Pastor from the chicken. Pastrama: recipe, photo

Chicken pastry is a traditional Turkish dish, which can be made by hand. This meat is often used for making more complex dishes and is considered one of the most delicious delicacies. A fragrant, tender, seasoned with spices fillet of chicken like the most exquisite gourmets. The preparation of this dish can take a lot of time, but the result will fully pay for every minute spent.

Pastor from the chicken. Ingredients

In order to prepare this dish, you can use different recipes. The following is a fairly extensive list of spices and herbs, the composition of which each culinary specialist can change at his own discretion. In this version of the chicken pastrama, a photo of which can be seen in this article, is prepared from the following ingredients:

• Breast chicken - 2 pieces.

For marinade:

• Clean water - 1 liter;
• Brown sugar - 75 grams;
• Salt - 150 grams;
• Juniper (berries) - 2 table spoons;
• Garlic - 6 denticles;
• Mustard seeds - 2 teaspoons;
• Laurel leaf - 4-5 pieces;
• Black pepper in beans - 1 table spoon;
• Red pepper (ground) - 1/4 part of a spoon.

For boning meat:

• Crushed juniper berries - 2 table spoons;
• Sugar - 50 grams;
• Coriander seeds - 2 table spoons;
• Ground paprika - 2 table spoons;
• Onions ground dried - 2 teaspoons;
• Thyme ground - 2 table spoons;
• Salt - 1 table spoon;
• Coriander (ground) - 1 table spoon;
• Black pepper in beans - 2 table spoons;
• Black pepper (ground) - 1 tea spoon;
• Mustard in beans - 1 table spoon;
• Garlic ground - 2 table spoons;
• Pepper red (ground) - 1-2 tablespoons tea.

Method of manufacturing chastroes from chicken

1. First you need to prepare a pickle. To do this, put juniper berries in a bowl and grind them to a pasty state with a mortar.
2. Then, the garlic should be peeled off and cut each tooth into 2-4 parts.
3. After that, berries and garlic should be placed in a separate bowl. There you also need to add salt, mustard grains, brown sugar, black pepper, laurel leaf and red ground pepper.
4. Now the spices should be filled with water, put the mixture on the stove and bring to a boil.
5. After five minutes, when the sugar and salt dissolve, and the spices open their fragrance, the brine needs to be removed from the heat and allowed to cool to room temperature.
6. Then you need to cook the breasts. They should be washed under cool running water, remove bone and skin and dry with paper towels.
7. After this, each breast should be cut into 2 parts.
8. Now the breasts should be marinated. To do this, put the meat in plastic bags, pour the brine and place in a refrigerator for two days. Every 12 hours, the contents of the packs must be shaken to prevent the spices from sinking to the bottom.
9. Next, you need to insist meat on spices. To do this, take an anti-stick aluminum baking tray and install a grate from the oven on its surface.
10. Then you need to get chicken breasts from the marinade, rinse and dry them a little.
11. Now you need to mix all the ingredients in the bowl to debon the meat. Then, each piece of chicken breast rub the resulting composition, place it on an aluminum baking sheet and put in the refrigerator for 12 hours.
12. Next, you need to bring the meat to readiness. To do this, a baking tray with chicken should be placed in a preheated oven up to 170 degrees. From above it needs to be covered tightly with a large sheet of foil.
13. After one hour, the oven can be turned off and opened, the foil from the tray carefully removed, leave the meat to languish in a closed oven for another 10-15 minutes.
14. Now the chicken fillet should be removed from the oven, cooled, placed in a sealed container and left overnight in the refrigerator.
15. The next morning, the chicken pastrama will be ready. To the table a spicy treat is served chopped into thin slices.

Pastrama from chicken meat in wine marinade. Ingredients

This dish perfectly fits to the festive table. From meat cooked in this way, you get delicious sandwiches with bread, green salad, fresh cucumber, etc. And making a dish will cost quite inexpensively. The chicken breast patroma is made from the following ingredients:

• Wine dry red - 1.5 cups;
• Breast chicken - 2 pieces;
• Laurel leaf - 3-4 pieces;
• Rosemary dry - 1/2 teaspoon of tea;
• Garlic - 6 denticles;
• Large salt - 1,5 tablespoons;
• Red ground paprika - 1 table spoon;
• Mustard in beans - 2 table spoons;
• Liquid honey - 2 table spoons;
• Black pepper (peas) - 5-6 pieces.

Pastry chicken in wine sauce

1. To begin with, chicken breasts need to be washed and cleaned of film. Cut the meat should not be.
2. Then you need to prepare the sauce. Spices, honey, salt, wine and crushed garlic should be mixed and slightly warmed.
3. Now, chicken meat should be put in deep dishes, pour with a cool brine, tightly cover with a lid and put for one night in the refrigerator. The meat must be completely marinated.
4. Next, each breast should be twisted into a tight roll, fix with toothpicks or twine and put in heat-resistant dishes, lined with foil.
5. After that, the meat should be baked in the oven at a temperature of 250 degrees 25 minutes.
6. Then the oven should be switched off, and the breasts leave it to languish in it until it cools down completely.
7. Pastrama from chicken breast is ready. Now it can be cut across the fibers for mouth-watering sandwiches.

Pastor in the multivark. Ingredients

Pastorma from chicken in multivark is much quicker. The taste of the dish is quite unusual. For preparation, you need the following products:

• Chicken fillet - 2 pieces;
• Spices for chicken meat - to taste;
• Sea salt - 2 table spoons;
• Water - 3 cups;
• Turmeric - 1/2 teaspoon of tea.

Method for making chicken pastrish in a multicrew

1. First of all, you need to wash the chicken breasts under running water.
2. Next, you need to dissolve the salt in three glasses of water and soak the chicken in the resulting brine.
3. In a day (no more and no less), you should get the meat out of the salted liquid and roll in spices for chicken and turmeric.
4. Now the meat needs to be baked in a multivariate for 10-20 minutes.
5. Next, the device should be turned off, and the chicken should be kept under the closed lid for another 5-8 hours.
6. Then the meat can be extracted from the multivark, cut into thin slices and served to the table. Pastrama from the chicken is ready!

The minimum number of actions to achieve an amazing result - so you can characterize such a dish as a chicken pastrama. The recipe for this dish is worthy of being in the culinary notebook of any hostess. He himself inspires various experiments with flavors and spices. Instead of the proposed ingredients, each cook can use his own, loved and tested. Pastrama, the recipes of which were presented in this article, in any case will turn out delicious. Bon Appetit!