Chicken pastrami

Ingredients

Chicken breasts – 1-2 pcs.

Spices – any to your own taste

Salt – 1-1.5 tsp. or brine

170 kcal
6 hours 15 minutes
6 hours 15 minutes

Photo of the finished dish

Step-by-step recipe with photos

Among my friends, the expression “the best sausage is pastrami” arose and took root. It was prepared from beef, elk, pork, turkey, but most often from chicken breasts.

Any crushed spices are suitable for marinating chicken meat: hot and aromatic peppers, the consistency of fragrant herbs (Provencal, Italian) and spices (curry, masala). Additionally, you can add peppercorns, juniper berries, grain mustard and dried herbs in a bunch to the baking sheet; in their pairs the chicken will turn out even more fragrant.

It is very convenient to put chicken breasts in the oven in the evening, after turning it off, toss it in it to slowly cool and absorb odors, and in the morning serve it on sandwiches for breakfast or use it for various salads and main courses.

Prepare chicken breasts for pastrami using one of the following methods:

Method No. 1

First, keep the breasts in brine for half an hour to an hour (ready - from cucumbers or tomatoes, or from 1 tablespoon of salt per 0.7-1 liter of water).

Later, rub with spices (for example, curry) and marinate for a couple of minutes.

Method No. 2

Rub the breasts immediately with salt and spices and marinate for at least half an hour.

Then transfer the breasts to a baking sheet. I have a well-worn metal frying pan; I like to bake on it most of all, because... The thick-walled metal surface retains heat for a long time. Add whole peppercorns and other unground spices to the chicken meat and directly to the frying pan.

Line baking sheets with the least durable surface with foil.

Preheat the oven to high, usually 275-300 degrees. Place the breasts in a hot oven, after 15 minutes turn it off and do not open the door for several hours (4-5 or all night (that is, the dark time of day) ).

The end result is a fragrant and warm chicken breast.
Those who have not tried to cook chicken pastrami are hesitant about whether it will bake or whether it will be juicy.
And those who have tried it repeat and repeat this simple recipe.

You can remove the skin from the finished chicken pastrami and then cut the fillet into slices of the desired thickness for sandwiches.

Chicken pastrami is perfect for various salads:

Chicken pastrami – 7 recipes

Pastrami can be a delicious alternative to a store-bought sausage of unknown quality. It can be prepared from any type of meat, but perhaps the most popular is chicken. Specifically, we will look at the variations of creating chicken pastrami below.

Basic recipe for a dish in the oven

Pastrami is attractive because, apart from meat, it uses a small amount of goods. And it may seem that to get the desired dish you have to play through a multi-step recipe. But this is not so, despite the fragrant and perfect delicacy, it is prepared in three counts.

chicken breast – 400 g;
honey – 20 g;
garlic cloves – 5 pcs.;
vegetable oil – 35 ml;
ground nutmeg - a pinch;
ground paprika – 1 tsp;
turmeric – 1/2 tsp;
salt – 1 tsp.

Almost all recipes call for milk for soaking. This is not at all necessary. You can prepare pastrami at home without milk; even using water with spices added to it makes a beautiful meat dish.

We measure out such an amount of water so that the chicken chosen for transformation into pastrami is completely immersed in it. Now bring the water to a boil and dissolve the salt in it.
Let cool. Leave the fillets in the solution for at least 3 hours. If possible, it is better to marinate the whole night (that is, in the dark) or a day: in this case, the breast will be moderately seasoned, both inside and outside.
Remove the meat from the saline solution. Let it dry without the help of others or remove excess liquid with cardboard towels.
Let's prepare the mixture for coating the breasts. Mix oil, it can be either sunflower or olive, honey, pureed garlic and the whole set of spices. By the way, you can adjust the amount of garlic to your own taste; if you like it spicier, take more.
Coat the breast with the acquired spicy-sweet consistency. And again we leave. Now half an hour will be enough for good marinating.
At this time you will have time to preheat the oven to 210°C.
If you have removed the bone, then take a culinary rope, jute, for example, and tie the fillet together, thereby forming a classic sausage shape.
We wrap the homemade sausage in foil to preserve maximum juiciness and taste. If you have marinade in stock, re-coat the meat before wrapping.
We send the workpiece to bake. Leave the heat on for 25 minutes and then turn it off. But we don’t extract the pastrami itself. Let it cool while gradually lowering the temperature.

