Do you like jerky? Most people will answer this question positively. Refusing such a delicacy is very difficult. But if you still don’t know what a raw jerky chicken breast is and how to cook it at home, then this article is for you.
This is a great option for a cold appetizer, which can be served at the festive table and surprise guests. Sun-dried chicken breast can be either an independent dish or the basis for sandwiches. Spices and herbs added during the cooking process will give it a delicate aroma and a little piquant taste.
What is necessary
Dried chicken breast at home is very easy to prepare. It takes a little bit of ingredients, which cannot be said about time. Start cooking a meal a few days before the celebration. Necessarily need cling film, gauze or towel and cooking threads (can be replaced with ordinary, but not thin). Choose spices to your taste. The main thing is that they be expressive and fragrant. Want to make the taste spicy, add pepper. If you need a bright saturated color, then use paprika. It all depends on your imagination and preferences.
Delicate garlic flavor
Garlic gives any dish an amazing flavor. Therefore, it is advisable to use it to make a delicious dried chicken breast. The recipe is straightforward and requires a minimum amount of ingredients.
So, you will need two medium-sized chicken breasts, 4 small tablespoons of black pepper, a large spoon of paprika, two tablespoons of coarse salt and two cloves of garlic. We select only quality products. Chicken breast should be fresh, chilled and not frozen. The final result depends on it.
Stage One: Pickling
Before cooking the dried chicken breast, mix the salt, paprika and ground pepper. It will be a mixture for pickling meat. Next, rinse the breast under running water and dry thoroughly. A paper towel is perfect for this. Then rub it with a mixture of pepper and salt.
We do it efficiently, on each side. We spread the breast in a container and cover it with cling film. We put in the refrigerator for a day. In the process, the meat will secrete the juice necessary for pickling. Do not forget to turn the pieces several times a day so that they are saturated with a mixture of juice and spices.
The final stage
We take out the chicken breast from the refrigerator and rinse thoroughly. Dry it with a paper towel. There should be no spices on the meat, and its consistency should be dense. Grind the garlic and coat them with breasts. Wrap each piece in a clean cloth or gauze.
Put in the refrigerator for at least another day. Then we get it and, tying it with a thread, hang it for drying. It is better if the room is ventilated. The longer the meat dries, the harder it will be. As a result, you get a pastrami from chicken breast - a jerky, tasty snack with a delicate aroma of garlic. This is the easiest cooking recipe.
Tender meat
The following recipe is original, but the dish only wins from this. Tender and tasty meat will be your culinary masterpiece. You will need two or three chicken breasts (600 grams), 200 grams of salt (about two large spoons), 2 tablespoons of black pepper, 1.5 tablespoons of red hot pepper and 50 grams of cognac (can be replaced with any alcoholic drink). Salt for cooking we take large and non-iodized. Its amount can be adjusted in the future. Use this recipe as a base, but if the meat seems salty, then next time reduce the amount of this ingredient.
We proceed to cooking
First, wash the breasts and remove all the films and bones. It is desirable that the fillet is fresh, then you get a very tasty dried chicken breast. Separately mix all the spices, salt and cognac. Alcohol gives meat an unusual flavor and acts as a good preservative. Rub the breast thoroughly with the prepared mixture. It is necessary that the spices soak the meat well, so we rub it hard. Then put the breast in a suitable container and cover with cling film to protect against chapping
We send the workpiece to a cool place for a day. During this time, it is well marinated and absorbs the entire aroma of spices. To make the marinade evenly spread, turn the meat over several times a day. After a day, we take out the breast and rinse well. The meat has salted and no extra salt is needed. Then, we also thoroughly wipe it with a paper towel, as moisture will also be excessive. As a result of salting, the meat will become very dense. Then we rub the surface with chopped garlic and pepper. We also use paprika to make a beautiful dried chicken breast. The recipe is not complicated, but it takes some time to cook. Wrap the meat in gauze and send it to the refrigerator for at least 12 hours. But it is better if the breast lies there longer. Then we hang each piece to dry.
Unusual flavors
As you know, every spice or seasoning gives the dish its unusual taste and aroma. Prepare a delicious jerky breast using several spices. Take two chicken fillets, 7-8 tablespoons of coarse salt, a small spoon of juniper, the same amount of black pepper, star anise, half an orange, allspice, a pinch of fennel dry, a large spoon of sugar, a bay leaf and a little adjika. We prepare the breast by removing the films and seeds. Then squeeze the juice of half an orange onto it.
In a mortar, grind all the spicy spices, and mix salt and sugar in a separate container. There should be enough salt to cover the entire surface of the meat. We take a suitable container and pour a few spices and salt on the bottom. Spread chicken breast in it and cover it with spices and salt. We leave part of the spices. You can roll meat in them a little, rubbing them into the surface. Now close the bowl with a lid or foil and leave for a day, or a little longer, for salting. Salt during this time absorbs all moisture and makes the meat dense. Then we take the breast out of the container and wash it very carefully, washing off the salt and spices. Then we dry the meat well. Sprinkle with the remaining spices and rub with dry adjika. Cover the meat with gauze and hang to dry. The dried chicken breast at home is very aromatic due to the large number of spices.
Asian cuisine
It is no secret that jerky is one of the main dishes of Asian cuisine. Here they are prepared with special care and various spices are used. Basturma, or dried chicken breast, is a delicious, mouth-watering appetizer. For cooking, you need 800 grams of chicken, 400 grams of salt, several bay leaves and peas of allspice, half a small spoonful of caraway seeds and nutmeg, as well as any spices of your choice. The more flavorful the spices are, the tastier will be the dried chicken breast.
The cooking process is similar to previous recipes. We rub the prepared meat with spices and send it to a cold place for at least a day. Then remove the remaining salt and rub the breast again with spices. After that we send the meat to dry. There are several ways to do this. Firstly, just hang it in a ventilated area, covering it with gauze. Secondly, use a special dryer. Thirdly, you can put the meat in the oven with a temperature of 40-60 degrees with a slightly open door. But remember, the meat must be dried, not baked. Cut the finished dish into thin slices and spread on the dish.
Serve chicken breasts with sun-dried tomatoes. These two products complement each other perfectly. Thinly sliced meat is also used to make sandwiches. Dried chicken breast combined with vegetables and herbs. You can also use it to make salads and other dishes. But the dried breast itself is already a delicacy and decoration of any festive table. Remember, a product made at home is always better than what you bought.