Dear chefs, today we will look at a recipe for making the famous chicken carpaccio at home. We are already accustomed to the fact that recipes from different parts of the world travel around the world and we can enjoy them without visiting expensive restaurants.

This also applies to this method of cooking meat, which was invented relatively recently, was initially served only in expensive restaurants, and today anyone can cook it, because it is so simple and incredibly tasty.

For the first time I tried carpaccio in one of the restaurants in our country. It was served separately, and it was also part of a plate with various types of meat and sausage. I really liked this raw meat prepared in this way and I found its recipe from those people who prefer only home-cooked food and make almost all the products themselves. So, I am sharing with you a detailed recipe for preparing delicious meat without heat treatment.

Spicy chicken carpaccio with garlic

Kitchen appliances and utensils: deep bowl, wire or thick thread.

Ingredients

Choosing the right ingredients

• Eating raw meat is dangerous, unless you yourself raised the animal that was slaughtered. For this dish, take 4 chicken breasts from a normal, trusted store and keep them in the freezer for 4-5 days to kill all the protozoa, if any.
• You can also let the meat sit in salt for several hours, which will help remove excess bacteria from it. In this case, there is no need to add salt to the seasonings, because the meat will already be quite well salted.
• Breasts must be thawed, washed and dried before use.
• Be sure to replenish your supply of spices so that you have everything on hand when preparing the dish. No carpaccio can do without coriander and paprika. You can also use any mixture of peppers, spices for meat, chicken and others.
• It is better to take dry garlic so that fresh garlic does not overwhelm the taste of all other spices.

Step by step recipe

Video recipe

Dear chefs, I bring to your attention a short video that explains in detail how to make chicken carpaccio. You will see how to properly apply spices to meat.

Here is another very simple and tasty recipe for chicken breast carpaccio at home. Of course, such a dish can be purchased in a store, but given the fact that the whole process of its preparation is very simple, you can make it at home even without special culinary skills.

Can you imagine how surprised and delighted your guests will be with your culinary skills? So, let's get started creating a dish that everyone who tries it will thank you for.

Chicken carpaccio

Cooking time: 15 minutes.
Number of servings: for 6 people.
Calories: 140 kcal per 100 g of product.
Kitchen appliances and utensils: parchment paper, deep bowl, thread.

Ingredients

Step by step recipe

Video recipe

And now I invite you to watch a video that describes in detail the entire process of preparing delicious meat.

Serving options

• As a rule, carpaccio is cut into very thin strips and served as an appetizer.
• You can decorate the dish with sprigs of greenery.
• A salad of fresh tomatoes, arugula and herbs will complement the taste of meat.
• You can store carpaccio in the refrigerator for up to 2 weeks.

Cooking options

• Carpaccio was created by the famous restaurateur in Venice Giuseppe Cipriani in 1950 especially for Countess Amalia Mocenigo, who was forbidden by doctors to eat cooked meat. And the dish was named after the great Renaissance painter Vittore Carpaccio. It was at that moment that an exhibition of his paintings took place, which the Countess visited. So, this dish was first prepared from beef brisket, which is the basis of the classic recipe for this dish. Now you have a unique opportunity to make beef carpaccio at home and enjoy incredibly tasty and healthy meat.
• Now many chefs have learned to cook raw meat in different ways. It's so easy to make jerky at home. It turns out much tastier than store bought. In fact, this seemingly dessert is very easy to prepare. It will only take a little of your time and patience to wait for the meat to be completely cooked.
• Beef basturma is no less easy to prepare at home. During vacations or long holidays, we love to prepare various products for future use that are worthy of a festive table and can be stored for a long time. Basturma, which can be prepared from absolutely any meat, also falls into this category of dishes. You can use the recipe, make it larger and enjoy its piquant taste.
• And also try pork basturma. All three types of meat are tasty and unusual in their own way. Cook with pleasure for yourself and your family.

Dear cooks, I hope that today you were able to use my recipes and save those that will be useful to you later. If you have any questions or suggestions during the cooking process, write them in the comments, I will not ignore them. And now I want to wish you success and bon appetit!

Does not use chicken as a base. Beef or veal is cut into thin layers, or, at worst, fish, and therefore chicken breast carpaccio is not an authentic dish and you can forget about the classical cooking technology. Chicken is not eaten raw because it is unsafe, and therefore there are three ways to prepare meat before slicing: pre-salting, long-term marinating with a large amount of acid, or delicate frying, in which the meat is cooked outside the stove.

