Chicken Basturma in a Multicooker
Description
The appetizer is quick and simple to prepare. This chicken basturma made in a multicooker at home is easy to make, but takes a long time. The only consolation: not as long as it should be. Traditionally, the meat is cured for a long time in the open air, and only then served. My basturma turned out slightly smoked and slightly stewed. Delicious. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Press the chicken fillet under a weight until it forms a "sausage". Rub with salt and sugar on all sides and refrigerate for three days.
- 2
Step 2
2. Next, mix plenty of spices to taste in a bowl and dilute with water or vegetable oil. Generously "smear" the meat with this mixture.
- 3
Step 3
3. If you have the time, hang the meat on a string: let it hang for at least a day or two. The basturma will taste better. Next, transfer the meat into a bag, sprinkle with garlic, and place it in the multicooker pot.
- 4
Step 4
4. In "Stew" mode, keep for one to two hours (depending on the size of the piece). If nothing sticks to your multicooker, you can do without the bag. This is what fully cooled chicken basturma looks like!