The original carpaccio recipe does not use chicken as a basis. Thin layers cut beef or veal, at worst - fish, but because the carpaccio of chicken breast - the dish is not authentic and the classic cooking technology can be forgotten. Chicken meat is not eaten raw because of its insecurity, and therefore there are three ways of preparing meat before cutting: pre-salting, prolonged pickling with a lot of acid or delicate roasting, within which the meat comes to readiness already outside the cooker.
Carpaccio of dried chicken breast at home
Let's start with the most common and loved by our eaters the way of cooking chicken carpaccio. In its framework, chicken fillets are first aged in plenty of salt with spices, then dried for a couple of days and finely chopped before serving.
Ingredients:
- chicken fillet - 840 g;
- garlic teeth - 3 pieces;
- salt - 75 g;
- ground coriander - 10 g;
- paprika - 5 g;
- mixture of ground peppers - 5 g.
Preparation
After preparing (washing, removing the film and drying the fillets) chicken, tackle a simple mixture of salt and spices. Combining salt and spices with each other, roll it in the resulting dry mixture and leave to salivate for a couple of hours. After, clean the salt, wipe a piece of chicken with a napkin and hang it dry for two days. After drying, the fillets are wrapped in paper and sent to ripen in the cold for about half a day.
Carpaccio of chicken breast - recipe
Another way to cook chicken without exposure to heat is pickling with a lot of acid. As part of this technology, chicken is pre-frozen (like beef in a classic recipe) for ease of slicing with thin plates, and then mix everything with a simple marinade based on lemon or lime juice.
After frosting a couple of chicken fillets for half an hour, try to divide the pulp into as thin a plate as possible, using the sharpest knife that you will be able to find. Scrub the citrus peel and squeeze out the juice. Mix lemon juice with a good pinch of salt, splash there a couple of tablespoons of quality olive oil and pour the zest. Mix simple marinade along with slices of chicken fillet and leave everything to marinate in the refrigerator for an hour, without forgetting to cover the container with chicken with food film. Cut pieces from the remains of sour marinade, place on a dish and pour additional oil before serving.
How to cook carpaccio from chicken breast?
When preparing carpaccio from a chicken in the oven or on a stove, be aware that you should be as cautious as possible. A few extra minutes and instead of tender carpaccio you will get an over-dried chicken breast.
A mixture of spices in this case, you can choose absolutely any: from the author combinations of all that is at hand, to ready-made purchasing seasonings for chicken and other birds. You can even just rub the fillet with salt. After seasoning with seasonings, the meat is left to lie down
Preheat a couple of tablespoons of oil in a frying pan. Fry the fillet in warmed-up oil on all sides until it grasps with a crispy crust. Next, put the fillet bake at 200 degrees for about 4 minutes. By removing from the oven, the meat can be even slightly damp, because simply cover it with foil and leave to lie down and go to the preparedness under the action of residual heat for another 10 minutes.
If desired, you can make carpaccio from a chicken breast in a multivark, though in this case you will have to rely only on your experience and the power of the particular device you have taken.