Salted chicken breast recipes. Amazing dried chicken breast - a real delicacy

Tender, natural, with expressive taste dried chicken meat is considered a delicacy. And for some reason, few people think that it’s easy to cook it at home on your own. Even the most inexperienced housewife and the busiest business woman will cope with this technology. Let's fix this annoying gap and cook dried chicken breast at home!

A bit of history

Once upon a time, mankind did not know refrigerators, and it was not possible to get food every day. In addition, the slaughter of livestock required the rapid disposal of fresh meat. In cold climates, deep man-made glaciers came to the rescue. And in hot countries, a person has learned to take salt and ... the sun as allies.

Dried meat at home is a dried salted product. Minimum labor costs and maximum patience. There is nothing new in the technology of its preparation. Everyone knows dried roach. Chicken requires a slightly different approach, but here everything is also very simple.

homemade fried chicken breast recipe

Ingredients:

• 2 chicken breast fillets;
• 100 g of salt;
• seasonings to taste.

Cooking:

First you need to prepare the fillet. The main task is to get thin plates of chicken meat. There are several ways to do this.

1 way: fillet can be cut into thin wide plates lengthwise.

2 way: cut thinly into narrow strips across the grain.

3 way: cut into rather thick pieces, cover with cling film and beat off. You can use a meat mallet or a rolling pin.

The next step is salting. Here, too, 2 methods can be used.

1 way: dry salting. First, dry the chicken well with a paper towel. Fillet for salting must be dry.

Then you need to thoroughly sprinkle the pieces with salt, rubbing it into the meat.

Arrange on a board, cover with cling film and put in the refrigerator for a day.

2 way: pickling in the marinade. The amount of salt in this case should be doubled.

Salt is dissolved in 0.5 liters of cold boiled water, then the chicken is immersed in it. Exposure time - 1 day in the cold.

After a day, the salted fillet should be washed well with running water, and then dried thoroughly. You can use a non-hot hair dryer.

After that, the prepared pieces should be sprinkled with seasonings. Here you can give scope to your imagination. What spices you add at this stage, your home-dried chicken breast will acquire such a taste. The meat after salting will become more rigid, so you need to rub the seasonings carefully. You can use garlic, hot red pepper, saffron, ginger, turmeric, sage, rosemary, parsley, curry and others.

To obtain the effect of smoking, it is allowed to add liquid smoke. It is very concentrated, so the amount should be negligible. 1/4 tsp will be enough.

Again, cover the meat with a film and put it in the cold for a day.

After that, we just have to hang the prepared meat and leave to dry. Pieces should not touch each other and be well ventilated.

After a week of drying at home, the dried chicken fillet will be ready.

How to speed up the process?

You can cook dried chicken fillet at home in a faster way. Ideal if you have a dryer for vegetables and berries in your house. The fillet prepared for drying should be placed on the dryer grate in such a way that the pieces do not touch. As they dry out, they can be added. Set the mode according to the instructions. If there is no “meat” function in the electric dryer, focus on the “mushrooms” mode.

If there is no dryer in the household, you can cook dried chicken breast at home in a quick way in the oven. The preparation method is described above. But in this case, you need to be very careful when setting the temperature. It should be as low as possible, and the oven door should be open. You can periodically turn off the oven and let the dried pieces “rest”. The fillet should not be too hot! The grill with meat can be kept halfway out of the oven, as in the photo. In this case, it must be periodically rotated for uniform drying.

Don't overdry your fillets! Properly cured meat should bend, not break!

Aerobatics!

And now that you have mastered the curing of chicken meat in small portions, you can try to make a real delicacy at home - whole dried chicken fillet! Why don't we suggest starting with this? Because first you need to fill your hand, “feel” the meat. Once you've mastered batch drying, you'll get a feel for whether the conditions are right for a larger experiment.

The fact is that in a poorly ventilated room or high humidity, a large piece of meat can deteriorate faster than become suitable for eating. However, not such a big piece - chicken fillet! Therefore, we recommend that you take the risk.

The process in this case is no different from the previous one, with the exception of higher control. You need to hang such meat in gauze to avoid flies and dust. Neither the oven nor the electric dryer in this case are no longer helpers for us. Only dry air and temperature not lower than 20C.

Chicken rolls in a dried "shirt"

Then you can just eat dried meat and enjoy its incomparable taste. And it can be used in all sorts of variations. It can be a great substitute for bacon in some dishes. And you can make stuffed chicken fillet.

Mushrooms, carrots, bell peppers, other vegetables and herbs can be used as minced meat. There are many recipes for stuffed chicken breast, so we will not dwell on them.

