What to cook with dried chicken meat. Amazing dried chicken breast - a real delicacy!!! With paprika in the fridge

Meat delicacies are an integral part of a good feast. Today, the stores offer a huge selection of meat delicacies, but not everyone can afford to buy them. Dried meat is an unusual snack that can replace store-bought sausages. We offer you a recipe for dried chicken fillet, which is quite realistic to cook on your own at home. Since jerky is quite salty, it can serve as an excellent snack in a friendly company with a bottle of beer.

There are no specific conditions for seasonings in this case, the main thing is that they are to your taste. Such a snack can be stored in the refrigerator for quite a long time. And at any time it will help you out if an unplanned feast takes place.

Ingredients To prepare the dried chicken fillet:

• chicken fillet - 1 pc.
• red pepper - 1 tsp
• salt - 1 dessert spoon
• dry paprika - 1 tsp
• ground black pepper - 1 tsp
• garlic - 2 cloves

As well as:

• food container with lid
• gauze and thick thread

Recipe dried chicken fillet at home:

Rinse the fresh chicken fillet with water and blot well with a paper towel, which will absorb all the excess liquid.

Pour salt, two types of pepper and paprika into one container, mix well.

Place the chicken fillet in a container, coat with the prepared spicy mixture on all sides.

Close the container tightly with a lid and put on the shelf of the refrigerator for one day.

After the specified time, rinse the fillet with water, washing off all the marinade well. After a day in the refrigerator, the meat should become dense. Grind the garlic, squeezing it out with a special press, coat the chicken fillet with it.

Then tightly wrap the chicken with gauze and tie with a thick thread, as shown in the photo. In this form, place the chicken fillet in the refrigerator for another day.

At the end of the second day, dried chicken fillet at home is ready! Remove the gauze and cut into portions.

If you like more solid jerky, it must be hung in a ventilated place for another day without removing the gauze.

Bon appetit!

Low-fat types of meat and poultry are considered the best for drying. Dried chicken is a perfect example. Perhaps this is the most affordable option for typical home conditions. Chicken can be cooked this way using a dryer, oven, grill, or naturally by salting and hanging in a dry, dark, ventilated area.

Dried chicken fillet is the most popular. However, it is quite possible to dry it whole or use other parts of it, for example, wings or legs.

Classic Dried Chicken Recipe

Chicken breasts can be fried whole or in small pieces. For starters, the second way.

Required Ingredients:

• 1 kg chicken fillet;
• large onion;
• a few cloves of garlic;
• ground hot red pepper;
• 60 g salt.

Cooking technique:

1. Rinse the chicken breasts, then pat dry and cut into small cubes.
2. Peel the onion, wash, cut into rings. Peel the garlic, crush through a press or chop finely.
3. Place the chicken meat in a container for salting, sprinkle with salt, chopped onion, garlic, a pinch of ground hot red pepper. Close the lid, press down with some oppression. Set aside for a day at room conditions.
4. Then turn the meat over, press the lid tightly again, put it in the refrigerator for five days.
5. Next, remove the meat, remove excess salt. Lay the chicken on a wire rack - the pieces should not touch each other. Send the rack to the oven. Dried for 10 hours at a temperature of 50 degrees Celsius.

Dried chicken legs with juniper berries

For this classic recipe, you need juniper berries.

Required Ingredients:

• 5 kg of legs;
• 100 g juniper berries;
• 300 g of salt;
• 50 g of sugar;
• Bay leaf;
• ground cinnamon;
• clove buds;
• black peppercorns.

Cooking technique:

1. First you need to prepare the chicken legs. Rinse first, then rub with a mixture of half the salt, sugar and 5 g ground cinnamon.
2. Place the meat in a container for salting. Sprinkle with juniper berries.
3. We prepare the brine on the basis of five liters of water. It must be brought to a boil, then put the rest of the salt, five black peppercorns, bay leaf, a couple of clove buds there. Boil the brine for a couple of minutes. Next, it needs to be cooled, filtered.
4. Pour the prepared brine over the chicken thighs. Install a press on top, hold for about 3 hours at room conditions.
5. Next, the brine is drained. Pat the chicken dry with paper towels. Dried at a temperature of 10 degrees Celsius in a dark, dry room with good ventilation.

Dried chicken wings

It is even easier to cook your own dried wings using a grill.

Required Ingredients:

• 1 kg wings;
• 50 g of salt;
• ground black pepper;
• ground red pepper;
• ground cinnamon.

