Chicken dried breast is an unusually tasty delicacy, practically no one can refuse to taste. And if you think that cooking a dried breast at home is impossible, then you are greatly mistaken.
The recipes are elementary, the products are simple and accessible.
The only minus of dried breast is that it takes some time to prepare it, and meat delicacy is eaten in an instant. Therefore, if you want a natural, fragrant chicken delicacy to last at least a couple of days in your home, harvest dried breast in large quantities.
Dried breast - general principles and subtleties
Get poultry to dry your breasts. If you have only chicken purchased in the store, and dried breast passion as you want, then you should first hold the meat for a couple of hours in slightly salted water. Before the process of drying, the breast should be washed very thoroughly, then the film, fats should be removed, and then dried thoroughly.
You can dry the breast as a whole piece, and pre-cut into pieces. There are several ways to dry meat: in the oven, electric drier and without heat treatment.
You can store the finished product for up to three years, provided that the storage location is completely dry. Packaging must be sealed in order to exclude the likelihood of moisture on the meat. You can use plastic containers, glass jars, cardboard boxes as containers.
Dried breast is a delicacy that can be used as a cold snack, as a filler for sandwiches. This excellent meat delicacy can help you out during breaks at work or on hikes.
1. Dried breast with garlic in the oven
Ingredients:
• chicken fillet - 4 pcs .;
• salt - 10 grams;
• garlic - 2-3 slices;
• marjoram, pepper, dried basil, oregano - on a pinch.
Preparation:
1. Wash the chicken, cut the film, fat. Take a paper towel, dip them prepared fillets. 2. Rub the meat pieces with salt and spices, massage the fillets as long as possible and carefully, so that they penetrate into the fibers, and do not remain only on the surface of the breast.
3. Cut the peeled garlic cloves in half, open side walk on the filet.
4. Place the fillet in the container, closing hermetically with a lid. Put the meat in the fridge for at least 14-16 hours.
5. Remove the pickled fillets from the container, blot with a paper towel.
6. Clean the grill in the oven, set it on the upper bar itself. Thread one fillet between the twigs, hook it with a wooden skewer, and do the same with the other pieces.
7. Put a dry baking tray on the bottom shelf of the oven to collect the juice that is draining from the meat.
8. Set the temperature no higher than 60 degrees. Slow breast for 5 hours without closing the oven door.
2. Dried breast with paprika in the refrigerator
Ingredients:
• chicken fillet - three pcs .;
• garlic granules - 2 tsp;
• turmeric - 1/2 tsp;
• oregano, pepper mix - to taste;
• salt - one or two glasses;
• ground sweet paprika - 1 tbsp.
Preparation:
1. For curing, take a clean and dry fillet without films and streaks. Meat should be fresh, all used in the cooking process clean and dry dishes.
2. Place half a glass of salt in a suitable-sized container, place the prepared fillet, sprinkle half a glass of salt on top. Make sure that the chicken is covered completely, if there are open parts left, add more salt.
3. Tighten the container with cling film or, if present, close the lid.
4. Store the meat container for three days in the refrigerator. If possible, shake the container every two to three hours.
5. If the fillet produces too much juice, change the salt soaked in liquid for a new portion. By the end of the third day, the salt should remain completely dry; if it is still wet, keep the meat in a cold place for some time.
6. Rinse the dried chicken in cold water, rubbing it with your hands, and dry it. Refrigerate the meat in a dry container for 12 hours.
7. Put the granulated garlic, oregano, paprika, turmeric, and pepper mixture in a small bowl. Stir. 8. Carefully rub the defected breast with the aromatic mixture.
9. Wrap seasoned fillet with gauze cloth, wrap with thread.
10. Suspend the chicken in the refrigerator above the top shelf so that it does not come into contact with other products.
11. Dried breast will be ready in five days.
12. Before serving, cut the meat into thin slices.
3. Dried breast in brine
Ingredients:
• chicken breasts - 2 pcs .;
• purified water - 2 liters;
• onion peel - two handfuls;
• salt - 120 grams;
• garlic - 4 cloves;
• packaged black tea - 1 pc .;
• granulated sugar - 50 grams.
Preparation:
1. Put the tea bag and onion peel in the pan.
2. Add salt, sugar.
3. Pour water into the pan with the prepared ingredients, set the container on fire. Bring the brine to a boil, reduce heat, simmer for five minutes. Cool it down.
4. Wash your breasts. Remove the skin, separate the fillets from the bones. Remove fat film. Pat dry with paper towels.
5. Put the fillet in the cooled brine, press the meat on top with a plate. Put a load on top of the plate.
6. Put the breast in brine in the fridge for a day.
7. After the time allowed for soaking the meat, drain the brine, dry the fillets.
8. Rub the breast with chopped garlic.
9. Wrap the fragrant meat in cheesecloth, tie the flaillet, hang in the refrigerator for three days.
10. After three days, remove the dried breast from the gauze, put it in a clean plastic bag, soak in a cold place for another 12 hours.
4. Dried breast soaked in skate
Ingredients:
• chicken fillet - 2 pcs .;
• salt - 180 grams;
• cognac - 100 ml;
• chili pepper - 1/2 pod.
Preparation:
1. Rinse the chicken, place it on a paper towel.
2. Remove fillet streaks and grease. Dry the meat thoroughly.
3. Pour salt in a bowl, pour brandy, mix.
4. Chicken fillet can be divided into two parts, without cutting it. Do this with both pieces.
5. Pour the spoonful of the prepared brine into a dry, clean container.
6. The first layer put large pieces of meat, gently grease them with another spoonful of a mixture of salt and brandy. 7. Place small pieces of fillet on top, top up with the remnants of brandy pickle.
