Dried chicken breast at home. Home Dried Chicken Breast

Men adore various delicacies for beer. Dried chicken breast is especially popular. The dish is quite easy to cook at home. There are many appetizer recipes and they are all similar in technology.

Chicken breast should be as fresh as possible, without bruising and rotten smell. Frozen meat is not suitable for curing. Before cooking, the skin is removed from the chicken, cleaned of film and fat, and the bone is removed. Then the fillets are washed and dried.

You can cook dried chicken breast on your own according to the basic recipe.

It involves the use of the following components:

• half a kilo of chicken fillet;
• thirty grams of salt;
• two garlic cloves;
• a small spoonful of paprika;
• as much red and black pepper.

1. The prepared meat is rolled in a salt and pepper mixture.
2. Seasonings are rubbed into it.
3. The fillet is wrapped in clingfilm and placed in a dish.
4. Put it to marinate in the refrigerator for twenty-four hours.
5. The breast is then washed to remove excess salt.
6. Wet the fillet with napkins.
7. The meat product is rubbed with grated garlic and paprika.
8. Each piece is individually wrapped in a layer of gauze and tied with a thread.
9. The meat is dried, hanging, in a dark place where it is cool. It must be well ventilated.
10. Drying continues for three days.
11. You can fix the meat in the refrigerator on the inside of the door.
12. After the time has elapsed, the fillet is cut into thin slices and served on the table.

The calorie content of this dish is 108.5 kcal.

Cooking with a quick recipe

You can quickly get a dried delicacy thanks to a special dryer.

For the marinade you will need:

• sixty grams of salt;
• black pepper;
• dried garlic;
• soybean sauce (one hundred grams).

Step by step recipe:

1. The fillet is cut into strips and laid out in a deep bowl.
2. Sprinkle it with salt and stir.
3. Add pepper and garlic.
4. Put in the refrigerator overnight. Intermittently interfere.
5. In the morning add soy sauce and stir.
6. Leave the meat for three hours.
7. Spread it on the dryer tray in an even layer.
8. The chicken is dried for six hours at a temperature of sixty degrees.

When the fillet has cooled, it can be packaged.

How to cook in a smokehouse

Before cooking the chicken in the smokehouse, it must be marinated.

For this you will need:

• three liters of water;
• fifty grams of salt;
• dessert spoon of vinegar;
• black peppercorns;
• bay leaves;
• two small spoons of suneli hops;
• three chicken fillets.

Cooking process:

1. The water is boiled and slightly cooled.
2. Add salt, pepper, vinegar, bay leaves, seasoning.
3. Prepared meat is dipped in brine and kept in the refrigerator for forty-eight hours.
4. After that, the fillet is removed from the liquid and slightly dried with a napkin.
5. Hang it up so that the brine drains and the meat dries.
6. After two hours, the breasts are laid out on the smokehouse grate. Leave space between pieces.
7. Close the smokehouse with a lid and set on fire.
8. When smoke appears, reduce the strength of the fire and maintain this intensity for an hour.
9. After that, the breasts are kept outdoors for about three hours.

For smoking, it is better to use chips of cherries, apricots or plums. Place a teaspoon of sugar in the bottom of the smoker. This will give the appetizer a caramel color.

Dried chicken breast in the oven

This is a quick and easy way that allows you to get fragrant chicken in a few hours. For three chicken breasts, additional components will be required:

• a small spoonful of table salt;
• ready-made seasoning for chicken;
• three cloves of garlic.

Step by step preparation:

1. The fillet is prepared for drying in the traditional way and rubbed with a mixture of seasonings, chopped garlic cloves and salt.
2. The meat is placed in a dish and covered with a lid. Keep in the refrigerator for about three hours.
3. All this time periodically shake the pieces.
4. Next, the fillet is dried with napkins and the juice is removed.
5. Meat pieces are passed through the grate and left in a hanging position. You can use skewers to secure.
6. The grate is installed on the highest level of the cabinet.
7. Below is a tray for juice.
8. Turn on the convection mode and dry the chicken for five hours at the minimum temperature.

When the pieces have cooled, they are taken out and cut into translucent slices. Dried chicken breast in the oven is ready.

With paprika in the fridge

For the following recipe, certain components are taken:

• three chicken fillets;
• fifty grams of garlic granules;
• half a small spoon of turmeric;
• oregano ordinary;
• assorted dry peppers, optional;
• a glass of sodium chloride;
• a tablespoon of sweet paprika.