It should be said that not only should you not remove pastrami from a hot oven, but it is also not recommended to open the cabinet door so as not to let out the heat. The meat delicacy prepared by us can be served as an independent dish or as an addition to salads.

Diet chicken pastrami

Taking into account the main component of the dish, we can safely say that with the right combination of spices and other ingredients, pastrami can become a complete delicacy for those who are on diets.

chicken fillet – 250 g;
mustard – 15 g;
ground sweet paprika – 10 g;
ground reddish hot pepper – 3 g;
basil – 5 g;
turmeric – a pinch;
coriander – 5 g;
ground oregano – 5 g;
olive oil – 30 ml;
water – 500 ml;
coarse salt – 25 g.

The preparation of pastrami for the dietary table differs only in certain points. And what kind - you will find out further.

Because we are preparing a dietary version, there can be no talk of any soaking in milk, just water and salt.
Mix olive oil with selected spices.
Dry the soaked chicken breast. Rub perfectly with the acquired mixture of herbs and spices. Give another two hours to marinate.
By the time marinating is complete, the oven is preheated to 250 °C. We don’t go too far, because heat treatment at this temperature will bring the chicken breast to readiness in just 15 minutes.

The pastrami has cooled down. But we are in no hurry to cut it. Gourmets say that the taste and smell are fully revealed after a short period of time in the refrigerator.

Chicken fillet in the sleeve

And here it is - a recipe in which meat, in our case chicken fillet, will be soaked in milk. What does this give to the dish - does it increase its taste or is it just extra chic? To find out, let's start manufacturing.

To create pastrami in a sleeve, take:

chicken breast – 1 pc.;
milk - a glass;
garlic – 20 g;
paprika – 1 tbsp. l.;
pepper mixture – 1 tsp;
vegetable oil – 1 tbsp. l.;
salt - to taste.

We stock up on a baking sleeve and get started:

Free the chicken breast from bones and excess membranes. Fill with milk and place in the refrigerator. Select the soaking time at your discretion: at least 3 hours are recommended.
When you decide that the time has come, remove the chicken from the refrigerator and wipe off excess milk with cardboard towels.
Now mix the pressed garlic, spices and oil. The outermost component will help the spices distribute more evenly.
Coat the chicken with the acquired consistency. We tie it with a strong thread, forming a sausage.
Place the future pastrami in a baking sleeve. To add more flavor, add peeled, halved garlic cloves.
Place the pastrami in the sleeve into the oven preheated to 180°C. Don’t forget to pierce the bag with a toothpick a couple of times to allow excess air to escape.
Bake for 35-45 minutes. The exact time depends on the size of the breast, as well as the density with which you rolled the fillet into a sausage.

Chicken pastrami baked in a baking sleeve is ready.

So what is the difference between pastrami in milk and pastrami in water? When combined with milk and paprika, the meat gives a sweet and sour taste that is on the verge of a creamy aftertaste. In addition, milk, unlike water, not only saturates the meat with spices, but also makes it more tender and soft.

Option for spicy food lovers

A recipe for fans of dishes with pepper.

chicken breast – 700 g;
water – 500 ml;
vegetable oil – 2 tbsp. l.;
hot reddish ground pepper – 1 tsp;
mustard – 1 tbsp. l.;
sweet paprika – 1 tbsp. l.;
oregano – 2 tsp;
finely ground salt – 1 tbsp. l.

Prepare pastrami by following the following step-by-step tips:

Remove the skin from the chicken. We separate it from the bone.
Dissolve salt in water. Place two chicken fillets there.
Mix spices, mustard and oil.
Remove the chicken breast from the water. Blot with a cardboard towel. And then rub with the prepared mass.
After waiting a couple of hours, place the chicken on foil and place it in an oven preheated to 250 °C. Leave the oven on for 15 minutes. And then, without opening the oven, wait 2 hours.