Homemade cured chicken breast carpaccio

Let's start with the most common and favorite way for our eaters to prepare chicken carpaccio. In its framework, chicken fillet is first kept in plenty of salt and spices, then dried for a couple of days and thinly sliced ​​before serving.

Ingredients:

• chicken fillet - 840 g;
• garlic cloves - 3 pcs.;
• salt - 75 g;
• ground coriander - 10 g;
• paprika - 5 g;
• mixture of ground peppers - 5 g.

Preparation

After preparing (rinsing, removing membranes and drying the fillet pieces) the chicken, start with a simple mixture of salt and spices. After combining salt and spices, roll it in the resulting dry mixture and leave to salt for a couple of hours. Afterwards, clean off the salt, wipe the piece of chicken with a napkin and hang it to dry for two days. After drying, the fillet is wrapped in paper and sent to ripen in the cold for about half a day.

Chicken breast carpaccio - recipe

Another way to cook chicken without exposure to heat is to marinate it with a lot of acid. As part of this technology, chicken is pre-frozen (like beef in the classic recipe) for ease of cutting into thin slices, and then everything is mixed with a simple marinade based on lemon or lime juice.

After freezing a couple of chicken fillets for half an hour, try to separate the flesh into the thinnest slices possible, using the sharpest knife you can find. Grate the citrus zest and squeeze out the juice. Mix lemon juice with a good pinch of salt, add a couple of tablespoons of quality olive oil and add the zest. Mix a simple marinade with chicken fillet slices and leave everything to marinate in the refrigerator for an hour, remembering to cover the container with the chicken with cling film. Pat the pieces dry to remove any remaining sour marinade, place on a platter and drizzle with additional oil before serving.

When preparing chicken carpaccio in the oven or on the stove, keep in mind that you should be as careful as possible. A few extra minutes and instead of tender carpaccio you will get overdried chicken breast.

In this case, you can choose absolutely any mixture of spices: from original combinations of everything you have on hand, to ready-made store-bought and other poultry. You can even simply rub the fillet with salt. After seasoning, the meat is left to rest about half an hour at room temperature.

Heat a couple of tablespoons of oil in a frying pan. Fry the fillet on all sides in hot oil until golden brown. Next, bake the fillet at 200 degrees for about 4 minutes. When removed from the oven, the meat may even be a little raw, so just cover it with foil and let it sit and cook under the residual heat for another 10 minutes.

If you wish, you can make chicken breast carpaccio in a slow cooker, although in this case you will have to rely only on your experience and the power of the particular device.

Chicken breast carpaccio is suitable for making sandwiches and sandwiches. It can also be used as a beer snack.

Ingredients:
Chicken fillet - 2 pcs.
Salt - 200 gr.
Soy sauce - 4 tbsp. spoons
Garlic - 3 cloves
Pepper mixture, dried paprika

Step-by-step photos on how to prepare the recipe:

Wash the chicken fillet under running water and cut into small pieces.


1. 
   Pour salt into a bowl, add a mixture of peppers, ground paprika, chopped garlic to taste and stir.
   
2. 
   Roll each piece of breast thoroughly in salt and seasonings.
   
3. 
   Place the fillets tightly together in a suitable container.
   
4. 
   Pour soy sauce over the folded pieces.
   
5. 
   Press tightly with pressure. For this purpose, you can use a plate and press a liter jar filled with water on top.
   
6. 
   Place the dishes in the refrigerator for 10 hours.
   After the time has passed, remove the breast from the brine and rinse with boiled cold water.
   Pat the meat dry with a paper towel.
   
7. 
   Place the pieces on a drying rack, set the temperature to 65 degrees and dry for 6 hours.
   
8. 
   Cut the finished carpaccio into thin slices and serve.
   
9. 
   You need to store it in the freezer, wrapped in gauze.
   

   “Carpaccio” is the first time some people hear this name. Many consider it a dish of exceptional haute cuisine, which can only be tasted in expensive, fashionable restaurants. First you need to figure out what it is and where it comes from.