Cooking technique:

1. The wings must first be washed, then dried.
2. Make a curing mixture from salt, 2 g ground cinnamon, 5 g ground red and black pepper.
3. Grate the wings with the mixture, and then place freely on the grill grate so that the heating air constantly blows over the chicken from all sides.
4. Drying should be carried out at minimum heating for at least 6 hours.

Dried meat prepared in this way is ideal as a beer snack.

Dried whole chicken breast

In order to taste the most tender, it is not at all necessary to go to the store for her. You can make it yourself with minimal effort.

Required Ingredients:

• 500 g chicken fillet (2-3 breasts);
• a few cloves of garlic;
• coriander seeds;
• ground paprika;
• a mixture of ground peppers;
• salt.

Cooking technique:

1. The first step is to prepare the curing mixture. In a glass container, mix one and a half tablespoons of salt, add a tablespoon of ground coriander seeds, a quarter teaspoon of ground paprika, a mixture of peppers.
2. Peel four cloves of garlic, cut into slices. Mix all ingredients.
3. Rub the chicken breasts with the prepared mixture. Place in a container according to size. Press down on top. Place in refrigerator for 12 hours.
4. Flip the fillet over to the other side once during the salting.
5. After 12 hours, remove the breasts, dry thoroughly with paper towels. Wrap each of them in a separate gauze.
6. Tie the meat with twine or twine, provide loops for easy hanging. Hang the breasts on pipes; in cold weather, with the help of improvised means, you can attach them, for example, over a gas stove.
7. After three days, put the dried meat in the refrigerator for a day.

As a result, already on the fifth day of the “fuss”, the wonderful dried chicken breast will be ready. What is important - without any preservatives, special additives or flavor enhancers

Vegetable salad with dried chicken breast

Ready-made chicken jerky is a universal ingredient for all kinds of salads, first and second courses.

With her participation, you can quickly prepare a simple vegetable salad.

Required Ingredients:

• two dried chicken breasts;
• one large bell pepper;
• forks of Beijing cabbage;
• three tomatoes;
• vegetable (olive) oil;
• soy sauce;
• a few cloves of garlic;
• dill greens;
• lemon;
• ground black pepper;
• salt.

Cooking technique:

1. The first step is to prepare the salad dressing. Finely chop a bunch of fresh dill into a glass bowl. Salt, pepper. "Roll" the lemon on the surface of the table, knead it. Cut off a fourth, squeeze the juice into a bowl.
2. Grate four cloves of garlic, send to the rest of the ingredients. Pour in four tablespoons of soy sauce. Add 100 ml of olive oil, mix everything thoroughly, let it brew a little.
3. Chop Chinese cabbage into squares. Pepper cut into large strips. Tomatoes - into ordinary slices.
4. Try to cut the dried breasts into slices as thin as possible.
5. Mix meat with cabbage, bell pepper, tomatoes. Top with dressing.

This very standard recipe can be varied with other vegetables: cucumber, sun-dried tomatoes

Good with dried chicken breasts will be combined: mushrooms, beans, cheeses (ideally - parmesan), nuts, other ingredients.

Other common uses for such meat are some soups (pea, hodgepodge), a variety of pastas, and other pasta dishes.

Delicious meat delicacy at home - it's easy! The taste is excellent, and the cooking process is very simple and I have tested it more than once.

According to the already established tradition, a good song for the mood.

There are very few ingredients, these are:

Chicken fillet 1 breast - 2 pcs.,

Salt - 2 tbsp. with a slide

Sugar - 1 tbsp.,

Spices: sweet paprika, smoked paprika, ground coriander, dried garlic, ground black pepper (a mixture of peppers), red ground spicy (optional).

Cooking method.

Take the chicken breast, cut into 2 fillets. We remove films, fat.

Mix salt and sugar, carefully rub the fillet. We put it in a container and refrigerate for 24 hours, cover, turn over after 12 hours.

A day later, this is the picture.

Rinse well under running water from salt and dry thoroughly with paper towels. Here we have such beauty. The fillet hardened and became transparent.

We mix the spices 1: 1 and carefully roll the fillet in them.

That's how it happened.

We wrap each piece in gauze, put it in a container and send it back to the refrigerator for 24 hours to ripen, or more.

Then we unwrap, that's what happened, the pieces were well saturated with spices.

Well, now, it’s convenient for anyone, you can hang it up and leave it for a long time in a ventilated room, a balcony, or, like me, impatient - I adapted it near the fan for two hours, periodically turning it over.

