Mnemonik4 › Blog › Chicken basturma…

Hi all!
As I always start from afar, if anyone is not curious, then scroll to the word “LET’S GO.”)

I decided to make beef basturma, for me this is the most reliable basturma, after reading many different recipes, I collected from their own, made it once, made it twice and realized that beef basturma was not for me.
1. An excellent beef basturma takes a month to make (some people make it quicker, some take longer, but if you do everything properly, it’s about a month).
2. It’s very inconvenient to make beef basturma at home if there is no balcony or loggia (a powerful smell of spices fills the whole apartment, plus you need a ventilated room, and in winter, especially if you have kids, you can’t really open the windows.
3. And finally, the most basic minus for me, destroying a month and later eating it over the weekend, of course it all depends on the prepared size, but if you create a lot at once, then it doesn’t work out on a budget.
I don’t want to say that beef basturma is bad, I’m just telling you why I I had to abandon her and find a candidate.

Having scoured the web in search of “happiness,” just like with beef basturma, I came across a sea of different recipes for chicken basturma, although everyone calls it differently, but I won’t get rid of it.
And so I found a recipe in which there seemed to be nothing to change and nothing needed to be added, it was decided to create everything according to the instructions.
LET'S GO
Preparatory recipe Unfortunately, I couldn't find a link to this recipe, it's been a long time since I found it, but I think the creator won't mind.
1. Take chicken breast fillets (the quantity depends only on your appetite), cut off the “appendix” (the second part of the breast, which is significantly smaller in size).

2. We carefully wash the breasts and put them in containers in layers, sprinkle each layer generously with salt, ordinary, large.

3. We put it in the refrigerator for a day (someone takes out the meat, drains the water and turns the pieces over, then sprinkles it with salt again) yes, this is necessary in the case of beef, but there the meat is not salted for a day. In the case of chicken, I think this is unnecessary.

4. We rinse all the pieces with cool water; for those who don’t have water meters and have the opportunity to put them under running water (for example, at the dacha), set them for an hour. If at home, then fill it with cool water and change the water every half hour for 4-5 hours.

5. Prepare a mixture of spices. There is no specific recipe here, you can take virtually any spices to your taste, you can mix dark ground pepper with ground paprika and add a little hot ground pepper and that will be enough. For those who are especially lazy, you can take a ready-made spice mixture; for example, khmeli-suneli will do just fine. In short, don’t be afraid to experiment, so what if something goes wrong with the sprinkling, for example, as I once had when I confused sweet paprika with hot pepper and even though I like it spicy, it was still overkill In this case, take the finished piece and simply wash off the sprinkles under running water and that’s it.

6. Drain the water from the meat, take paper towels, take a piece of breast, blot it with a cardboard towel so that there is no water, and not completely dry. Next, we put it on the hook and begin to roll the piece in spices, helping to sprinkle the hard-to-reach places with a spoon.

7. We hang it to dry for 2-3 days, preferably in a ventilated room. In fact, the product is ready for use after 2 days, but in my modified recipe, which I will discuss below, in order to achieve the mixture and elasticity that suits me, I keep it for three days.

8. Everything is ready, I personally like it with beer, my wife and child just gobble it up, I just have time to drive them away from my own plate of snacks.))

This was a traditional recipe that I found on the Internet.
If you read closely, you probably paid attention to the end of the 5th pt and already realized that the meat does not absorb the sprinkles and if you wash it off, it will taste bland, no, this is good, and there will be no zest either.) That’s why I I decided immediately after washing the meat, step 4, to marinate the meat.
Otherwise, the whole procedure is the same and therefore we will call it point 4.1. 4.1.
We take soy sauce, teriyaki is better, but you can also use ordinary sauce, just dilute it with water to taste, we take mustard, ordinary Russian, we take olive oil, a little ginger and a little spices, you can just ground peppers. Unfortunately, I won’t say anything about the quantity of these goods, this was my experience, so I added everything by eye. If about 3-4 tablespoons of teriyaki, a tablespoon of olive oil, a tablespoon of mustard, half a teaspoon of pepper mixture, ginger almost the size of your thumb and that’s all for 12 pieces

Chicken breast basturma at home. How to cook dried chicken fillet

Everyone loves unique snacks, especially if they are prepared at home with love. Such a treat as chicken basturma came to us from the Caucasus, where they greatly adore meat in any form. Although jerk chicken can be purchased at the store, it is better to prepare it without the help of other available products. How to create chicken basturma? The following recipes with photos will come to the rescue.

How to cook basturma from chicken breast

Before you figure out how to cook basturma from chicken breast, you need to purchase all the ingredients. You should take light pink fillet, with shiny skin, without any foreign aroma. The size of the product is not important, but the largest breasts will take a little longer to cook. You will definitely need a grinder to grind spices, cling film, clean gauze for wrapping, strong threads for hanging, and a bowl.

The manufacturing process is simple: preparation will take only 15 minutes, but you will have to wait at least 2 days for the snack to be completely ready. First you need to prepare the marinade (there are several different methods), then keep the bird in it for a day, then remove it, wash it and again carefully coat it with a mixture of spices and garlic (depending on the chosen recipe). It is very important to dry the meat in a ventilated area so that it does not become airy. A day later, you can already enjoy the prepared snack on your own.

