Counts dietary product. It contains a lot useful vitamins and microelements. Therefore, it is highly valued in cooking. It is used to prepare various salads, soups, snacks and others delicious dishes. Today's publication will feature more than one interesting recipe dried chicken breast.

General principles

Since many recipes for making dried chicken do not involve heat treatment, for these purposes you should purchase fresh, high-quality meat. To protect yourself and your family, it is advisable to buy it only from trusted manufacturers.

As for salt, it can be anything, including iodized, sea or regular. The choice of spices also depends on the personal preferences of the cook and his family members. With equal success, you can limit yourself to one type of pepper or choose a successful combination of several seasonings.

It’s good if the recipe for dried chicken breast involves using alcohol tincture. In this case, alcohol acts as a harmless preservative. However, it does not affect the taste and aroma in any way. cooked meat. To make the chicken dry faster, you can pre-cut it. in portioned pieces. Store the finished delicacy in the refrigerator. Before this, it is wrapped in cling film or placed in a plastic bag.

Oven option

Using this recipe, you can relatively quickly prepare delicious dried chicken breasts at home. This delicacy is good because it does not contain harmful additives and preservatives. Therefore, a sandwich with such meat can be given even to children. Before you begin the process, see if you have everything on hand necessary products. In this case you will need:

• Three chicken fillets.
• A teaspoon of salt (without a slide).
• Spices.

Can be used as a seasoning ready mixture, consisting of oregano, paprika, marjoram, turmeric, black and red pepper. So that you get a fragrant chicken breast(dried), it is advisable to supplement the above list with fresh or granulated garlic.

Algorithm of actions

First you need to start preparing the meat. It is washed in cool water, dried with paper towels and cleaned of films and fat. After this, the fillet is rubbed with chopped garlic, sprinkled with salt and spices. If desired, it can be smeared with mustard, but this is not at all necessary. Therefore, this stage can be completely ignored. The meat prepared in this way is placed in a container, covered with a lid and put in the refrigerator.

After about three hours, the marinated meat is fixed on a grid fixed at the very top oven so that it is in a suspended state. A baking tray is placed under it, into which the resulting juice will drain. Cook chicken breasts (dried) in an oven heated to sixty to eighty degrees, with the door ajar. On average, this process lasts about five hours. If your oven has a fan function, be sure to use it.

Option in the dryer

With a minimum of effort and maximum patience, you can pamper your household with delicious and a healthy delicacy. Such meat will become an excellent alternative purchased sausage. Therefore, it will certainly be appreciated by sandwich lovers. To make dried chicken breasts at home, you need to visit the nearest supermarket in advance and buy all the required ingredients. In this situation, you should have in your kitchen:

• Two chicken fillets.
• One hundred grams of salt.
• Spices.

As seasonings you can use curry, parsley, rosemary, sage, ginger, saffron, red hot peppers and garlic. It is these spices that best highlight the taste of cooked meat and give it an extraordinary aroma.

Process description

In order to get a tender chicken breast (dried), you need to approach its preparation responsibly. The fillets are washed in cool running water, dried with paper napkins and cut into wide thin slices. After this, it is thoroughly rubbed with salt, laid out on cutting board, close cling film and placed in the refrigerator.

After a day, the meat is washed cold water, dry thoroughly and rub with seasonings. After this, it is again covered with film and put in the refrigerator. After twenty-four hours, the marinated fillet is placed on a dryer rack for berries and vegetables and the appropriate mode is activated. It is important to ensure that the pieces of meat do not touch each other. If your appliance does not have the “Meat” option, then dried chicken breast in the dryer can be cooked in the “Mushrooms” mode.

Option with cognac

It should be noted that the alcohol present in the composition this recipe, does not affect the taste in any way jerky. It serves as a kind of preservative that extends the shelf life of this delicacy. In order not to prolong the already slow cooking process, stock up on all the required ingredients in advance. In this case, you should have at hand:

• Eight hundred grams of chicken breast.
• Two tablespoons of sugar.
• Sixty grams of cognac.
• Tablespoon ground paprika.
• Four cloves of garlic.

So that the chicken breast you cook (dried) acquires pleasant aroma, the above list needs to be expanded a little. Additionally, add a teaspoon of rosemary and the same amount of black pepper.

