- Chicken Breast 2 sirloin
- Salt 60 g.
- A mixture of peppers (black and red) to taste
- Dried basil to taste
- Paprika to taste
- Garlic 2-3 cloves
- Main Ingredients Chicken
- Serving 6 servings
Sudok, board, gauze, twine, refrigerator.
Cooking:First we need to choose the right chicken fillet. Chicken meat should be fresh, pink in color and without gray spots, which are formed as a result of prolonged or improper storage in the store. Next, rinse the fillet under running water, remove the natural film from the surface and dry it with a paper towel.
The next step: mix a mixture of peppers, basil and salt and pour this mixture into a dish. Bone (with rubbing) the fillet in this mixture so that the entire surface of the breast is covered with seasonings, and place it in an enameled bowl, cover with cling film and put in the refrigerator for a day. Shake the fillet periodically during the day.
After a day, remove the breast, rinse under running cool water to completely remove salt and spices from the surface. The fillet will again need to be dried with a paper towel and grated with crushed garlic and paprika. Wrap the fillet individually with a double layer of gauze and tie it with twine, as shown in the video. Now hang the fillet in the refrigerator for 72 hours (see how it is shown in our video). After the specified time, we take out and unwind the fillet, cut into thin slices.
The dried chicken breast is ready for use, serve to the table and savor together with friends for beer or wine.
Enjoy your meal!