Home-cured chicken breast. Dried chicken breast

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.

Video:

Fragrant and tender chicken breast entered the daily menu of our family "on tiptoe". That is, completely imperceptibly and suddenly. Once again making myself a sandwich snack, I glanced at the composition of not the cheapest and rather tasty sausage. After my eyes returned to their normal position, the sausage went into the trash can. I put cottage cheese with fruit on the table. And I began to think about how to replace sausages from the store. After all, our family is not just a sandwich family, but we cannot refuse meat. Baked pork came to mind immediately. But tasty juicy meat can soon get bored. And I would like less hassle. And then I remembered drying. Chicken breasts dry quickly at home. The meat is tender and appetizing. So what's the question then? No - store sausage! Yes - fragrant dried breasts!

Dried chicken breast in a hot way (in the oven)

This is my favorite way to dry chicken at home. First, because it's fast. Secondly, it is absolutely safe. And thirdly, it's delicious. Convinced? Then we're ready!

Required Ingredients:

Recipe for drying breast at home:

Wash the chicken (preferably homemade) thoroughly. Cut off fat and films. Pat the prepared fillet dry with paper towels.
Sprinkle with salt and spices. If you put as much salt as indicated in the recipe, the breast will turn out to be moderately salted. I used ready made chicken seasoning. It included turmeric, marjoram, paprika, black and red ground peppers, oregano. Be sure to granulate or fresh garlic. You can also rub mustard. Massage the fillet so that the spices and salt penetrate deeper into the fibers. Put in a jar. close. Refrigerate for at least 3 hours. Better - at night. Shake the container occasionally so that the breast marinates evenly.
Pat the marinated fillets dry with paper towels. Wash the oven grate well. Install it at the very top of the oven. Pass one end of the breast between the bars. Pierce the meat with a wooden skewer or several toothpicks across the grate. The chicken will be fixed in the oven in a suspended state, thanks to which it will be able to dry evenly. Place a tray on the bottom shelf to drain the juice. I didn't have any juice, but it's better to be safe. Set the temperature to 60-80 degrees. Turn on blower (if available). I have the most conventional gas oven. I turned on the minimum fire and opened the door. The chicken breast was dried for 5 hours. And it just tasted fabulous.
Very juicy inside chicken with a spicy aroma. Incredible snack!

Recipe for dried chicken breast in the refrigerator (dry method)

Great option for beer. But the buters are also credited. For those who like meat drier and tougher.

Ingredients:

How dry-cured breast is prepared:

I strongly recommend drying only poultry. Store-bought is no more useful than the same sausage. Prepare the chicken breast for drying. You will only need a “naked” fillet without skin and bones. Cut off the veins of fat. Wash the chicken well. Pat dry on all sides with paper towels. Pour some salt into the bottom of a suitable container. Put in the chicken. Pour in the remaining salt so that it completely covers the breast, as in the photo. Close the container. Or wrap with cling film. Send to the refrigerator for 24-48 hours. Juice will stand out. It can be drained and the salt changed. Or just shake occasionally so that the breast is salted evenly. During this time, it will become more rigid. Take it by the end. Doesn't fall off? So, ready. The longer the chicken meat is salted, the better. But here, too, it is important not to overdo it. Even after two days, it will become too salty to eat with pleasure. Therefore, so that you do not remember my recipe with a “kindly quiet word”, wash off the salt and try a piece from the edge of the breast. Too salty? Immerse the meat in boiled cooled water. Cover the container. And refrigerate overnight. Some of the salt should go. If the degree of saltiness of the chicken suits you, simply place the meat in a dry container. Send to the refrigerator for 12-24 hours. For relax".
The next day, prepare a fragrant spice mixture. Be sure to add garlic. Granulated spice can be replaced with fresh. Pass the garlic through a press. With it, the dried breast will be even more fragrant. Use the rest of the seasonings to taste or use those listed in the recipe.
Rub the breasts on all sides.
Wrap with gauze. Tie with twine or cooking string. Hang in the refrigerator so that the air blows over the meat from all sides. If you can't hang it, put it on a plate. But periodically turn the chicken. I “forget” about a delicious homemade snack for 5-6 days. But after 2-3 days you can already try.
Unwind the yummy and cut into thin slices. Fans of very dry jerky can bring it to the condition in the oven on the fan mode. Fragrant chicken breast just asks for bread or for a plate with beer.

