Dried chicken breast at home

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

Cooking dried chicken breast at home does not require much effort and culinary skills. The main thing is to stock up on patience and all the necessary ingredients.

Dried chicken breast at home: a recipe with a photo step by step

Dried chicken breast is a very tasty dish that you can make yourself at home without any problems. The recipe examines in detail all the nuances that need to be taken into account. The spices can be varied to your liking.

Ingredients:

• chicken breast - 3 pcs.;
• ground red pepper - 2, 5 tsp;
• coarse salt - 3 tbsp. l.;
• ground red paprika - 1 tbsp. l.;
• ground black pepper - 4 tsp;
• garlic - 6 cloves.

Preparation:

In one bowl of suitable size, mix black and red ground peppers with paprika. Squeeze half of the specified amount of garlic into the resulting workpiece

Wash the chicken thoroughly and pat dry with a paper towel

Rub the chicken with the cooked spice mixture. Send it into a deep dish, which must be tightened with cling film on top. Refrigerate for 24 hours. The meat will give off juice, which does not need to be drained

After the specified time, rinse the breasts. Try to remove the spices. Then dry the meat with a paper towel. Chop the remaining garlic and rub the breasts with it, adding a little black pepper

Wrap the meat with clean gauze. You can also use a waffle towel. Refrigerate for another day

Already after a day, the meat can be served to the table. It should be cut as thin as possible

But if you wish, you can still dry up the chicken. To do this, you need to thread a thick thread through it and tie a loop, and then leave it in a well-ventilated area for 3 days. It is especially good to use homemade dried chicken breast with a simple recipe for sandwiches

Dried chicken breast a la "Carpaccio"

Dried chicken breast is a great snack for beer. You can serve such a dish either on a festive table with cold cuts or by itself, or simply with beer instead of fish.

Ingredients:

• chicken fillet - 1 kg;
• salt - 5 tsp;
• coriander (it is better to take in grains and crush it, so it is much more fragrant) - 2 tsp;
• allspice (it is better to take 5 pieces of peas and crush) - 0.5 tsp;
• black pepper - 1 tsp;
• sweet paprika - 3 tsp

Preparation:

To wash the meat, remove films, fat, we only need clean meat. Cut each half of the breast lengthwise into two parts of approximately equal thickness. It turns out from one whole breast 4 long, not thick pieces. Dry each piece with a paper towel

Now we thoroughly roll each piece in spices and salt, even slightly pressing. So that everything is covered with this mixture

As soon as all the pieces are rolled and laid evenly in the container, be sure to press down with the load. This will help drive out excess moisture and salt out. Sets of containers are very convenient for this purpose, in large meat, and the smaller one is filled with water and serves as a load. We put all this in the refrigerator for 6-8 hours. I usually spend the night, but the main thing is not to overexpose. This is not a fish on which the skin is salted quickly

Now cut off a small piece, rinse and try with salt, keep in mind that after drying, the meat will be saltier. If the salts are normal, rinse directly under running cold water and dry each piece thoroughly with a paper towel, pressing with the palm of your hand

If the salt is too much, then it is necessary to rinse and let stand in cold water for about 30 minutes, rinse again and then dry it. Sometimes it happens to oversalt, the salt is different, but it's not scary at all

Now lightly powder the dried pieces with paprika and string on skewers for kebabs or wire, whatever you come up with. Dry for 12-16 hours

Here is such a beautiful and tasty carpaccio. It must be stored in the refrigerator wrapped in paper, not in polyethylene, it will suffocate.

Dried chicken breast at home

Making jerky chicken breasts at home is easy. Fillets need to be salted and dried for several days in a cool room.

Ingredients:

• chicken breast - about 300 g
• salt (not iodized) - half a glass
• ground black pepper - 2 tsp
• hot red pepper - 0.5 tsp
• cognac (or other spirits) - 1 tsp

Cooking process:

Fillet prepared: washed, dried with a towel, removed bones, all veins. Mix salt and pepper in a bowl. You can take less salt. In general, the salt in this dish is worth experimenting with. I stirred them and added alcohol. Alcohol can, as they say, not be added, but it is an excellent preservative

I put chicken fillet in this mixture, rubbed the chicken with spices. Well, I smeared the meat with spices on all sides and put the bowl in the refrigerator for twelve hours. Twelve hours later, she took the chicken out of the refrigerator. The salt pulled out a lot of liquid. The meat has become more elastic and dense

I washed the chicken very well with running water, washed off all the spices and salt. Dried the meat with paper towels. Now the meat can be grated with spices. I only took some black pepper

I wrapped the chicken in cheesecloth and put it in the refrigerator. Fillets should not be put in a bowl because they need air access

I just put the fillets on the wire rack in the refrigerator. There it lay for another twelve hours. Then it all depends on your taste

You can take out the chicken after twelve hours and enjoy the delicious meat. Can be left to dry for a longer period. Or you can remove the fillet from the refrigerator and hang it in a ventilated area, then the meat will dry out

Dried chicken breast

Dried chicken breast is a great snack for no extra cost. This recipe is affordable and simple, the active cooking time is no more than 5 minutes. If you can be patient and wait more than three days, then a real delicacy will appear on your table!

Ingredients:

• chicken breast - 2 pcs.
• salt - 3 tablespoons
• seasoning - to taste for the chicken.

Preparation:

Pour one and a half tablespoons of salt into the bottom of the food container. Top with chicken breasts and sprinkle with the remaining salt

This amount of salt was enough for me to cover everything. If it is not enough for you, then increase its amount by another spoon

Cover the container and refrigerate for 24 hours. After 24 hours, remove the breast, rinse it from salt and put in a bowl of cold water for 5 hours

The breast can be left either simply on the kitchen table or in the refrigerator. After this time, remove the breasts, blot with a paper towel and roll well in the spice mixture. Pierce the breasts with a needle with culinary thread and hang to dry for 2 days

I tied them to the bottom bar of a chair in an empty, cool room. There were no flies or midges there, so they hung like that

If you are afraid of animals or dust, then you can wrap the breasts with gauze. Dried chicken breast is ready! As you can see, the recipe is very simple. Make sure to try this appetizer

A simple recipe for dried chicken breast

A tasty, interesting dish, requires minimal effort, and the result will exceed all your expectations - the meat turns out to be tasty, moderately salty, with the aroma of spices. The thinner the slices of meat are, the tastier it will be.

Ingredients:

• chicken breast - 1 pc
• salt - 3 tbsp. l
• sugar - 2 tbsp. l
• cognac (lemon juice) - 2 tbsp. l
• dry spices - 1 tbsp. l

Preparation:

• Mix salt, sugar and brandy. Alcohol is not felt at all in the finished product. If you don't want the presence of alcohol, replace it with lemon juice.
• Wash the chicken breast, separate from the bones, only the fillet should remain. Spread salt over the breast evenly on all sides. Transfer the chicken breast to the refrigerator for 24-36 hours. After the time has elapsed, rinse the breast well under running water.
• Taste the meat, if the meat is too salty, put it in cold water for an hour and try again. The longer the meat is in salt, the more salting it becomes. And since the "sufficiency" of salt is different for everyone, it is better to try the meat before rolling it in spices.
• Dry the finished meat on a napkin, mix your favorite spices (I have marjoram, basil, thyme and paprika) and roll spices over the breast on all sides. Transfer the meat to the refrigerator for another 12 hours. During this time, the meat will be saturated with spices and thickened, it will be well cut.

In the refrigerator, meat is stored for at least 3 weeks, maybe more. I always cook 2 breasts each and I have enough for 3 weeks.