We sharpen the knife well and cut it thinly at an angle of 45 degrees - this transparent beauty.

The result will please you. The longer it hangs, the denser it becomes, and if in the refrigerator, the meat will ripen more to taste, but a little more than 2 days is enough for us to eat already.

Good mood and bon appetit, may you succeed!

Gourmet snacks are loved by everyone, especially if they are cooked at home, with love. Such a treat as chicken basturma came to us from the Caucasus, where they love meat in any form. Although dried chicken can be bought in the store, it is better to cook it yourself from the available products. How to make chicken basturma? The following recipes with photos will come to the rescue.

How to cook chicken breast basturma

Before you learn how to cook chicken breast basturma, you need to purchase all the ingredients. You should buy a light pink fillet, with a shiny skin, without foreign smell. The size of the product is not important, but larger breasts will take a little longer to cook. You will definitely need a grinder to grind spices, cling film, clean gauze for wrapping, strong threads for hanging, a bowl.

The cooking process is simple: preparation will take only 15 minutes, but it will take at least two days to wait for the appetizer to be completely ready. First you need to prepare the marinade (there are several different ways), then hold the bird in it for a day, then take it out, rinse and again thoroughly cover with a mixture of spices and garlic (depending on the recipe chosen). It is very important to dry the meat in a ventilated area so that it does not get airy. After a day, you can already enjoy a self-cooked snack.

Chicken basturma - recipe

There are many ways to prepare this dish, each housewife can decide for herself which chicken basturma recipe suits her. Please note that you will need to be patient, because the meat must be well dried before serving. Some keep it in the air for up to a week, so that it becomes dense, like jerky, but this is a matter of taste.

Chicken breast basturma is easy to prepare at home, but you must first familiarize yourself with all the intricacies of the process. Prepare the fillet - it must be washed well, cleaned of films and dried thoroughly on a paper towel so that the fibers can better absorb the marinade. To make the dried chicken fragrant, you need to grease it with a spicy mixture. Add spices with a bright smell and taste to the marinade: garlic, nutmeg, basil, coriander. The fillet should lie down in the mixture for at least 12 hours, and then it can be dried.

After marinating, chicken basturma at home should be dried. Cooks recommend smearing meat with vodka or cognac to prevent the development of bacteria. The fillet is well wrapped with gauze, hung on a hook in a well-ventilated area. It is very important that the chicken breast basturma be in a draft, in a place with good air circulation. You can adjust the readiness of the snack yourself: if you like drier meat, then dry the chicken for 7-8 days, if the fillet is softer, 5-6 is enough.

Chicken breast basturma at home

• Prep time: 72 hours (15 minutes prep time)
• Servings: 5 persons.
• Calorie content: 220 kcal.
• Purpose: snack.
• Cuisine: Armenian cuisine.
• Difficulty of preparation: easy.

Chicken breast basturma is easy to make at home. To do this, you need fillet, spices, salt and a little cognac to give a special flavor to the appetizer and protect yourself from bacteria. A ready-made snack can be offered with beer, red wine, or simply served as an addition to sandwiches. It is best to cut it into thin, almost transparent plates. Then you will be able to feel the exquisite taste of the dish you have prepared in full.

Ingredients:

• chicken breast - 3 pcs.;
• ground pepper - 1/2 tsp;
• ground paprika - 1/2 tsp;
• sugar - 1 tsp;
• seasoning for meat - 1 tbsp. l.;
• cognac - 25 ml;
• garlic - 2 medium cloves.

Cooking method:

1. Rinse the meat well and pat dry on a paper towel.
2. Mix salt, pepper, paprika, sugar and add cognac.
3. Coat the chicken with the mixture and place in a bowl. They must be tight.
4. After 36 hours, remove the chicken and rinse with water, pat dry with a towel.
5. Mince garlic and mix with seasonings.
6. Coat the chicken with the seasoning mixture and wrap with cheesecloth.
7. Hang in a ventilated area for two days.

Chicken fillet basturma

• Preparation time: 48 hours (15 minutes to prepare).
• Servings: 5 persons.
• Calorie content: 220 kcal.
• Purpose: snack.
• Cuisine: Azerbaijani cuisine.

If you prefer a spicy appetizer, you can add chili peppers to the spicy mixture, but this must be done carefully so as not to overdo it. If you overdid it a little, and the crust turned out to be too sharp, then it is recommended to rinse the fillet under water and let it dry for another day. Serve spicy basturma with beer, red and white wine.

