Layered chicken breast basturma

Chicken breasts have uneven thickness and random shapes. In layered basturma, a rectangular shape of equal thickness is achieved, and the inner layers are already soaked in spices and garlic. This method of salting allows you to end up with even, identical pieces of basturma that, even when cut very thinly, do not fall apart.
Layered chicken breast basturma

Ingredients:


  • a) chicken fillet - 3 carcasses of equal size,
  • b) salt - 1000 g,
  • c) garlic - 4 cloves,
  • d) a mixture of Caucasian seasonings - 1 tbsp. spoon.

Layered chicken breast basturma

In the future you will still need 1 tbsp. a spoonful of paprika.

Step-by-step recipe for making chicken basturma


The preparation is long (up to 16 days), but not tedious:
1. Cut all 3 fillets lengthwise, not reaching the edge.
Layered chicken breast basturma

2. Lay them out like a book.
Layered chicken breast basturma

3. Sprinkle 2 carcasses with seasoning on one side.
Layered chicken breast basturma

4. Squeeze the garlic onto them.
Layered chicken breast basturma

5. Smear it over the entire surface.
Layered chicken breast basturma

6. Place a clean carcass on the fillet greased with spices.
Layered chicken breast basturma

7. Cover it with a coated piece so that the clean side is at the top.
Layered chicken breast basturma

8. Sprinkle the bottom of a suitable-sized container with salt. Place all the assembled fillets carefully.
Layered chicken breast basturma

9. Cover all exposed areas with a good layer of salt. Close the container and place in the refrigerator.
Layered chicken breast basturma

10. After 2 days, rinse the fillet with running water.Dry it with a towel.
Layered chicken breast basturma

11. Line a rectangular mold, in which this basturma is difficult to fit, with a cotton napkin with hanging edges. Place the salted meat there.
Layered chicken breast basturma

12. Cover with the free ends of the napkin and place a rectangular board.
Layered chicken breast basturma

13. Place pressure on top (the heavier, the better). Place the entire structure in the refrigerator.
Layered chicken breast basturma

14. After 12 hours, pull out the basturma - it will already take the desired shape.
Layered chicken breast basturma

15. Sprinkle it with paprika and wrap it tightly in gauze.
Layered chicken breast basturma

16. Tie the bundle tightly with twine.
Layered chicken breast basturma

17. Hang the basturma in the refrigerator and be patient.
Layered chicken breast basturma

18. Only after 14-16 days unpack the meat.
Layered chicken breast basturma

19. After making an incision, check the degree of drying of the basturma. If you wish, you can hang the workpiece in the kitchen for a couple of hours.
Layered chicken breast basturma

From different fillet pieces of chicken, a monolithic rectangular basturma was obtained, layered with fragrant spices. Thinly cut plates do not fall apart and allow light to pass through.
Layered chicken breast basturma

Layered chicken breast basturma

Try it, bon appetit!
Layered chicken breast basturma
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