   It was prepared for the first time by the Venetian chef and restaurant owner Giuseppe Cipriani in 1950. On one of the usual similar days, his regular client, Italian Countess Amalia Nani Mocenigo, came to him. That day she was very sad. She was returning from her doctor, who had forbidden her to eat processed meat. Without him, the Countess could not imagine her life. Giuseppe was a hospitable host and could not watch his guest suffer because of the doctors’ prohibitions. He personally went to the kitchen and decided to try to prepare a snack that would satisfy the guest’s taste preferences without violating the doctor’s ban. In the refrigerator there was a piece of slightly frozen meat, which Giuseppe cut into thin strips that let the light through and poured a special sauce over them. This sauce consisted of milk, mayonnaise, horseradish and lemon juice. Amalia really liked this dish and has since appeared on the restaurant menu. They came up with the name together, in honor of the Italian artist Vittore Carpaccio. The scarlet pieces of fillet with creamy sauce looked very picturesque.

   Fortunately, nowadays any housewife can prepare this Venetian appetizer in her kitchen at home. It is easy to prepare, but will require some time. But you can always be sure of the quality of the product, because when buying it in a store you cannot be sure that it was prepared from fresh, high-quality meat.

   Carpaccio is perfect as an appetizer on a holiday table, or as a base or addition to a delicious salad. Sliced ​​into the thinnest slices, it will become a worthy and tasty decoration for any sandwich or canapé.

   You can marinate meat with a variety of spices. Rosemary will complement the taste very well; you can buy a mixture of herbs. The best choice would be Italian herbs.

   In our case, carpaccio is made from chicken fillet. Be sure to choose good, fresh meat:

   1. It should be a nice light pink color.
   2. Look shiny, but not wet.
   3. Have a fresh smell.
   4. Smooth to the touch, but not sticky to your hands
   5. When you press it with your finger, it should be elastic, the hole immediately levels out and takes on its previous shape.

Rate the recipe

Carpaccio is one of the traditional dishes of Italy, which dates back to 1950. Classic carpaccio is very thinly sliced ​​frozen beef, seasoned with a sauce of ground pepper, mayonnaise, lemon juice and olive oil. As a side dish, it is usually served with cheese and various salads. Over time, the ingredients of a dish called carpaccio began to change. In different countries, carpaccio began to include its own traditional products.

We present to your attention one of the modern recipes for making chicken carpaccio.

Chicken carpaccio

Required composition of products:

1. Chicken fillet - six pieces.
2. Coriander - three tablespoons.
3. Paprika - four tablespoons.
4. Salt - ten tablespoons.
5. Pepper mixture - three tablespoons.
6. Dried herbs for meat - three tablespoons.
7. Garlic - eight cloves.

Cooking process

Before you start preparing chicken carpaccio at home, you need to prepare a dry spice mixture. To do this, you need to take a small bowl and pour salt into it (there should be a lot of it, because this is one of the main components of this dish). Then, one by one, add a mixture of freshly ground peppers, dried herbs, peeled and minced garlic and paprika to a bowl of salt. Mix all the spices well and set aside for now.

Now you need to prepare the meat for chicken carpaccio at home. Rinse the chicken fillet well and be sure to dry it with paper towels or napkins. Clean and need to be cut lengthwise into several pieces. Each piece should be placed in a plate with spices and thoroughly rolled in them. Place the meat with spices on the bottom of a large enamel pan, cover with a smaller lid and place a weight on top.

Meat with spices, according to this recipe for chicken carpaccio at home, should be under load for four to five hours. During this entire time, the chicken fillet cut into pieces should be well saturated with the taste and aroma of spices. After this, dry each piece of chicken again with a paper towel; excess moisture is not needed.

At the end of preparing chicken carpaccio at home, the marinated parts of the chicken fillet should be skewered and placed in a place convenient for you. After three to four days, the meat will become dry, but not tough. The last thing left to do is to decorate the dish. It is necessary to cut the prepared meat as thinly as possible, place it on a plate, sprinkle with lemon juice and add cheese and arugula. The finished dish can be served to the table.

Chicken carpaccio with vegetables

Meat carpaccio is, of course, considered one of the delights in cooking. You can cook carpaccio raw only from beef or fresh veal, but before you start preparing this dish, you need to make sure the quality of the meat you purchased. Unfortunately, today it is almost impossible to find a one hundred percent high-quality meat product. Therefore, to prepare chicken carpaccio at home, the meat must be either fried or salted.

