Chicken Breast Basturma
Description
Suitable both for holidays and everyday meals. To make basturma from chicken breast, you will need one or two medium-sized chicken breasts, kitchen twine, and, optionally, cognac. Ideally, basturma should be dried in a dehydrator at 40°C, but we will try to do it in the oven. We will get a smoking effect. Serve with herbs and sauce.
Instructions
- 1
Step 1
Wash the chicken, cut off the skin.
- 2
Step 2
Now soak both the skin and the chicken for about two hours in brine (salt water). Place in the refrigerator.
- 3
Step 3
Then dry the chicken thoroughly with paper towels. Tightly tie the two breasts with kitchen twine, having first rubbed them with a spice mixture. These can be: pepper blend, khmeli-suneli, or other seasonings.
- 4
Step 4
Take the skin and wrap it tightly around the breast, securing the ends with toothpicks. Rub the outside with more minced garlic and spices. Bake in the oven wrapped in foil for 30 minutes, then let cool in the closed oven for one to two hours.
- 5
Step 5
This turns out to be a fairly spicy appetizer. You can also add cognac to the spices: it will give a more aromatic flavor. Store the finished chicken breast basturma in the refrigerator. Serve thinly sliced.