Homemade Chicken Carpaccio
A delicious cold appetizer made from natural chicken. With this recipe, you can make a real Venetian delicacy with your own hands. The cured meat pairs well with light drinks: beer, dry white wine, martinis, and so on. To serve, carpaccio is cut into thin slices and dressed with all kinds of sauces - a mix of Tabasco, mayonnaise, Worcestershire sauce, lemon juice, ground black or white pepper, and salt is perfect here. Serve this appetizer with tomatoes, arugula, capers, and cheese.
Cooking method
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Step 1:
Cut the two fillets from the chicken breast. Wash them under running water and blot them with a paper towel. Trim off any membrane, fat, and excess meat, and square off the corners, evening out the fillets as much as you can.
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Step 2:
In a bowl, mix the salt, garlic powder, ground black and red pepper, and paprika.
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Step 3:
Coat the meat generously and thoroughly in the seasoning on all sides and place it in a convenient dish. Press it down a little, cover the dish with plastic wrap, and refrigerate for 12 hours. It's best to do this in the evening so you can continue in the morning. I started at 7 p.m. and 3 hours later, at exactly 10, flipped the fillet to the other side.
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Step 4:
After 12 hours - 7 a.m. in my case - take the meat out of the fridge. It will have released its juices and firmed up a bit.
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Step 5:
Rinse the fillet under running water and blot away the excess moisture - it should be completely dry. Use a kitchen or paper towel.
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Step 6:
Next, pierce the meat with a large needle threaded with thick nylon cord or something similar, which you'll use to hang it for drying. Small hooks work too.
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Step 7:
Wrap the fillet in cheesecloth and hang it in a dry place at room temperature for three days. I used the pantry and hung the meat from a pipe in there.
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Step 8:
After three days, remove the cheesecloth and see the result - cured meat, ready to eat.
- To slice the meat as thinly as possible, chill it in the freezer for a bit - then you'll get real paper-thin shavings, true to the name "carpaccio." Try this Italian dish - you definitely won't regret it and you'll want seconds!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast - 113 kcal/100g
- Garlic powder - 331 kcal/100g
