Sun-dried chicken breast - 7 home-made recipes

Men love a variety of beer specialties. Dried chicken breast is especially popular. The dish is quite simple to cook at home. There are many recipes for snacks and they are all similar in their technology.

Classic performance

Chicken breast should be as fresh as possible, without bruising and rotten smell. Thawed meat is not suitable for drying. Before cooking, remove the skin from the chicken, peel the film and fat, and take out the bone. Then the fillets are washed and dried.

You can cook dried chicken breast on your own according to the basic recipe.

It involves the use of the following components:

• a pound of chicken;
• thirty grams of salt;
• two garlic cloves;
• a small spoon of paprika;
• as much red and black pepper.

Step-by-step execution technology:

1. Prepared meat is rolled in a salt-pepper mixture.
2. Rub seasonings into it.
3. The fillet is tightened with plastic wrap and placed in a dish.
4. Put marinate him in the refrigerator for twenty-four hours.
5. Then the breast is washed to remove excess salt.
6. Blot the fillet with napkins.
7. The meat product is rubbed with grated garlic and paprika.
8. Each piece is individually wrapped in a layer of gauze and tied with a thread.
9. The meat is dried, suspended in a dark place where it is cool. It should be well ventilated.
10. Drying lasts three days.
11. You can fix the meat in the refrigerator on the inside of the door.
12. After the time has passed, the fillets are cut into thin slices and served.

The calorie content of this dish is 108.5 kcal.

Cooking with a quick recipe

You can quickly get a jerky delicacy thanks to a special dryer.

For marinade you will need:

• sixty grams of salt;
• black pepper;
• dried garlic;
• soya sauce (one hundred grams).

Step by step recipe:

1. Fillet cut into strips and lay in a deep bowl.
2. Sprinkle it with salt and mix.
3. Add pepper and garlic.
4. Put at night in the refrigerator. Periodically interfere.
5. In the morning, add soy sauce and mix.
6. Leave the meat for three hours.
7. Spread it on the dryer tray in an even layer.
8. Dry the chicken for six hours at a temperature of sixty degrees.

When the filet cools, it can be packaged.

How to cook yourself in a smokehouse

Before cooking chicken in a smokehouse, it must be pickled.

To do this, you will need:

• three liters of water;
• fifty grams of salt;
• dessert spoon of vinegar;
• peppercorns black pepper;
• bay leaves;
• two small spoons of sunli hop;
• three chicken fillets.

Cooking process:

1. Boil water and cool a little.
2. Add salt, pepper, vinegar, laurel leaves, seasoning.
3. Prepared meat is dipped in brine and kept in the refrigerator for forty-eight hours.
4. After this, the fillets are removed from the liquid and lightly dried with a napkin.
5. Suspend it so that the brine drains and the meat dries.
6. After two hours, the breasts are spread on the grate of the smokehouse. Between the pieces leave space.
7. Close the smokehouse with a lid and set on fire.
8. When smoke appears, reduce the power of fire and maintain this intensity for an hour.
9. After this, the breasts are kept outdoors for about three hours.

For smoking, it is better to use slivers of cherry, apricot or plum. At the bottom of the smokehouse put a teaspoon of sugar. This will give the snack a caramel color.

Sun-dried chicken breast in the oven

This is a quick and easy way that allows you to get fragrant chicken in a few hours. Three chicken breasts will require additional components:

• a small spoon of table salt;
• ready seasoning for chicken;
• three cloves of garlic.

Step by step cooking:

1. Fillet is prepared for drying by the traditional method and rubbed with a mixture of seasonings, chopped cloves of garlic and salt.
2. The meat is placed in a dish and covered with a lid. Keep in the refrigerator for about three hours.
3. All this time, pieces are shaken periodically.
4. Next, the fillets are dried with napkins and the juice is removed.
5. Meat pieces are threaded through the grate and left in a hanging position. For fastening, you can use skewers.
6. The grill is installed at the highest level of the cabinet.
7. Below have a baking tray for juice.
8. They turn on the convection mode and dry the chicken for five hours at minimum temperature.

When the pieces have cooled, they are pulled out and cut into translucent slices. Dried chicken breast in the oven is ready.

With paprika in the fridge

For the following recipe, certain components are taken:

• three chicken fillets;
• fifty grams of garlic granules;
• half a small spoon of turmeric;
• common oregano;
• assorted dry peppers as desired;
• a glass of sodium chloride;
• a tablespoon of sweet paprika.

Step-by-step execution technology:

1. Half the salt is placed in the container, the chicken is placed in it and the remaining portion of sodium chloride is poured. Fillet should be completely covered with grains.
2. The container is tightened with cling film and covered with a lid.
3. They keep her in the refrigerator for three days. Shake periodically.
4. After the specified time, the meat is washed in water, dried.
5. Then they keep it in a dry container for half a day, placing it in a refrigerator.
6. Paprika is mixed with garlic, turmeric, oregano, pepper.
7. Rub the mixture thoroughly into the fillet.
8. Wrap separately pieces of gauze and thread.
9. Hang in the refrigerator at the highest tier. Chicken should not touch other foods.
10. Five days later, the snack is ready.

Delicacy is cut into thin layers before serving.

Dried chicken breast in brine

To prepare fragrant and soft chicken in marinade, take products according to the list:

• 0.7 kilograms of breasts;
• a pair of onionskin shells;
• liter can of water;
• a tablespoon of black tea;
• three large spoons of salt;
• two large spoons of garlic granules;
• two large spoons of sucrose.

Prepare a dried breast in this way:

1. Put onion husks and tea in a pan.
2. Sodium chloride is added.
3. Pour sugar.
4. Pour water and put the container on medium heat.
5. Bring the composition to a boil and cook for about seven minutes.
6. Set aside and cool.
7. Prepared chicken is put in the resulting brine.
8. A flat plate is placed on top and a load is placed on it.
9. All this is left in the cold for a day.
10. After the brine is drained, the meat is dried with napkins.

Next, prepare the fillet for drying.

Act as follows:

1. Pour the garlic into a plate.
2. Add spices to it as desired.
3. Rub the chicken with seasonings.
4. Each piece is wrapped with gauze and tied with a rope.
5. Hang meat on the balcony in winter, but not in severe frost. You can tumble it in the refrigerator.
6. After two to three days, the fillets are unfolded and transferred to the bag for half a day.

If the chicken is not too dry, it can be kept for about five hours in the oven at the lowest temperature and the door is open.

It is interesting:chicken breast in batter - recipe

With mustard and soy sauce

Spicy and spicy lovers will love the following recipe, which involves the use of certain products:

• 1 tsp mustard;
• seven large spoons of soy sauce;
• two to three chicken breasts;
• dried chopped garlic;
• a mixture of hot peppers.

Cooking progress:

1. Mustard is mixed with soy sauce.
2. Peppers and garlic are added to taste.
3. The meat is cut with not too thick plates of the same size (about four millimeters).
4. Fillet is immersed in the marinade. It should completely cover the chicken.
5. Leave the meat in the cold until morning.
6. Then the chicken is put in the dryer and kept for ten to twelve hours. Dry it at a temperature of seventy degrees.

The finished product is stored for a week in a dark, cool place. Meat carpaccio goes well with fresh vegetable salads.