Homemade Dried Chicken Breast
Description
It works for both holidays and everyday meals. Try making this delicacy at home, and you’ll never buy it from the store again. The recipe is very simple; the only catch is that the meat takes a long time to dry-cure—up to 7 days. Well, that’s nothing—we can wait, right? But you’ll end up with natural, tender, aromatic meat—no preservatives or colorings—for sandwiches or with beer. Here’s how: it can be served warm or chilled.
Instructions
- 1
Step 1
First, prepare the fillet. Remove the membranes and trim off the small fillet. Dry only the large pieces of chicken breast. Wash the meat and pat dry with paper towels or napkins.
- 2
Step 2
Mix all the dry spices we need: seasonings and salt. Then add adjika, soy sauce, and cognac or brandy.
- 3
Step 3
Using the resulting paste, coat the chicken fillets generously, then place them in a bowl or pot. Press down on top with an empty plate, and set a weight on the plate. Refrigerate for 24 hours. During this time, turn the fillet pieces over several times.
- 4
Step 4
Take out the marinated breasts, rinse them under cold water, and wash off all the spices. The spices gave it a beautiful bright color. Then pat the fillets dry.
- 5
Step 5
Now lightly sprinkle with spices. You can grate garlic over it, spread adjika on it, or simply rub in any other spices. Let it rest for about half an hour so the spices dry onto the meat.
- 6
Step 6
Wrap each fillet individually in cheesecloth. We do this so the spices do not fall off and to protect our meat from dust and insects.
- 7
Step 7
And now hang it in a cool, well-ventilated place for 5–6 days. When the meat feels firm to the touch, you can take it down and eat it.