Only after two hours will the pastrami reach full readiness and become impeccable in taste and density.

How to create in a slow cooker

Multicookers have become an integral part of the culinary masterpieces of almost all housewives. Therefore, virtually all dishes evenly undergo a reorientation towards this method.

chicken breast – 1 pc.;
water – 800 ml;
sugar – 1 tbsp. l.;
salt – 3 tbsp. l.;
grain coriander – 1 tsp;
vegetable oil – 2 tbsp. l.;
French mustard - 2 tbsp. l.;
aromatic dark peppercorns – 5 pcs.;
cloves - 4 umbrellas;
bay leaf – 2 pcs.

Making pastrami in a slow cooker further simplifies the process of obtaining meaty sweetness:

Combine everything, except the oil and mustard, and fill with warm water.
We wash the breast. After removing the small fillets, we send the large ones into the prepared solution. Soak for 12 hours.
Let's prepare the sauce from the remaining 2 ingredients. We coat the dried chicken with it.
Roll the coated meat into a roll and tie it with kitchen thread.
Place the meat in the slow cooker. “Quenching” mode – for 1/4 hour. After the sound signal, the “Heating” mode is switched on. We wait 2 hours without opening the lid.

The pastrami in the slow cooker is ready.

Chicken Pastrami “Forget the Sausage”

Homemade pastrami will allow you to completely give up store-bought sausages.

Chicken breast pastrami - the best recipes at home

If you want to eat healthy, cook pastrami from chicken breasts instead of sausage; it’s very easy to create at home. Recipes for snacks can be found in Romanian, Moldavian, and Jewish state cuisine. Pastrami is famous for its juiciness, tenderness, and the smell of herbs. Suitable for cool tenderloin, a worthy replacement for harmful, chemical-filled sausage, or used on a salad. Not a dish - a godsend for those who are accustomed to eating faithfully and tasty.

Chicken breast pastrami at home - recipe in the oven

Not a completely ordinary marinade, with the addition of honey and herbs. The appetizer will turn out superbly tasty, worthy of a gala table.

Breast, fillet – 700 gr.
Water - a glass.
Salt – 2 small spoons.

Coriander, ground – ½ small spoon.
Mustard, grain - a small spoon.
Paprika, sweet – ½ small spoon.
Honey - a small spoon.
Lemon juice - the same amount.
Sunflower oil - small spoon.

Make a saline solution by dissolving salt in a measured amount of water.

Wash the chicken fillet and dip it in the solution. The meat will be salted, simultaneously absorbed with water and become juicier. Hold the workpiece for 1.5-2 hours.

Alternately place mustard seeds in a bowl (crush them a little with a mortar), add coriander, sweet paprika, mix the loose spices.

Add honey, add vegetable oil and lemon juice. Mix the marinade well. Set aside.

Remove the breast from the brine solution. Pat thoroughly with a cardboard towel. Inspect carefully to ensure that there are no films or other unnecessary parts left.

Place the breasts in pairs, with the outside facing up. For the convenience of the upcoming work, I advise you to tie the meat with a strong thread, as in the photo. It is not necessary to do this at this stage of production; you can first marinate the breast, and then shape it into pastrami. Decide for yourself here.

Using a generous hand, coat the workpiece with marinade on all sides. Leave for 2-3 hours at room temperature. If you have time, it is better to put the semi-finished product on the refrigerator shelf and keep it overnight (that is, in the dark) .

Place a sheet of foil on a baking sheet and place the dough. Brush the top of the pastrami with oil. Bake in the oven at 200 o C, setting the timer for 25-30 minutes.

And here is the result of your labors. Remove the threads, cut into fine pieces and enjoy.

Chicken breast pastrami – recipe (pp) in foil

The simplest version of juicy chicken pastrami. It cooks very quickly in the oven, the meat always comes out tender and tasty.

