Chicken Basturma Ingredients
- Fresh chicken fillet 1.5 kilograms
- Sea salt 5 tablespoons
- Dried shaman chopped 1 tablespoon
- 10 cloves medium sized garlic
- Ground black pepper 1 tablespoon
- Ground red pepper, 1 tablespoon
- Ground dried paprika 4 tablespoons
- Sugar 2 tablespoons
- Cognac or vodka 100 milliliters
- Main Ingredients Chicken
- Serving 12 Servings
- World Cuisine
Cutting board, Knife, Kitchen paper towels, Deep bowl, Tablespoon, Saucer, Food plastic container with a lid, Refrigerator, Garlic press, Wide gauze, Kitchen thread, Serving dish
Cooking Chicken Basturma:
Step 1: prepare the chicken fillet.
We carefully wash the chicken fillet under running water and put it on a cutting board. Using a knife, we clear the meat of veins, cartilage and fat. Attention: to make chicken basturma easier to cook, you can cut the breast into two halves. Now dryly wipe the component with kitchen paper towels and transfer to a plastic container.
Step 2: prepare a mixture of spices and an alcoholic drink.
Pour salt, black and red ground pepper, a chaman and sugar into a deep bowl. Pour the components with vodka or cognac and, using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Attention: a chaman is a white powdery spice that is most often used for cooking basturma and other meat dishes. It is sold in specialized retail outlets in the city's markets, where you can be offered a wide selection of different seasonings. Of course, you can do without it, but the taste of the dish will then be slightly different.
Step 3: prepare chicken basturma - the first stage.
With clean hands, rub the chicken pieces well with a mixture of spices and an alcoholic drink and put it back into the container. We close the container tightly with a lid and put the meat in the refrigerator for marinating for at least one night. Important: the longer the chicken insists, the juicier and tastier the basturma. I usually put everything in the refrigerator for a day.
After the allotted hours, we take out the container from the refrigerator. During this time, a lot of liquid forms in the tank. Rinse the chicken breasts thoroughly under running water so that there are no spices and salt left, and put it on a cutting board. Using kitchen paper towels, wipe the meat dry. Attention: the container is also well washed under running water so that no seasoning is left on its walls.
Step 4: prepare the garlic.
Using a knife, peel the garlic from the husks and rinse slightly under running water. Using a garlic squeezer, grind the cloves and put everything in a clean saucer.
Step 5: serve the chicken basturma.
We free the finished chicken basturma from the rope and put it on a cutting board. Using a knife, cut the meat into thin slices and nicely place it on a special flat plate.
Serve to the dining table as a snack or as an integral part of the sandwich. My household usually likes to spread bread with butter, put a few pieces of basturma on top and decorate with parsley. It turns out delicious and beautiful, and healthy, as you know for sure that the meat does not include any additives and dyes, and this is important!
- when using the exact amount of ingredients indicated in the recipe, you will definitely get beautiful, unsalted and rotten meat;
- in the summer, so that insects do not sit on the basturma, it is necessary to wrap the chicken with gauze or hang it in a special bulk mesh bag;
- if you don’t like very spicy dishes, then you can don’t rub chicken breasts with black and red pepper again, but simply apply paprika and a small amount of garlic to the component.