Chicken basturma: cooking features and recipes

Dried meat, cooked with the addition of various spices, is considered quite expensive delicacy. Therefore, he is most often served on a festive table, laid out on especially solemn occasions. Only a few mistresses know that this delicacy is not necessary to buy at the store, since it can be done in your own kitchen. After reading today's article, you will understand how the domestic chicken basturma is prepared.

Basic principles

Do this delicious delicacy on the technology of salting and drying. In some recipes, in addition to meat and spices, the use of wine or cognac is envisaged. Before cooking, the fillets are subjected to special treatment. From it, cut off all that is superfluous, including rests of skin, film and fat. Then it is washed in cool water, well dried and cut into long strips, the thickness of which does not exceed three centimeters.

The solution intended for marinating meat must be very salty. As a spice usually used coriander, paprika, thyme, chaman, garlic, red and black pepper. However, this list is often supplemented with juniper berries, cloves, laurel leaves and other seasonings. It is desirable to cook such meat in the warm season so that it can be hung out on the balcony. Basturma is stored from chicken breasts in the refrigerator for six months. Throughout this time, she does not lose her taste qualities. Serve it as an independent snack or as a component for a sandwich.

Option with cognac

It should be emphasized that the technology for preparing such meat is quite simple, but it takes relatively long time. Therefore, you will have to stock up not only the necessary products, but also patience. To make you a fragrant and delicious basturma from a chicken breast, you should find in the kitchen:

• Fifty milliliters of cognac.
• A couple of pinpricks of sweet paprika.
• Two hundred and fifty grams of chicken breast.
• One teaspoon of black pepper and sugar.
• Two grams of a mixture of spices for meat.
• A teaspoonful of black peppercorns.
• Five grams of salt.
• A couple of pinches of sumac.
• One gram of red ground pepper.

In addition, you must have at your fingertips a sharp knife, a press, a tight cord for winding, a cutting board and a clean gauze.

Process description

In a suitable bowl, combine all the above spices and cognac. All is well mixed until a creamy mass is obtained and is removed to the side.

Chicken breast is washed in cool water and wiped with paper napkins. After that, the meat is carefully crumbled from all sides in a mixture of seasonings and alcohol, placed in a container and left in the refrigerator under the press.

After two days, the pickled fillets are thoroughly washed with spices, dried and rubbed on all sides with a mixture of peppers. Then it is wrapped in several layers of clean gauze so that there are no gaps, and bandaged with a cord. Dry future chicken basturma at home on the balcony or in a well-ventilated room. After a couple of weeks delicacy can be served to the table.

Variant with paprika

Cooked on this recipe appetizer will be an excellent alternative to the store sausage. In its composition there are no harmful components, dyes and preservatives. That's why it can be given even to children. To make a delicious and fragrant chicken basturma, you need to stock up with all the required products in advance. Be sure to check if you have at hand:

• One and a half tablespoons of dry ground paprika.
• Six hundred grams of chicken breast.
• On a tablespoon of sugar and dry ground thyme.
• One hundred grams of large sea salt.
• A teaspoon of hot pepper.

Since basturma from chicken breast is well saturated with spices, their composition can be changed to suit the personal preferences of the chef and his family.

Step-by-Step Technology

Pre-washed and cleaned from fat and films, meat from all sides rubbed with a mixture of sea salt and granulated sugar. Then it is laid in a bowl, covered with a plastic wrap and placed on a shelf of the refrigerator.

After two days the breast is removed and soaked for three hours, periodically changing the water. This is to ensure that the future chicken basturma is cleared of excess salt. After that, the meat is taken out and thoroughly dried using paper towels. Then it is sprinkled with spices, wrapped in clean gauze and tied with threads. In this case, it is very important not to forget to make a loop, for which it can be suspended for further drying.

Dry meat in a shaded place, in which there are drafts. It can be done on the balcony or under a well-functioning powerful hood. After about five to eight days, the chicken basturma will be ready for consumption. The longer the meat is leavened, the harder it will become. Slice the finished delicacy with a very sharp knife.

Option in the oven

This recipe will be a real godsend for those who do not want to wait too long while the meat will last. It is good because it can quickly prepare a delicious and fragrant delicacy. To make your basturma made from chicken breasts at home on time to the dining table, you need to advance all the required products in advance. In this case, your kitchen should include:

• Three glasses of drinking water.
• Eight hundred grams of fresh chicken breast.
• Two full tablespoons of sugar, salt, honey and olive oil.
• A couple of laurel leaves.
• A whole tablespoon of soy sauce and ground paprika.
• Two or three cloves of garlic.

To make the chicken basturma made by you a subtle unusual taste and aroma, it is desirable to add a tablespoon of soy sauce to the above list.

Sequencing

First of all, you need to start making marinade. For this, pepper, sugar and salt are dissolved in a bowl of water. There also add a laurel and pre-washed meat. After that, the container is sent to the refrigerator for a day. To future chicken basturma, prepared at home, does not absorb foreign flavors, dishes are covered with food film.

After twenty-four hours the breast is taken out of the marinade, thoroughly washed in cool running water and wiped dry with paper towels. After that, it is coated with a glaze made of garlic, pepper, paprika, soy sauce, olive oil and natural honey, and set aside.

After two or three hours, the marinated meat is rolled into a roll, tightly tied with a string and placed overnight in the refrigerator. In the morning they spread it on a baking tray, the bottom of which is lined with foil, and sent to the oven. The future basturma from chicken breasts at home is baked at one hundred and sixty degrees. After forty minutes it is taken out of the oven, watered with the formed juice and returned back. The temperature is increased to 180 ^° C and baked until ready.