Chicken carpaccio

Step-by-step preparation

Cooking time: 3 day 12 hr

1. STEP 1

   

   How to make carpaccio from chicken breasts? Prepare the necessary ingredients. If you have bone-in chicken breasts, cut off the fillets. Wash them under running water and pat dry with a paper towel. Trim off the films and fat from them. Also trim the corners, trimming the fillet as much as possible.

2. STEP 2

   

   In a bowl, mix salt, garlic powder, black and red pepper and paprika.

3. STEP 3

   

   Coat the meat very generously and thoroughly in seasonings on all sides and place it in a convenient container. Pressing down the fillet a little, cover the container with cling film and refrigerate for 12 hours. After three hours, turn the fillet over to the other side. It is better to start preparing carpaccio in the evening so that you can continue the meat processing process in the morning.

4. STEP 4

   

   After 12 hours, remove the meat from the refrigerator. During this time, it will release juice and harden a little.

5. STEP 5

   

   Rinse the fillet under running water and blot it dry to remove excess liquid. The meat must be completely dry. This can be done with a kitchen towel or paper towel.

6. STEP 6

   

   Next, you need to pierce the meat with a large needle with a thick nylon or other strong thread threaded through it, on which the fillet will be hung for drying. Small hooks will also work.

7. STEP 7

   

   Wrap the fillet in gauze and place it in a dry place at room temperature for three days. I used the pantry for this and hung the meat on the pipe there.

8. STEP 8

   

   After three days, remove the gauze from the fillet. Chicken breast carpaccio is ready to eat. To cut the meat as thin as possible, keep it in the freezer for some time - then real shavings will come out, justifying its name “carpaccio”. When serving, carpaccio is topped with all sorts of sauces. A mixture of Tabasco, mayonnaise, Worcestershire sauce, lemon juice, ground black or white pepper and salt is perfect. Bon appetit!

Comments on the recipe

Mastehap

03.12.2023

4.5

I'll try it, thanks! Here's another similar recipe for chicken jerky.

Natalia M

03.12.2023

4.8

After making chicken cutlets, I was left with a chicken breast; I couldn’t decide what to make from it. And I decided to wilt it. I found a simple and straightforward recipe for chicken carpaccio at home. My husband and I once tried to dry-dry chicken breasts, and from then on there was nitrite salt left over. I decided to use it, because the product does not undergo heat treatment. I added garlic powder, a pinch of hot pepper and paprika to it. I added a mixture of Italian herbs. As indicated in the recipe, I rubbed the mixture on the breast and left it to marinate in the refrigerator overnight, turning it twice. A lot of liquid has come out, the salt draws it out well. She tied the meat tightly with a string, wrapped it in gauze and hung it in the corridor opposite the window; there was no sun there. The breast was dried for four days. During this time, the meat dried out by about 25-30%, the rope dangled freely) The breast was salted perfectly, it was also perfectly saturated with spices. Very pleasant aroma of garlic, herbs and pepper! The meat has a uniform structure and a light crust; there is no hardening anywhere. The chicken is tasty, tender, and pleasantly chewy. It also cuts well and thinly. Great recipe for a simple and delicious snack!