Poultry Carpaccio
Description
The recipe won’t take much time. Traditionally, carpaccio (raw meat) is made from beef, but it turns out that chicken is no less delicious. Since the meat is not subjected to any heat treatment, the most important thing is to find the freshest possible chicken fillet. You can also buy a breast or a whole chicken and extract the needed product. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Thoroughly wash the fresh fillet and pat it dry with paper towels. Place it in a bowl and sprinkle with salt, then add red and black pepper, paprika, and peeled garlic passed through a press. Evenly rub the seasonings over the chicken fillet.
- 2
Step 2
2. Pack the chicken fillet tightly into a container and place it in the refrigerator for 48 hours. The meat will release juices, so turn it over a couple of times during those two days.
- 3
Step 3
3. Take the meat out of the refrigerator, rinse it under running cold water, and pat it dry with a paper towel.
- 4
Step 4
4. Wrap the dried pieces in cheesecloth and return them to the refrigerator for 24 hours; if you like it spicier, you can rub the fillet with garlic once more. After 24 hours, the meat is ready; for serving, slice it into 5-millimeter pieces and serve.