Prices for meat delicacies in stores are increasingly depressing. A longed-for product purchased in spite of the “toad” is often mostly upsetting. So decisive gourmets must defeat their laziness and cook for themselves, beloved, chicken fillet balyk . The recipe, fortunately, is easy to do, although it does take some time.
Warnings
We draw the attention of culinary enthusiasts that meat is not amenable to any heat treatment. Accordingly, there is no guarantee that with it any extraneous parasite will not sneak into your body when you use it. Therefore, your chicken fillet balyk should be prepared only from quality meat. Even if you are quite confident in “Uncle Vasya” from a neighboring collective farm, you should not be tempted by his domestic chicken. Suppose that the reputation of the poultry farm in your eyes is lower, but state supervision does not slumber over it, and each bird is checked by an alert sanitation.
About the ingredients
- First of all, about meat. Breast or fillet should be fresh or chilled. We are not even talking about freezing. In the end, we do not live in Soviet times, you can buy a bird without ice floes in meat. Consider, if you still try to make a balyk out of chicken fillet that has been in the freezer, you will get a miserable semblance of what you want - a languid, suspicious color and with a dull smell.
- Now about alcohol. In any case, you need it - without it, your chicken will not wander in the refrigerator. However, it is not necessary to take expensive cognac or whiskey (although many chefs believe that it is necessary). You can pour the indicated amount of vodka, and add homemade liquor or tincture for the aroma. You can even make a balyk of chicken with port - you just have to take it three times more. And when using cognac it is often added to give chicken a beautiful pinkish appearance.
- And the last - seasonings. Here nobody limits you in the choice. A common standard is Provencal or Italian herbs. But if you know the best kit and have its corresponding components, feel free to use them.
Divine balyk
This recipe is considered the easiest. A pair of large fillets, washed and dried, is cut into 2-3 long chunks. Half a glass of coarse sea salt is mixed with selected herbs, pepper (and preferably a mixture of them) and half a glass of brandy. The whole marinade is well kneaded; every piece is carefully coated on them from all sides. Then the slices are folded into a container, tightly closed and hidden in the refrigerator. A chicken balyk at this stage should stand there for about two days (at least one so accurately). Then the meat is washed properly, dried, wrapped in a cloth - gauze, linen towel, a piece of an old sheet - and comes back another day. When the “wrapper” gets wet, it should be changed. Enough patience - you can wilt longer, it won’t hurt.
Balyk "Delicious"
The composition of the marinade is not grandiose, but it is they that make the meat more tender, aromatic and piquant. One hundred grams of coarse salt (again preferred to sea) should be mixed with a stack of brandy, pink and black pepper, paprika (preferably smoked), cubeba (if any) and a couple of spoons of light not thickened honey. The composition is rubbed with a half-kilogram fillet, placed in a container and cleaned in the cold for a day. After half the allotted time, the bird must be turned over. Then the chicken fillet is removed from the marinade, washed several times, wrapped in a linen napkin and put back for six hours. The next step will be rubbing it with paprika, changing the “wrapper” and hanging in a cool dry place for two days. In the absence thereof, a refrigerator will do.