8. Cover the container with a lid or wrap it with cling film. Store the container for a day in the refrigerator
9. Take out the marinated breast in the allotted time. Rinse the fillets, pat dry.
10. Crush chili, coat it with dried breasts.
11. Wind each piece of chicken into gauze or cotton fabric, tie it with a thread.
12. Put the breast in the refrigerator for one week. It can be hung, as in the previous recipe above the top shelf of the refrigerator. Or put on a plate - in this case, a piece of meat should be turned from side to side two or three times a day.
13. Dried breast is ready to eat.
5. Dried breast with mustard and soy sauce
For the preparation of dried breast for this recipe will need electric drier.
Ingredients:
• Chicken fillet - 800 grams;
• soy sauce - 60 ml;
• mustard with grains - 50 grams;
• lemon juice - 20 ml;
• salt - 60 grams;
• pepper;
• oregano - to taste.
Preparation:
1. Prepare the marinade for drying: mix the sauce, juice, mustard, pepper, salt and oregano.
2. Cut the breast into thin plates, no thicker than one centimeter.
3. Pour the meat with marinade, put in the fridge for 12 hours.
4. Put the chicken pieces on the electric drier pallets.
5. Expose 60 degrees, squeeze the breast for three hours.
6. Turn the meat over, reduce the temperature to 40 degrees, cook another 3 hours.
6. Dried breast in a salad with persimmon
Ingredients:
• sweet persimmon - 1 pc .;
• lettuce leaves;
• salt;
• dried breast - 100 grams;
• one red onion;
• mustard - 20 grams;
• juice of fresh orange - 30 ml;
• peanut butter - 2 tbsp;
• mixture of Provencal herbs - 1 tbsp.
Preparation:
• Cut the peeled onion into thin half-rings;
• Wash and dry lettuce leaves, put them on a flat plate.
• Cut persimmon into thin slices.
• Cut the dried breast into layers.
• Put the onion rings in the form of a circle on lettuce leaves, alternating with each other, onion rings, circles of persimmon folded into a petal, folded in half a plate of dried breast. • Prepare a dressing from Provencal herbs, peanut oil, orange juice, mustard and salt.
• Fill the ingredients laid out on the dish with the prepared dressing.
7. Dried breast in a salad with beans
Ingredients:
• one hundred grams of white beans;
• one hundred grams of green beans;
• salt;
• Cherry tomatoes - 220 g;
• dried breast - 150 g;
• lettuce leaves - 5-6 pcs .;
• olive oil - 40 ml;
• lemon juice - 20 ml.
Preparation:
1. Pour white beans in a small saucepan, cover with cold water. Set aside for four hours.
2. Drain, pour new. Cook the beans on low heat for at least an hour and a half. Throw the beans in a colander.
3. In another saucepan, boil a small amount of water, lightly salted, put the green beans, cook for two minutes. Pour boiling water, pour ice - it will help to maintain the brightness of the string beans.
4. Cut the dried breast into thin strips.
5. Cut the cherry in four pieces.
6. Put in the salad bowl white and green beans, hands torn lettuce leaves, dried breast. Stir.
7. Season the salad with a mixture of lemon juice, salt, olive oil and pepper.
8. Spicy salad with dried breast
Ingredients:
• dried breast - 250 grams;
• sweet pear - 1 pc .;
• pomegranate grains - 100 g;
• salt;
• cress leaves - 50 g;
• balsamic vinegar - 40 ml;
• garlic - 2 slices;
• olive oil - 35 ml;
• goat cheese - 80 g;
• A handful of walnuts;
• pomegranate juice - 20 ml;
• lemon juice - 20 ml.
Preparation:
1. Cut the goat cheese into cubes, gently mix it with chopped garlic.
2. Cut the dried breast into thin slices, put the goat cheese cube in the center of each one, fold the layer of dried meat in half.
3. Wash the pear, peel, remove the core, cut into small slices. Sprinkle the fruit with lemon juice.
4. Wash the salad, dry, tear your hands into not too large pieces.
5. In a small bowl, mix balsamic sauce and olive oil, pour in pomegranate juice, salt, mix again. 6. Place torn lettuce leaves on a flat dish, put pear slices and dried breasts stuffed with cheese on top, sprinkle with chopped walnuts and pomegranate.
7. Pour the salad with the dried breast prepared aromatic dressing.
9. Light dried breast soup
Ingredients:
• onion - two pcs .;
• dried breast - 250 grams;
• potatoes - 4 pcs .;
• pepper, salt;
• celery roots - 30 g;
• tarragon, cilantro - 50 g
Preparation:
1. Soak the dried breast for 15 minutes in cold water.
2. Pour two liters of water into the pan, put the meat in, cook on low heat for about an hour.
3. Peel the vegetables, chop the onion into half rings, and cut the potatoes into small pieces.
4. Remove the ready dried breast from the broth, cut it into thin layers.
5. Put the meat pieces, onions and potatoes into the pan, cook for twenty minutes.
6. Pour the ready soup into plates, season the dish with chopped spicy greens.
Dried breast - tricks and useful tips
• Dried breast - a great snack to kvass, beer. Interesting and original, it looks on the meat plate.
• If you like dried dried breast, bring the cut pieces of meat, cooked in any way listed above, in the oven, setting the blowing mode.
• If there is no blowing mode in your oven, you can put slices on skewers, fix them on the grate, stand for 2-3 hours with the door open. The temperature should not exceed 50 degrees.