Step by step execution technology:

1. Half the salt is placed in the container, the chicken is placed in it and the rest of the sodium chloride is covered. The fillet should be completely covered with grains.
2. The container is covered with cling film and covered with a lid.
3. Keep it in the refrigerator for three days. Shake periodically.
4. After the specified time, the meat is washed in water, dried.
5. Then they keep it in a dry container for half a day, placing it in a refrigerator.
6. Paprika is mixed with garlic, turmeric, oregano, pepper.
7. Thoroughly rub the mixture into the fillet.
8. Wrap pieces separately with gauze and thread.
9. Hang in the refrigerator on the highest tier. The chicken should not touch other foods.
10. After five days, the snack is ready.

The delicacy is cut into thin slices before serving.

Dried chicken breast in brine

To cook fragrant and soft chicken in marinade, take the products from the list:

• 0.7 kilograms of breasts;
• a couple of handfuls of onion peel;
• liter jar of water;
• a tablespoon of black tea;
• three large spoons of salt;
• two large spoons of garlic granules;
• two large spoons of sucrose.

Dried breast is prepared in this way:

1. Put onion peel and tea in a saucepan.
2. Add sodium chloride.
3. Pour in sugar.
4. Pour in water and put the container on medium heat.
5. Bring the composition to a boil and cook for about seven minutes.
6. Leave and cool.
7. The prepared chicken is placed in the resulting brine.
8. A flat plate is placed on top and a load is placed on it.
9. All this is left in the cold for a day.
10. After that, the brine is drained, and the meat is dried with napkins.

Fans of spicy and spicy will love the following recipe, which involves the use of certain products:

• 1 tsp mustard;
• seven large spoons of soy sauce;
• two or three chicken breasts;
• dried minced garlic;
• a mixture of hot peppers.

Cooking progress:

1. Mustard is mixed with soy sauce.
2. Add pepper and garlic to taste.
3. The meat is cut into not too thick plates of the same size (about four millimeters).
4. The fillet is dipped into the marinade. It should completely cover the chicken.
5. Leave the meat in the cold until morning.
6. The chicken is then placed in a dryer and kept for ten to twelve hours. It is dried at a temperature of seventy degrees.

The finished product is stored for a week in a dark, cool place. Meat carpaccio goes well with fresh vegetable salads.

It is considered a dietary product. It contains many useful vitamins and minerals. Therefore, it is highly valued in cooking. Various salads, soups, snacks and other delicious dishes are prepared from it. In today's publication, more than one interesting recipe for dried chicken breast will be presented.

General principles

Since many chicken jerky recipes do not include heat treatment, you should purchase fresh, high-quality meat for this purpose. To protect yourself and your family, it is advisable to buy it only from trusted manufacturers.

As for salt, it can be any, including iodized, sea or ordinary. The choice of spices also depends on the personal preferences of the chef and his family members. With equal success, you can limit yourself to one variety of pepper or pick up a successful combination of several seasonings.

Well, if the recipe for dried chicken breast involves the use of alcohol tincture. In this case, alcohol acts as a harmless preservative. However, it does not affect the taste and aroma of the finished meat. To make the chicken dry faster, you can pre-cut it into portions. Store the finished delicacy in the refrigerator. Before that, it is wrapped in cling film or placed in a plastic bag.

Option in the oven

According to this recipe, you can relatively quickly cook delicious dried chicken breasts at home. This delicacy is good because it contains no harmful additives and preservatives. Therefore, a sandwich with such meat can be given even to children. Before starting the process, see if you have all the necessary products on hand. In this case, you will need:

• Three chicken fillets.
• A teaspoon of salt (without a slide).
• Spices.

As a seasoning, you can use a ready-made mixture consisting of oregano, paprika, marjoram, turmeric, black and red pepper. In order for you to get a fragrant chicken breast (dried), it is advisable to supplement the above list with fresh or granulated garlic.

Action algorithm

First you need to do the preparation of meat. It is washed in cool water, dried with paper towels and cleaned of films and grease. After that, the fillet is rubbed with chopped garlic, sprinkled with salt and spices. If desired, it is smeared with mustard, but this is not at all necessary. Therefore, this step can be safely ignored. The meat prepared in this way is placed in a vessel, closed with a lid and put in the refrigerator.

After about three hours, the marinated meat is fixed on a grate fixed at the very top of the oven so that it is in a suspended state. A baking sheet is placed under it, into which the resulting juice will drain. Prepare chicken breasts (dried) in the oven, heated to sixty or eighty degrees, with the door ajar. On average, this process takes about five hours. If the oven has a blower function, be sure to use it.

