Basturma from Chicken Fillet Recipe
I found a chicken basturma on the website, but with a different set of spices. That’s why I’m publishing my own version. This basturma is not inferior in taste to traditional beef, but it is much softer. It’s not that hard to cook.
Servings
12
Cook Time
160minutes
Servings
12
Cook Time
160minutes
Ingredients
Preliminary preparation:
Sharp crust:
Instructions
  1. We separate the clippings from each profile. We reserve it for other dishes (broth, chops, etc.). For basturma, we will need a large fillet so that it does not fall apart.
  2. We prepare a mixture for salting. Add dried thyme, 2 tsp basil and ground bay leaf to the salt.
  3. Squeeze out a clove of garlic and mash.
  4. Roll the chicken fillet in the resulting mixture.
  5. Tear off 2 pieces of food wrap for two fillets. Sprinkle each 1/4 of the flavored salt. Sprinkle the fillets with salt and sprinkle with the remaining salt and pepper mixture.
  6. Each fillet is wrapped in a film.
  7. Put it in the refrigerator for a day for salting.
  8. During this time, the fillet will lose juice and become dense.
  9. Rinse each fillet with water and dry with paper towels.
  10. We prepare a sharp crust. Mix black and red ground peppers, rosemary and 2 tsp basil.
  11. Add red wine to the spices. Knead to make a gruel.
  12. We spread each fillet with this gruel.
  13. Wrap with gauze. Using a gypsy needle, thread through the thick edge of the fillet.
  14. Hang it in a well-ventilated room so that direct sunlight does not fall on it. Dry for three days.
  15. Ready.
  16. It’s perfect for beer in general!
  17. I can just do it.
  18. Look how it glitters in the cut! Piquant!
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