A step-by-step recipe for chicken fillet basturma, the technology of cooking dried chicken with spices. Video recipe.
Chicken fillet basturma is an exquisite meat appetizer with a salty and spicy taste, which can be served as an independent dish or used to prepare main courses, salads, sandwiches. This product appears on the tables much less often than sausages, sausages and other meat products, but it has a more refined taste, aroma and is more useful, because prepared from natural meat without the use of preservatives and any other auxiliary components.
Initially, such a delicacy was prepared exclusively from beef tenderloin, but now recipes have appeared describing in detail how to make basturma from chicken fillet. The product cooks much faster and turns out to be more tender and softer.
For cooking dried chicken with spices, we take the breast, because the meat here does not have extra veins, bones, cartilage and fat and is tender, has a homogeneous structure and a relatively neutral taste. Of course, the meat must be fresh. If you use frozen pieces, then the result may not be very pleasant, because in the process of freezing the chicken loses some of its beneficial properties, and the structure of the meat does not change for the better.
The time of salting and soaking in different recipes for chicken basturma is different. In our version, the timing is designed for two large pieces of pulp. If the fillet is smaller, then the marinating and drying period will be shorter.
A variety of seasonings provide the lion's share of the taste. For chicken basturma, a mixture of garlic, chaman, paprika, red and black pepper is suitable. You can change the list if you want. In general, soy sauce, bay leaf, coriander, cumin, nutmeg, cloves go well with chicken. You can purchase a ready-made spice mixture, for example, hops-suneli.
We suggest that you familiarize yourself with a simple recipe for chicken fillet basturma with a photo.
See also how to make basturma at home.
- Caloric content per 100 g - 75 kcal.
- Servings - 6
- Cooking time - 4 days
Ingredients:
- Chicken fillet - 1 kg
- Salt - 1 kg
- Paprika to taste
- Spices for meat - to taste
Step-by-step cooking of chicken fillet basturma
1. Before preparing chicken fillet basturma, it is necessary to prepare the fillet. To do this, we get rid of the chicken breast from cartilage, peel and fat. We rinse under running water, and then dry with a paper towel. We select an enameled container with high walls and put whole pieces of fillet there.
2. Pour a large amount of coarse salt on top of the chicken. In order for the meat to be well salted, the salt must completely cover it on all sides. Cover with a lid and leave in a cool place for a day.
3. After 24 hours, take out the fillets, clean off the salt and rinse off the rest with water. Pour water into a deep container and place the meat there. It should soak out within 2-3 hours. Thanks to this, the degree of salting will be optimal. If this procedure is not followed, then homemade chicken fillet basturma will turn out to be overly salty.
4. Next, mix the selected spices in a separate plate. If the mixture turned out to be very crumbly, then you can add a little water to it to get it in consistency like a thick porridge
5. Drain all the water from the meat and dry the pulp with paper napkins. If the pieces are irregular in shape, then you can place them under the press for 1 hour. Next, in each piece we pierce a hole, pass a dense thread through it and make a loop on which the basturma will be dried. Now rub the chicken thoroughly with a mixture of flavors on all sides. The denser the layer, the better the meat will absorb the taste and aroma of each seasoning.
6. We hang out the blank for dried chicken with spices in a cool room with good ventilation and no foreign odors. It is also possible to additionally use a fan. Leave to dry for 3 days. The product can then be stored in the refrigerator in a plastic container with a lid. The meat is obtained wrapped in a fur coat made of aromatic spices.
7. Incredibly delicious chicken fillet basturma is ready at home! Dried chicken is cut into thin slices before serving with a sharp knife. It can be laid out on a separate dish, garnished with herbs, or placed on a plate with cold cuts.
See also the video recipe:
1. Dried chicken
