Homemade chicken breast pastrami is an excellent replacement for store-bought sausage and other meat products. This is an easy to prepare, affordable and healthy dish. Sausage from the store is a frequent guest on our table. But is it always useful?
Homemade chicken breast pastrami in the oven
Chicken breast is a recognized dietary product. Pastrami cooked in the oven, covered with an appetizing, aromatic crust, will delight you both at the festive table and on a weekday.
- Chicken fillet 4 (things)
- Water 200 (milliliters)
- Salt 2 tsp with a slide
- Lemon juice 1 (teaspoons)
- Honey 1 (teaspoons)
- French mustard 1 (teaspoons)
- Vegetable oil 1 (teaspoons)
- Coriander ½ (teaspoons)
- Paprika ½ (teaspoons)
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How to make chicken breast pastrami at home? Take a suitable bowl and pour water at room temperature into it. Add salt and stir vigorously until the salt crystals are completely dissolved. -
Remove any remaining fat and film from the chicken fillet, rinse under running water and dry with a paper towel. Dip the prepared fillet into the saline solution. Make sure it is completely covered with water.Leave the meat to salt for 1.5-2 hours. -
Prepare the marinade in a small bowl. To do this, combine all the components and mix thoroughly until smooth. -
Remove the fillet from the saline solution and dry thoroughly using napkins or paper towels. -
Place the fillets in pairs so that the side of the fillet with the skin is on top. -
In order for the finished dish to look beautiful and not fall into pieces when cutting, we tightly tie the fillet with any suitable thread. -
Coat the fillet thoroughly with the prepared marinade on all sides and leave to marinate for at least 1.5-2 hours. -
Transfer the future pastrami to a baking dish greased with vegetable oil. You can cover the pan with foil or baking paper, greasing them with oil first. Place the meat in an oven preheated to 200 degrees and bake for 20-25 minutes. After baking is complete, leave the pastrami in the turned off oven until it cools completely. Then all the juices will remain inside the meat, and the dish will be juicy and tender. -
Take the finished, cooled pastrami out of the oven, cut it, serve it on a beautiful platter and enjoy. Bon appetit!
How to cook delicious chicken pastrami in foil?
Chicken breast fillet is an excellent dietary meat, ideal for people leading a healthy lifestyle. It often turns out somewhat dry when cooked. This simple recipe allows you to prepare very juicy and tender chicken pastrami.
Cooking time: 5 hours 10 minutes.
Cooking time: 30 min.
Servings - 12
Ingredients:
- Chicken breast fillet – 6 pcs.
- Water – 2.5 liters
- Salt – 5 tbsp.
- Adjika – 60 gr.
- Hammer paprika – 2 tbsp.
- Garlic – 5-6 teeth.
Cooking process:
1.We take our chicken fillet, clean it of excess films and fat, and wash it.
2. In any convenient container, dissolve salt in water. Place the prepared fillet into the resulting brine and leave to salt for 2 hours. During this time, the fillet will be saturated with salt and acquire juiciness.
3. Prepare the marinade. To do this, in a small deep bowl or bowl, mix adjika with paprika and garlic passed through a press. Stir and let it brew for a while.
4. After 2 hours, remove the chicken fillet from the brine and dry it with a paper towel. To get one pastrami, we fold two fillets with the inner parts facing each other “jack”, i.e. We apply the thin part of one fillet to the thick part of the other. We coat our preparation with marinade.
5. Place the fillets coated with marinade on foil, wrap them and leave to marinate for 30-40 minutes.
6. Place the future pastrami for exactly 10 minutes in an oven preheated to a temperature of 250-270 degrees. Never open the oven. Turn off the oven, but still do not open it. Leave our dish in the closed oven until it cools completely. This will take about two hours. If we cook in the evening, it is better to leave the pastrami in the oven until the morning. We take out the cooled pastrami, cut it into neat, beautiful slices and serve. Bon appetit!
Homemade dry-cured chicken pastrami
Dried meat is deservedly considered a delicacy. And quite expensive. But this delicacy can be quite inexpensive if you make it from chicken fillet.
Cooking time: 96 hours 30 minutes.
Cooking time: 30 min.
Servings - 6
Ingredients:
- Chicken fillet – 500 gr.
- Coarse salt – 2 tbsp.
- Ground black pepper – 1 tsp.
- Ground red pepper – 1 tsp.
- Garlic – 2-3 teeth.
- Ground paprika – 1 tsp.
Cooking process:
1. Prepare the fillet. We clean it of excess films and fat, wash it thoroughly under running water and dry it thoroughly with napkins or paper towels.
2. Prepare the mixture for pickling. In a convenient bowl, mix ground black and red pepper and coarse salt.
3. Sprinkle the chicken meat with the prepared pickling mixture and very carefully, slowly, rub it in with your fingertips, pressing it into the meat.
