Dried chicken

Step-by-step cooking

1. Step 1:

   

   How to dry chicken? Prepare the products. It is the chicken breast fillet that will be needed, and it is better if the meat is unfrozen and fresh, because it will not be subjected to any heat treatment. Pre—wash and dry the fillets with paper towels - excess moisture will prevent the chicken from wilting.

2. Step 2:

   

   Another key to the success of dried meat lies in well—chosen spices - do not worry, they will take quite a lot, but they will definitely not be superfluous. Paprika, red and black ground pepper and ground cumin are great for this (it is sold specifically for basturma, it will give our meat a unique flavor). In any case, you can add or remove something to your taste. Pour the spices into a deep bowl.

3. Step 3:

   

   Add salt to the spices — it's not scary that this recipe requires quite a lot of it, we need the meat to be thoroughly salted, otherwise the taste of the finished dish will not be the same. I want to add that the meat will take as much salt as it needs and will not be over-salted at the same time.

4. Step 4:

   

   Mix spices well with salt.

5. Step 5:

   

   Rub each piece of chicken fillet well with the resulting mixture from all sides, put it tightly in a container and put it in the refrigerator for 24 hours. You can put pressure on the chicken. I cooked for the first time and did not put it under pressure, but when I cook again (and I will certainly do it more than once), I will try to put it to compare the result. This time I will say that all the meat is perfectly salted and soaked in spices, so it's up to you.

6. Step 6:

   

   During the time spent in the refrigerator, the meat will become dense. Rinse it well under running water and dry it with paper towels. If you like sharper meat, then I recommend leaving a little spices.

7. Step 7:

   

   For more flavor, you can add garlic — pass it through a press or grate it on a fine grater on top of the chicken.

9. Step 8:

   

   Sprinkle the top with paprika and rub each piece of fillet well with garlic from all sides.

10. Step 9:

    

    Wrap each piece in gauze. In principle, if you have a cold season and it is possible to hang fillets on a balcony or loggia, then you can not wrap them in gauze — then the crust of the meat will turn out to be more dried, and inside it will be soft and tender. Personally, next time I will try to dry without gauze.

11. Step 10:

    

    Tie each piece tightly with threads, making a loop on top, for which the meat will be hung.

12. Step 11:

    

    Put the fillet in a cool place for 3-4 days, you can take a little longer if you like drier meat. It all depends on your taste preferences. I was drying fillets on the loggia, it's pretty cool now. But the fillets are also dried at room temperature, I have also met this option. Personally, it seems to me that it is safer to do this in the cold.

13. Step 12:

    

    Dried chicken is ready — look how appetizing and fragrant it is, it can't compare with sausage bought in a store, and, frankly, chicken fillet is also much more profitable in this regard.

14. Step 13:

    

    Slice it thinly and serve it to the table as a snack. Bon appetit!