Chicken basturma: cooking features and recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Jerky, cooked with various spices, is considered a rather expensive delicacy. Therefore, it is most often served at the festive table, set on especially solemn occasions. Only a few housewives know that this delicacy does not have to be bought in a store, since it can be made in your own kitchen. After reading today's article, you will understand how homemade chicken basturma is prepared.

Basic Principles

This delicious delicacy is made using s alting and drying technology. In some recipes, in addition to meat and spices, the use of wine or brandy is provided. Before cooking, the fillet is subjected to special processing. Everything superfluous is cut off from it, including the remnants of the skin, film and fat. Then it is washed in cool water, dried well and cut into long strips, the thickness of which does not exceed three centimeters.

Solution for marinating meat,must be very s alty. Coriander, paprika, thyme, chaman, garlic, red and black pepper are commonly used as spices. However, this list is often supplemented with juniper berries, cloves, bay leaves and other seasonings. It is desirable to cook such meat in the warm season so that it can be hung on the balcony. Basturma from chicken breasts is stored in the refrigerator for six months. Throughout this time, it does not lose its taste. Serve it as an independent snack or as part of a sandwich.

Cognac variant

It should be emphasized that the technology for preparing such meat is quite simple, but it takes a relatively long time. Therefore, you will have to stock up not only with the necessary products, but also with patience. To make a fragrant and tasty chicken breast basturma, you should have in your kitchen:

• Fifty milliliters of cognac.
• A couple of pinches of sweet paprika.
• Two hundred and fifty grams of chicken breast.
• One teaspoon each of ground black pepper and sugar.
• Two grams of meat spice mix.
• Teaspoon of black peppercorns.
• Five grams of s alt.
• A couple pinches of sumac.
• One gram of ground red pepper.

In addition, you should have a sharp knife, a press, a thick wrapping cord, a cutting board and clean gauze on hand.

Process Description

In a suitable bowl combine all the above spices and cognac. Allmix well until a creamy mass is obtained and put aside.

Chicken breast is washed in cool water and wiped with paper towels. After that, the meat is carefully rolled on all sides in a mixture of spices and alcohol, placed in a container and left in the refrigerator under pressure.

After two days, the marinated fillet is thoroughly washed from spices, dried and rubbed from all sides with a mixture of peppers. Then it is wrapped in several layers of clean gauze so that there are no gaps, and tied with a cord. The future chicken basturma is dried at home on the balcony or in a well-ventilated area. After a couple of weeks, the delicacy can be served.

Paprika variant

An appetizer prepared according to this recipe will be a great alternative to store-bought sausage. It contains no harmful components, dyes and preservatives. That is why it can be given even to children. In order for you to get a tasty and fragrant chicken basturma, you need to stock up on all the required products in advance. Be sure to check if you have on hand:

• One and a half tablespoons of dry ground paprika.
• Six hundred grams of chicken breast.
• A tablespoon each of sugar and dry ground thyme.
• One hundred grams of coarse sea s alt.
• Teaspoon hot pepper.

Since chicken breast basturma is well saturated with spices, their compositioncan be modified to suit the personal preferences of the chef and his family members.

Step-by-step technology

Pre-washed and cleaned of fat and films, the meat is rubbed on all sides with a mixture of sea s alt and granulated sugar. Then it is placed in a bowl, covered with plastic wrap and placed on the refrigerator shelf.

After two days, the breast is taken out and soaked for three hours, periodically changing the water. This is necessary so that the future chicken basturma is cleared of excess s alt. After that, the meat is taken out and thoroughly dried with paper towels. Then it is sprinkled with spices, wrapped in clean gauze and tied with threads. At the same time, it is very important not to forget to make a loop for which it can be hung up for further drying.

The meat is dried in a shady place where there are drafts. This can be done on the balcony or under a well-functioning powerful hood. In about five to eight days, chicken basturma will be ready to eat. The longer the meat dries, the firmer it will become. Cut the finished delicacy with a very sharp knife.

Oven option

This recipe will be a real find for those who do not want to wait too long for the meat to dry. It is good because you can quickly cook a delicious and fragrant delicacy on it. In order for the chicken breast basturma you made at home to hit the dining table on time, you need to stock up all the required products in advance. In this case, your kitchen should have:

• Threea glass of drinking water.
• Eight hundred grams of fresh chicken breast.
• Two full tablespoons each of sugar, s alt, honey and olive oil.
• Pair of bay leaves.
• A whole tablespoon each of soy sauce and ground paprika.
• Two or three cloves of garlic.

In order for your chicken basturma to acquire a delicate unusual taste and aroma, it is advisable to add a tablespoon of soy sauce to the above list.

Sequence of actions

First of all, you need to start preparing the marinade. To do this, dissolve pepper, sugar and s alt in a bowl of water. Lavrushka and pre-washed meat are also added there. After that, the container is sent for a day in the refrigerator. So that the future chicken basturma, cooked at home, does not absorb extraneous flavors, the dishes are covered with cling film.

After twenty-four hours, the breast is removed from the marinade, washed well in cool running water and wiped dry with paper towels. After that, it is coated with a glaze made from garlic, pepper, paprika, soy sauce, olive oil and natural honey, and set aside.

After two or three hours, the marinated meat is rolled up, tied tightly with a thread and placed in the refrigerator overnight. In the morning, it is laid out on a baking sheet, the bottom of which is lined with foil, and sent to the oven. The future basturma from chicken breasts is baked at home at one hundred and sixty degrees. Forty minutes later they take her out ofovens, pour over the resulting juice and return back. Increase the temperature to 180 0C and continue baking until done.