Chicken breast fish
The recipe for chicken breast basturma was found online and adapted to personal preference. It's a great snack to have with beer, and more. It's definitely not for everyone since it's not cooked with heat. Only use trusted ingredients to prepare the basturma.
Ingredients
- Chicken breast — 500-700 g
- Salt — 200 g
- Ground pepper (mixed) — 1 tbsp.
- Provencal herbs (preferably) — 1 tbsp.
- Brandy — 50 g
- Bay leaves — 6-8 pcs.
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Cooking Instructions!
Remove the bones from the chicken breasts and separate the fillet from the skin. Wash the chicken fillet and dry with paper towels. Mix salt, spices, and cognac. Roll the chicken breasts in the prepared mixture. Place some of the mixture in a form, then place the breasts on top and sprinkle the remaining mixture on top. The form should be such that the breasts lie tightly. Alternatively, put everything in a vacuum bag and tightly tie it up. Place the chicken breasts in marinade in the refrigerator for at least 24 hours.
As a result, the meat releases liquid, becomes denser, and is in brine.
Remove the chicken meat from the brine, rinse thoroughly with running water, dry with a towel, and wrap in cheesecloth. Hang it up to dry to your desired level of drying. The chicken breast bacon can be stored in the same cheesecloth in the refrigerator.
Enjoy your meal!