You can take ready-made baked chicken rolls and wrap them with dried chicken pieces. Then they can be fried in a pan, or you can bake. Important! Make sure that the ends of the jerky do not end up on top, otherwise the jerky casing will “open up”, and the dish will look ugly. If there is little experience, just tie their reconciliation with ordinary threads. But then do not forget to remove them when serving.

Cut the finished rolls with a very sharp knife and serve, for example, with pasta or salad.

As you can see, jerky is easy to prepare. It takes a long time to prepare, but almost without your participation. With its low cost, it can become a lifesaver for housewives who know how to surprise guests and pamper their family not with expensive products, but with the art of their hands.

I have cooked this chicken breast and will cook again. The taste is not much different from the purchased one, except for the absence of a smack of smoke. For those who can’t go anywhere without it, pour the finished breast with liquid smoke.
Amazingly tender, delicious meat!

Chicken breast (2-3 fillets weighing about 600 gr),
Salt (not iodized) - 200 gr., (from my experience 2-3 tablespoons are enough). For some, 3 tablespoons turned out to be a lot. Put 2. It turns out delicious anyway. Next time adjust the salt if you like it.
black pepper - 2 tablespoons,
hot red pepper - 1.5 tbsp,
50 gr. cognac or other strong liquor (optional).

Let's prepare our fillet, remove the bones. Mix salt, spices, alcohol. I have cooked with and without alcohol. And so, and so it turns out very tasty. Alcohol acts as a flavoring agent and a good preservative.


We thoroughly rub the chicken breasts with the resulting mixture (we rub it, and not just fall asleep), put it in a container, tighten it with cling film and send it to the refrigerator for 12 hours !!!


After 12 hours, rinse the breasts WELL with cold water and dry them with a towel. In fact, you need to wash off everything that is on the chicken breast.


The breast itself will become more rigid and dense. Salt thickens the meat.
Then you can once again lightly rub the meat with pepper, you can also rub with chopped garlic.
In order for the upper part of the breast to be redder, rub it liberally with paprika. I did not set such a goal. The choice is yours.


Wrap the meat in cheesecloth or cotton towel and refrigerate for MINIMUM 12 more hours. I recommend increasing this time to two or three days! I kept the breast in a waffle towel for more than 3 days in the refrigerator, and then making a hole in the breast, inserted a string and hung it on the balcony for 2 days (wrapped in gauze so that the flies did not sit down).

Those. the meat is completely ready in a day from the start of cooking. The longer the meat lies in gauze (towel) in the refrigerator, the in my opinion, it will become tastier. If you like dried jerky, you can hang it at room temperature and let it dry for a couple of days (it’s better to hang it in the kitchen on the ledge and ventilate the room more often).


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Pizza makes people full and happy. After all, even when you are not very hungry, and in front of you is a piece of hot juicy pizza with the taste of pepperoni, cheese and tomato sauce, you have no chance to resist. And the wonderful city-hero of the sunny peninsula of Sevastopol also has many establishments that provide their guests with wonderful pizza. The most delicious, the most appetizing

I continue my section "Dry Meat" before we did

On this page we will figure out: how to dry chicken meat, what is the yield of finished products?

I would like to immediately draw your attention to the fact that heading "Dry meat" primarily aimed at teaching or suggesting how to help the guys in the ATO. While some hope that the state will provide for everyone and everything, others are doing it.

So, dried chicken(sirloin of chicken).

Preparation of chicken fillet for drying

In the store where I buy chicken, the loin is not always perfect. It has a small amount of fat, film and a small appendage. Therefore, the meat must be washed and cleaned.

• Peel the chicken fillet from the film and remove all fat
• Put the cleaned parts in the freezer for 40-60 minutes. It will be easier to cut.
• After the meat has frozen, it can be cut. It is necessary to cut into strips 4-5 mm thick, this thickness is enough so that the dried pieces are not brittle.

How to marinate chicken fillet?

Chicken meat does not require a long marinating process, but the salt concentration must be observed.

For the marinade we need:

• Salt table salt (do not use iodized salt), at the rate of 15-17 grams per 1 kg of meat. Only 60 g of salt
• Pepper black ground
• Garlic granulated or dried (a little later I will describe how I dry the garlic)
• Soy sauce

Put the chicken fillet strips in a large bowl so that it is convenient to mix.

Sprinkle with salt and mix. Adding pepper And garlic- Mix again. We put marinate overnight in the refrigerator, preferably after 2-3 hours stir again (I do this before going to bed).

In the morning, add soy sauce near 100-150 grams and mix the meat again.

After 3 hours the chicken is marinated. During this time, the sauce will have time to soak into the meat, and all that is superfluous will sink to the bottom.

It should turn out like this:

Now the meat strips can be laid out on the tray.