4. Place the fillet in a dry deep bowl or container. Cover the container with cling film and place in the refrigerator for a day. The juice that forms as a result of pickling cannot be drained.
5. After 24 hours, remove the meat from the refrigerator and rinse thoroughly. In order to remove excess salt from chicken fillet, place it in a suitable deep container, pour in fresh cold water and leave for 30 minutes. Then rinse the meat again and dry thoroughly with paper towels.
6. Rub the chicken fillet with garlic passed through a press and sprinkle with paprika.
7. Wrap the prepared fillet in two layers of gauze or other loose fabric, string it on strong twine and hang it to dry in a ventilated dry room for 72 hours. If the fillet pieces are small, less time may be needed. Be sure to check so as not to dry out our delicious meat.
8. After three days, the wonderfully tasty dish is ready. Bon appetit!
Fragrant and delicious chicken breast pastrami in a slow cooker
This wonderful meat delicacy does not cook quickly. But the result is a very tasty dish with the aroma of herbs and garlic, tender and piquant.
Cooking time: 7 hours 30 minutes.
Cooking time: 40 min.
Servings - 6
Ingredients:
- Chicken fillet – 3 pcs.
- Salt – 1.5 tbsp.
- Water – 1 l
- Bay leaf – 2 pcs.
- Black peppercorns – 4-5 pcs.
- Sugar – 1 tsp.
- Adjika – 2 tbsp.
- Ready mustard – 2 tbsp.
- Garlic – 3 teeth.
- Provençal herbs – 2 tsp.
- Ground paprika – 2 tbsp.
- Ground black pepper - to taste
Cooking process:
1. First, prepare the brine. Pour water into a saucepan and bring it to a boil. Add salt, sugar, bay leaf and peppercorns to boiling water. Boil for one minute, remove from heat and cool. Place the washed chicken fillet into the cooled brine and leave to salt for at least two hours. If time allows, you can keep the chicken in the brine longer, 6-8 hours.
2. Remove the fillet from the brine, rinse thoroughly under running water and dry thoroughly with napkins or a paper towel.
3. Let's start the marinade. Squeeze out the garlic using a press or three on a fine grater, add adjika and mustard, add Provençal herbs, paprika and ground pepper. Mix everything well. The amount of spices can be changed to suit your taste.
4. Distribute the marinade over the chicken fillet, rubbing vigorously, and let stand for 30 minutes.
5. Take culinary or simple strong thread and tie it around the marinated fillet so that it holds its shape. You can tie each fillet separately, or you can tie all three fillets together.
6. Line the multicooker bowl with foil and transfer the tied chicken fillet there.
7. Cook on the “Baking” mode for 40 minutes. Turn the pastrami over 15 minutes before the end of cooking.
8. Leave the finished pastrami in the slow cooker with the lid closed until it cools completely. Then take it out of the multicooker, wrap it in parchment and put it in the refrigerator for two hours. And now the pastrami is ready. Let's cut and try!
Tender and juicy chicken breast pastrami in milk
Chicken breast pastrami cooked in milk is very tender, juicy meat with a slight creamy taste. An excellent dietary dish for adults and children. And a great substitute for sausage.
Cooking time: 20 hours
Cooking time: 30 min.
Servings - 8
Ingredients:
- Chicken breast fillet – 4 pcs.
- Milk – 700 ml.
- Salt - to taste
- A mixture of aromatic herbs - to taste
- Ground red hot pepper - to taste
- Ground black pepper - to taste
Cooking process:
1. Take four chicken breast fillets and remove excess fat and films. Then rinse them thoroughly and dry them using cloth or paper towels. It is necessary to remove as much excess moisture as possible from the fillet so that in the future it is well salted and saturated with spices.
2. Place the prepared fillet in a suitable container. Rub well with salt and sprinkle with spices. Cover the container with a lid or cling film and place in the refrigerator. There the fillet will marinate for twelve hours. This must be done so that the fillet is saturated with salt and filled with the aromas of spices.
3. After the marinating time is over, take the fillet out of the refrigerator and proceed directly to the cooking process. Take a convenient saucepan, pour milk into it and put it on the stove. Bring the milk to a boil and immediately remove from heat. We completely immerse the perfectly marinated fillet in milk.
4. Close the pan with a lid, wrap it well in a blanket or blanket and leave to cool to room temperature. You can leave it overnight.
5. Place the cooled chicken fillet in a colander and let the milk drain completely.
6. Tender chicken pastrami is ready. Delight your loved ones and surprise your guests. Bon appetit!
And my milk curdled, although it was fresh and boiled.
Hello Galina! Milk curdles for several reasons; I think it was already starting to sour, but I couldn’t smell it yet. That's why it collapsed.