This is an appetizer that can replace ham, with it you can make sandwiches and festive cuts. The classic recipe refers to beef tenderloin, but it is pickled for a very long time - at least 3 weeks. Therefore, we offer you an easier, faster and less costly option of cooking at home - chicken breast basturma.

How to cook chicken breast basturma? Classic recipe

Ingredients:

  • Chicken fillet - 2 pieces (take breasts as much as possible);
  • Thyme (ground) - 1 pack (about 50 grams);
  • Red and black ground pepper - 1 package;
  • Suneli hops - half the package, and if you like spicy, you need a whole package;
  • Paprika - 1 pack;
  • Salt (large, but not sea) - to taste.

Cooking:

  1. The fillet must be washed and cut off the skin, grease and films.
  2. Cut each filet into 2 parts (now we have 4 pieces).
  3. Dry all 4 pieces with a paper towel.
  4. Rub salt, red and black pepper on a cutting board. Pour red pepper completely, and leave black pepper a little.
  5. Now take each breast and roll in the spices that are on the board, from all sides. Each fillet should be completely covered with spices.
  6. Each piece must be tightly wrapped in cling film and hidden in the refrigerator for 1 day.
  7. We take out all the meat and carefully rinse under the tap to wash off all the additions.
  8. Pour seasonings back onto the board or onto a flat bowl. For pickling, you need to use thyme, hops-suneli, black pepper and paprika. Seasonings need to be mixed, or pour them on the surface evenly. You can add your spices to this list, or remove excess. The main thing is that you like the taste of the dish.
  9. Each fillet must be put on the board and rolled once. This the first layer must be very well rubbed into the meat.Therefore, squash the meat and “massage” all its parts, this will greatly affect the taste.
  10. Now dip the breasts in spices again. The plaque from the supplements should be about 2 millimeters, it must be uniform and cover the entire area of ​​the meat.
  11. Now prepare the cheesecloth and start wrapping it with meat. Wind it all the way so that there are no gaps. There should be several balls of gauze so that the meat is not visible at all. If there is no gauze, replace it with a bandage. Tighten the gauze as tight as possible so that the meat is tightly compressed and the spices do not fall off during the drying process, and the fillet is dense.
  12. Meat can be dried in the refrigerator or on the balcony. And you can generally, 2 pieces to dry on the balcony, and the remaining 2 - in the refrigerator. Then you will know which meat is easier to cook and appreciate its taste in order to use the already proven method in the future. Consider these 2 options: 1) Refrigerator. Take a deep dish or saucepan. Poke each piece of meat with a skewer (you can still take chopsticks for sushi, they are thicker and definitely do not break under the weight of the meat). Put the meat on top of the pan, it should rest on wooden skewers and be weighted. Leave the meat in the refrigerator for 5 days. 2) Balcony. Tighten the meat with a rope (like cervelat) and hang it on the balcony or in another well-ventilated area. You can’t hang it in an ordinary room, otherwise there is a risk of poisoning. Hang the filet in the shade. Meat should be infused for about 5 days.
  13. After the specified time - get the meat, free it from gauze and you can eat it. It is generally accepted that chicken basturma is cut into thin slices, but you can cut as you like. Bon Appetit.

Brandy Chicken Basturma

Ingredients:

  • Cognac - 0.06 L;
  • Chicken fillet - 1 piece;
  • Sugar - 1 pinch;
  • Sweet paprika - 1 teaspoon;
  • Adyghe salt - 1 pinch;
  • Black pepper (peas) - 1 teaspoon;
  • 2 types of ground pepper (red and black) - half a teaspoon each;
  • Red pepper - 1 pinch;
  • Seasoning for chicken - 1 teaspoon;
  • Sumy - 1 pinch.