Ingredients:

• chicken breasts - 3 pcs.;
• coarse salt - 1 tbsp. l.;
• chili pepper - 1/2 tsp;
• ground paprika - 1/2 tsp;
• sugar - 1 tsp;
• hops-suneli - 1 tbsp. l.

Cooking method:

1. The meat must be washed and then dried.
2. Mix all the ingredients, except for the chili pepper, and brush the chicken (you need to rub it well). Remove to refrigerator.
3. After a day, rinse the chicken, dry with a towel.
4. Coat with chili pepper and wrap with gauze.
5. Hang in a ventilated room for a day, then check: if the meat is not completely dry, then leave it for another day.
6. You should get a spicy snack with a pleasant, appetizing crust.

Chicken basturma in the oven

• Cooking time: 48 hours.
• Servings: 5 persons.
• Calorie content: 250 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The chicken fillet basturma recipe is designed for those gourmets who do not really like to eat dried meat, but prefer to subject it to a long heat treatment. The principle of preparation is as follows: prepared meat is marinated in a mixture of herbs and spices for several hours, and then baked at a minimum temperature. It turns out a very tasty, fragrant snack, from which it is impossible to break away.

Ingredients:

• chicken fillet - 4 pieces;
• water - 500 ml;
• peppercorns - 1 tsp;
• salt - 2 tbsp. l.;
• granulated sugar - 2 tablespoons;
• Bay leaf;
• honey - 1 tbsp. l.;
• olive oil - 2 tbsp. l.;
• soy sauce - 1 tbsp. l.;
• paprika;
• garlic - 2-3 cloves.

Cooking method:

1. You need to start cooking by preparing the meat: rinse and dry it.
2. In a bowl, mix water, salt, sugar, pepper and parsley.
3. Put the chicken in the solution and put the container in the refrigerator for 24 hours.
4. Rinse the breasts again the next day and pat dry.
5. Make a glaze with honey, olive oil, soy sauce, paprika, pepper and garlic.
6. Lubricate the fillet well and leave to marinate for 2-3 hours.
7. Tie tightly and refrigerate overnight.
8. Preheat the oven to 160 degrees. It is better to cover the frying surface of the baking sheet with foil.
9. Send the meat to the oven for about 1 hour.
10. Then remove the finished snack from the oven and let it cool.

Chicken basturma - cooking secrets

There are many great recipes for a delicious chicken appetizer in any cookbook. But every housewife can come to the rescue and some professional secrets of cooking chicken basturma:

• The fillet must be dried before pickling - it will absorb the spicy mixture faster.
• It is necessary to dry meat only in a ventilated room, or on a balcony.
• The chicken marinates better if you put a press on top. To make the process faster, the fillet can be cut.
• Do not overexpose (insist) tender chicken meat for longer than the specified time - it will become dry.
• You can make an appetizer not only tasty, but also beautiful if you sprinkle the meat with spices a day before serving. Then a dense crust forms on it, which will give a special, appetizing look.
• Don't be afraid to experiment. - add new spices, spices, herbs. Prepare an appetizer from other types of meat: you can use, for example, beef tenderloin.

Video: Chicken basturma

Velvety and tasty dried chicken breast is a delicacy. This meat delicacy at home is very easy to make, the main thing is patience, since the drying procedure is not too fast. And the rest is easy.

Chicken breast

White chicken meat, brisket, chicken breast - the name of the type of meat located on both sides at the base of the breast on the body of the chicken.

If we compare the color of the meat on the breast and on the legs, the difference is obvious - the breast is of a snow-white tone. As you know, a “breakfast of champions” is prepared from rice cereal and chicken breast, and just such food is listed as the right start to the day for athletes in various sports.

Dried chicken breast

Delicious chicken breast delicacy at home is easy to prepare. The taste comes out wonderful, and the manufacturing procedure is not too complicated. Consider how to cook dry-cured chicken breast at home.

Components:

• fillet of one chicken breast;
• two tablespoons of salt with a slide;
• one tablespoon of sugar;
• spices: sweet paprika, smoked paprika, ground coriander, dried garlic, ground black pepper, hot red ground.

