Drying as a method of preparing meat for long-term storage is used in the cuisines of different nations of the world. There are many recipes, but the essence of the technology is the same. The meat is first soaked in brine, then air-dried for several days. Dried chicken breast is prepared according to the same principle as pork, beef, horse meat, etc. The only difference is the ingredients for the marinade (dry or liquid) and the drying time.

Drying chicken at home is as easy as shelling pears. To prepare this delicious delicacy, you don’t need any special expensive products. Time to prepare and process the ingredients will take at most 20 minutes, regardless of the recipe. The remaining stages of drying (pickling, drying) take place without human intervention.

You will be able to enjoy the delicacy no sooner than in 3–7 days. Although the result is worth it. However, for the most impatient, there are ways to quickly dry chicken fillet, which involve heat treatment of the product in an oven or electric dryer.

Preparatory stage

Chicken breast is not cooked before drying. Therefore, the choice of meat must be approached with maximum responsibility.

When buying a fillet or a whole chicken at the market or in a supermarket, the first thing you need to do is make sure the product is fresh. Poultry meat should be light, pale pink, without bruises or foreign inclusions. The smell is pleasant, slightly sweet. It is advisable to buy steamed (chilled) chicken. Frozen meat loses its juices and, although quite a bit, is worse in taste than fresh meat.

Before salting, the chicken breast is filleted - the skin is removed and the keel bone is cut out. For ease of processing, fillet is divided in half.

A mandatory step for any recipe for dried chicken breast is stripping the meat of films, fat, and tendons. After the fillets are washed and blotted from excess moisture with paper towels.

Spices for marinating chicken meat before drying are chosen at your discretion. You can limit yourself to just salt and ground red and black pepper. Or marinate the breast in a mixture of seasonings. Oregano, marjoram, basil, cumin, paprika, turmeric, suneli hops, and garlic go well with dietary meats.

Alcohol, which is often added to homemade dry-cured sausages and meat, acts solely as a preservative. It does not add any taste or smell to the finished product, but it significantly extends its shelf life.

How to cook chicken breast jerky: basic recipe

A simple set of spices and a minimum of time spent. The meat turns out juicy, tender, moderately salty and spicy.

For 450 g chicken fillet:

• 30 g kitchen salt;
• 1 tsp each of paprika, black and red pepper (ready ground seasonings);
• 2 cloves of garlic.

Processing of products takes 10 minutes. Marinating – 24 hours. Drying – 72 hours.

Nutritional value of 100 g (in grams): proteins – 21.62; fats – 1.83; carbohydrates – 1.31. Calorie content – 108.42 kcal.

Recipe:

1. Chicken fillet prepared for marinating is rolled in a mixture of salt and pepper. Rub the seasonings thoroughly into the meat.
2. The breast is placed in a container and covered with cling film. Place in the refrigerator to marinate for a day. During this time, the fillet pieces are turned over 5–8 times to ensure even salting.
3. The marinated breast is washed under running cool water to remove excess salt. Blot with paper towels. Rub with chopped garlic and ground sweet paprika.
4. Pieces of meat are individually wrapped in a double layer of gauze or placed in a canvas bag. Tie with thin twine.
5. Chicken breast prepared for drying is hung in a dark, cool, ventilated room. They dry for three days. Or a simplified option is to secure the chicken fillet to the inside of the refrigerator door. The effect is the same.

After the allotted time, you can try the delicious dried chicken. When serving, the meat is cut into thin slices.

Dried chicken breast marinated with cognac

Since alcohol is needed only as a preservative for meat, to prepare dried chicken you can use not only cognac, but also brandy, vodka, good moonshine, and tequila. The main thing is that the strength of the drink is not lower than 40 degrees. The recipe itself is more than simple.

For 900 g chicken fillet (2 breasts):

• 250 g kitchen salt;
• 50 g sugar;
• 70 g cognac;
• 1 tbsp. l paprika;
• A mixture of ground spices - thyme, rosemary, bay leaf, black pepper 1 tsp each. everyone.

Processing of products takes 10 minutes. Marinating – 24 hours. Drying - from 2 to 7 days.

Nutritional value of 100 g (in grams): proteins – 16.62; fats – 1.50; carbohydrates – 4.82. Calorie content – 112.56 kcal.

