Polendvica from Chicken Breast
Description
A delicious appetizer for any gathering. You can use any spices you like when preparing this meat. If you don't care for a spicy flavor, use only salt and pepper. I prefer a more interesting flavor, so I use coriander and ground dill. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Wash the breasts and pat dry with a paper towel.
- 2
Step 2
2. I pour salt, coriander, sugar, and dried dill into a bowl and mix the spices.
- 3
Step 3
3. I generously rub each fillet on all sides with the prepared spices, place the meat in a plastic container, and refrigerate for 24 hours, turning the meat over several times.
- 4
Step 4
4. After 24 hours, I take the meat out of the refrigerator and place it on a paper towel to blot off excess moisture. I fold cheesecloth into several layers, lay the meat on it, sprinkle it with salt, wrap it tightly in the cheesecloth, and tie it with string.
- 5
Step 5
5. I also wrap the remaining pieces of meat the same way and hang them in a cool, well-ventilated place for 10 days.
- 6
Step 6
6. I slice the cooked meat thinly and serve it at the table, and put the rest in the refrigerator for storage.