Homemade Dry-cured Chicken Breasts. Step-by-step Recipe With Photo

Table of contents:

Homemade Dry-cured Chicken Breasts. Step-by-step Recipe With Photo
Homemade Dry-cured Chicken Breasts. Step-by-step Recipe With Photo

Video: Homemade Dry-cured Chicken Breasts. Step-by-step Recipe With Photo

Отличия серверных жестких дисков от десктопных
Video: Gordon Ramsay's Top 5 Chicken Recipes 2023, February
Anonim

Homemade dry-cured chicken breasts, cooked in an ordinary city apartment, are tender, tasty and, most importantly, without factory preservatives. There is no need to create any special conditions - the standard room temperature is about 20-22 degrees and sometimes the window is open; and, of course, you should choose a place inaccessible to pets, since the smell is very seductive.

Homemade dry-cured chicken breasts
Homemade dry-cured chicken breasts

Small fillets are most convenient for cooking in dry-cured chicken breasts at home. Such meat will quickly cook in the normal kitchen conditions of a city apartment.

  • Cooking time: 6 days
  • Servings: 8

Ingredients for dry-cured chicken breasts

  • 1 kg chicken breast fillet;
  • 50 g of coarse sea salt;
  • 5 cloves of garlic;
  • 1 tsp ground red pepper;
  • 3 tsp ground turmeric;
  • 2 tsp sweet paprika;
  • 2 tsp green pepper (flakes);
  • 1 tbsp dried celery;
  • 10 g cumin;
  • 10 g coriander seeds;
  • gauze, culinary thread.

Method for preparing homemade dry-cured chicken breasts

Medium-sized chicken fillet with cold water, cut off all excess.

My chicken fillet
My chicken fillet

Next, you need to "extract" excess liquid from the meat; coarse sea salt will help us with this. So, sprinkle the chicken breasts with plenty of salt, treating the pieces from all sides, put them in a deep bowl or small saucepan, close with a lid, and put them on the bottom shelf of the refrigerator compartment. Leave the breasts in salt for 24 hours.

We fill the meat with coarse salt and leave for a day
We fill the meat with coarse salt and leave for a day

After 24 hours, we take out the chicken breasts from the bowl. Salt draws out moisture - as a result, there is a lot of liquid in the bowl, the breasts literally float in it. We drain the liquid, and thoroughly rinse the chicken breasts with cold water under the tap.

Well-salted breasts feel firm to the touch.

Wash salted meat with cold water
Wash salted meat with cold water

Prepare spice sprinkles for dry-cured breasts. We clean the cloves of garlic, pass through a press. We add natural antiseptics - ground turmeric and red pepper. Then add aromatic spices - crushed coriander and caraway seeds, sweet red paprika and green chili flakes.

Cooking spice sprinkles
Cooking spice sprinkles

Add dried celery. I dry celery leaves in the summer, then grind them in a coffee grinder, the resulting fragrant green powder is suitable for pickles, and for sauces, broths.

Add dried herbs
Add dried herbs

Mix the spices well, put the chicken breasts in the mixture in turn, rub liberally with spices on all sides. To prevent turmeric from coloring your hands yellow, I advise you to wear thin medical gloves.

Roll the breasts in spices
Roll the breasts in spices

Place the spiced chicken breasts on a plate in one row and put them back in the refrigerator on the lower shelf for 24 hours.

Put the meat in spices in the refrigerator
Put the meat in spices in the refrigerator

After a day, we wrap the pieces of chicken fillet separately in gauze bags, tie them with culinary thread. We hang the breasts on hooks somewhere near the stove or radiator, but not over the oven. You can dry meat at any time of the year. However, in summer you need to put protective screens on the windows. Flies, you know, also love tasty things!

We hang chicken breasts for 4 days, periodically check them, turn them with different sides to the heat source.

We wrap the fillet pieces in gauze bags. We hang in a warm place
We wrap the fillet pieces in gauze bags. We hang in a warm place

After 4 days, dry-cured meat from chicken breasts will dry out, covered with an appetizing crust, become quite tough to the touch, and then remove the gauze.

After 4 days, remove the dry-cured chicken breasts
After 4 days, remove the dry-cured chicken breasts

Cut the finished homemade dry-cured chicken breasts into thin slices with a sharp knife.

Homemade dry-cured chicken breasts
Homemade dry-cured chicken breasts

If you dry dry-cured meat from chicken breasts for a few more days, you will get a great snack for beer, men will understand and appreciate. Bon Appetit!

Popular by topic