A simple recipe for exquisite delicacies. The house balyk from a chicken fillet is stored for a long time in the cold and will be able to help out when unexpected visitors come unexpectedly. It can be served as a quick cut into sandwiches or used as a fragrant extra component for salads. With a set of spices and spices, you can also experiment and determine for yourself the ideal option.
Balyk from chicken fillet without alcohol - recipe
Ingredients:
- fillet of chicken breast - 250 g;
- salt sea large - 475 g;
- a mixture of black, red, white peppers - 15 g;
- paprika powder - 15 g;
- cloves garlic - 2 pcs.
Preparation
First rinse the fillets thoroughly, remove all the film and place on paper towels to dry. The meat must be completely dry.
In a suitable container with a lid, pour in sea salt and spices. Mix everything. Fillets well with this mixture. Cover the dishes tightly with a lid and send to the refrigerator for about a day. During this time the meat will release a lot of juice.
Now rinse the fillets thoroughly with cold water and again thoroughly dry with a linen napkin. Dry the meat on a clean, dry gauze and chop it with chopped garlic. Then wrap the fillets and place in a container for 25-30 hours. After this time balyk will be exactly ready and it can be tasted. If you like meat drier, the bundle with balyk is best suspended in the refrigerator or on the balcony with ventilation.
Balyk from chicken fillet at home
Ingredients:
- breast of chicken (fillet) - 1 piece;
- a large sea salt - 450 g;
- Lavrushka - 3-4 leaves;
- ground black pepper, any fragrant herbs (you can mix different) - 25 grams;
- any brandy (not expensive) - 45 ml;
- port wine - 45 ml.
Preparation
First, the fillet must be marinated. In a separate container mix the salt with the prepared spices and chopped laurushka. Add cognac and port wine. Mix everything well. The marinade is ready, now bring it to homogeneity.
Half of the marinade is determined in the container for salting the future balyk.
On top of the salt, distribute the fillets. Top with the leftovers of the salty mixture. The container is covered with a lid and sent to the refrigerator for 12-15 hours. After the time has elapsed, remove the workpiece and rinse thoroughly with clean water from excess salt. Allow to drain the liquid and dry with a linen napkin.
Lay the meat on a corner of a clean gauze folded in half, wrap tightly with an envelope. Now wrap the bundle with balykom place in the fridge for about a week, so that the meat is thoroughly dried and waxed.