Dried breast is an affordable and healthy delicacy. How to prepare delicious dried breast meat and dishes with it at home?

Classic performance

The chicken breast should be as fresh as possible, without bruises or a rotten smell. Frozen meat is not suitable for drying. Before cooking, remove the skin from the chicken, remove film and fat, and remove the bone. The fillets are then washed and dried.

You can make your own dried chicken breast using a basic recipe.

It involves the use of the following components:

half a kilo of chicken fillet;
thirty grams of salt;
two garlic cloves;
a small spoon of paprika;
the same amount of red and black pepper.

Step-by-step execution technology:

The prepared meat is rolled in a salt and pepper mixture.
Seasonings are rubbed into it.
The fillet is covered with film and placed in a dish.
Place it in the refrigerator to marinate for twenty-four hours.
The breast is then washed to remove excess salt.
Blot the fillets with napkins.
The meat product is rubbed with grated garlic and paprika.
Each piece is separately wrapped in a layer of gauze and tied with thread.
The meat is dried by hanging it in a dark place where it is cool. It should be well ventilated.
Drying continues for three days.
You can secure the meat in the refrigerator on the inside of the door.
After the time has passed, the fillet is cut into thin pieces and served.

The calorie content of this dish is 108.5 kcal.

How to cook dried chicken breast: step-by-step recipes with photos

Drying as a method of preparing meat for long-term storage is used in the cuisines of different nations of the world. There are many recipes, but the essence of the technology is the same.

The meat is first soaked in brine, then air-dried for several days. Dried chicken breast is prepared according to the same principle as pork, beef, horse meat, etc.

The only difference is the ingredients for the marinade (dry or liquid) and the drying time.

Drying chicken at home is as easy as shelling pears. To prepare this delicious delicacy, you don’t need any special expensive products. Time to prepare and process the ingredients will take at most 20 minutes, regardless of the recipe. The remaining stages of drying (pickling, drying) take place without human intervention.

You will be able to enjoy the delicacy no sooner than in 3–7 days. Although the result is worth it. However, for the most impatient, there are ways to quickly dry chicken fillet, which involve heat treatment of the product in an oven or electric dryer.

Preparatory stage

Chicken breast is not cooked before drying. Therefore, the choice of meat must be approached with maximum responsibility.

When buying a fillet or a whole chicken at the market or in a supermarket, the first thing you need to do is make sure the product is fresh. Poultry meat should be light, pale pink, without bruises or foreign inclusions. The smell is pleasant, slightly sweet. It is advisable to buy steamed (chilled) chicken. Frozen meat loses its juices and, although quite a bit, is worse in taste than fresh meat.

Before salting, the chicken breast is filleted - the skin is removed and the keel bone is cut out. For ease of processing, fillet is divided in half.

A mandatory step for any recipe for dried chicken breast is stripping the meat of films, fat, and tendons. After the fillets are washed and blotted from excess moisture with paper towels.

Spices for marinating chicken meat before drying are chosen at your discretion. You can limit yourself to just salt and ground red and black pepper. Or marinate the breast in a mixture of seasonings. Oregano, marjoram, basil, cumin, paprika, turmeric, suneli hops, and garlic go well with dietary meats.

Alcohol, which is often added to homemade dry-cured sausages and meat, acts solely as a preservative. It does not add any taste or smell to the finished product, but it significantly extends its shelf life.

How to cook chicken breast jerky: basic recipe

A simple set of spices and a minimum of time spent. The meat turns out juicy, tender, moderately salty and spicy.

For 450 g chicken fillet:

30 g kitchen salt;
1 tsp each of paprika, black and red pepper (ready ground seasonings);
2 cloves of garlic.

Processing of products takes 10 minutes. Marinating – 24 hours. Drying – 72 hours.

Nutritional value of 100 g (in grams): proteins – 21.62; fats – 1.83; carbohydrates – 1.31. Calorie content – 108.42 kcal.

Recipe:

Chicken fillet prepared for marinating is rolled in a mixture of salt and pepper. Rub the seasonings thoroughly into the meat.
The breast is placed in a container and covered with cling film. Place in the refrigerator to marinate for a day. During this time, the fillet pieces are turned over 5–8 times to ensure even salting.
The marinated breast is washed under running cool water to remove excess salt. Blot with paper towels. Rub with chopped garlic and ground sweet paprika.
Pieces of meat are individually wrapped in a double layer of gauze or placed in a canvas bag. Tie with thin twine.
Chicken breast prepared for drying is hung in a dark, cool, ventilated room. They dry for three days. Or a simplified option is to secure the chicken fillet to the inside of the refrigerator door. The effect is the same.

After the allotted time, you can try the delicious dried chicken. When serving, the meat is cut into thin slices.

Dried chicken breast marinated with cognac

Since alcohol is needed only as a preservative for meat, to prepare dried chicken you can use not only cognac, but also brandy, vodka, good moonshine, and tequila. The main thing is that the strength of the drink is not lower than 40 degrees. The recipe itself is more than simple.

