Dried chicken fillet

Name: Dried chicken fillet
Total time: 3 d
Yield: 10
Ingredients: 400 g Chicken fillet; 100 g Salt; 50 ml Alcohol; 0.5 teaspoon Italian herbs; 0.25 teaspoon Ground red pepper

An excellent addition to cold cuts for any holiday table. Dried chicken fillet is an excellent appetizer on the holiday table or the basis for making sandwiches and toast for breakfast. You can serve dried chicken fillet on a platter with cold cuts for any occasion. Can be added to salads and snacks.

65

3793

Skylar Turner

Author of the recipe

0

Ingredients

Servings: 10

400g

100g

50ml

0.5teaspoon

0.25teaspoon

Step-by-step preparation

Cooking time: 3 day

STEP 1
Take chicken fillet, salt, herbal balm (in this case Mariinsky), a mixture of Italian herbs, bay leaf, ground red and black pepper.
STEP 2
Mix all spices with salt.
STEP 3
Add a glass of balm.
STEP 4
Stir the curing mixture.
STEP 5
Dredge the rinsed and drained chicken tenders thoroughly in the mixture.
STEP 6
STEP 7
Add bay leaf. Place the pan in the refrigerator for a day.
STEP 8
After a day, remove the fillet, drain the brine, rinse the fillet well under the tap, and soak in cold water for a couple of hours.
STEP 9
Dry, wrap in gauze and place on the bottom shelf of the refrigerator for 2-3 days. If it’s spring or autumn, you can tie the fillet with twine and hang it to dry on the balcony.
STEP 10
Cut the finished fillet into thin slices and serve!