Recipe:

1. The breast is prepared using the standard method.
2. Spices are mixed in one bowl with salt and sugar. Pour in cognac. Stir.
3. The third part of the marinade is poured into the container in which the breast will be marinated. Place the meat on top of the spices.
4. The remaining mixture is coated on top of the chicken.
5. The subsequent stages of the process of drying chicken breast with cognac repeat the basic recipe.

The finished delicacy is stored on the middle shelf of the refrigerator. Served thinly with beer or as an appetizer. Used for making canapés and sandwiches.

Express recipe for dried chicken breast in the oven

The advantage of this method of drying is its speed. Blown with warm air, the aromatic dried chicken will be ready to eat in just a few hours. Plus, in the oven the fillet is covered with a thin golden brown crust, but the inside remains just as juicy and tender.

For 1350 g fillet (3 breasts):

• 1 tsp. kitchen salt;
• a pinch of ready-made seasoning for chicken or a mixture of different (to choose from) spices;
• 3 cloves of garlic.

Processing of products – 5 minutes. Marinating – 8 hours. Drying – 5 hours.

Nutritional value of 100 g (in grams): proteins – 23.14; fats – 1.87; carbohydrates – 0.83. Calorie content – 112 kcal.

Recipe:

1. The chicken breast prepared for marinating is rubbed with a mixture of salt, selected herbs and spices, and chopped garlic (you can replace fresh vegetables with dried ones).
2. The fillets are placed in a bowl with a lid. Leave in the refrigerator for 3 hours. During this time, shake the meat several times to evenly distribute the marinade.
3. The salted meat is not washed, but only dried with napkins, removing the released juice. The fillet pieces are threaded through the grill and secured with wooden skewers in a hanging position.
4. The rack with the meat is placed at the very top of the oven. Place a baking tray down to collect the juices dripping from the chicken.

The oven is turned on at 80 degrees in convection mode. Chicken fillet is dried for 5 hours. Remove from the grill when the pieces of meat have cooled completely.

How to dry chicken breast in an electric dryer

Another simple and quick way to get a delicious delicacy from white chicken meat. In an electric dryer for vegetables and fruits, breast marinated in soy sauce is not only dried, but also dried. Therefore, the output is something similar to snacks.

For 4 kg of chicken fillet (for a full load of electric dryer):

• 60 g salt;
• head of garlic;
• ground black pepper to taste;
• 150 ml soy sauce.

Processing of products – 5 minutes. Marinating – 8 hours + 3 hours. Drying – 6 hours.

Nutritional value of 100 g (in grams): proteins – 22.48; fats – 1.80; carbohydrates – 0.90. Calorie content– 109.57 kcal.

Recipe:

1. Chicken fillet prepared for salting is placed in the freezer for an hour to make the meat easier to cut. Then the frozen fillet is cut into slices 5 mm thick.
2. Place chicken fillet pieces in a bowl. Sprinkle with a mixture of salt, pepper, and chopped garlic. Marinate for 8 hours, stirring every 2 hours.
3. Soy sauce is added to the meat marinade. Stir. Return to the refrigerator for another 3 hours.
4. Place chicken breast strips on an electric dryer rack so that the slices lie flat and do not twist.
5. The device is turned on at 60 degrees. Dry the chicken fillet for 6 hours.

Remove the jerky from the racks when it has cooled to room temperature. The output from 4 kg of chicken fillet is a little more than 1500 g of dried chicken snacks with an incomparable taste.

Video recipe

• To ensure that the chicken meat not only wilts, but also dries slightly, it is hung in the sun, wrapped in several layers of gauze. Fillet dried in the refrigerator turns out softer and moister.
• To speed up the process of preparing dried chicken breast, it is recommended to cut large pieces of fillet into slices. Small pieces of meat will be ready for consumption after 2 days.
• Cooked chicken breast can be stored for 2 weeks at room temperature and a month in the refrigerator. To prevent mold from forming, the meat is wrapped in food paper or linen cloth. It is not recommended to store dried breast in cling film, cellophane, or polyethylene for a long time.
• Typically, dried meat is served as a snack, cut into thin translucent slices. Home-cooked chicken fillet can also be used as one of the main ingredients in light salads with oil dressing.

Low-fat types of meat and poultry are considered the best for drying. A perfect example is jerk chicken. This is perhaps the most affordable option for typical home conditions. Chicken can be cooked this way using a dehydrator, oven, grill, or naturally by salting and hanging in a dry, dark, ventilated area.

The most popular preparation is dried chicken fillet. However, it is quite possible to dry it entirely or use other parts of it, for example, wings or legs.

