Sun-dried chicken breasts is a delicious appetizer that will be dispersed in an instant. It is served with a festive table or eaten with beer. But the price of such a delicacy in stores is off scale, and the quality of the product is very doubtful. Often, dried balyk is stuffed with various preservatives to extend the shelf life. "Popularly about health" offers to cook home-dried chicken breasts on their own. Their recipe is very simple, you just need to be patient, because the meat is dried for at least 3 days. Are you ready to experiment? Then let's get started.

Chicken Breast Recipes

It all starts with buying a chicken fillet. Give preference to trusted sellers, choose the freshest, odor-free, preferably large.

Take the quantity at your discretion - 2, 4 or 6 pieces of fillet, it does not matter, but we warn you - dried breasts after salting and drying lose weight by about one third, since salt draws out liquid from them. In addition, they are very tasty, so they can be eaten rather quickly. We recommend using at least 1 kilogram of meat to get about 600 grams of delicious balyk at the end.

Ingredients: chicken fillet - 1 kg; coriander - 10 g; black peppercorns - 10 g; paprika - 1 tsp; thyme - 10 g; dried garlic - 1 tsp; salt - 40 g.

At home, jerky breasts can be prepared in a variety of ways. Rinse the fillet thoroughly, cut off pieces of fat from it, film, dry with napkins. Now you need to crush the pepper and coriander in a mortar or grind them in any other way. Mix all the spices and salt in a bowl. Place the fillets in a suitable container and sprinkle with the salting mixture. Try to spread a layer of salt evenly on all sides of the chicken. Then we close the container and put the chicken fillet in the refrigerator for 6 hours. After waiting this time, remove the bowl and turn the meat pieces over. Return the food to the refrigerator for another 6 hours.

In 12 hours, the fillet was completely salted, it became tough and decreased in size. Now you need to rinse it, remove the remaining salt from the pieces. Be sure to wipe clean meat dry with a towel. For drying, we need a thread or thin rope. Punch a hole in each piece of meat on one side, thread a thread through it. Hang the meat to dry at a temperature of +8 to +18 degrees. How much to dry chicken breasts? Each culinary specialist will give a different answer to this question. Someone dries fillets for 3 days, someone - 5, and if you like hard balyk, then dry longer. The more the meat is dried, the harder it becomes in the end. In most sources, you can find information that drying should last at least 72 hours.

Attention! If you plan to dry chicken breasts in an apartment where the thermometer rises above the indicated values, it is better to move the meat to dry in the refrigerator. Wrap the fillets in a thin layer of cheesecloth and hang them by wire racks or in some other way. It is dangerous to dry meat in a hot room. It is allowed to dry outside under a canopy, if it is not very hot. Wrap chicken breasts in cheesecloth only to avoid contamination of meat, which can be carried by flies.

Recipe 2

Ingredients: chicken fillet - 1 kg; cognac - 2 tbsp. l .; coriander, black pepper, dried garlic - 10 grams each; red pepper - 0.5 tsp; salt - 40 g. To roll before drying - paprika - 10 g; coriander - 10 g; dried garlic - 10 g.

This recipe for jerky chicken breasts is even more interesting. The finished meat is translucent and very spicy. Be sure to try making it.

Rinse the fillet, dry it with napkins. Place the chicken in a bowl and add the cognac. Dip the meat in it and let it rest for 20 minutes. Then prepare the curing mixture and pour it over the fillets, roll on all sides. Cover the bowl with a lid or plastic wrap and put the chicken in the refrigerator to salt for 12 hours.

When the fillet is salted, remove it from the dish and wash it with plain water. Wipe off the pieces with a towel. Now the breasts look different - they have darkened and become firm.

Prepare a spicy mixture of paprika, ground coriander and dried garlic. Rub each piece well with spices and wrap in cheesecloth, in one layer. Hang the meat to dry for 3 days or more, depending on your taste.

Some tips from experienced chefs

There are many ways to dry chicken breasts. But the general idea is clear - first, the meat is salted, then dried. Some housewives recommend steeping the meat after it has salted to reduce salt levels. Do this in boiled water for about an hour or two, achieving the optimal taste. As for the salt itself, many culinary experts advise using not ordinary cooking salt, but sea salt, referring to the fact that it dissolves worse and penetrates into the meat fibers just as much as necessary. Perhaps this is worth checking out.

