Dried Chicken Breast At Home - A Step By Step Recipe With A Photo

Delicate and appetizing dried chicken breast is considered a delicacy. It is very easy to cook it at home, the main thing is to be patient, because the drying process is not very fast. The rest is easy.

Cooking description:

Try making this delicacy at home and you will never buy it in the store again. The recipe is very simple, but the meat will dry for a long time - up to 7 days. Well, that's okay, right? But we will have natural, without preservatives and dyes, tender and aromatic meat for sandwiches or for beer. I am telling you how to cook a dried chicken breast at home.

Main Ingredient: Poultry / Chicken / Chicken Breast

Dish: Snacks

Ingredients:

• Chicken breast - 1.2-1.5 Kilograms (fillet)
• Sea salt - 3 tbsp. spoons (large)
• Adjika - 2 Art. spoons
• Saffron - 0.5 Art. spoons
• Dried paprika - 0.5 Art. spoons
• Sumy - 1 Art. the spoon
• Chicken Seasoning - 1 Teaspoon
• Cognac - 1.5-2 Art. spoons (or brandy, vodka, whiskey)
• Soy sauce - 1.5 Tbsp. spoons

Servings: 4

How to cook "Dried chicken breast at home"

The first step is to put the fillets in order. We clean it from films, cut off a small fillet. We will dry only large pieces of chicken breast. Wash and dry the meat with paper towels or napkins. Let's mix all the dry spices we need: spices and salt. Then add adjika, soy sauce and cognac or brandy there. We carefully coat the chicken fillet with the resulting gruel, and then put it in a bowl or in a saucepan. Press on top with an empty plate, and put the load on it. We put it in the refrigerator for a day. During this time, turn over the fillet pieces several times. We take out the pickled breasts, wash them under cold water, wash off all the spices. From the spices, it became a beautiful bright color. Then we dry the fillet. Now lightly sprinkle with spices. You can rub with garlic, grease with adjika, or just rub in any other spices. Let's leave for half an hourlet the spices dry on the meat. We wrap each file separately with gauze. We do this so that spices are not sprinkled and to protect our meat from dust and insects.