Classic jerk chicken recipe

Chicken breasts can be dried whole or in small pieces. To begin with, the second method.

Required ingredients:

• 1 kg chicken fillet;
• large onion;
• several cloves of garlic;
• ground hot red pepper;
• 60 g salt.

Cooking technique:

1. Chicken breasts need to be washed, then dried and cut into small cubes.
2. Peel the onion, rinse, cut into rings. Peel the garlic, crush it through a press or finely chop it.
3. Place the chicken meat in a salting container, sprinkle with salt, chopped onion, garlic, and a pinch of ground hot red pepper. Close the lid and press down with some pressure. Set aside for a day at room conditions.
4. Then turn the meat over, press it tightly with the lid again, and put it in the refrigerator for five days.
5. Next, remove the meat and remove excess salt. Place the chicken on a wire rack - the pieces should not touch each other. Place the rack in the oven. Dry for 10 hours at a temperature of 50 degrees Celsius.

Dried chicken legs with juniper berries

For this classic recipe you will need juniper berries.

Required ingredients:

• 5 kg of legs;
• 100 g juniper berries;
• 300 g salt;
• 50 g sugar;
• Bay leaf;
• ground cinnamon;
• clove buds;
• black peppercorns.

Cooking technique:

1. First you need to prepare the chicken legs. First rinse, then rub with a mixture of half salt, sugar and 5 g ground cinnamon.
2. Place the meat in a salting container. Sprinkle with juniper berries.
3. We prepare the brine using five liters of water. It needs to be brought to a boil, then add the rest of the salt, five black peppercorns, a bay leaf, and a couple of clove buds. Boil the brine for a couple of minutes. Next, it needs to be cooled and filtered.
4. Pour the prepared brine over the chicken legs. Place a press on top and leave for about 3 hours at room conditions.
5. Next, the brine is drained. Dry the legs with paper towels. Dry at a temperature of 10 degrees Celsius in a dark, dry place with good ventilation.

Dried chicken wings

It's even easier to cook your own dry-dried wings using the grill.

Required ingredients:

• 1 kg of wings;
• 50 g salt;
• ground black pepper;
• ground red pepper;
• ground cinnamon.

Cooking technique:

1. The wings must first be washed and then dried.
2. Make the curing mixture from salt, 2 g of ground cinnamon, 5 g of ground red and black pepper.
3. Rub the wings with the mixture, and then place them loosely on the grill grate so that the heated air constantly blows on the chicken from all sides.
4. Drying should be carried out at minimum heat for at least 6 hours.

Dried meat prepared in this way is ideal as a beer snack.

Dried whole chicken breast

In order to taste the most tender, it is not at all necessary to go to the store for it. You can prepare it yourself with minimal effort.

Required ingredients:

• 500 g chicken fillet (2-3 breasts);
• several cloves of garlic;
• coriander seeds;
• ground paprika;
• a mixture of ground peppers;
• salt.

Cooking technique:

1. The first step is preparing the curing mixture. In a glass container, mix one and a half tablespoons of salt, add a tablespoon of ground coriander grains, a quarter teaspoon each of ground paprika, and a mixture of peppers.
2. Peel four cloves of garlic and cut into slices. Mix all ingredients.
3. Rub the prepared mixture over the chicken breasts. Place in a container according to size. Press down on top with pressure. Place in the refrigerator for 12 hours.
4. During salting, turn the fillet over to the other side once.
5. After 12 hours, remove the breasts and dry thoroughly with paper towels. Wrap each of them in separate gauze.
6. Tie the meat with string or twine, provide loops for easy hanging. Hang the breasts on pipes; in cold weather, using improvised means, you can attach them, for example, above a gas stove.
7. After three days, put the dried meat in the refrigerator for a day.

As a result, already on the fifth day of “fussing”, the wonderful dried chicken breast will be ready. What is important – without any preservatives, special additives or flavor enhancers

Vegetable salad with dried chicken breast

Ready-made chicken jerky is a universal ingredient for all kinds of salads, first and second courses.

With her participation, you can quickly prepare a simple vegetable salad.

Required ingredients:

• two dried chicken breasts;
• one large bell pepper;
• forks of Chinese cabbage;
• three tomatoes;
• vegetable (olive) oil;
• soy sauce;
• several cloves of garlic;
• dill greens;
• lemon;
• ground black pepper;
• salt.