Chicken fillet – 2 pcs.
Water - liter.
Salt – 2 tablespoons.
Sweet sand - a tablespoon.
Peppercorns – 6 pcs.
Bay leaf – 2 leaves.
Dark pepper - a pinch.
Vegetable oil – 3 tablespoons.

Remove the skin and membranes from the chicken, and divide the whole breast into halves.
Boil water, adding bay leaf, salt and sugar, peppercorns. When the spice crystals are completely dissolved, remove from the burner. Cool to room temperature.
Place the chicken in the brine and hide the pan in the refrigerator for 8-10 hours.
Remove the salted pieces and dry with napkins.
In a separate bowl, mix sunflower oil with black pepper. Brush the entire surface of the meat.
Place foil on the bottom of the pan and lay out the semi-finished pastrami.
Bake at 200 o C for 20-25 minutes, depending on the size of the breasts.

Homemade chicken breast pastrami in a slow cooker

Don’t limit yourself in seasonings; you can marinate chicken with various herbs, changing the taste of the dish. You can look at other recipes and add to this recipe at your own discretion.

Chicken breast – 2 fillets.
Milk - liter.
Seasonings for chicken (from a bag) - to taste.
Salt - a teaspoon.
Vegetable oil – 3 tablespoons.

Pour milk over cooked breasts. Keep at room temperature for 2-3 hours.
Combine oil with chicken seasonings. Read the composition of the bouquet on the package and add your own spices if desired.
Lubricate the meat generously and rub the fillet over the surface. Tie the fillets together with tight threads. Leave for about an hour and place in the refrigerator.
Grease the bowl with multi-oil and place the semi-finished product. Set the “Baking” mode and turn on the timer for 40 minutes.
After any quarter of an hour, open the lid and turn the workpiece over.
After the signal, keep the pasta under the lid for another 10-15 minutes. Then take it out, cut it and enjoy.

How to cook breast pastrami in milk and soy sauce

Chicken breasts – 2 fillets.
Milk – 3 glasses.
Soy sauce - a tablespoon.
Garlic cloves – 3 pcs.
Salt – 3 teaspoons, heaped, spoons.
Sweet paprika - small spoon.
Honey - the same amount.
Nutmeg – ¼ teaspoon.
Lemon juice - a tablespoon.

Prepare the breast for marinating, wash, trim off excess.
Pour in milk mixed with salt. Leave to soak for 3 hours.
After this time, remove the pieces and blot with a napkin.
Fold in pairs and tie tightly with kitchen string.
In a small bowl, combine the other ingredients (seasonings) listed in the recipe. Stir and coat chicken breasts generously. Leave for sufficient marinating for 15-20 minutes.
Place on a greased sheet of foil placed on a baking sheet. cook for 20 minutes. temperature in the oven – 220 o C.
When the baking time is up, turn off the oven, but do not rush to take out the appetizer. Let it sit for another 15-20 minutes to soak in the juices.
Cut the ropes, cut the pastrami into pieces and take the first sample.

Juicy chicken breast pastrami in wine marinade

A unique chicken pastrami recipe. Perfect for a cool cut on a formal table, or for a sandwich with coffee.

Breast – chicken – a couple.
Reddish dry wine – 1.5 cups.
Grain mustard - 2 huge spoons.
Garlic – 6 cloves.
Honey, watery - 2 huge spoons.
Laurel – 3 leaves.
Peppercorns – 4 pcs.
Rosemary – ½ teaspoon.
Paprika, sweet or smoked - a tablespoon.
Salt – 1.5 tablespoons.

Rinse the fillet and place in a pan with the marinade.
To create a marinade, pour wine into a pan, add honey and crushed garlic. Throw in the paprika, rosemary, salt, bay leaf, and mustard.
Marinate for 24 hours in the refrigerator (less if you don’t have time).
Secure the fillet with thread, place it in the mold, oiling the top of the semi-finished product. Bake pastrami at 220°C. Cooking time is 25 minutes. From time to time, take out the pan and pour the marinade over the meat. Then turn off the oven and leave the snack to cool.