Dryer option

With a minimum of effort and maximum patience, you can pamper your household with a delicious and healthy delicacy. Such meat will be an excellent alternative to purchased sausage. Therefore, lovers of sandwiches will certainly appreciate it. To make dried chicken breasts at home, you need to visit the nearest supermarket in advance and buy all the required components. In this situation, you should have in your kitchen:

• Two chicken fillets.
• One hundred grams of salt.
• Spices.

Curry, parsley, rosemary, sage, ginger, saffron, red hot peppers and garlic can be used as seasonings. It is these spices that best emphasize the taste of the finished meat and give it an unusual aroma.

Process description

In order for you to get a tender chicken breast (dried), you need to responsibly approach its preparation. The fillet is washed in cool running water, dried with paper towels and cut into wide thin plates. After that, 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 with cold water, dried thoroughly and rubbed with seasonings. After that, it is again covered with a film and cleaned in the refrigerator. After twenty-four hours, the marinated fillet is laid out on the grate of the dryer for berries and vegetables and the corresponding 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 the 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 affect the taste of jerky in any way. It serves as a kind of preservative that extends the shelf life of this delicacy. In order not to stretch 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 the chicken breast (dried) you cooked to acquire a pleasant aroma, the above list needs to be expanded a little. Additionally, a teaspoon of rosemary and the same amount of black pepper are added to it.

Sequencing

In a separate clean bowl, combine all the seasonings, pour them with cognac and mix well. As a result, you should get a fairly thick mass that looks like wet sand.

Chicken fillet is washed, cleaned of fat and films, dried with paper towels and rubbed with a mixture of spices and cognac. After that, 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 that, 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. After about a couple of weeks, the dried chicken breast with cognac will be completely ready for use.

Variant with vodka and honey

Just be warned that this process takes a lot of time. The technology itself consists of several important stages, which are produced in a certain sequence. In order for the chicken breast (dried) cooked by you to be remembered by your family 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:

• Kilo 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

Alcohol, honey, spices and salt are combined in one bowl. Mix everything well and spread half of the resulting mass on the bottom of the food container. Place pre-washed and dried meat on top. The rest of the spices are evenly distributed on the surface of the chicken fillet. The container is covered with a lid and put in the refrigerator.

After about fourteen hours, all the salt is washed off the meat, dried with paper towels and wrapped in a clean towel. In this case, the fillet pieces should not touch each other. After that, they are placed in a container and loosely covered with a lid. The container with the future delicacy is placed in the refrigerator. After about five to seven days, dried chicken breast with vodka and honey will be ready to eat. Before serving, it is cut with a sharp knife into very thin plates. In the finished delicacy, the strength of alcohol will not be felt at all. It is necessary only to disinfect the meat from possible microorganisms.

I continue my section "Dry Meat" before we did

On this page we will figure out: how to dry chicken meat, what is the yield of finished products?

I would like to immediately draw your attention to the fact that heading "Dry meat" primarily aimed at teaching or suggesting how to help the guys in the ATO. While some hope that the state will provide for everyone and everything, others are doing it.

So, dried chicken(sirloin of chicken).

Preparation of chicken fillet for drying

In the store where I buy chicken, the loin is not always perfect. It has a small amount of fat, film and a small appendage. Therefore, the meat must be washed and cleaned.

• Peel the chicken fillet from the film and remove all fat
• Put the cleaned parts in the freezer for 40-60 minutes. It will be easier to cut.
• After the meat has frozen, it can be cut. It is necessary to cut into strips 4-5 mm thick, this thickness is enough so that the dried pieces are not brittle.

How to marinate chicken fillet?

Chicken meat does not require a long marinating process, but the salt concentration must be observed.

For the marinade we need:

• Salt table salt (do not use iodized salt), at the rate of 15-17 grams per 1 kg of meat. Only 60 g of salt
• Pepper black ground
• Garlic granulated or dried (a little later I will describe how I dry the garlic)
• Soy sauce

Put the chicken fillet strips in a large bowl so that it is convenient to mix.

Sprinkle with salt and mix. Adding pepper and garlic- Mix again. We put marinate overnight in the refrigerator, preferably after 2-3 hours stir again (I do this before going to bed).

In the morning, add soy sauce about 100-150 grams and mix the meat again.

After 3 hours the chicken is marinated. During this time, the sauce will have time to soak into the meat, and all that is superfluous will sink to the bottom.

It should turn out like this:

Now the meat strips can be laid out on the tray.