I have about 500 g of meat on one tray. Try to lay out so that the meat is even and not twisted. It takes a little more time and effort, but the result will please you.

And further! On some trays I put the net, and on some fillets I put it directly on the tray. The difference is striking! Then you need to tear off the meat from the tray, and it is removed perfectly from the grid.

After 6 hours of drying at a temperature of 60 º C, our Chicken Jerky (you can also call it that) quite ready and you can turn off the dryer to cool the meat. You can only pack after the product has reached room temperature.

Closer they look like this:

If you are wondering how much is obtained from 4 kg of chicken fillet - dried meat, then here is the answer for you ( container weight 180 grams):

Dishes and snacks from chicken breast are tasty and varied. White chicken meat is a dietary product and is therefore especially valued in cooking. Chicken fillet is a low-calorie product rich in proteins, micro and macro elements, vitamins of group B, A, PP and others. You can cook a lot of delicious dishes and delicacies from chicken breasts, one of which is dried chicken breast. According to the preparation, the recipe for drying chicken fillet is very simple and even a novice hostess can handle it. The only thing that is required to prepare this delicacy is time, and, of course, patience. For a successful result and excellent taste of dried breast, time is required for the pickling and drying process.

To make the dried chicken breast extraordinarily tasty and fragrant, you need cognac. You can easily do without adding this alcoholic drink, the taste of dried chicken breast will still turn out very tasty. If you are inspired and ready to start cooking, then take care of the necessary products.

Ingredients

• One chicken breast;
• coarse salt ½ cup;
• cognac 80 grams;
• paprika (seasoning from slightly hot red capsicum ripe pepper).

Cooking

Stage 1

If you purchased a ready-made fillet in a store or on the market, then simply rinse the breast under running cold water. Then, with a sharp knife, cut off unnecessary fat, veins, and bone remnants, if any. Rinse again with running water. It is recommended to dry the fillet with a paper towel.

If you bought a whole chicken from you, then you should carefully fillet it to get the fillet necessary for the recipe.

Add cognac to a glass with a weighed amount of salt and mix well.

Divide the fillet into two large parts and two small ones, respectively.

At the bottom of the plastic container in which the chicken will be marinated, pour one tablespoon of the salt-cognac mixture, carefully coat the bottom.

Lay out large portions of the chicken breast, then place some brandy salt on top. Now lay out the small parts of the fillet and add the rest of the salt-cognac mixture. Lubricate the chicken well, close the plastic container and place it in a cold place or refrigerator for about 24 hours.

Stage 2

Remove the marinated chicken breast from the refrigerator and rinse it thoroughly under cold running water. The action of the salt will make the white meat of the cured chicken firmer and tougher to the touch.

For the next step, prepare four pieces of gauze measuring 30 by 60 cm. Lay them out on the table. If you do not have gauze at home, then you can safely use a cotton towel.

Sprinkle the fillet on all sides with paprika and rub the pepper over the entire surface of the breast. Dried chicken breast with the addition of paprika will sparkle with new colors and be enriched with an interesting spicy taste.

Wrap each piece of fillet in cheesecloth, put in a dry, clean bowl or plastic container and put in a cold place or in the refrigerator for another 7 days.

Interesting! The longer the time it will stand in the refrigerator and infuse the fillet, the tastier, more aromatic and juicier it will turn out.

Dried chicken breast according to this recipe is ready in 4 days, so if you really want it, you can already serve it to the table.

How to apply

When serving, the dried chicken breast should be thinly sliced, thanks to which you can feel the whole taste of dried fragrant meat. On the festive table, this appetizing appetizer, as a rule, scatters in the first place and does not stale.

How to store

Ready-made dried breast is recommended to be stored in the refrigerator, after wrapping it in food film or putting it in a plastic bag.

Those who love not ordinary jerky, but also dried meat, then you should hang the breast on a thick thread, in the kitchen or right on the balcony. Keep at room temperature for at least 2-3 days, ventilating the room more often. It is preliminary recommended to wrap the meat in gauze so that annoying flies and other insects do not sit on it. The meat will dry well even at a temperature of -5 ° C, just in this case, you should increase the time for drying at least up to four days.

Dried breast can be prepared according to different recipes and thus differ in a variety of tastes. For example, after the fillet is marinated, it should be washed well and rubbed with chopped garlic and black pepper. Garlic will give the chicken delicacy a pleasant taste and aroma.

In order for the white meat of the chicken to be marinated and dried much faster, it must first be cut into portioned pieces.

Do-it-yourself dried breast cannot be compared with purchased counterparts, because when you cook it yourself, you put not only your soul into the dish, but also used only natural ingredients.

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