Chicken breast basturma

Chicken breast basturma is a very tasty dish that can be prepared at home. Basturma originated in the Ottoman Empire and is made from dried beef. However, chicken lovers have adapted the recipe for the delicacy and now prepare it to their liking.

Chicken breast basturma in the oven at home

The simplest and fastest recipe for homemade basturma does not require certain conditions. Ready meat can be used for sandwiches and added to salad.

1. 
   How to cook basturma from chicken breast at home? First, take the breast and cut off all the excess parts: tendons, pieces of fat and film.
2. 
   Pour water into a separate container. Next add salt, sugar and pepper. Add bay leaf. We have a marinade for chicken.Dip the chicken breasts into the liquid and cover the dish tightly with cling film. Place the dish in the refrigerator for a day.
3. 
   After 24 hours, remove the marinated breast from the refrigerator. Remove the film and remove the fillet from the marinade, rinse thoroughly under running warm water and dry with a paper towel.
4. 
   In a deep bowl, mix honey, olive oil, soy sauce, paprika, pepper and garlic (grid using a grater). Then brush the chicken breasts well with the glaze and leave them alone for 2-3 hours.
5. 
   When the breasts are marinated, roll them into rolls and tie them tightly with thread. Place in the refrigerator again for 7-8 hours.
6. 
   We continue the cooking process. Turn on the oven at 160 degrees to warm up. Remove from the refrigerator and place the chicken breasts on a baking sheet (cover the baking sheet with foil). Bake for 1 hour.
7. 
   We mark 40 minutes from the start of baking and increase the temperature to 180 degrees. Then carefully remove the meat from the oven, pour the juice over it and put it back for another 20 minutes. When the appointed time comes, take out the chicken and let it cool, then cut it and serve.

Bon appetit!

Step-by-step recipe for making dried chicken basturma

Basturma from chicken breasts turns out no worse than from beef. It is softer, so it is very easy to chew. And cooking it is a pleasure.

Cooking time – 10-11 days.

Cooking time – 1-2 hours.

Number of servings: 8.

Ingredients:

• Chicken breast – 4 pcs.
• Salt – 1 kg.
• Chaman, or fenugreek – 0.5 tbsp.
• Sweet paprika – 3 tbsp.
• Cumin – 3 tbsp.
• Ground chili pepper – 2 tbsp.
• Spices - to taste 1.5 tbsp.
• Dried garlic – 1 tbsp.

Cooking process:

1. First, thoroughly rinse the chicken breast under running warm water.Then dry it with a paper towel and cut it into 8 equal parts.

2. Pour salt into a separate container (a container with a lid will do), place the fillet and pour it tightly on top. Place the meat in the refrigerator for 2-3 days. We check it twice a day: we turn the pieces of meat from one side to the other.

3. After the allotted time, remove the chicken breasts from the salt and clean them, pour cold water into a separate container and soak the fillets for 5-6 hours (renew the water every two hours). Then put the breast in a plate, wrap it in cling film and put it in the refrigerator for 7-8 hours (put something heavy on top so that excess liquid comes out).

4. In the morning, take the meat out of the refrigerator and set it aside for a while. Let's move on to preparing the spice mixture. Pour the spices (ours is chaman, paprika, cumin and pepper) into a bowl. Pour hot water into the mixture and stir until thick (the water should be added gradually, as fenugreek thickens quickly).

5. Now we will need a thick rope. You need to thread it through the fillet at the top. Next, coat the breast pieces with the spice mixture. Let the excess liquid drip off and repeat the procedure until a thick crust forms.

6. Then we hang the products in a dry and well-ventilated place for 5-7 days.

7. Basturma is ready. We cut off as much as we need for the table, and wrap the rest in film and store in the refrigerator for no more than two weeks.

Bon appetit!

How to cook chicken basturma in a vegetable dehydrator?

Meat prepared according to this recipe is very tasty and can be stored for quite a long time. Therefore, there is no better source of protein.

Cooking time – 3 days.

Cooking time – 1 hour.

Number of servings: 2.

Ingredients:

• Chicken breast – 2 pcs.
• Coarse salt – 1.5 tbsp.
• Sugar – 0.5 tbsp.
• Paprika – 4 tbsp.
• Khmeli-suneli – 2 tbsp.
• Cognac – 50 ml.
• Garlic – 4-5 teeth.
• Red pepper - to taste.
• Black pepper - to taste.

Cooking process:

1. Take chicken breasts and wash them. Then dry with a napkin or paper towel. We cut off the excess skin, films and veins with a knife.

2. Then we make a mixture of seasonings (khmeli-suneli and paprika), salt and sugar. Instead of khmeli-suneli, you can use chaman. Add 50 ml of cognac and stir until smooth.

3. Coat the chicken with the resulting mixture. Place in a separate container and cover with film. Place something heavy on top and put it in the refrigerator for 24 hours.

