Chicken basturma: video recipe

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Basturma is suitable for sandwiches, as a meat cut and main course. A wonderful replacement for store sausage. Getting ready very simple, it turns out delicious.

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Ingredients

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Steps

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  1. Wash the chicken breasts. Fill with water, add 1 tbsp. salt. Close the lid or foil, put in the refrigerator on day. Aging in brine will make the meat resilient, not diverging on the fibers.
  2. Rinse the breasts well. Rub with spices: paprika, black and chili pepper, garlic, add vegetable oil. NOT SALM! Over night, the chicken is well and sufficiently saturated with salt.
  3. Turn on the oven at 250 °
  4. The most time-consuming process: tightly knit chicken breasts, connecting them into a sausage, so that when pressed, it almost does not squeezed under the fingers. It’s very important to dress tight so that she baked correctly, when sliced ​​basturma resembled boiled sausage by structure. Threads can be used either food or cotton or linen, but NOT SYNTHETIC! I use yarn “iris”.
  5. Put the sausage on a greased baking sheet, send into the oven at 250 ° for 10 minutes. After 10 minutes, completely turn off oven, leave the chicken to cool in it for another half an hour or an hour. Not open the oven doors in the process!
  6. We take out of the oven after complete cooling, cut. Serve cold.
Keywords:
  • Basturma
  • breast
  • chicken
  • Hen
  • pp

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