Dried chicken for beer

Step-by-step preparation

Cooking time: 9 day

1. STEP 1

   

   How to make dried chicken for beer at home? First, prepare the chicken meat for further coating in spices. Either remove the fillet from the bone or use pre-cooked chicken fillet. Then wash the breasts well and dry them with paper towels.

2. STEP 2

   

   Take a deep container and add ground black pepper, ground red hot pepper, granulated sugar and salt into it. Mix them thoroughly. Then pour a little cognac into this mixture and mix everything again. You can replace cognac with vodka, whiskey or brandy.

3. STEP 3

   

   Generously rub each fillet breast with the resulting aromatic mixture and place in the same container with the spices, sprinkling the remaining seasoning on top of the fillet. Cover the container with a lid or cling film and refrigerate for 24 hours.

4. STEP 4

   

   After this time, remove the container from the refrigerator, drain the resulting liquid and thoroughly rinse the pieces of chicken meat under running water. Again, dry them thoroughly with paper towels.

5. STEP 5

   

   Prepare the mixture for coating the chicken. Take a deep container again and add ground black pepper, ground red pepper, paprika, suneli hops and dry garlic into it. If desired, garlic can be replaced with fresh garlic. In this case, it will need to be finely chopped: grated on a fine grater or chopped using a garlic press.

6. STEP 6

   

   Mix all the spices and coat the chicken breasts in them, rubbing the resulting spice mixture well into the meat.

7. STEP 7

   

   Take one breast, wrap it in gauze, folded in 2-3 layers, or cotton cloth. Do the same with the second piece. When both pieces are prepared, take a small foam mold, place several wooden skewers or Chinese chopsticks on it, and place chicken breasts wrapped in gauze on them (there should be good air ventilation). Store this entire sirloin structure in the refrigerator for 7 days.

8. STEP 8

   

   Serve the finished dried chicken to the table, cutting into thin layers. Bon appetit!