I have about 500 g of meat on one tray. Try to lay out so that the meat is even and not twisted. It takes a little more time and effort, but the result will please you.

And further! On some trays I put the net, and on some fillets I put it directly on the tray. The difference is striking! Then you need to tear off the meat from the tray, and it is removed perfectly from the grid.

After 6 hours of drying at a temperature of 60 º C, our Chicken Jerky (you can also call it that) quite ready and you can turn off the dryer to cool the meat. You can only pack after the product has reached room temperature.

Closer they look like this:

If you are wondering how much is obtained from 4 kg of chicken fillet - dried meat, then here is the answer for you ( container weight 180 grams):

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 tasty 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 about how to replace sausages from the store. After all, our family is not just a sandwich family, but we cannot refuse meat. Baked pork came to mind immediately. 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!

Dried chicken breast in a hot way (in the oven)

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:

Recipe for drying breast at home:

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. Install it at the very top of the oven. Pass one end of the breast between the bars. Pierce the meat with a wooden skewer or several toothpicks across the grate. 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 conventional 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!

Recipe for dried chicken breast in the refrigerator (dry method)

Great option for beer. But the buters are also credited. For those who like meat drier and tougher.

Ingredients:

How dry-cured breast is prepared:

I strongly recommend drying only poultry. Store-bought is no more useful than the same sausage. 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 wrap with 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".
The next day, prepare a fragrant spice mixture. Be sure to add garlic. Granulated spice can be replaced with fresh. Pass the garlic through a press. With it, the 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 a delicious homemade snack for 5-6 days. But after 2-3 days you can already try.
Unwind the yummy and cut into thin slices. Fans of very dry jerky can bring it to the condition in the oven on the fan 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:

How to cook dried chicken breast at home:

Prepare the brine. Put onion peel and black tea in a saucepan.
Add salt.

Gourmet snacks are loved by everyone, especially if they are cooked at home, with love. Such a treat as chicken basturma came to us from the Caucasus, where they love meat in any form. Although dried chicken can be bought in the store, it is better to cook it yourself from the available products. How to make chicken basturma? The following recipes with photos will come to the rescue.

How to cook chicken breast basturma

Before you learn how to cook chicken breast basturma, you need to purchase all the ingredients. You should buy a light pink fillet, with a shiny skin, without foreign smell. The size of the product is not important, but larger breasts will take a little longer to cook. You will definitely need a grinder to grind spices, cling film, clean gauze for wrapping, strong threads for hanging, a bowl.

The cooking process is simple: preparation will take only 15 minutes, but it will take at least two days to wait for the appetizer to be completely ready. First you need to prepare the marinade (there are several different ways), then hold the bird in it for a day, then take it out, rinse and again thoroughly cover with a mixture of spices and garlic (depending on the recipe chosen). It is very important to dry the meat in a ventilated area so that it does not get airy. After a day, you can already enjoy a self-cooked snack.

Chicken basturma - recipe

There are many ways to prepare this dish, each housewife can decide for herself which chicken basturma recipe suits her. Please note that you will need to be patient, because the meat must be well dried before serving. Some keep it in the air for up to a week, so that it becomes dense, like jerky, but this is a matter of taste.

Chicken breast basturma is easy to prepare at home, but you must first familiarize yourself with all the intricacies of the process. Prepare the fillet - it must be washed well, cleaned of films and dried thoroughly on a paper towel so that the fibers can better absorb the marinade. To make the dried chicken fragrant, you need to grease it with a spicy mixture. Add spices with a bright smell and taste to the marinade: garlic, nutmeg, basil, coriander. The fillet should lie down in the mixture for at least 12 hours, and then it can be dried.

After marinating, chicken basturma at home should be dried. Cooks recommend smearing meat with vodka or cognac to prevent the development of bacteria. The fillet is well wrapped with gauze, hung on a hook in a well-ventilated area. It is very important that the chicken breast basturma be in a draft, in a place with good air circulation. You can adjust the readiness of the snack yourself: if you like drier meat, then dry the chicken for 7-8 days, if the fillet is softer, 5-6 is enough.

Chicken breast basturma at home

• Prep time: 72 hours (15 minutes prep time)
• Servings: 5 persons.
• Calorie content: 220 kcal.
• Purpose: snack.
• Cuisine: Armenian cuisine.
• Difficulty of preparation: easy.

Chicken breast basturma is easy to make at home. To do this, you need fillet, spices, salt and a little cognac to give a special flavor to the appetizer and protect yourself from bacteria. A ready-made snack can be offered with beer, red wine, or simply served as an addition to sandwiches. It is best to cut it into thin, almost transparent plates. Then you will be able to feel the exquisite taste of the dish you have prepared in full.