We told you how to cook chicken breasts, we have provided recipes for this. We hope you enjoy some of them. Remember that it is better to dry meat in the refrigerator than in a hot and stuffy room so that it does not spoil before you can taste it. The health of your household and yourself will depend on the correctness of your actions, and this is the most valuable thing we have.

There are many recipes for making homemade jerky chicken breast. Taking one of them as a basis and showing a little imagination, I developed my own original recipe for making dried chicken, or rather, its loin.

The individuality and originality of my recipe lies in the fact that before drying, I marin the chicken meat in wine with the addition of various spices. Spicy herbs impart their unique aroma to meat, and wine gives a light pleasant sourness.

Ingredients needed:

• chicken breasts (only sirloin without skin and bones) - 3 pcs.;
• dry white or rose wine - 200 ml;
• salt - 2 tbsp. lies .;

We take dried and ground spices from each to 0.5 tbsp. lies .:

• basil;
• chilli;
• dried tomato powder
• black pepper;
• paprika;
• Dill;
• zira;
• thyme.

How to cook dried chicken breast at home.

First, we need to rinse and dry the fillets of chicken breasts with paper towels.

Then, we need to generously grate the pieces of meat with a mixture of salt and spices and place in a bowl for pickling. Use only half of the spice mixture.

Pour the stacked chicken breasts in spices on top with dry wine from pink or white grapes. It is better not to use dark red wine, it will not spoil the taste of meat, but the breasts will turn into a burgundy little aesthetic color.

After a day, the marinade must be drained, and the meat must be thoroughly washed from the remnants of wine and spices and dried with paper napkins.

Now, we rub our chicken breasts again with the spicy mixture, wrap them in cling film and put them in the refrigerator for another 36 hours.

Cooked dried chicken breasts should be stored in a cool place, wrapped in wax paper.

Such homemade jerky is dietary, natural, without any harmful additives, very tasty and looks great in meat cuts. Chicken breast makes delicious sandwiches for tea, children for school or work.

Everybody loves gourmet snacks, especially if they are prepared with love at home. Such a treat as chicken basturma came to us from the Caucasus, where they love meat in any form. Although you can buy jerky chicken at the store, it's best to make your own from the available ingredients. How to make chicken basturma? The following recipes with photos will come to the rescue.

How to make chicken breast basturma

Before you learn how to make chicken breast basturma, you need to purchase all the ingredients. You should buy a light pink fillet, with a shiny skin, without any foreign smell. The size of the food is not important, but larger breasts will take slightly longer to cook. You will definitely need a mill to grind the 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 you will have to wait at least two days for the snack to be 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 thoroughly cover again with a mixture of spices and garlic (depending on the recipe chosen). It is very important to dry meat in a ventilated area so that it does not wind out. After a day, you can already enjoy your own snack.

Chicken basturma - recipe

There are many ways to prepare this dish, each housewife can decide for herself which recipe for chicken basturma suits her. Please note that you will need to be patient, because the meat must be thoroughly dried before serving. Some let it air for up to a week to get it firm, like beef jerky, but that's a matter of taste.

It is easy to prepare chicken breast basturma at home, but you first need to familiarize yourself with all the intricacies of the process. Prepare the fillet - it needs to be washed well, peeled from films and dried thoroughly on a paper towel so that the fibers can better absorb the marinade. To make the jerky chicken aromatic, 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 in the mixture for at least 12 hours, and then it can be dried.

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

Homemade chicken breast basturma

• Cooking time: 72 hours (15 minutes for preliminary preparation).
• Servings Per Container: 5 Persons.
• Caloric content: 220 kcal.
• Purpose: appetizer.
• Cuisine: Armenian cuisine.
• Complexity of preparation: easy.

It's easy to cook chicken breast basturma at home. To do this, you will need fillets, spices, salt and a little brandy to add a special flavor to the snack and protect yourself from bacteria. A ready-made snack can be served 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 can fully experience the exquisite taste of your dish.

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. Combine salt, pepper, paprika, sugar and add brandy.
3. Spread the mixture over the chicken and place in a bowl. They should fit snugly.
4. After 36 hours, remove the chicken and rinse with water, pat dry with a towel.
5. Chop the garlic and mix with the seasoning.
6. Coat the chicken with the spice mixture and wrap with cheesecloth.
7. Hang in a ventilated area for two days.

Chicken fillet basturma

• Cooking time: 48 hours (15 minutes for preparation).
• Servings Per Container: 5 Persons.
• Caloric content: 220 kcal.
• Purpose: appetizer.
• Cuisine: Azerbaijani cuisine.