Cooking technique:

1. The first step is to prepare the salad dressing. Finely chop a bunch of fresh dill into a glass bowl. Salt and pepper. “Roll” the lemon on the surface of the table, knead it. Cut off a quarter and squeeze the juice into a bowl.
2. Grate four cloves of garlic and add to the rest of the ingredients. Pour in four tablespoons of soy sauce. Add 100 ml of olive oil, mix everything thoroughly, let it brew for a while.
3. Chop the Chinese cabbage into squares. Cut the pepper into large strips. Tomatoes - into regular slices.
4. Try to cut the dried breasts into slices as thin as possible.
5. Mix meat with cabbage, bell pepper, tomatoes. Top with dressing.

This very standard recipe can be varied with other vegetables: cucumber, sun-dried tomatoes

The following will go well with dried chicken breasts: mushrooms, beans, cheeses (ideally Parmesan), nuts, and other ingredients.

Other common uses for such meat are some soups (pea, solyanka), various pastas, and other pasta dishes.

Dry chicken breasts are a delicious appetizer that will go away in no time. It is served at the festive table or eaten with beer. But the price of such a delicacy in stores is off the charts, and the quality of the product is very questionable. Often, dried balyki are stuffed with various preservatives to extend their shelf life. “Popular about health” suggests preparing home-dried chicken breasts on your own. Their recipe is very simple, you just need to be patient, because the meat is dried for at least 3 days. Ready to experiment? Then let's get started.

Chicken breast recipes

It all starts with buying chicken fillet. Give preference to trusted sellers, choose the freshest, without foreign odors, preferably large.

Take the quantity at your discretion - 2, 4 or 6 pieces of fillet, it doesn’t matter, but we warn you - dried breasts after salting and drying lose about one third in weight, since salt draws liquid out of them. In addition, they are very tasty, so they are eaten quite quickly. We recommend using at least 1 kilogram of meat to get about 600 grams of delicious balyk.

Recipe 1

Ingredients: chicken fillet – 1 kg; coriander – 10 g; black peppercorns – 10 g; paprika – 1 tsp; thyme – 10 g; dried garlic – 1 tsp; salt – 40 g.

At home, dried breasts can be prepared using different methods. Rinse the fillet thoroughly, trim off pieces of fat and film, and dry with napkins. Now you need to crush the pepper and coriander in a mortar or grind them in any other way. Mix all the spices and salt in a bowl. Place the fillet in a suitable container and sprinkle with the salting mixture. Try to spread a layer of salt evenly on all sides of the chicken. Then close the container and put the chicken fillet in the refrigerator for 6 hours. After waiting this time, remove the bowl and turn the meat pieces over. Place the product back in the refrigerator for another 6 hours.

In 12 hours, the fillet was completely salted, it became tough and decreased in size. Now you need to rinse it and remove any remaining salt from the pieces. Clean meat must be wiped dry with a towel. For drying we need a thread or thin rope. Make a hole on one side of each piece of meat and thread a thread through it. Hang the meat to dry at a temperature of +8 to +18 degrees. How long does it take to dry chicken breasts? Every cook will give a different answer to this question. Some dry the fillet for 3 days, others – 5, and if you like hard balyk, then dry it longer. The more meat is dried, the tougher it eventually becomes. In most sources you can find information that drying should last at least 72 hours.

Attention! If you plan to dry chicken breasts in an apartment where the thermometer rises above the specified values, it is better to move the meat to dry in the refrigerator. Wrap the fillets in a thin layer of gauze and hang them by wire racks or some other means. Drying meat in a hot room is dangerous. It is allowed to dry it outside under a canopy, if it is not very hot. Just to avoid infection on the meat, which can be carried by flies, wrap chicken breasts in gauze.

Recipe 2

Ingredients: chicken fillet – 1 kg; cognac – 2 tbsp. l.; coriander, black pepper, dried garlic - 10 grams each; red pepper – 0.5 tsp; salt – 40 g. For rolling before drying – paprika – 10 g; coriander – 10 g; dried garlic – 10 g.

This jerk chicken breast recipe is even more interesting. The finished meat is translucent and very spicy. Be sure to try cooking it.

Rinse the fillet and dry it with napkins. Place the chicken in a bowl and add cognac. Roll the meat in it and let it sit for 20 minutes. Then prepare the curing mixture and pour it over the fillets, rolling them on all sides. Cover the bowl with a lid or film and place the chicken meat in the refrigerator to salt for 12 hours.