You will need the following products:

1. Chicken fillet - three pieces.
2. Lime - three pieces.
3. Lemons - two pieces.
4. Olive oil - eight tablespoons.
5. Red bell pepper - three pieces.
6. Parmesan cheese - two hundred grams.
7. Balsamic vinegar - two teaspoons.
8. Assorted salad - a bunch.
9. Spices.

The process of preparing carpaccio with vegetables

Rinse the chicken breasts thoroughly, make sure there are no bones left, and dry with paper towels. Place the meat in the freezer for an hour and a half. Then you need to prepare the sauce for chicken carpaccio at home. Squeeze citrus juice into a bowl, add six tablespoons of olive oil, pepper and salt. Mix all sauce ingredients well.

Remove frozen chicken breasts from the freezer, cut them lengthwise into very thin pieces and place in the prepared sauce for about ten minutes. After this, place the pieces of chicken fillet on foil, pour over the sauce, wrap and put in the refrigerator again for forty minutes. Using the chicken carpaccio recipe, we marinated the meat.

Now it's the salad's turn. Place washed and finely chopped parsley, lettuce and arugula in a separate bowl. Wash the red bell pepper, cut in half, remove seeds and membranes and cut into thin strips. Pour it over the greens. Add the juice of half a lemon, two tablespoons of olive oil, a little pepper and salt. Mix all ingredients well.

The last thing you need to do before serving is to beautifully decorate the prepared dish. You need to take a large flat plate, remove the chicken carpaccio from the refrigerator and place it on a plate in the form of a slide. Sprinkle the meat with finely grated Parmesan cheese and drizzle balsamic vinegar on top. Place a salad of peppers and herbs nearby. Delicious and aromatic chicken carpaccio with vegetables is ready.

Chicken carpaccio: dietary option

In the original, carpaccio is, of course, made from frozen raw beef. But besides the classic method, you can also prepare carpaccio from chicken. Unlike the original, the chicken carpaccio recipe requires fairly simple preparation and little time investment. Also, the calorie content due to chicken meat is significantly lower.

What we need:

1. Chicken fillet - four pieces.
2. Olive oil - four tablespoons.
3. Lemons - two pieces.
4. Salt.
5. Pepper.

Cooking carpaccio

Remove all films, bones and veins from the meat. Rinse well and dry with paper towels. Then wrap the chicken fillet in cling film and place in the freezer. You need to keep it in the refrigerator until the meat is completely frozen and it will be easier to cut.

In a small bowl, combine olive oil and lemon juice, add a little pepper and salt to taste and stir with a whisk. Remove the fillet from the refrigerator, remove the film from it and cut into thin pieces. Place them in a separate bowl and pour over the prepared dressing. Let it soak for fifteen to twenty minutes, after which you can put it on a plate and decorate with a side dish. It can be made with traditional ingredients such as parmesan cheese and arugula leaves, or others to suit your personal taste. Dietary carpaccio is ready to serve. By the way, the calorie content in the recipe for homemade chicken carpaccio is much lower than in the classic version, so this dish can be safely consumed by those who are watching their figure.

Chicken breast carpaccio with cognac

Homemade chicken carpaccio with cognac becomes tender and very tasty. The recipe for this dish is quite simple, and the quantity of ingredients is minimal.

Required ingredients:

• Cognac - one hundred milliliters.
• Chicken breast - three pieces.
• Salt - nine tablespoons.

Making carpaccio with cognac

Place the meat in the freezer for several days in advance. This must be done to destroy germs. Before use, remove it from the refrigerator and defrost. Chicken breasts need to be separated from the bones, and veins and films must be removed. Then rinse well and dry with a paper towel. If you don't have a towel, you can use regular napkins.

Clean and dry chicken fillet should be dipped in cognac and sprinkled with salt. After this, place in a cool place (but not in the refrigerator) for forty-eight hours. After the required time has passed, the fillet must be cleaned of excess salt, blotted with a paper towel, wrapped in gauze and hung in a ventilated place for another twenty-four hours. Within 24 hours the meat should be covered with a crust.

Then remove the gauze and wrap it in linen cloth. Place in the refrigerator for another twenty-four hours. The meat prepared in this way remains to be smoked in a home smokehouse for about thirty minutes. The finished smoked chicken carpaccio with cognac should be cut into thin slices and served as an appetizer.

