Composition / ingredients
Step-by-step cooking
Step 1:
Wash and dry the fillets. Chicken breast on the bone without skin is also suitable for this recipe.
Step 2:
Trim the excess so that the pieces are beautiful.
Step 3:
Pour some salt into the container.
Step 4:
Put the meat on the salt and sprinkle with salt. If necessary, make several layers.
Step 5:
It is important that the meat is completely covered with salt and does not touch the walls of the container. Make sure that it is so.
Step 6:
Cover the container and put it in the refrigerator for a day.
Step 7:
After a day, the meat will be salted, and the salt will absorb the meat juices.
Step 8:
Salt can be thrown away.
Step 9:
Wash and dry the meat.
Step 10:
Prepare all the necessary spices. You can add or remove something to your liking.
Step 11:
Put all the spices in one bowl.
Step 12:
Mix the spices well until smooth.
Step 13:
Put the chicken and spices in a bag and shake well.
Step 14:
The chicken will be covered with a thin layer of spices on all sides. Now dry the meat at room temperature for about a week, sometimes turning it over. You can wrap it in gauze and hang it.
Step 15:
In a week the chicken basturma is ready.
Step 16:
Slice - and try.
Have fun!
If you are not sure about the quality and naturalness of the fillet, for the first time divide the portion for full salting for a day and half for 12 hours. The chicken will turn out in any case, but it will help you determine the salinity you need for your fillet quality. You can also soak the fillets in cold water a little after salting, then blot them well with a towel or napkins.
Caloric content of the products possible in the composition of the dish
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Ground coriander - 25 kcal/100g
- White pepper - 0 kcal/100g
- Herb mixture - 259 kcal/100g
