Chicken pastrami
Description
What kind of meat will you get? Very tender, with pieces of carrot. The meat won't be dry—it will be juicy and delicious. You can serve this meat as a main dish with any side dish, but it also works perfectly as a cold cut. It's very tasty. You can prepare and serve it in the morning for sandwiches, instead of regular, unhealthy sausage. So definitely try my version.
Instructions
- 1
Step 1
Pour cold water into a bowl. Add sugar and salt. Stir. Now let the chicken fillet sit in this brine for about 1 hour. You can leave it overnight.
- 2
Step 2
Remove the meat from the brine. Pat dry with a paper towel. Cut the carrots and garlic into small strips. Stuff the meat with the carrots and garlic the same way you would for a roast.
- 3
Step 3
Rub the spices and whole-grain mustard into the meat only. Make a tray from foil (so you won't have to wash dishes afterwards). Grease it with vegetable oil. Place the chicken fillet onto the tray. Lift the edges well to prevent the meat juices from leaking out.
- 4
Step 4
Preheat the oven to its maximum temperature. If the maximum temperature is 250 degrees, bake the meat for 20 minutes; if it's 270 degrees, bake for 15 minutes. Do not open or peek into the oven while the meat is baking—the meat will not burn. The mustard seeds may darken slightly, but they won't burn either. It's important not to open the oven. After 20 minutes, turn off the oven and let the meat cool down inside the oven. This will take about 1 hour. Remove the meat from the oven—it will still be warm. Slice and serve.
- 5
Step 5
I'll separately answer possible questions: 1) I used one double chicken breast. You can take several individual ones. It's not very important. The amount of salt indicated is for 1 kg of meat. 2) The meat has enough time to cook through. It won't be raw. It will be well-cooked, tender and juicy. Naturally, there won't be a crispy crust. The meat is skinless. I haven't cooked it with skin, so I don't know what would happen.