Salad with chicken breast carpaccio

Most people associate carpaccio with thinly sliced ​​pieces of raw meat. But today the recipe for making carpaccio has changed significantly. At home, this dish is prepared from poultry, vegetables, mushrooms and fish.

Required Products:

1. Fillet - four pieces.
2. Olive oil - twenty milliliters.
3. Lime juice - ten milliliters.
4. Lemon juice - twenty milliliters.

Cooking method

Rinse, dry, wrap in film and place in the freezer. Once frozen, cut into thin pieces and season with salt and pepper. Place in a bowl and add olive oil and lemon and lime juice. Mix the meat with spices and juice, cover and place in the refrigerator again for an hour. Chicken carpaccio is ready.

Salad ingredients:

1. Chicken carpaccio - three hundred grams.
2. Eggs - five pieces.
3. Cherry tomatoes - two hundred grams.
4. Oil - fifty milliliters.
5. Lettuce greens - one hundred and fifty grams.
6. Bell pepper - one.
7. Lime is one thing.

Making chicken carpaccio with salad

You need to take a large plate with a flat bottom. Wash the lettuce leaves, dry them, tear them and place them on the bottom of the plate. Place thin pieces of chicken carpaccio on top, on which place boiled eggs and cherry tomatoes cut into pieces. In a bowl, combine olive oil, lime juice, salt, pepper and stir. Pour the resulting mixture over the contents of the plate. Place the red bell pepper pieces last. Chicken carpaccio with salad is ready.

Carpaccio is a very tasty Italian dish, the main ingredient of which is. And although it was invented a little over 50 years ago, it is very popular. Nowadays you can find carpaccio, which is based on fish and chicken and even vegetables. If you want to surprise your guests with something, but don’t have much time, then it’s best to use a recipe for carpaccio made from raw smoked chicken breast.

Those who have tried store-bought carpaccio may think that it is impossible to prepare it at home. But this is not at all true, there is one homemade recipe for cold smoked chicken breast carpaccio, very similar to the store-bought one. It is not difficult to prepare; from the start of preparation to serving it takes just over a day.

Ingredients:

1. Chicken fillet - 500 g.
2. Salt - 2.5 tsp.
3. Seasonings.

Preparation:

Chicken breast is taken chilled. Wash the breast, remove bones and films, divide into two parts and each part in half. If you don’t want to bother with the breast, you can immediately buy fillet. Divide each piece of fillet in half and dry. You can use a paper towel for this.

Now it's time for the spices. For this recipe you will need coriander grains (1 tsp), sweet peas (3 pcs.), ground black pepper (0.5 tsp), sweet paprika (1.5 tsp). Grind the spices in a mortar and mix with salt. This is the basic composition of spices, it can be changed and adjusted to your taste. Paprika is a must in this case - it will give the meat a beautiful color.

Roll each piece of fillet thoroughly in spices; they should completely cover the meat. You can even rub them in lightly. Place the pieces rolled in spices in a container or any other container. Place a weight on top - it is necessary for better salting. All that remains is to put it in the refrigerator. It is best to do this at night, but if time is pressing, then 7 hours will be enough.

After the specified time, remove the chicken and drain the released liquid. Cut a piece from any fillet for testing. If there is enough salt, then you can rinse the meat. Do this under running cold water. If there is too much salt, the pieces are soaked in water for 20-30 minutes. After this, dry the meat using the same paper towels.

Roll the dried pieces again in paprika, thread them onto kebabs and leave to dry. Instead of skewers, you can use thick wire. You can dry it right in the kitchen, or you can dry it in the closet. If there is a slight draft, then even better. The meat must be kept for at least 12 hours, or more - it all depends on taste.

After the specified time, the pieces can be removed, the carpaccio is ready. All that remains is to wrap the meat in paper and put it in the refrigerator. Serve by cutting thinly; for beauty, use lettuce leaves when serving. Do not be afraid that chicken breast carpaccio will be high in calories due to smoking, this is not the case. It can be eaten even by those who are on a diet; there is practically no fat here.

In conclusion, a few tips:

• For cooking, only store-bought chicken is used; its meat is softer.
• To enhance the taste, you can add cognac to the spices.
• To prevent flies or other insects from landing on the meat when drying, it should be wrapped in gauze.
• Carpaccio can only be stored in paper; plastic bags are not suitable for this.