Dried Chicken Fillet Recipe
The meat is very tasty, moderately sharp, with a slight aroma of cognac. It doesn’t spoil because it’s salted. If the room is hot, it should be hung in the refrigerator. In the suspended state, the meat will be listened to more evenly than if You put it on the shelf.
  1. Cut a small fillet from the chicken (we don’t need it), remove excess fat and films. Mix salt with sugar, hops-suneli, ground red pepper and cognac. RUB the chicken. Transfer to a bowl, cover with cling film and put in the refrigerator for a day. After a day, the meat is washed and dried with paper towels. Mix paprika, ground black pepper and garlic and roll the fillets in them. Use a skewer to make holes and thread or twine. Hang in a cool, ventilated area for 3 to 5 days. If the house is hot, you can use the refrigerator by hanging the fillet on the door. If desired, you can wrap it in several layers of gauze so that the spices do not fall off and for protection from insects.

Related posts: