dried chicken breast

Step-by-step cooking

1. Step 1:

   

   How to make dried breasts? Mix all the dry spices with salt and sugar. Crush juniper berries with a fork so that they give off their aroma and taste. Mix the juice and spices and rub the chicken breast with this mixture. You can add 2-3 tablespoons of cognac, armagnac or sherry to the juice of berries. Put the breasts in a plastic container, close the lid and put them in the refrigerator for a day.

2. Step 2:

   

   In a day we are waiting for such a picture. The fillet released juice and became more dense.

3. Step 3:

   

   Wash the breasts of excess salt under running water. Dry with towels, roll in any dry spices: paprika, ground pepper, thyme, rosemary, suneli hops and so on. I was rolling in coriander.

5. Step 4:

   

   Hang the breasts on a hook, twine, cord and hang them out in the open air. Preferably somewhere where there will be no flies and midges. I have it hanging on the ventilated balcony. You can even hang it on the window. And you can just dry in the refrigerator, wrapped in a thick cloth, sometimes hanging out to air out.

6. Step 5:

   

   The result will please you in 3-5-7 days, depending on the desired degree of wilting. The longer it hangs, the denser the meat becomes. I tried it already on day 5.

7. Step 6:

   

   Let me remind you that I cook duck breast in the same way, only I use less spices (juniper and pepper), because its taste should not be clogged with a large number of flavors, unlike chicken, which practically does not have its own bright taste.