded a little. Additionally, add a teaspoon of rosemary and the same amount of black pepper.
Sequencing
In a separate clean bowl, combine all the seasonings, pour cognac over them and mix thoroughly. As a result, you should end up with a fairly thick mass that looks like wet sand.
The chicken fillet is washed, cleaned of fat and films, dried with paper napkins and rubbed with a mixture of spices and cognac. After this, it is covered with cling film, placed under a press, which can be used as a two-liter container of water, and sent to the refrigerator for a day.
After twenty-four hours, excess salt and spices are washed off the meat. After this, the marinated and reduced fillet is dried with paper towels, rubbed with chopped garlic, wrapped in several layers of gauze and placed in the refrigerator. In about a couple of weeks, the dried chicken breast with cognac will be completely ready to eat.
Option with vodka and honey
Let us immediately warn you that this process takes quite a long time. The technology itself consists of several important stages, which are carried out in a certain sequence. In order for your family to remember your chicken breast (dried) for a long time, you need to stock up not only with all the required products, but also with patience. In this case, your kitchen should have:
- A kilo of chicken fillet.
- Five hundred grams of coarse salt.
- A teaspoon of natural honey.
- Fifty milliliters of vodka.
- Three bay leaves.
- A tablespoon of paprika and a mixture of peppers.
Cooking technology
Combine alcohol, honey, seasonings and salt in one bowl. Mix everything well and place half of the resulting mass on the bottom of the food container. Place pre-washed and dried meat on top. Spread the remaining spices evenly on the surface of the chicken fillet. Cover the container with a lid and put it in the refrigerator.
After about fourteen hours, wash off all the salt from the meat, dry it with paper napkins and wrap it in a clean towel. In this case, the fillet pieces should not touch each other. After this, they are placed in a container and loosely covered with a lid. The container with the future delicacy is placed in the refrigerator. In about five to seven days, dried chicken breast with vodka and honey will be ready to eat. Before serving, it is cut using sharp knife very thin plates. The strength of the alcohol will not be felt at all in the finished delicacy. It is necessary only to disinfect the meat from possible microorganisms.
