The dried product, for some reason, is associated with the phrase delicatessen product, an expensive product. But you can cook such a delicacy with your own hands from a relatively inexpensive chicken breast. Dried chicken at home or chicken balyk, surpasses in its taste qualities all expectations. The only drawback of this product is that it is always small.
The recipe for a dried chicken is not at all complicated, but it takes a few days, so count in advance when you would like to have a ready-made delicacy.
For the preparation of dried chicken breasts, the recipe can be chosen "cheaper" and "more expensive" (with cognac), but it will be delicious in both cases.
If you are a fan of tender meat, you can get by with a minimal drying time. If you love stronger - then wind balyki longer.
Ingredients:
variant with cognac:
- chicken breasts - 4 pcs .;
- spices are different - 4 tbsp. spoons;
- salt - 4 tbsp. spoons;
- cognac - 400 ml.
option without cognac:
- breast of chicken - 6 pcs .;
- mixture of peppers - 6 tbsp. spoons;
- salt - 6 tbsp. spoons;
- garlic - 1 head.
Preparation
I stage:
At the first stage, our goal is to salivate the meat:
- washed and dried breast is rubbed, as it should be a mixture of spices, peppers and salt. We rub well to make them look like patties in breadcrumbs;
- If the recipe includes soy sauce, then it is used instead of salt;
- if it's a recipe with cognac, then pour cognac;
- close the cellophane, and let it stand in the refrigerator for 24 hours.
Stage II:
At the second stage, our goal is to wash off the salt and how to soak the meat with spices:
- We wash the breasts, we dry it, and again we put it in spices, now without salt;
- if the recipe contains garlic, then rub it with garlic;
- wrap the meat in a dry clean gauze, and send it for another day in the fridge.
Stage III:
The most difficult. In terms of not to break, and not eat before the time:
- cut each breast into long strips;
- hang the strips in a ventilated room;
- it is very convenient to hang balyks on a tight rope, clinging them to the unfolded paper clips;
- we cover with gauze from insects and dust.
We tolerate until the breasts get the desired stiffness (but not less than 6 days), and then we cut it with tiny bits and enjoy.
If you like home-made meat products, then you should definitely try the recipes for cooking cold-boiled pork and homemade sausages .