If you prefer a spicy appetizer, you can add chili peppers to the spicy mixture, but you need to do this carefully so as not to overdo it. If you overdid it a little, and the crust is 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. Combine all the ingredients except the chili and brush over the chicken (you need to grate it well). Put it in the refrigerator.
3. After a day, rinse the chicken, pat dry with a towel.
4. Sprinkle with chili and wrap with cheesecloth.
5. Hang it in a ventilated room for a day, then check: if the meat has not yet completely dried, then leave it for another day.
6. You should have a savory appetizer with a delicious, appetizing crust.

Chicken basturma in the oven

• Cooking time: 48 hours.
• Servings Per Container: 5 Persons.
• Caloric content: 250 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Complexity of preparation: medium.

The recipe for chicken fillet basturma is designed for those gourmets who do not really like to eat jerky, but prefer to subject it to prolonged heat treatment. The principle of cooking 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, aromatic appetizer, from which it is impossible to tear yourself 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 with preparing the meat: rinse and dry it.
2. In a bowl, stir in water, salt, sugar, pepper and lavrushka.
3. Place the chicken in the solution and refrigerate it for 24 hours.
4. The next day, rinse the breasts again and pat dry.
5. Make a frosting with honey, olive oil, soy sauce, paprika, pepper and garlic.
6. Grease the fillets 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. Place the meat in 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 area, or on the balcony.
• The chicken will marinate better if you put the press on top. To speed up the process, the fillet can be cut.
• Do not overdo (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.
• Feel free to experiment. - add new spices, herbs, herbs. Prepare a snack from other types of meat: you can use, for example, beef tenderloin.

Video: Chicken basturma

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

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

There are very few ingredients, these are:

Chicken fillet 1 breast - 2 pcs.,

Salt - 2 tablespoons with a slide,

Sugar - 1 tablespoon,

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

Cooking method.

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

Mix salt and sugar, rub the fillets thoroughly. We put it in a container and for 24 hours in the refrigerator, cover, turn over after 12 hours.

A day later, this is the picture.

We rinse well under running water to remove salt and dry thoroughly with paper towels. Here we have such beauty already. The fillet hardened and became transparent.

Mix the spices 1: 1 and carefully roll the fillets in them.

This is how it happened.

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

Then we unpack it, this is what happened, the pieces are well soaked in spices.

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

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

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

Good mood and bon appetit, may you succeed!

Do you like jerky? Most people will answer yes to this question. It is very difficult to refuse such a delicacy. But if you still don't know what raw dried chicken breast is and how to cook it at home, then this article is for you.

This is a great option for a cold appetizer that can be served to the festive table and surprise guests. Dried chicken breast can be both an independent dish and a base for sandwiches. The spices and herbs added during the cooking process will give it a delicate aroma and a slightly piquant taste.

What is necessary

Dried chicken breast at home is very simple to prepare. Few ingredients are required, which cannot be said about time. It is necessary to start preparing the dish several days before the celebration. You will definitely need cling film, gauze or a towel, and culinary threads (you can replace them with regular ones, but not thin ones). Choose spices according to your taste.

The main thing is that they are expressive and fragrant. If you want to make the taste spicy, add pepper. If you need a bright, saturated color, then use paprika. It all depends on your imagination and preferences.

• Garlic lends a delicious aroma to any dish. Therefore, it is advisable to use it to make a delicious dried chicken breast. The recipe is straightforward and requires a minimum amount of ingredients.
• So, you need two medium-sized chicken breasts,
• 4 small spoons of black pepper,
• a large spoonful of paprika,
• two tablespoons of coarse salt and
• two cloves of garlic.

We choose only high quality products. Chicken breast should be fresh, chilled and not frozen. The final result depends on this.

Preparation

Stage one: pickling

1. Before preparing the dried chicken breast, combine the salt, paprika and ground pepper. This will be a mixture for marinating meat. Next, rinse the breast under running water and dry thoroughly. A paper towel is perfect for this. Then rub it with a mixture of pepper and salt.
2. We do it efficiently, on each side. We put the breast in a container and cover it with cling film. We put it in the refrigerator for a day. In the process, the meat will release the juice needed for marinating. Do not forget to turn the pieces over several times a day so that they are saturated with a mixture of juice and spices.

