Chicken breast basturma at home. How to cook jerky chicken fillet

The content of the article

• How to Make Chicken Breast Basturma
• Chicken Basturma – recipe
• Chicken breast basturma at home
• Chicken fillet basturma
• Oven Chicken Basturma
• Chicken Basturma – cooking secrets

Gourmet snacks are loved by everyone, especially if they are cooked at home, with love. A treat such as chicken basturma came to us from the Caucasus, where they love meat in any form. Although dried chicken can be bought at the store, it would be better to cook it yourself from available products. How to make chicken basturma? The following recipes with photos will come to the rescue.

How to Make Chicken Breast Basturma

Before you learn how to make chicken breast basturma, you need to purchase all the ingredients. You should buy a light pink filet, with shiny skin, without any foreign smell. The size of the product is not important, but larger breasts will take longer to cook. You will definitely need a mill to grind spices, cling film, clean gauze for wrapping, strong threads for hanging, a bowl.

The cooking process is simple: the preparation will take only 15 minutes, but you will have to wait at least two days to wait for the appetizers to be ready. First you need to prepare the marinade (there are several different ways), then hold the bird in it for a day, then take it out, rinse and carefully cover it again with a mixture of spices and garlic (depending on the recipe chosen). It is very important to dry the meat in a ventilated area so that it does not ventilate. After a day, you can already enjoy a self-made snack.

Chicken Basturma – recipe

There are many ways to prepare this dish, each housewife can decide for herself which chicken basturma recipe suits her. Please note that you will need to be patient, because the meat must be properly wilted before serving. Some keep it in the air for up to a week, so that it becomes dense, like beef jerky, but this is a matter of taste.

Chicken breast basturma at home is simply prepared, but you must first familiarize yourself with all the intricacies of the process. Prepare the fillet – it needs to be washed well, cleaned of films and dried thoroughly on a paper towel so that the fibers can better absorb the marinade. To dried chicken was fragrant, you need to grease it with a spicy mixture. Add spices with a bright smell and taste to the marinade: garlic, nutmeg, basil, coriander. Fillet should lie in the mixture for at least 12 hours, and then it can be dried.

After pickling, chicken basturma at home should fade. Chefs recommend lubricating the meat with vodka or cognac to prevent the development of bacteria. Fillets are wrapped well with gauze, hung on a hook in a well-ventilated area. It is very important that the chicken breast basturma be in a draft, in a place with good air circulation. The readiness of the snack can be adjusted independently: if you like leaner meat, then chicken for 7-8 days, if a softer filet is enough, 5-6 is enough.

Chicken breast basturma at home

• Cooking time: 72 hours (15 minutes for preliminary preparation).
• Servings Per Container: 5 Persons.
• Calories: 220 kcal.
• Purpose: appetizer.
• Cuisine: Armenian.
• Difficulty: easy.

Chicken breast basturma is easy to cook at home. To do this, you will need fillets, spices, salt and a little cognac to give a special flavor to the appetizer and protect yourself from bacteria. A ready-made snack can be offered with beer, red wine or just served as an addition to sandwiches. Cut it best with thin, almost transparent plates. Then you can feel the refined taste of the dishes you have prepared in full.

Ingredients:

• chicken breast – 3 pcs.;
• coarse salt – 1 tbsp. l .;
• ground pepper – 1/2 tsp;
• ground paprika – 1/2 tsp;
• sugar – 1 tsp;
• seasoning for meat – 1 tbsp. l .;
• cognac – 25 ml;
• garlic – 2 medium cloves.

Cooking method:

1. Rinse the meat well and pat dry on a paper towel.
2. Mix salt, pepper, paprika, sugar and add cognac.
3. Coat the chicken with the mixture and place in the dishes. They must lie tight.
4. After 36 hours, remove the chicken and rinse with water, dry with a towel.
5. Grind garlic and mix with seasonings.
6. Spread the chicken with a spicy mixture and wrap with gauze.
7. Hang in a ventilated area for two days.

Chicken fillet basturma

• Cooking time: 48 hours (15 minutes to prepare).
• Servings Per Container: 5 Persons.
• Calories: 220 kcal.
• Purpose: appetizer.
• Cuisine: Azerbaijani cuisine.
• Difficulty: medium.

If you prefer a hot appetizer, then you can add chili peppers to the spicy mixture, but you need to do this carefully so as not to overdo it. If you overdid it a little, and the crust turned out to be too sharp, it is recommended to rinse the fillet under water and let it fade for another day. Serve spicy basturm with beer, red and white wine.

Ingredients:

• chicken breasts – 3 pcs.;
• coarse salt – 1 tbsp. l .;
• chili pepper – 1/2 tsp;
• ground paprika – 1/2 tsp;
• sugar – 1 tsp;
• hops-suneli – 1 tbsp. l.

Cooking method:

1. The meat needs to be washed and then dried.
2. Combine all ingredients except chili pepper and grease the chicken (you need to grate it well). Put in the refrigerator.
3. Rinse the chicken in a day, dry with a towel.
4. Coat with chili peppers and wrap with gauze.
5. Hang in a ventilated room for a day, then check: if the meat has not completely dried up, then leave it for another day.
6. You should have a spicy appetizer with a pleasant, mouth-watering crust.

Oven Chicken Basturma

• Cooking time: 48 hours.
• Servings Per Container: 5 Persons.
• Calories: 250 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

The recipe for chicken fillet basturma is designed for those gourmets who do not really like to eat jerky, but prefer to cook it for a long time. The principle of preparation is as follows: the prepared meat is pickled in a mixture of herbs and spices for several hours, and then baked at a minimum temperature. It turns out a very tasty, fragrant snack, from which it is impossible to break away.

Ingredients:

• chicken fillet – 4 pieces .;
• water – 500 ml;
• peppercorns – 1 tsp;
• salt – 2 tbsp. l .;
• granulated sugar – 2 tbsp .;
• Bay leaf;
• honey – 1 tbsp. l .;
• olive oil – 2 tbsp. l .;
• soy sauce – 1 tbsp. l .;
• paprika;
• garlic – 2-3 cloves.

Cooking method:

1. You need to start cooking with the preparation of meat: rinse and dry it.
2. In a bowl, mix water, salt, sugar, pepper and lavrushka.
3. Place the chicken in the solution and place the container in the refrigerator for 24 hours.
4. Rinse the breasts again the next day and dry.
5. Make a glaze of honey, olive oil, soy sauce, paprika, pepper and garlic.
6. Grease the fillet well and leave to marinate for 2-3 hours.
7. Tie tightly and refrigerate overnight.
8. Preheat the oven to a temperature of 160 degrees. It is better to cover the frying surface of the baking sheet with foil.
9. Put the meat in the oven for about 1 hour.
10. Then take the finished snack out of the oven and let it cool.

Chicken Basturma – cooking secrets

Every cookbook has many great recipes for a delicious chicken snack. But each housewife can come to the rescue and some professional secrets of cooking chicken basturma:

• Dry the fillet before pickling – it absorbs the spicy mixture faster.
• Meat must be dried only in a ventilated room or on the balcony.
• Chicken is better to pickle if you put a press on top. To make the process faster, fillet can be cut.
• Do not overexert (insist) tender chicken meat longer than the specified time – it will become dry.
• You can make a snack not only tasty, but also beautiful, if you sprinkle the meat with spices a day before serving. Then a dense crust forms on it, which will give a special, appetizing look.
• Do not be afraid to experiment. – add new spices, spices, herbs. Prepare an appetizer from other types of meat: you can use, for example, beef tenderloin.