When the fillet is salted, remove it from the dish and wash it with plain water. Dry the pieces with a towel. Now the breasts look different - they have darkened and become elastic.

Let's prepare a spicy mixture of paprika, ground coriander and dried garlic. Rub each piece thoroughly with spices and wrap in gauze in one layer. Hang the meat to dry for 3 days or more, depending on your taste.

Some tips from seasoned cooks

There are so many ways to dry chicken breasts. But the general idea is clear - first the meat is salted, then dried. Some housewives recommend soaking the meat after it has been salted to reduce the salt level. They do this in boiled water for about an hour or two, achieving optimal taste. As for the salt itself, many culinary specialists advise using sea salt rather than ordinary table salt, citing the fact that it dissolves less well and penetrates into the meat fibers exactly as much as needed. It might be worth checking out.

We told you how to cook chicken breasts and provided recipes for this. We hope that some of them will be to your taste. Remember that it is better to dry meat in the refrigerator than in a hot and stuffy room, so that it does not spoil before you can taste it. The health of your household and yourself will depend on the correctness of your actions, and this is the most valuable thing we have.

Velvety and delicious dry-dried chicken breast is considered a delicacy. This meat delicacy is very easy to make at home; the main thing is patience, since the drying procedure is not too fast. And the rest is not difficult.

Chicken breast

White chicken meat, brisket, chicken breast is the name of the type of meat located on either side of the base of the breast on the body of the chicken.

If you compare the color of the meat on the breast and on the legs, the difference is obvious - the breast is snow-white. As you know, the “breakfast of champions” is prepared from rice cereal and chicken breast, and just such food is considered the right start to the day for athletes in various sports.

Dry-cured chicken breast

It’s easy to prepare a delicious chicken breast delicacy at home. The taste is wonderful, and the manufacturing procedure is not too complicated. Let's look at how to cook dry-dried chicken breast at home.

Components:

• one chicken breast fillet;
• two heaped tablespoons of salt;
• one tablespoon of sugar;
• spices: sweet paprika, smoked paprika, ground coriander, dried garlic, ground black pepper, ground hot red pepper.

Preparing dry-dried chicken breast

Take a chicken breast and cut the fillet into two parts. Films and fat are cut out. Mix salt and sugar and carefully spread the mixture over the meat. Place the fillet in a bowl, cover and put in the refrigerator for a day, after 12 hours turn it over. Wash the salt thoroughly under running water and blot with a paper towel. After this procedure, the breast hardened and became transparent. Then mix the spices in a one to one ratio and carefully sprinkle the mixture over the meat. To make delicacy meat tasty at home, you need to do everything carefully and accurately.

After this, each piece is wrapped in gauze, placed in a bowl and again put in the refrigerator for a day or even more. Then they unwind it so that the fillet has absorbed the spices. Next, the pieces of breast are hung up and left for a long time in a ventilated place, for example on a balcony or next to a fan for a couple of hours, and the dry-cured chicken breast is systematically turned.

Then, with a sharpened knife, they thinly cut this luminous splendor at an angle of 45 degrees. The result is pleasing. The more you dry the meat, the harder it becomes, and if you leave it in the refrigerator, the flavor of the breast develops better. This recipe turns out dry-cured chicken breast that is transparent and has great flavor.

Chicken basturma

Basturma- draft-dried beef tenderloin, pre-seasoned under pressure. This dish is popular in the countries of the Ottoman Empire. But beef basturma takes three weeks to make - this is a long and labor-intensive task. Therefore, those who like to eat dried meat make basturma. A similar cut is appropriate in the morning for breakfast, suitable for a festive feast and as a snack for beer. When you try dry-cured chicken breast for the first time, you don’t immediately determine what it’s made of. Many people think it is a fish. It's delicious and unusual.

To prepare dry-dried chicken breast at home you will need:

• 600 grams of chicken breast;
• two tablespoons of salt;
• forty milliliters of vodka;
• two to three tablespoons of your favorite seasoning;
• one tablespoon of ground coriander;
• one tablespoon of pepper mixture;
• gauze.

Preparation

The chicken breast is washed under running water, the veins are removed and the fillet is cut from the bone. Cut the breast into two pieces. Dry the fillets with paper napkins. Place the chicken breast in the prepared container and carefully sprinkle with salt on all sides. Cover with a lid and place the container in the refrigerator for 12 hours.