Ingredients:

• chicken breast - 3 pcs.;
• ground pepper - 1/2 tsp;
• ground paprika - 1/2 tsp;
• sugar - 1 tsp;
• seasoning for meat - 1 tbsp. l.;
• cognac - 25 ml;
• garlic - 2 medium cloves.

Cooking method:

1. Rinse the meat well and pat dry on a paper towel.
2. Mix salt, pepper, paprika, sugar and add cognac.
3. Coat the chicken with the mixture and place in a bowl. They must be tight.
4. After 36 hours, remove the chicken and rinse with water, pat dry with a towel.
5. Mince garlic and mix with seasonings.
6. Coat the chicken with the seasoning mixture and wrap with cheesecloth.
7. Hang in a ventilated area for two days.

Chicken fillet basturma

• Preparation time: 48 hours (15 minutes to prepare).
• Servings: 5 persons.
• Calorie content: 220 kcal.
• Purpose: snack.
• Cuisine: Azerbaijani cuisine.

If you prefer a spicy appetizer, you can add chili peppers to the spicy mixture, but this must be done carefully so as not to overdo it. If you overdid it a little, and the crust turned out to be too sharp, then it is recommended to rinse the fillet under water and let it dry for another day. Serve spicy basturma with beer, red and white wine.

Ingredients:

• chicken breasts - 3 pcs.;
• coarse salt - 1 tbsp. l.;
• chili pepper - 1/2 tsp;
• ground paprika - 1/2 tsp;
• sugar - 1 tsp;
• hops-suneli - 1 tbsp. l.

Cooking method:

1. The meat must be washed and then dried.
2. Mix all the ingredients, except for the chili pepper, and brush the chicken (you need to rub it well). Remove to refrigerator.
3. After a day, rinse the chicken, dry with a towel.
4. Coat with chili pepper and wrap with gauze.
5. Hang in a ventilated room for a day, then check: if the meat is not completely dry, then leave it for another day.
6. You should get a spicy snack with a pleasant, appetizing crust.

Chicken basturma in the oven

• Cooking time: 48 hours.
• Servings: 5 persons.
• Calorie content: 250 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The chicken fillet basturma recipe is designed for those gourmets who do not really like to eat dried meat, but prefer to subject it to a long heat treatment. The principle of preparation is as follows: prepared meat is marinated in a mixture of herbs and spices for several hours, and then baked at a minimum temperature. It turns out a very tasty, fragrant snack, from which it is impossible to break away.

Ingredients:

• chicken fillet - 4 pieces;
• water - 500 ml;
• peppercorns - 1 tsp;
• salt - 2 tbsp. l.;
• granulated sugar - 2 tablespoons;
• Bay leaf;
• honey - 1 tbsp. l.;
• olive oil - 2 tbsp. l.;
• soy sauce - 1 tbsp. l.;
• paprika;
• garlic - 2-3 cloves.

Cooking method:

1. You need to start cooking by preparing the meat: rinse and dry it.
2. In a bowl, mix water, salt, sugar, pepper and parsley.
3. Put the chicken in the solution and put the container in the refrigerator for 24 hours.
4. Rinse the breasts again the next day and pat dry.
5. Make a glaze with honey, olive oil, soy sauce, paprika, pepper and garlic.
6. Lubricate the fillet well and leave to marinate for 2-3 hours.
7. Tie tightly and refrigerate overnight.
8. Preheat the oven to 160 degrees. It is better to cover the frying surface of the baking sheet with foil.
9. Send the meat to the oven for about 1 hour.
10. Then remove the finished snack from the oven and let it cool.

Chicken basturma - cooking secrets

There are many great recipes for a delicious chicken appetizer in any cookbook. But every housewife can come to the rescue and some professional secrets of cooking chicken basturma:

• The fillet must be dried before pickling - it will absorb the spicy mixture faster.
• It is necessary to dry meat only in a ventilated room, or on a balcony.
• The chicken marinates better if you put a press on top. To make the process faster, the fillet can be cut.
• Do not overexpose (insist) tender chicken meat for longer than the specified time - it will become dry.
• You can make an appetizer not only tasty, but also beautiful if you sprinkle the meat with spices a day before serving. Then a dense crust forms on it, which will give a special, appetizing look.
• Don't be afraid to experiment. - add new spices, spices, herbs. Prepare an appetizer from other types of meat: you can use, for example, beef tenderloin.

Video: Chicken basturma