Dried chicken breast in brine

Chicken cured in this way is very tender. Those who are positive or neutral about liquid smoke can add it to the brine. It will look like smoked meat. But it's also very tasty.

Grocery list:

How to cook dried chicken breast at home:

Prepare the brine. Put onion peel and black tea in a saucepan.
Add salt.
Pour in the sugar.
Pour in water. Place the saucepan over medium heat. Bring chicken breast brine to a boil. Boil 5-7 minutes. Remove from heat and cool to room temperature.
Wash the chicken breast. Cut off membranes and fat. Discuss. Strain the brine. Put the prepared chicken in it. Place a flat plate upside down on top. Place a weight on it. For example, a can of conservation. Send the "design" to the refrigerator for a day.
After 24 hours, drain the brine, and dry the chicken with napkins and prepare for command. Pour dried garlic into a flat plate. Instead, fresh, passed through a crush, is also suitable. Add other spices if desired.
Rub with seasoning.
Wrap with gauze or other clean, breathable cloth. Tie with rope. Hang in the refrigerator or on the balcony (in the cold season, but not in frost). It will take 2-3 days to dry the medium breast. Then unwrap the meat and put it in a bag for 8-12 hours.
Delicious, fragrant and tender dried breast is ready. But if you like dry meat, dry it in the oven. Cut the chicken into thin slices. Put on wooden skewers. Soak for 5-6 hours at the lowest (50-60 degrees) temperature and open the door. Or use the blowing mode without heating.

Prepare and try. Enjoy!

Fragrant and tender chicken breast entered the daily menu of our family "on tiptoe". That is, completely imperceptibly and suddenly. Once again making myself a sandwich snack, I glanced at the composition of not the cheapest and rather tasty sausage. After my eyes returned to their normal position, the sausage went into the trash can.

I put cottage cheese with fruit on the table. And I began to think about how to replace sausages from the store. After all, our family is not just a sandwich family, but we cannot refuse meat. Baked ham immediately came to mind. But tasty juicy meat can soon get bored. And I would like less hassle. And then I remembered drying. Chicken breasts dry quickly at home. The meat is tender and appetizing. So what's the question then? No - store sausage! Yes - fragrant dried breasts!

This is my favorite way to dry chicken at home. First, because it's fast. Secondly, it is absolutely safe. And thirdly, it's delicious. Convinced? Then we're ready!

Required Ingredients:

chicken breast (fillet without bones and skin) - 3 pcs.

table salt - 2/3-1 tsp topless

Wash the chicken (preferably homemade) thoroughly. Cut off fat and films. Pat the prepared fillet dry with paper towels.

Sprinkle with salt and spices. If you put as much salt as indicated in the recipe, the breast will turn out to be moderately salted. I used ready made chicken seasoning. It included turmeric, marjoram, paprika, black and red ground peppers, oregano. Be sure to granulate or fresh garlic. You can also rub mustard. Massage the fillet so that the spices and salt penetrate deeper into the fibers. Put in a jar. close. Refrigerate for at least 3 hours. Better - at night. Shake the container occasionally so that the breast marinates evenly.

Pat the marinated fillets dry with paper towels. Wash the oven grate well. Install it at the very top of the oven. Pass one end of the breast between the bars. Pierce the meat with a wooden skewer or several toothpicks across the grate. The chicken will be fixed in the oven in a suspended state, thanks to which it will be able to dry evenly. Place a tray on the bottom shelf to drain the juice. I didn't have any juice, but it's better to be safe. Set the temperature to 60-80 degrees. Turn on blower (if available). I have the most conventional gas oven. I turned on the minimum fire and opened the door. The chicken breast was dried for 5 hours. And it just tasted fabulous.

Very juicy inside chicken with a spicy aroma. Incredible snack!