Then, after infusing for twelve hours, the fillets are thoroughly washed to remove salt. Dry again with napkins. After this, rub the meat with vodka on all sides. Then mix the seasonings and roll the breast in them. The meat is placed on prepared gauze and wrapped tightly in it. Place the breast in the refrigerator for 24 hours, pressing it down with a weight. The meat is infused for a day under pressure. Then hang the spice-soaked breast under the hood in the kitchen or near a drafty window.

The breast is left to dry in this state for three days. The longer it dries, the denser it becomes and the more it dries out. When preparing basturma (dry-cured chicken breast), various spices and seasonings are used. To make it spicier, roll the meat only in red pepper. Suneli hops and dry garlic are also used.

The benefits of chicken breast

The primary health benefits of white chicken meat are assessed by nutritionists when compared with dark meat chicken legs. Indeed, the analysis revealed that the structure of breast fillet contains much less cholesterol than dark meat, fats and difficult-to-digest substances that lead to slagging and intestinal inflammation.

Flaws

The structure of white chicken meat contains a small amount of iron and magnesium, necessary for hematopoiesis. Therefore, for recovery after complex operations and long-term illnesses, you cannot get by with breast meat alone; dark and fatty meat is certainly added. Also, due to its dietary nature, breast meat is not suitable for people engaged in hard work. But these are minor shortcomings of the breast.

Calorie content and structure of breast

The nutritional value of chicken breast is 110 kcal per 100 grams of meat. It is not enough. Thus, it is impossible to gain weight by eating white chicken meat.

The amount of all the main nutrients in white chicken meat is perfectly suitable for people with a high degree of activity. Chicken breast has 23 percent protein, 4.1 percent fat and no carbohydrates. Chicken breast is beneficial for shaping a beautiful body and building muscle mass, having this perfect combination. Breast is equally useful for people recovering from dangerous injuries and damage to soft tissue: burns, fractures, blood loss.

The white meat of chicken breast contains a significant amount of vitamins. For example, white meat contains the B complex of vitamins, which every human body needs to maintain a proportional metabolism.

Basically, white breast meat, the structure of which nutritionists evaluate as an element of a perfect diet, is an example of the best meat product. And you need to please your body at least a couple of times a week with this delicacy, no matter - boiled, in salads, or in the form of home-cooked dry-cured chicken breast. Have a great mood and bon appetit.

Most people will answer yes to this question. It is very difficult to refuse such a delicacy. But if you don’t yet know what raw chicken breast is and how to cook it at home, then this article is for you.

This is a great option for a cold appetizer that can be served at a holiday table and surprise your guests. It can be used as an independent dish or as a basis for sandwiches. Spices and herbs added during the cooking process will give it a delicate aroma and a slightly piquant taste.

What is necessary

Dried chicken breast is very easy to prepare at home. Few ingredients are required, but the same cannot be said about time. You need to start preparing the dish a few days before the celebration. You will definitely need gauze or a towel (can be replaced with regular ones, but not thin ones). Choose spices to your taste. The main thing is that they are expressive and fragrant. If you want to make the taste spicy, add pepper. If you need a bright, rich color, then use paprika. It all depends on your imagination and preferences.

Delicate garlic aroma

Garlic adds an amazing aroma to any dish. Therefore, it is advisable to use it to get a tasty, uncomplicated jerky that requires a minimum amount of ingredients.

So, you will need two medium-sized chicken breasts, 4 small spoons of black pepper, a large spoon of paprika, two spoons of coarse salt and two cloves of garlic. We choose only high-quality products. Chicken breast should be fresh, chilled and not frozen. The final result depends on this.

First stage: marinating

Before preparing the dried chicken breast, mix salt, paprika and ground pepper. This will be a mixture for marinating meat. Next, rinse the breast under running water and dry thoroughly. A paper towel works great for this. Then rub it with a mixture of pepper and salt.

We do it efficiently, from every side. Place the breast in a container and cover it with cling film. Place in the refrigerator for a day. During the process, the meat will release the juice necessary for marinating. Don’t forget to turn the pieces several times a day so that they are soaked in the mixture of juice and spices.

The final stage

Remove the chicken breast from the refrigerator and rinse thoroughly. Dry it with a paper towel. There should be no spices left on the meat, and its consistency should be dense. Chop the garlic and coat the breasts with it. Wrap each piece in a clean cloth or gauze.

