Chicken fillet with cognac and Provence herbs

2

• Time for preparing

  Contents

  • • 0.0.1 36 h
    • 0.0.2 Simple dish
    • 0.0.3 115kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  36 h

• Recipe difficulty
  

  Simple dish

• Energy value
  

  115kcal

• Rating

• Recipe

Chicken fillet balyk turns out to be very tender and tasty, according to structure reminiscent of red fish. To cook a balyk at home, sea ​​salt is needed, large.

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Ingredients

0/6 ingredients

• chicken fillet – 2 pcs.
• coarse sea salt – 130 g
• Provencal herbs – 1 tablespoon
• bay leaf – 6-7 pcs.
• cognac – 100 ml
• pepper mixture – 1 tablespoon

36 ч36 ч 115

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Steps

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1. My chicken fillet, remove the film and dry with paper with a towel.
2. In a bowl we combine sea salt and spices: a freshly ground mixture peppers, Provence herbs and bay leaf broken into pieces.
3. Pour cognac into the bowl. Stir.
4. Put the chicken fillet in a bowl and bury it in the middle of the salt mixtures.
5. Cover on top with a plastic wrap and refrigerate day.
6. After 24 hours, remove the fillet, wipe, dry. Wrap in a cloth towel and leave in the refrigerator as at least 12 hours.
7. At first, the taste of chicken balyk will be sharply harsh, and through 24 hours it will become softer. Homemade chicken fillet balyk ready!

Keywords:

• balyk
• cognac
• chicken fillet
• Hen
• spices