Appetizers
Chicken Basturma
540 min4 serv.21 февр. 2026 г.
Description
Perfect for the table and with drinks. To make basturma from chicken breast, you will need special curing salt; cognac can be replaced with vodka. And, by the way, you cannot do without a special dehydrator: the chicken must be dried at 40 degrees. See the recipe below.
Instructions
- 1
Step 1
Wash two chicken breasts, trim off fat and membranes, and pat dry.
- 2
Step 2
Mix all the spices.
- 3
Step 3
Pour in the cognac and stir.
- 4
Step 4
Rub the chicken thoroughly with the resulting mixture.
- 5
Step 5
Place the meat under a weight and refrigerate for 24 hours. Then rinse and pat dry thoroughly.
- 6
Step 6
Rub with minced garlic and a pepper mix. Place in the dehydrator for two days at 40 degrees.
- 7
Step 7
Thinly slice the ready chicken basturma before serving. Enjoy this excellent appetizer.