Chicken basturma - recipe

There are many methods for making this dish; any housewife can decide for herself which chicken basturma recipe suits her. Please note that you will need to be patient, because the meat needs to be well dried before serving. Some people leave it in the air for up to a week so that it becomes dense, like beef jerky, but this is a matter of taste.

Chicken breast basturma is easy to prepare at home, but you must first become familiar with all the intricacies of the process. Prepare the fillet - it must be thoroughly washed, removed from films and thoroughly dried on a cardboard towel so that the fibers can better absorb the marinade. In order for dried chicken to be fragrant, it must be coated with a spicy consistency. Add spices with a distinctive smell and taste to the marinade: garlic, nutmeg, basil, coriander. The fillet must lie in the consistency for at least 12 hours, and then it can be dried.

After marinating, chicken basturma must be dried at home. Chefs advise lubricating the meat with vodka or cognac to prevent the development of microbes. The fillet is well wrapped in gauze and hung on a hook in a well-ventilated area. It is very important that the chicken breast basturma is in a draft, in a place with good air circulation. The readiness of the snack can be adjusted without the help of others: if you like the driest meat, then dry the chicken for 7-8 days, if the softest fillet is enough, 5-6 is enough.

Chicken breast basturma at home

Production time: 72 hours (15 minutes prep time).
Number of servings: 5 persons.
Calorie content: 220 kcal.
Purpose: snack.
Cuisine: Armenian cuisine.
Difficulty of manufacturing: easy.

Chicken breast basturma is easy to prepare at home. For this you will need fillet, spices, salt and a little cognac to give the appetizer a special smell and protect yourself from germs. The prepared snack can be served with beer, red wine, or simply served as an addition to sandwiches. It is best to cut it into thin, almost transparent slices. Then you can fully experience the unique taste of the dish you have prepared.

chicken breast – 3 pcs.;
coarse salt – 1 tbsp. l.;
ground pepper – 1/2 tsp;
ground paprika – 1/2 tsp;
sugar – 1 tsp;
seasoning for meat - 1 tbsp. l.;
cognac – 25 ml;
garlic – 2 medium cloves.

Wash the meat thoroughly and dry it on a cardboard towel.
Mix salt, pepper, paprika, sugar and add cognac.
Coat the chicken with the purchased consistency and place in a bowl. They should lie tightly.
After 36 hours, remove the chicken and wash with water and dry with a towel.
Chop the garlic and mix with seasonings.
Coat the chicken with the spicy mixture and wrap with gauze.
Hang in a ventilated area for two days.

Chicken fillet basturma

Production time: 48 hours (15 minutes for preparation).
Number of servings: 5 persons.
Calorie content: 220 kcal.
Purpose: snack.
Cuisine: Azerbaijani cuisine.
Difficulty of manufacturing: average.

If you prefer a spicy snack, you can add chili pepper to the spicy mixture, but you need to do this carefully so as not to overdo it. If you overdid it a little, and the crust turned out to be very spicy, then it is recommended to rinse the fillet under water and let it dry for another day. Serve spicy basturma with beer, red and white wine.

chicken breasts – 3 pcs.;
coarse salt – 1 tbsp. l.;
chili pepper – 1/2 tsp;
ground paprika – 1/2 tsp;
sugar – 1 tsp;
hops-suneli - 1 tbsp. l.

The meat must be washed and then dried.
Mix all the ingredients except the chili pepper and brush the chicken (you need to rub it well). Put it in the refrigerator.
After a day, wash the chicken and dry with a towel.
Coat with chili pepper and wrap in gauze.
Hang in a ventilated area for a day, then check: if the meat is not completely dried, then leave for another day.
You should end up with a spicy appetizer with a pleasant, appetizing crust.

Chicken basturma in the oven

Production time: 48 hours.
Number of servings: 5 persons.
Calorie content: 250 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of manufacturing: average.

The recipe for basturma from chicken fillet is designed for those gourmets who are not very fond of eating dried meat, but prefer to subject it to long-term heat treatment. The manufacturing principle is as follows: cooked meat is marinated in a mixture of herbs and spices for several hours, and then baked at low temperature. The result is a very tasty, fragrant snack that is impossible to tear yourself away from.

chicken fillet – 4 pieces;
water – 500 ml;
peppercorns – 1 tsp;
salt – 2 tbsp. l.;
sweet sand – 2 tbsp;
Bay leaf;
honey - 1 tbsp. l.;
olive oil – 2 tbsp. l.;
soy sauce – 1 tbsp. l.;
paprika;
garlic – 2-3 cloves.

You need to start making it by preparing the meat: wash and dry it.
In a bowl, stir water, salt, sugar, pepper and bay leaf.
Place the chicken in the solution and place the container in the refrigerator for 24 hours.
The next day, wash the breasts again and dry.
Prepare a glaze with honey, olive oil, soy sauce, paprika, pepper and garlic.
Lubricate the fillet well and leave to marinate for 2-3 hours.
Tie tightly and put in the refrigerator overnight (that is, in the dark) .
Preheat the oven to 160 degrees. It is better to cover the frying surface of the baking sheet with foil.
Place the meat in the oven for approximately 1 hour.
Then remove the finished snack from the oven and let it cool.

