Purchased pastrami always falls into the category of delicacies. Therefore, such a product is not cheap. To save money and treat your family with a natural snack without preservatives, you can independently cook a pasta from chicken breast at home.

A simple recipe for chicken breast pastrami

Ingredients: 700-750 g of chicken, a tablespoon of fine salt, 2-4 garlic wedges, a tablespoon of refined oil, a little mustard, any spices to taste.

  1. Chicken is washed thoroughly under running water.
  2. A little warm water is poured into a deep container, and salt dissolves in it.
  3. In the resulting liquid, the fillet is left for a couple of hours.
  4. The meat is washed well, laid out on a paper towel and dried.
  5. Garlic is cut into thin slices.
  6. Mustard is added to the oil to taste, as well as any seasonings. For example, you can take turmeric, paprika, dry basil.
  7. Garlic slices are placed in the middle of each breast. The meat blanks are wrapped and greased with spices and oil on all sides.
  8. Next, the form with breasts must be sent to a well-heated oven for 15-17 minutes. Then the oven turns off. Do not open the door!

The pastrami will cool in the oven for 4-5 hours.

How to cook in a slow cooker?

To get an excellent dish you need to have time left. Ingredients: 2 large chicken fillet, 2 tablespoons of sea salt, aromatic herbs, 3 cups of filtered water.

  1. The filet is washed well, then placed in a bowl of salt water. In the refrigerator, the product will be in brine for 24 hours.
  2. Next, the chicken is coated with selected spices.
  3. The workpiece goes into the multicooker bowl for 17-20 minutes. The baking mode is optimal for this.

The dish will “reach” in the switched off closed device for at least 8 hours.

With turmeric in foil in the oven

Ingredients: 960 g of chicken breast, a dessert spoon of ground turmeric, about the same amount of fine salt, a pinch of French herbs, a little ground black pepper.

  1. Fillet cut off from the bones is washed under running water and gets rid of bones and skin.
  2. Two meat blanks are folded “jack” and tied with culinary thread. The resulting design will look like boiled pork in shape.
  3. Billets from all sides are salted and sprinkled with turmeric. Top chicken rubbed with other herbs.
  4. Prepared fillets are wrapped in foil. On the top of the coating, several punctures are made with a toothpick. This is necessary for the timely release of steam.
  5. The bags go on a baking sheet with high sides and cook for half an hour in the oven at 200 degrees.
  6. Expanded workpieces again return to the oven for another 10 minutes. It is advisable to water the dish with the juice that stands out.

This recipe for pastrami can be improved to your liking, changing the composition of seasonings.

Spicy chicken pastroma

Ingredients: 2 chicken breasts, a standard glass of filtered water, 1 tsp each. honey, salt, 2 tbsp. sweet paprika, a pinch of ground chili pepper, 4-5 garlic cloves, nutmeg to taste, 1.5 tbsp. vegetable oil.

  1. The washed chicken fillet is soaked overnight in a solution of water and salt.
  2. In the morning, the meat is dried, each fillet is twisted and wrapped with threads so that the workpieces do not break up. It is better to use special culinary threads, but if there were none at hand, then ordinary ones will do.
  3. The oil is mixed with bee honey, crushed garlic and all prepared spices.
  4. The fillet is coated on all sides with the resulting mixture, and baked in a very hot oven for no longer than 20 minutes.

It is possible to get and try pastrami from chicken fillet only after the product has completely cooled down. This one will take several hours.

Marinated in soy sauce

Ingredients: large chicken fillet (approximately 350-400 g), half a liter of fat milk, 3 tablespoons of soy sauce without additional additives, 2 garlic cloves, 1 small. a spoonful of sweet paprika (without a slide), a pinch of ground nutmeg, salt to taste.

  1. First, the bird fillet is well washed with water, cleaned of skin and films. After that, it is soaked in milk for at least 2-3 hours.
  2. The basis of the marinade will be the selected soy sauce. It is optionally additionally salted. Garlic, nutmeg, sweet ground paprika, added through a press, are added to the liquid.
  3. Fillet is removed from milk filling, dried on top with paper towels and transferred to dishes with marinade. And the chicken is left for another 20-25 minutes.
  4. Then the meat is wrapped in foil and sent to a preheated oven in advance. It is better to make 2 layers of coating at once, so that juice does not flow out from under it.
  5. The future pastrami will be baked for about half an hour. Half an hour before ready, the foil needs to be expanded. This must be done so that the refreshment turns red.

It remains to cut the pastrami into slices and serve. The dish will be an excellent substitute for sausages of gastronomic departments.

Some secrets of cooking

There are several proven recommendations from professionals that every housewife should use to prepare the perfect pastor.

First of all, you need to remember - the longer the bird pickles, the softer and more tender the finished dish will be. That's just in saline for a long time to leave the chicken should not be. If you keep it in such a liquid for longer than 1.5 days, the bird will be inedible - too salty.

When you do not want to mess with the marinade, you can fill the pastrami blank with the usual sweet and sour tomato sauce. Another simple mixture: refined oil, salt, sweet paprika, a drop of chili sauce.

If you want to get a nice ruddy color pastrami, you need to use turmeric or soy sauce. And so that it is more convenient for the marinade to coat the poultry blanks, it is worth making it viscous-liquid and apply it directly to the meat with your hands or with a silicone brush.

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