Cooking:

  1. Pour cognac into a small bowl. Throw all the spices to the brandy. Mix everything very carefully, it should turn out to be a mushy mass.
  2. The fillet must be carefully washed and dried (paper towels will help in this).
  3. Rub the breast thoroughly with our spices. You can use a grill brush, or spread all the spices with a spoon and spread throughout the meat.
  4. Put the fillet in a pan, put a plate on top, and a load on it. It can be a can of water or other products from the refrigerator. Under the yoke, our chicken must spend 2 days.
  5. After 2 days, the fillet must be removed from the refrigerator (it is already noticeable that the meat has changed color, now it is reddish) and rinse thoroughly to wash off all spices. Pat the meat with a paper towel and place it on a plate or on a cutting board.
  6. If you like spicy meat, then you need to add spices to it. In a small bowl, mix salt, paprika and black pepper. If desired, you can replace these components with other spices, or you can do only with salt.
  7. Now cooked spices need to grate our whole breast.
  8. Take a large gauze and roll it in half. Put our meat in the center and wrap cheesecloth so that there are no gaps.
  9. Wash the rope or thick thread along the entire length of our breast. Leave a large piece of rope on top so that the meat can be hung.
  10. Hang the coiled chicken on the balcony or just outside (the meat must be dried in a draft). It is advisable that our breasts are not exposed to direct sunlight.
  11. In the shade, the meat should hang for about 4-6 days.
  12. After 4-6 days, the fillet can be removed and treated to it with your loved ones. It will be a great wine or beer snack.

Basturma in the oven at home

If you do not have too much time, then wait a few days until the meat is dried on its own - not an option. Oven basturma recipe will help you out.

Ingredients:

  • Chicken fillet (not less than 0.7 kg) - 1 piece;
  • Black pepper - 5-6 peas;
  • Clove (dried) - 3 buds;
  • A mixture of ground peppers - 1 pinch;
  • Boiled water - 1 liter;
  • Sugar - 2 tsp;
  • Sunflower oil - 1 tbsp. a spoon;
  • Provencal herbs - 2 tbsp. spoons;
  • Ground red pepper - 1 pinch;
  • Bay leaf - 2-3 pieces;
  • Salt - 2 tbsp. spoons.

Cooking:

  1. Rinse the meat and trim the skin and excess fat. If you bought a breast, then carefully cut the bone so that the meat does not tear. For convenience, you can divide the fillet into 2 parts.
  2. Boil a liter of water in a large bowl (our fillet should then fit into it), wait for it to cool completely.
  3. Add salt and sugar (a tablespoon each) in a bowl of cold water. Wait until they dissolve.
  4. Add bay leaves, cloves and peas to the water. Stir everything.
  5. In the prepared water, put the meat so that its water completely covers. Only in this way can the fillet be properly marinated.
  6. Close the pan with a lid and put it in the refrigerator. She must stand there for at least 12 hours.
  7. After the allotted time, the meat must be removed from the refrigerator.
  8. Turn on the oven at maximum power. While we are doing the rest of the manipulations with the meat, it should warm up well.
  9. Cover the baking sheet with foil and put our meat on it, the liquid should drain from it (it's okay if this liquid remains on the baking sheet, it will quickly evaporate during heat treatment).
  10. Pour the remaining spices into a small container. Add a little oil to them, mix everything.
  11. Take a silicone brush and use it to spice the chicken. Meat should be coated evenly.
  12. In a very preheated oven, send the meat form (it should be hot to the limit). Now you can’t open it.
  13. Note exactly 15 minutes. It is this time that must pass.
  14. After 15 minutes, turn off the oven, but you still can’t get the meat. Never open the oven.
  15. Let the meat be infused in the oven for at least two hours. Only now can you open the oven door.
  16. Our basturma is ready. Now you can call your family to try this delicacy. Often it is used for sandwiches.

So we reviewed several recipes for this delicious dish. Basturma can be used both for everyday eating and for a festive table. But the most important thing is that you make this yummy yourself and you know for sure that it contains harmful elements. Cook with love!

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