Author's video recipe for chicken pastrami

A good recipe with a detailed story about all aspects of making snacks at home. Bon appetit!

Chicken pastrami: recipe

Modern sausage products do not inspire confidence, because manufacturers intensively use flavor enhancers, dyes, and generously add soy to the recipe, which leads to a decrease in the quality of the finished food products. Almost all housewives are trying to give up purchasing sausages and sausages, replacing them with delicious homemade dishes. One such dish could be juicy chicken pastrami, which you can simply prepare at home.

How to properly cook chicken pastrami?

This traditional dish is prepared in the oven using auxiliary ingredients and unique marinades. For pasta, you can choose turkey, beef, pork, and also chicken. The extreme type of meat is cooked the fastest; it differs in tenderness and juiciness.

When choosing chicken, give preference to fillet, because it is not very fatty and does not require additional preparation. Chicken pastrami resembles a roll; it can consist only of meat soaked in marinade. If you want to cook something more original, you can add prunes, paprika, mushrooms, cheese and other ingredients to the roll.

What kind of meat is suitable for the dish?

Chicken fillet is an invaluable source of protein; it contains record amounts of phosphorus and potassium. The dish in question has a reduced calorie content (150-200 kcal/100 g), and baking in the oven allows you to create a truly dietary product that can be eaten by children, old people, and pregnant women.

When choosing fillets for pastrami, be sure to remember the necessary advice from experienced housewives:

fresh fillet must be firm and dry. The defrosted product is soft, it contains a lot of water and blood (the internal environment of the human and animal body) , so after stewing the chicken will be hard;
the fillet must have a neutral odor;
the color of the meat should be pink;
the edges of a high-quality chicken breast are even, there should be no tears in the pieces;
fillet size is medium, a good solution would be to purchase meat whose weight is 600-800 g.

Raw fillets can be stored in the refrigerator for no more than 2-3 days, so try to cook chicken pastrami on the day you purchase the meat.

Traditional chicken pastrami: master class from chefs

If you want to prepare a regular dish, then use the following ingredients:

800-1000 g chicken without skin and bones;
200 ml milk 2.5%;
2 cloves of garlic;
1 tbsp. l. olive oil, lemon or lime juice, soy sauce;
½ tsp each sweet paprika, salt, nutmeg and honey.

Step-by-step recipe with photos

When preparing this dish, wash the meat, and later remove the skin and bones from it, trim off the fat as much as possible. Place the chicken breast in a deep plate, pour milk over it, then leave for 2-3 hours.

Start preparing the marinade by mixing olive oil, soy sauce, and salt in a bowl. Stir the ingredients, add dry spices, honey and garlic to the marinade, leave the mixture for 10-20 minutes so that the ingredients exchange odors. After 3 hours, drain the milk, carefully dry the meat using paper towels, then proceed as follows:

take culinary thread, form the fillet into a kind of roll, then tie it;
spread the marinade thickly on the roll, leave it in a warm room for 20-25 minutes;
Place the chicken pastrami on a baking sheet and place in the preheated oven.

Bake the dish for 35-40 minutes, after finishing cooking, leave the chicken pastrami in the oven for 10-15 minutes so that the meat is as soft and juicy as possible.

Making a dish with prunes

This method of making chicken pastrami is the most labor-intensive; you will need the same ingredients as in the previous recipe, also 50-100 g of prunes. Let's look at the manufacturing stages:

fill the meat with milk or 1 liter of salted water;
prepare a marinade that you can change the consistency of dry seasonings (basil, paprika) and 1 tbsp. l. mustard;
cut the fillet into 2 halves, place chopped prunes and garlic on a large part, cover these components with the second half of the fillet;
wrap the roll with culinary thread, pour marinade or rub with a mixture of dry seasonings and mustard. You can skip the floss by wrapping the meat in foil;
transfer the roll to a baking sheet, then bake for 40 minutes.

Cut the cooled chicken pastrami into pieces and serve with a side dish or as a cool appetizer. Bon appetit!