Cured meat cooked with various spices is considered a rather expensive delicacy. Therefore, it is most often served at the festive table, set on especially special occasions. Only a few housewives know that this delicacy is not necessary to buy in the store, because it can be done in your own kitchen. After reading today's article, you will understand how to cook homemade chicken basturma.
Basic principles
They make this delicious delicacy using salting and drying technology. In some recipes, in addition to meat and spices, the use of wine or cognac is provided. Before cooking, the fillet is subjected to special processing. Everything superfluous is cut off from it, including the remains of the skin, film and fat. Then it is washed in cool water, dried well and cut into long strips, the thickness of which does not exceed three centimeters.
The solution intended for marinating meat should be very salty. As spices, coriander, paprika, thyme, chaman, garlic, red and black pepper are usually used. However, this list is often supplemented with juniper berries, cloves, bay leaves and other seasonings. Cooking such meat is desirable in the warm season, so that it can be hung on the balcony. Chicken breast basturma is stored in the refrigerator for six months. Throughout this time, she does not lose her taste. They serve it as an independent snack or as a component for a sandwich.
Brandy option
It should be emphasized that the technology for preparing such meat is quite simple, but takes relatively long time. Therefore, you will have to stock up not only with the necessary products, but also with patience. To make aromatic and tasty chicken breast basturma, you should find in your kitchen:
- Fifty milliliters of brandy.
- A pinch of sweet paprika.
- Two hundred and fifty grams of chicken breast.
- One teaspoon of black pepper and sugar.
- Two grams of a mixture of spices for meat.
- A teaspoon of black pepper peas.
- Five grams of salt.
- A pair of pinches of sumac.
- One gram of red ground pepper.
In addition, you should have a sharp knife, a press, a tight cord for wrapping, a cutting board and clean gauze at your fingertips.
Process description
In a suitable bowl, combine all of the above spices and brandy. All is thoroughly mixed until a creamy mass is obtained and removed to the side.
The chicken breast is washed in cool water and wiped with paper towels. After that, the meat is thoroughly rolled on all sides in a mixture of seasonings and alcohol, placed in a container and left in the refrigerator under pressure.
After two days, the pickled fillet is thoroughly washed with spices, dried and rubbed with a mixture of peppers from all sides. Then it is wrapped in several layers of clean gauze so that there are no gaps, and bandaged with a cord. Future chicken basturma is dried at home on the balcony or in a well-ventilated area. After a couple of weeks, the delicacy can be served.
Paprika variant
An appetizer prepared according to this recipe will be an excellent alternative to shop sausage. In its composition there are no harmful components, dyes and preservatives. That is why it can be given even to children. In order for you to get tasty and fragrant chicken basturma, you need to stock up on all the required products in advance. Be sure to check if you have at hand:
- One and a half tablespoons of dry ground paprika.
- Six hundred grams of chicken breast.
- A tablespoon of sugar and dry ground thyme.
- One hundred grams of coarse sea salt.
- A teaspoon of hot pepper.
Since chicken breast basturma is well saturated with spices, their composition can be changed taking into account the personal preferences of the cook and his family members.
Step-by-step technology
Pre-washed and cleaned of fat and films meat is rubbed on all sides with a mixture of sea salt and granulated sugar. Then it is placed in a bowl, covered with plastic wrap and placed on the shelf of the refrigerator.
After two days, the breast is removed and soaked for three hours, periodically changing the water. This is necessary so that future chicken basturma is cleared of excess salt. After that, the meat is removed and thoroughly dried with paper towels. Then it is sprinkled with spices, wrapped in clean gauze and tied with thread. In this case, it is very important not to forget to make a loop, for which it can be suspended for further drying.
The meat is dried in a shaded place in which there are drafts. This can be done on the balcony or under a well-functioning powerful hood. After about five to eight days, chicken basturma will be ready to eat. The longer the meat dries, the harder it becomes. Prepare the delicacy with a very sharp knife.
Option in the oven
This recipe will be a true find for those who do not want to wait too long until the meat is dried. It is good because it can be used to quickly prepare a delicious and fragrant delicacy. To make the chicken breast basturma you made at home on time at the dinner table, you need to stock up all the required products in advance. In this case, your kitchen should have:
- Three glasses of drinking water.
- Eight hundred grams of fresh chicken breast.
- Two full tablespoons of sugar, salt, honey and olive oil.
- A pair of bay leaves.
- For a whole tablespoon of soy sauce and ground paprika.
- Two or three cloves of garlic.
In order for the chicken basturma made by you to acquire a delicate unusual taste and aroma, it is advisable to add a tablespoon of soy sauce to the above list.
Sequencing
First of all, you need to do the preparation of marinade. For this, pepper, sugar and salt are dissolved in a bowl of water. There also add a lavrushka and previously washed meat. After that, the capacity is sent for a day in the refrigerator. So that future chicken basturma, cooked at home, does not absorb foreign odors, the dishes are covered with cling film.
Twenty-four hours later, the breast is removed from the marinade, washed thoroughly in cool running water and wiped dry with paper towels. After that, it is coated with glaze made from garlic, pepper, paprika, soy sauce, olive oil and natural honey, and set aside.
After two or three hours, the marinated meat is rolled up, tightly tied with a thread and placed overnight in the refrigerator. In the morning it is laid out on a baking sheet, the bottom of which is lined with foil, and sent to the oven. The future basturma of chicken breasts is baked at home at one hundred and sixty degrees. Forty minutes later, it is removed from the oven, watered with the resulting juice and returned back. The temperature is increased to 180 0 C and continue to bake until cooked.