How dry-cured breast is prepared:

I strongly recommend drying only poultry. Store-bought is no more useful than the same sausage. Prepare the chicken breast for drying. You will only need a “naked” fillet without skin and bones. Cut off the veins of fat. Wash the chicken well. Pat dry on all sides with paper towels. Pour some salt into the bottom of a suitable container. Put in the chicken. Pour in the remaining salt so that it completely covers the breast, as in the photo. Close the container. Or wrap with cling film. Send to the refrigerator for 24-48 hours. Juice will stand out. It can be drained and the salt changed. Or just shake occasionally so that the breast is salted evenly. During this time, it will become more rigid. Take it by the end. Doesn't fall off? So, ready. The longer the chicken meat is salted, the better. But here, too, it is important not to overdo it. Even after two days, it will become too salty to eat with pleasure. Therefore, so that you do not remember my recipe with a “kindly quiet word”, wash off the salt and try a piece from the edge of the breast. Too salty? Immerse the meat in boiled cooled water. Cover the container. And refrigerate overnight. Some of the salt should go. If the degree of saltiness of the chicken suits you, simply place the meat in a dry container. Send to the refrigerator for 12-24 hours. For relax".

The next day, prepare a fragrant spice mixture. Be sure to add garlic. Granulated spice can be replaced with fresh. Pass the garlic through a press. With it, the dried breast will be even more fragrant. Use the rest of the seasonings to taste or use those listed in the recipe.

Rub the breasts on all sides.

Wrap with gauze. Tie with twine or cooking string. Hang in the refrigerator so that the air blows over the meat from all sides. If you can't hang it, put it on a plate. But periodically turn the chicken. I “forget” about a delicious homemade snack for 5-6 days. But after 2-3 days you can already try.

Unwind the yummy and cut into thin slices. Fans of very dry jerky can bring it to the condition in the oven on the fan mode. Fragrant chicken breast just asks for bread or for a plate with beer.

Dried chicken breast in brine

Chicken cured in this way is very tender. Those who are positive or neutral about liquid smoke can add it to the brine. It will look like smoked meat. But it's also very tasty.

Grocery list:

chicken breasts - 600-800 g (2 medium pieces)

purified water - 1 l

And could we think that just a few years ago, no one even thought about how to cook their own dried chicken breast at home? And even if there were such innovators in cooking, they were few and they probably kept it all a secret. But now, absolutely any housewife can cook such a wonderful holiday snack. Dried breast is prepared very simply, and very little personal presence is required in time. The whole cooking process is divided into two stages, first we must salt the chicken breast well, and then actually make it dried. In general, it will take 4 - 5 days, it all depends on what degree of curedness you need. I like the chicken breast to be drier and firmer, so I just cut it in two - I really liked it. It seems that this is a real chicken basturma. If it is not cut, then the dried breast will be more tender and juicy, but just as deliciously tasty. And if you are planning a holiday, then take care in advance and be sure to prepare this festive snack, usually all guests are simply delighted with this dried delicacy.

Ingredients:

• chicken breast about 500 gr
• 1 tbsp coarse salt
• red ground pepper a little less than 1 teaspoon
• ground black pepper 1 tsp
• 2 - 3 teaspoons ground paprika
• 2 - 3 garlic cloves
• any aromatic spices

Cooking method

Rinse the chicken breast under running water and dry well from excess moisture with a paper towel. Mix salt with half red, black pepper and half paprika. If desired, add your favorite aromatic seasonings, I often use suneli hops, shamballa, oregano. Then we cut the chicken fillet lengthwise into two parts (you can leave it whole) and rub it well on all sides with salt and spices. We place in any container with a lid, preferably in one layer. We put everything in the refrigerator for one day, during which time the meat will give juice - this is normal. You can turn it over a couple of times, but this is not essential in this recipe.

After 24 hours, rinse the fillet again under running cool water and also dry it well with a paper towel. Chicken meat has become denser in its consistency and acquired a different color. Mix the remaining pepper and paprika with chopped garlic, also add your favorite seasonings if desired and apply to the meat. For drying, you can build a structure from improvised means, before hanging everything, each piece can be wrapped with gauze, in winter I don’t do this. After three days, the dried breast is ready, try and continue the process if necessary. Bon appetit.

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