Basturma is a jerky, pre-marinated meat in a shell of spices. As a rule, it is cooked without heat treatment, and cooking takes up to ten days. You can speed up the process of obtaining a delicacy by cooking it in the oven, but it will no longer be a classic basturma in the original, but a meat snack more reminiscent of a boiled pork in spices, a carbonate or a pastry .
We offer both variants of cooking this amazing dish, which in any case will turn out to be excellent.
How to cook a basturma from a chicken breast?
Ingredients:
- chicken breast - 1.2 kg;
- spices for meat - 10 g;
- pepper black ground - 45 g;
- red pepper powder - to taste;
- pepper black peas - 25 g;
- sumac - 25 g;
- ground sweet pepper - 25 g;
- salt not iodized - 20 g;
- granulated sugar - 40 g;
- garlic - to taste;
- cognac - 100 ml.
Preparation
To make a basturma, chicken breast is washed thoroughly with cold water, we separate the fillets from the bone and remove the skin. Now mix in the bowl salt, sugar, black ground pepper, spices for meat, sumac, sweet paprika and to taste the ground red pepper. We pour in cognac. It should be so much that the spices are moistened and become a thick slurry, to which we will generously smear the prepared breast. We put it in a container or sudok, we place the load on top and determine it in the refrigerator for forty-eight hours.
After the time allotted for marinating, we take out the breast from the fridge, rinse it thoroughly from spices and wipe it with almost dry paper towels. Peas of black pepper rustolchem in a mortar and mixed with red ground pepper and pre-cleaned and passed through the garlic press. The sharper you want a basturma, the more the proportion of red pepper should be present in the spicy mixture. If you prefer a softer and not too sharp taste of the dish, then hot paprika can be replaced with sweet paprika or other aromatic and not sharp spices, dried herbs of your choice and taste.
Lubricate the surface of the chicken breast with the spicy mixture, lay it on a piece of clean gauze, folded in half, wrap tightly and tie up with a twine or strong thread. We suspend the package in a ventilated place, protected from direct sunlight for five to seven days. After the time, the delicious chicken basturma will be completely ready. Bon Appetit!
Basturma from chicken breast in oven - recipe
Ingredients:
- chicken breast - 1.2 kg;
- salt not iodized - 40 g;
- dry wine - 350 ml;
- laurel leaves - 4 pcs .;
- garlic - to taste;
- black pepper and sweet peas - 30 g;
- honey - 70 g;
- paprika powder - 20 g;
- oregano-15 g;
- rosemary - 15 g.
Preparation
The first step is to prepare a marinade. To do this, pour wine into the scoop, throw salt, squeezed through the garlic press, laurel leaves, peas of black and sweet pepper, laurel leaves and lay honey. Stir all the good, warm the mass to a boil, boil for three to five minutes, and let it cool completely.
While the marinade is getting cold, we wash the chicken breast, get rid of bones and skins, cut the films and cartilages. Lay the meat in a suitable container, pour the previously cooked cooled spicy brine and determine in the refrigerator for a day. Be sure to follow
After the time has expired, the mashed chicken breast is dipped with a paper towel and rubbed with a mixture of oregano, rosemary, ground black and red pepper and paprika. We tie the breast with a string or a strong thread and define it into a baking dish, having previously foil it. We put the mold with basturma into the oven heated to maximum temperature for twelve to fifteen minutes.
Then turn off the oven, do not open the door and leave the chicken breast until completely cooled for several hours, and preferably at night. On readiness we will cool a little more dish in the fridge and we can cut it and serve it to the table.