Sequencing

In a separate clean bowl, combine all the seasonings, pour cognac over them and mix thoroughly. As a result, you should end up with a fairly thick mass that looks like wet sand.

The chicken fillet is washed, cleaned of fat and films, dried with paper napkins and rubbed with a mixture of spices and cognac. After this, it is covered with cling film, placed under a press, which can be used as a two-liter container of water, and sent to the refrigerator for a day.

After twenty-four hours, excess salt and spices are washed off the meat. After this, the marinated and reduced fillet is dried with paper towels, rubbed with chopped garlic, wrapped in several layers of gauze and placed in the refrigerator. In about a couple of weeks, the dried chicken breast with cognac will be completely ready to eat.

Option with vodka and honey

Let us warn you right away that this process takes quite a lot of time. The technology itself consists of several the most important stages, which are produced in a certain sequence. In order for your family to remember your chicken breast (dried) for a long time, you need to stock up not only with all the required products, but also with patience. In this case, your kitchen should have:

• A kilo of chicken fillet.
• Five hundred grams of coarse salt.
• A teaspoon of natural honey.
• Fifty milliliters of vodka.
• Three bay leaves.
• A tablespoon of paprika and a mixture of peppers.

Cooking technology

Combine alcohol, honey, seasonings and salt in one bowl. Mix everything well and place half of the resulting mass on the bottom of the food container. Place pre-washed and dried meat on top. Spread the remaining spices evenly on the surface of the chicken fillet. Cover the container with a lid and put it in the refrigerator.

After about fourteen hours, wash off all the salt from the meat, dry it with paper napkins and wrap it in a clean towel. In this case, the fillet pieces should not touch each other. After this, they are placed in a container and loosely covered with a lid. The container with the future delicacy is placed in the refrigerator. In about five to seven days, dried chicken breast with vodka and honey will be ready to eat. Before serving, it is cut into very thin slices using a sharp knife. The strength of the alcohol will not be felt at all in the finished delicacy. It is necessary only to disinfect the meat from possible microorganisms.

Velvety and delicious dry-dried chicken breast is considered a delicacy. This deli meat It’s very easy to do 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 is known, from rice cereal and chicken breasts prepare the “breakfast of champions”, and just such food is considered the right start to the day among athletes in different types 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, black ground pepper, red ground spicy.

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 it dry. 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- draught-dried beef tenderloin, previously kept 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 for breakfast in the morning, suitable for 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 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. So, eating white chicken meat, it is impossible to get better.

Number of all main useful substances in white meat chicken 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 good for shaping beautiful body and gain muscle mass by having this perfect combination. Breast is equally useful for people recovering from dangerous injuries and damage to soft tissue: burns, fractures, blood loss.

Included white meat Chicken breast contains a significant amount of vitamins. For example, white meat contains the B complex of vitamins that everyone needs to the human body to maintain 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.

Considered the best for drying low-fat types meat and poultry. 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 in a natural way, salting and hanging in a dry, dark, ventilated area.

The most popular preparation of fillet jerk chicken. 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 either 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 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. It can be done with with minimal effort cook it yourself.

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 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 the bunch into a glass bowl fresh dill. 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 soy sauce. Add 100 ml 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 one is 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.

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 great option cold snack, which can be served at the festive table and surprise guests. Dried chicken breast can be like independent dish, and the 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

It 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 bright saturated color, then use paprika. It all depends on your imagination and preferences.

Delicate garlic aroma

Garlic adds to any dish amazing aroma. Therefore, it is advisable to use it to get a tasty dried product that is simple and requires minimum quantity 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 select only 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. Great for this paper will do towel. 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 - dried, delicious snack With delicate aroma 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 be yours 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 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 was salted and extra salt need not. 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 requires 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 the dish its 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 flavorful due to large quantity spices

Asian cuisine

It's no secret that jerky is one of the main dishes asian cuisine. Here it is prepared with special care and various spices are used. Basturma, or dried chicken breast, is delicious, delicious 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 at your discretion. The more aromatic the spices, the tastier the dried chicken breast will be.

The cooking process is similar 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. Ready dish cut thin slices and put it on a dish.

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 jerky breast in itself is already a delicacy and decoration of any festive table. Remember, a product prepared at home is always better than a store-bought one.