Homemade Chicken Fillet Balyk
Description
The recipe for making chicken fillet balyk at home is very simple. The main thing is to store the balyk in muslin or a linen napkin. You can use whiskey instead of cognac for the marinade. If you prefer more dried meat, leave the fillet in the refrigerator for 2–3 days. When ready, remove it from the refrigerator and cut into thin slices. Homemade chicken fillet balyk is very tasty. It can be served warm or chilled.
Instructions
- 1
Step 1
Rinse the chicken breast under water, pat dry, and mix with salt, mixed pepper seasoning, and cognac. Mix thoroughly until the breast is fully coated. Refrigerate for 24 hours.
- 2
Step 2
Remove the fillet from the refrigerator, rinse it thoroughly, and pat it dry. Wrap the chicken fillet in cheesecloth and return it to the refrigerator (for at least an hour). You can leave it in the refrigerator longer—the fillet will cure better. You can also air-dry it for a couple of days while suspended (in cheesecloth) in a well-ventilated room.
- 3
Step 3
Take the balyk out of the refrigerator and cut it into thin slices. Balyk is best stored in the refrigerator, wrapped in cheesecloth or a linen napkin.