Preparing fried chicken breast

Take a chicken breast, cut the fillet into two parts. Cut out films and fat. Mix salt with sugar and scrupulously spread the meat with the mixture. Put the fillet in a bowl, cover and put in the refrigerator for a day, after 12 hours turn over. Rinse thoroughly under running water and pat dry with paper towels. After this procedure, the breast hardened and became transparent. Then the spices are mixed in a one-to-one ratio and the meat is thoroughly sprinkled with the mixture. To make a meat delicacy at home delicious, you need to do everything carefully and accurately.

After this, each piece is wrapped with gauze, placed in a bowl and again put in the refrigerator to reach for a day, or even more. Then unwind, it turns out that the fillet has absorbed the spices. Next, pieces of the breast are hung up and left for a long time in a ventilated place, for example, on a balcony or next to a fan for a couple of hours, the dried chicken breast is systematically rotated.

Then, with a sharpened knife, this luminous splendor is thinly cut at an angle of 45 degrees. The result pleases. The more the meat is dried, the firmer it becomes, and if left in the refrigerator, the taste of the breast is better formed. According to this recipe, dry-cured chicken breast is transparent and with great taste.

Chicken basturma

Basturma- draft-dried beef tenderloin, pre-seasoned under oppression. This dish is popular in the countries of the Ottoman Empire. But beef basturma is made for three weeks - this is a long and laborious task. Therefore, lovers of dried meat make basturma. Such cutting is appropriate in the morning for breakfast, suitable for a festive feast and as a snack for beer. Having tried dry-cured chicken breast for the first time, one does not immediately determine what it is made of. Many people think it's a fish. It's delicious and extraordinary.

To prepare dry-cured chicken breast at home, you will need:

• 600 grams of chicken breast;
• two tablespoons of salt;
• forty milliliters of vodka;
• two or three tablespoons of your favorite seasoning;
• one tablespoon of ground coriander;
• one tablespoon of a mixture of peppers;
• gauze.

Cooking

The chicken breast is washed under running water, the veins are removed and the fillet is cut from the bone. Cut the breast into two pieces. Pat the fillets dry with paper towels. The chicken breast is placed in the prepared container and carefully sprinkled with salt on all sides. Cover with a lid and put the container in the refrigerator for 12 hours.

Then, after a twelve-hour infusion, the fillets are scrupulously washed from salt. Dry again with paper towels. Following this, the meat is rubbed with vodka on all sides. Then mix the seasonings and roll the breast in them. The meat is spread on the prepared gauze and tightly wrapped in it. Remove the breast in the refrigerator for 24 hours, pressing down on top with a load. The meat is infused for a day under oppression. Then they hang the breast soaked in spices under the hood in the kitchen or by the window in the draft.

The breast is left to dry in this state for three days. The longer it dries, the denser it becomes and dries even more. When preparing basturma (raw-cured chicken breast), various spices and seasonings are used. To make it spicier, roll the meat only in red pepper. Suneli hops and dry garlic are also used.

Benefits of chicken breast

Primarily, the health benefits of white chicken meat are evaluated by nutritionists when compared with dark leg meat. Indeed, the analysis revealed that in the structure of the breast fillet there is much less cholesterol than in dark meat, fats and hard-to-digest substances that lead to slagging and inflammation of the intestines.

disadvantages

The structure of white chicken meat contains a small amount of iron and magnesium necessary for hematopoiesis. Therefore, to recover from complex operations and long illnesses, you can’t get by with only breast, they certainly add dark and fatty meat. Also, due to the diet, the breast is not suitable for people engaged in hard work. But these are minor shortcomings of the breast.

Calorie content and structure of the breast

The nutritional value of chicken breast is 110 kcal per 100 grams of meat. It is not enough. Thus, eating white chicken meat, it is impossible to get better.

The amount of all the main nutrients in white meat chicken is perfect for people with a high degree of activity. Protein in chicken breast is 23 percent, 4.1 percent fat and no carbohydrates. Chicken breast is beneficial for shaping a beautiful body and building muscle mass, having this perfect combination. The breast is equally useful for people recovering from dangerous injuries and damage to soft tissues: burns, fractures, blood loss.

The composition of white meat chicken breast contains a significant amount of vitamins. For example, white meat contains a complex of B vitamins that every human body needs to maintain a proportional metabolism.

Basically, the white meat of the breast, the structure of which nutritionists evaluate as an element of a perfect diet, is an example of the best meat product. And you need to please your body at least a couple of times a week with this delicacy, it doesn’t matter - boiled, in salads, in the form of home-cooked dry-cured chicken breast. Excellent mood and bon appetit.