The final stage

1. We take out the chicken breast from the refrigerator and rinse thoroughly. Dry it with a paper towel. There should be no spices on the meat, and its consistency should be dense. Chop the garlic and coat the breasts with it. Wrap each piece in a clean cloth or gauze.
2. We put it in the refrigerator for at least another day. Then we take it out and, tying it with a thread, we hang it to dry. Better if the room is ventilated. The longer the meat is dried, the harder it will be. As a result, you will have chicken breast pastroma - a dried, tasty appetizer with a delicate garlic aroma. This is the simplest recipe.

Tender meat

The following recipe is original, but the dish only benefits from this. Delicate and tasty meat will become your culinary masterpiece.

It will take

• two or three chicken breasts (600 grams),
• 200 grams of salt (about two large spoons)
• 2 tablespoons black pepper
• 1.5 tablespoons of red hot pepper and
• 50 grams of cognac (can be replaced with any alcoholic drink).
• We take coarse and non-iodized salt for cooking. Its amount can be further adjusted. Use this recipe as a base, but if the meat seems salty, then reduce the amount of this ingredient the next time.

Let's go to cooking

1. First, wash the breasts and remove all films and bones. It is desirable that the fillet is fresh, then you get a very tasty dried chicken breast. Mix all the spices, salt and brandy separately. Alcohol gives meat an unusual aroma and acts as a good preservative.
2. Rub the breast thoroughly with the prepared mixture. It is necessary that the spices soak the meat well, so we rub it in strongly. Then we put the breast in a suitable container and cover it with cling film, which will protect it from chapping.
3. We send the workpiece to a cool place for a day. During this time, it will marinate well and absorb all the aroma of spices. Turn the meat several times a day to distribute the marinade evenly. At the end of the day, we take out the breast and rinse it well.
4. The meat is salted and no extra salt is needed. Then we also wipe it thoroughly with a paper towel, as moisture will also be superfluous. As a result of salting, the meat will become very dense. Then rub the surface with chopped garlic and pepper. We also use paprika to make a beautiful jerky chicken breast.
5. The recipe is not complicated, but it takes a certain amount of time to prepare. We wrap the meat in cheesecloth and send it to the refrigerator for at least 12 hours. But it is better if the breast lays there longer. Then we hang each piece to dry.

Extraordinary flavors

1. As you know, each spice or seasoning gives a dish its own unusual taste and aroma. Let's prepare an appetizing jerky breast using a few spices. Take two chicken fillets, 7-8 tablespoons of coarse salt, a small spoonful of juniper, the same amount of black pepper, an asterisk, half an orange, allspice, a pinch of dry fennel, a large spoonful of sugar, bay leaf and a little adjika. We prepare the breast by removing the films and bones. Then we squeeze the juice of half an orange onto it.
2. Grind all the spices in a mortar, and mix salt and sugar in a separate container. There should be enough salt so that it covers the entire surface of the meat. Take a suitable container and add some spices and salt to the bottom. We spread the chicken breast into it and cover it with spices and salt. We leave some of the spices. You can roll the meat in them a little, rubbing them into the surface.
3. Now close the bowl with a lid or plastic wrap and leave it for a day, or a little longer, for salting. During this time, the salt will absorb all the moisture and make the meat dense. Then we take out the breast from the container and rinse it very thoroughly, rinsing off the salt and spices. Then we dry the meat well. Sprinkle with the remaining spices and rub with dry adjika. Cover the meat with gauze and hang it to dry. Dried chicken breast at home is very aromatic due to the large amount of spices.

Asian food

It's no secret that jerky is one of the staples of Asian cuisine. Here it is prepared with great care and various spices are used. Basturma, or dried chicken breast, is a delicious, mouth-watering snack.

For you need

• 800 grams of chicken fillet,
• 400 grams of salt
• a few bay leaves and
• allspice peas,
• half a small spoonful of caraway seeds and nutmeg, and
• any spices at your discretion. The more aromatic the spices are, the tastier the dried chicken breast will be.

Preparation

1. The cooking process is similar to the previous recipes. We rub the prepared meat with spices and send it to a cold place for at least a day. Then we remove the remaining salt and rub the breast with spices again.
2. After that, we send the meat to dry. This can be done in several ways. First, just hang it in a ventilated area, covering it with gauze. Secondly, use a special dryer. Thirdly, you can put the meat in an oven with a temperature of 40-60 degrees with the door slightly open. But remember, the meat should be dried, not baked. Cut the finished dish into thin slices and put it on the dish.