Chicken basturma - manufacturing secrets

Every cookbook has a huge number of good recipes for tasty chicken appetizers. But every housewife can come to the aid of some professional secrets of making chicken basturma:

The fillet must be dried before marinating - it will quickly absorb the spicy mixture.
Drying meat should only be done in a ventilated area, or on the balcony.
The chicken will marinate better if you put a press on top. To make the process faster, the fillet can be cut.
You should not overcook (infuse) tender chicken meat longer than the indicated time - it will become dry.
You can create an appetizer that is not only tasty, but also delicious, if you sprinkle the meat with spices the day before serving. Then a compacted crust appears on it, which will give a special, appetizing appearance.
Don't be afraid to experiment. – add new spices, herbs, herbs. Prepare a snack from other types of meat: you can use, for example, sliced beef.

Video: Chicken basturma

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Chicken breast basturma at home

Ingredients

Chicken breast – 600 g

Large sea salt – 100 g

Paprika – 1.5 tbsp.

Hot pepper – 1 tsp.

Dry thyme, ground – 1 tbsp.

113 kcal
30 min.
30 min.

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

I have long wanted to make basturma from chicken breast, but did not dare to cook it. Finally cooked it! The meat came out fragrant and tender. The most fascinating thing is that the taste properties change greatly, depending on the time of production. By the way, I marked 30 minutes. But the ripening of meat occurs from the moment of production. And this is 3, 5, or 10 days - it all depends on your taste. Every day the meat dries out more and more. At first it is still somewhat soft, and later it becomes harder every day; you need to cut it into thin slices with a very sharp knife.

To make basturma from chicken breast at home, we will need the products from the list. I'll make a small digression. Select spices according to your own taste, so that in the future you will like the taste of basturma. The meat is perfectly soaked in spices.

It's better to take a huge breast. We clean the meat from films and fat.

Mix salt and sugar and generously sprinkle chicken breast on all sides. Cover with film and put in the refrigerator for two days.

At times the meat must be removed and turned to the other side.

After two days, remove the meat and soak for 3 hours. We change the water from time to time or place the future basturma under running water.

Then remove the meat from the water and carefully dry it with a towel. This is what the meat looks like at this step. It has thickened significantly.

Sprinkle the meat on all sides with spices and wrap it in gauze. My advice: if you cook meat, divide it into 2 parts. This will make it better for drying and cutting later.

Then we tie the gauze with threads and make a loop so that it can be hung to dry.

The meat must be hung in a draft, in a place where there is no sun, this is a must! You can do it on the balcony or, if your hood works well, then under it. We live on the first floor, so our meat was drying on our neighbors’ balcony, and I didn’t take a photo of it hanging. This is how chicken breast basturma prepared at home looked like after 5 days. It tasted like dried fish.

This is how the meat looked after 8 days. They didn't let him dry out anymore. The meat changed color. The mixture became denser. What to eat it with – a glass of wine or beer – is up to you.

Chicken basturma at home: the most common recipe with photos

Basturma is a cool meat snack that takes a lot of time to make. It is usually prepared from beef or pork. But now let’s look at the photo recipe for chicken basturma, which is cooked much faster. The essence of making chicken basturma at home is to salt the meat and dry it. It doesn’t matter what mixture of seasonings you have is suitable as a dressing. But it is imperative to add bitter pepper; it provides the appetizer with piquancy and spiciness.

Chicken basturma has less calories than the classic beef and lamb options. The average calorie content of a meat delicacy does not exceed 163 kcal per 100 g of finished product.

Ingredients

Chicken fillet: 4 pcs.
Salt: 400-500 g
Ground paprika: 2 tbsp. l.
Ground reddish hot pepper: 2 tbsp. d.
Dark ground pepper: 2 tsp.
Chaman seasoning: 2 tbsp. l.
Dried garlic: 2 tbsp. l.
Thyme: pinch

{Instructions} manufacturing

We clean the fillet from film, bones, and tendons.

Sprinkle salt into the bottom of the pan in an even layer.

Place chicken pieces on top and sprinkle with salt again. Place in the refrigerator for a day.

Carefully wash the salted fillet (if desired, you can soak it a little) and pat dry with a cardboard towel. In this step, thread any piece of meat onto a thread. Later it will become stale and it will be even more difficult to create it. Leave under pressure for 5 hours.

After the designated time, hang it up to dry for 2 days.

Even if there are no flies in the room, it is worth wrapping the workpieces in gauze to prevent dust from settling.

We prepare spices for the upcoming work.

Mix “Chaman”, hot paprika, garlic, thyme, dark pepper and salt in a bowl. Add little water to make a thick paste.

Coat any piece of chicken with a thin layer of dressing. After this we hang it up to dry for 2-3 days.

Chicken basturma is ready. Before serving, cut it into thin slices and enjoy the irresistibly delicious meat delicacy of our own making.

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Article creator – LadyElena

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