4. After a day, take the meat out of the refrigerator, rinse and dry. Mix black and red pepper with garlic (squeezed using garlic). Rub the mixture over the chicken breasts.

5. Place the meat in the dryer, set the mark at 40 degrees and leave it alone for 2-3 days.

6. Cut the finished meat into thin slices and serve.

Bon appetit!

Soft and aromatic chicken basturma with cognac

Spices combined with cognac give the meat a special taste. Cold cuts are ideal for a holiday table and will be a good snack to accompany beer.

Cooking time – 3 days.

Cooking time – 1 hour.

Number of servings: 2.

Ingredients:

• Chicken breast – 2 pcs.
• Salt (coarse) – 1.5 tbsp.
• Sugar – 0.5 tbsp.
• Paprika – 4 tbsp. l.
• Khmeli-suneli – 2 tbsp. l.
• Cognac – 50 ml.
• Garlic – 5 teeth.
• Red pepper - to taste.
• Black pepper - to taste.

Cooking process:

1. Clean the chicken meat with a knife to remove films and excess veins. We wash it thoroughly and dry it. Then pour salt, sugar, paprika and suneli hops onto a plate.

2. Pour 50 ml of cognac into the mixture.

3.Mix well until smooth.

4. We begin to dip the washed and dried chicken in liquid. Make sure all the sides of the chicken are set.

5. Place the fillet in a food container and cover with film. Place in the refrigerator and place a weight on the film. Leave the meat for a day.

6. After 24 hours, remove the chicken and wash it. Dry and coat with a pre-prepared mixture of black and red pepper and squeezed garlic.

7. Wrap the breast in gauze and hang it on the balcony (or in a fish dryer) for 2 or 3 days.

8. Free the finished basturma from the gauze, cut it and serve it on the table in a dish prepared in advance.

Bon appetit!

How to prepare basturma with nitrite salt at home?

Nitrite salt is useful to add to food, as it prevents harmful botulism toxins from developing in food. It also gives basturma an aroma that resembles the smell of ham.

Cooking time – 8-10 days.

Cooking time – 1-2 hours.

Number of servings: 1.

Ingredients:

• Chicken fillet – 500 gr.
• Nitrite salt – 12.5 g.
• Cumin – 1 tsp.
• Black pepper – 1 tsp.
• Ground paprika – 1 tsp.
• Fenugreek – 1 tbsp.
• Juniper – 1 tsp.

Cooking process:

1. Take a chicken breast and remove any cartilage and membranes, if any. Rinse the meat under running water and dry thoroughly. It is very important that there is no excess liquid in the breast. Sprinkle spices and nitrite salt onto the meat. Rub with massaging movements over the surface of the breast, covering all areas.

2. Set the meat aside and let it rest for 30 minutes. Then rub in spices and salt in a second circle. Place the meat in a container with a lid and leave it in the refrigerator for 2-3 days. After the allotted time, take out the breast and rinse it well.Place on a paper towel and dry.

3. The breast needs to be hung, so we make a hole in its upper part (you can use an awl or a knitting needle). We thread a tight rope and make a knot.

4. Now we need to grind the fenugreek and juniper. The easiest way to do this is in a coffee grinder. The mixture is intended to protect meat from chapping.

5. Add hot water and stir until the dry mixture turns into a paste.

6. Coat the chicken with it. Then we hang it on the balcony, since there is the most optimal temperature for drying. If you do this in the summer, when there are a lot of insects, wrap the meat in gauze, but not very tightly, so that it can “breathe.”

7. Drying time is approximately 5-7 days. Towards the end of drying, check the breast. The edges should be neither hard nor wet.

8. When the basturma is completely ready, cut it into thin slices and serve.

Bon appetit!

Tender and very tasty basturma cooked in a dehydrator

Basturma cooked in a dehydrator has a spicy taste and retains all its beneficial properties: the meat remains juicy, tender, and with a hint of piquancy.

Cooking time – 7-8 days.

Cooking time – 1-2 hours.

Number of servings: 5-6.

Ingredients:

• Chicken – 2 pcs.
• Seasonings - to taste.
• Soy sauce - to taste.
• Salt - to taste.

Cooking process:

1. Process the chicken: remove the skin and wash it. Dry with a paper towel.

2. Cut up the chicken. For basturma we need breasts and hams.

3. Leave only chicken meat. We remove films, veins and bones.

4. Now we send the pieces of meat to a food storage container.

5. Salt the chicken (to taste). Pour in soy sauce.

6. Close the container and put it in the refrigerator for a day or a little more.During this time, the soy sauce should soak the meat.

7. After a day, remove the container with chicken from the refrigerator.

8. Choose seasonings to suit your taste and mix them. Roll the pieces of meat in the mixture and send them back to the container. Leave it in the refrigerator for 5 hours.

9. Then cut the meat into thin slices so that it dries faster. We thread them onto bamboo skewers by the edges and hang them in the dehydrator. Close the lid. Turn it on and put it in a warm place. We wait 5-7 days.

Bon appetit!