Place in the refrigerator for at least another day. Then we take it out and, tying it with thread, hang it to dry. It is better if the room is ventilated. The longer the meat is dried, the harder it will be. As a result, you will get chicken breast pastrami - a dried, tasty snack with a delicate aroma of garlic. This is the easiest recipe to prepare.

Tender meat

The following recipe is original, but the dish only benefits from it. Tender and tasty meat will become your culinary masterpiece. You will need two or three chicken breasts (600 grams), 200 grams of salt (about two large spoons), 2 tablespoons of black pepper, 1.5 tablespoons of red hot pepper and 50 grams of cognac (can be replaced with any alcoholic drink). For cooking we use coarse and non-iodized salt. Its quantity can be adjusted in the future. Use this recipe as a base, but if the meat seems salty, reduce the amount of this ingredient next time.

Let's move on to cooking

First, wash the breasts and remove all films and bones. It is advisable that the fillet be fresh, then you will get a very tasty dried chicken breast. Separately mix all the spices, salt and cognac. Alcohol gives meat an unusual aroma and acts as a good preservative. Rub the breast thoroughly with the prepared mixture. It is necessary for the spices to saturate the meat well, so rub it in vigorously. Then place the breast in a suitable container and cover with cling film, which will protect it from chapping.

We send the workpiece to a cool place for a day. During this time, it will marinate well and absorb all the aroma of the spices. To ensure the marinade is evenly distributed, turn the meat several times a day. After 24 hours, take out the breast and wash it well. The meat is salted and no extra salt is needed. Then we also wipe it thoroughly with a paper towel, since moisture will also be excess. As a result of salting, the meat will become very dense. Then rub the surface with chopped garlic and pepper. We also use paprika to create a beautiful dried chicken breast. The recipe is not complicated, but it does require some time to prepare. Wrap the meat in cheesecloth and refrigerate for at least 12 hours. But it’s better if the breast stays there longer. Then we hang each piece to dry.

Extraordinary aromas

As you know, each spice or seasoning gives a dish its own unusual taste and aroma. Let's prepare a delicious dried breast using several spices. Take two chicken fillets, 7-8 tablespoons of coarse salt, a small spoon of juniper, the same amount of black pepper, star anise, half an orange, allspice, a pinch of dry fennel, a large spoon of sugar, bay leaf and a little adjika. Prepare the breast by removing the membranes and bones. Then squeeze the juice of half an orange onto it.

Grind all the spicy spices in a mortar, and mix salt and sugar in a separate container. There should be enough salt to cover the entire surface of the meat. Take a suitable container and pour some spices and salt into the bottom. Place chicken breast in it and sprinkle spices and salt on top. We leave some of the spices. You can roll the meat in them a little, rubbing them into the surface. Now cover the bowl with a lid or film and leave for a day, or a little longer, for salting. During this time, the salt will absorb all the moisture and make the meat dense. Then we take the breast out of the container and rinse it very thoroughly, rinsing off the salt and spices. Then dry the meat well. Sprinkle with the remaining spices and rub with dry adjika. Cover the meat with gauze and hang it to dry. Dried chicken breast at home is very aromatic due to the large amount of spices.

Asian cuisine

It's no secret that jerky is one of the main dishes of Asian cuisine. Here it is prepared with special care and various spices are used. Basturma, or dried chicken breast, is a delicious, mouth-watering snack. To prepare, you will need 800 grams of chicken fillet, 400 grams of salt, several bay leaves and allspice peas, half a small spoon of cumin and nutmeg, as well as any spices of your choice. The more aromatic the spices, the tastier the dried chicken breast will be.

The cooking process is similar to previous recipes. Rub the prepared meat with spices and send it to a cold place for at least a day. Then remove the remaining salt and rub the breast with spices again. After this, we send the meat to dry. This can be done in several ways. Firstly, simply hang it in a ventilated area, covering it with gauze. Secondly, use a special dryer. Thirdly, you can place the meat in the oven at a temperature of 40-60 degrees with the door slightly open. But remember, the meat should be dried, not baked. Cut the finished dish into thin slices and place on a plate.

You can serve chicken breasts with these two products complement each other perfectly. Thinly sliced ​​meat is also used to make sandwiches. Dried chicken breast is combined with vegetables and herbs. You can also use it to prepare salads and other dishes. But dried breast in itself is already a delicacy and a decoration for any holiday table. Remember, a product prepared at home is always better than a store-bought one.