Kitchen appliances and utensils
- fridge;
- kitchen scales;
- container with a lid;
- a bowl;
- serving dish;
- cutting board;
- knife;
- tea spoon;
- paper towels;
- gauze and bandage;
- scissors.
Ingredients
- chicken fillet - 4 pcs.
- salt - 500-600 g
- paprika - 2 tsp.
- dried garlic - 2 tsp.
- ground black pepper - 1 tsp.
- seasoning for pilaf or chicken - 2 tsp.
- seasoning for goulash or hodgepodge - 2 tsp.
Step cooking
- To get started, prepare 4 pcs. chicken fillet. Cut the films and fat, and also separate the small fillet to make whole pieces. Rinse the fillet thoroughly under cold running water, then dry with paper towels.
- Add about 200-300 g of salt to the bottom of the container or any other suitable utensil. Then put the prepared chicken fillet in a container and sprinkle them well with salt on all sides. Close the lid tightly and refrigerate for 24 hours.
- Prepare the spices for the fillet. Pour 2 tsp into a separate bowl. paprika, dried garlic, seasoning for pilaf or chicken, seasoning for goulash or saltwort, and add 1 tsp. ground black pepper. Mix everything well. If desired, you can use any other spices for dried fillet.
- After the allotted day, remove the container from the refrigerator and rinse the fillet well under cold running water. Fill the chicken with water and let it soak for 2 hours. After 1 hour, change the water in the container.
- For each piece of fillet, prepare cheesecloth in several layers. Dry the soaked fillet with paper towels, then grate each piece well in the prepared spice mixture. To do this, you can use a clean plastic bag to roll meat in spices well.
- Wrap each piece of fillet tightly in gauze, and then with a bandage or a suitable thread, tie the fillet in the upper part with a margin so that you can hang it. Then hang the fillet in a ventilated room for 3-6 days, depending on how dry the meat you want to get.
- When the meat has become sufficiently dense to the touch, you can remove it. Unroll the chicken basturma, cut it into thin slices and serve it to the table. Stored chicken should be stored in the refrigerator, preferably in cling film.
Video recipe
How to prepare chicken fillet for drying, you can look in detail at the video. This is another good recipe for such an appetizer.
Piquant and incredibly tasty chicken basturma will be not only an ideal beer snack in the company of friends, but also a wonderful addition to any side dish, as well as sandwiches for your favorite households. You yourself can adjust the severity of this appetizer due to the spices that you will use. Take note of this simple and affordable recipe, you will surely enjoy the taste of homemade dried chicken breast, and you will forget about the store alternatives. Fragrant meat appetizer will not leave anyone indifferent. In the comments, share your impressions of the chicken delicacy. Tell us what spices do you prefer to use for chicken drying?
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