For 900 g chicken fillet (2 breasts):

250 g kitchen salt;
50 g sugar;
70 g cognac;
1 tbsp. l paprika;
A mixture of ground spices - thyme, rosemary, bay leaf, black pepper 1 tsp. everyone.

Processing of products takes 10 minutes. Marinating – 24 hours. Drying - from 2 to 7 days.

Nutritional value of 100 g (in grams): proteins – 16.62; fats – 1.50; carbohydrates – 4.82. Calorie content – 112.56 kcal.

Recipe:

The breast is prepared using the standard method.
Spices are mixed in one bowl with salt and sugar. Pour in cognac. Stir.
The third part of the marinade is poured into the container in which the breast will be marinated. Place the meat on top of the spices.
The remaining mixture is coated on top of the chicken.
The subsequent stages of the process of drying chicken breast with cognac repeat the basic recipe.

The finished delicacy is stored on the middle shelf of the refrigerator. Served thinly with beer or as an appetizer. Used for making canapés and sandwiches.

Express recipe for dried chicken breast in the oven

The advantage of this method of drying is its speed. Blown with warm air, the aromatic dried chicken will be ready to eat in just a few hours. Plus, in the oven the fillet is covered with a thin golden brown crust, but the inside remains just as juicy and tender.

For 1350 g fillet (3 breasts):

1 tsp. kitchen salt;
a pinch of ready-made seasoning for chicken or a mixture of different (to choose from) spices;
3 cloves of garlic.

Processing of products – 5 minutes. Marinating – 8 hours. Drying – 5 hours.

Nutritional value of 100 g (in grams): proteins – 23.14; fats – 1.87; carbohydrates – 0.83. Calorie content – 112 kcal.

Recipe:

The chicken breast prepared for marinating is rubbed with a mixture of salt, selected herbs and spices, and chopped garlic (you can replace fresh vegetables with dried ones).
The fillets are placed in a bowl with a lid. Leave in the refrigerator for 3 hours. During this time, shake the meat several times to evenly distribute the marinade.
The salted meat is not washed, but only dried with napkins, removing the released juice. The fillet pieces are threaded through the grill and secured with wooden skewers in a hanging position.
The rack with the meat is placed at the very top of the oven. Place a baking tray down to collect the juices dripping from the chicken.

The oven is turned on at 80 degrees in convection mode. Chicken fillet is dried for 5 hours. Remove from the grill when the pieces of meat have cooled completely.

How to dry chicken breast in an electric dryer

Another simple and quick way to get a delicious delicacy from white chicken meat. In an electric dryer for vegetables and fruits, breast marinated in soy sauce is not only dried, but also dried. Therefore, the output is something similar to snacks.

For 4 kg of chicken fillet (for a full load of electric dryer):

60 g salt;
head of garlic;
ground black pepper to taste;
150 ml soy sauce.

Processing of products – 5 minutes. Marinating – 8 hours + 3 hours. Drying – 6 hours.

Nutritional value of 100 g (in grams): proteins – 22.48; fats – 1.80; carbohydrates – 0.90. Calorie content – 109.57 kcal.

Recipe:

Chicken fillet prepared for salting is placed in the freezer for an hour to make the meat easier to cut. Then the frozen fillet is cut into slices 5 mm thick.
Place chicken fillet pieces in a bowl. Sprinkle with a mixture of salt, pepper, and chopped garlic. Marinate for 8 hours, stirring every 2 hours.
Soy sauce is added to the meat marinade. Stir. Return to the refrigerator for another 3 hours.
Place chicken breast strips on an electric dryer rack so that the slices lie flat and do not twist.
The device is turned on at 60 degrees. Dry the chicken fillet for 6 hours.

Remove the jerky from the racks when it has cooled to room temperature. The output from 4 kg of chicken fillet is a little more than 1500 g of dried chicken snacks with an incomparable taste.

Useful tips

To ensure that the chicken meat not only wilts, but also dries slightly, it is hung in the sun, wrapped in several layers of gauze. Fillet dried in the refrigerator turns out softer and moister.
To speed up the process of preparing dried chicken breast, it is recommended to cut large pieces of fillet into slices. Small pieces of meat will be ready for consumption after 2 days.
Cooked chicken breast can be stored for 2 weeks at room temperature and a month in the refrigerator. To prevent mold from forming, the meat is wrapped in food paper or linen cloth. It is not recommended to store dried breast in cling film, cellophane, or polyethylene for a long time.
Typically, dried meat is served as a snack, cut into thin translucent slices. Home-cooked chicken fillet can also be used as one of the main ingredients in light salads with oil dressing.

Source: https://vkusneedoma.ru/vyalenaya-kurinaya-grudka/

Cooking according to a quick recipe

You can quickly get a dried delicacy using a special dryer.

For the marinade you will need:

sixty grams of salt;
black pepper;
dried garlic;
soybean sauce (one hundred grams).

Step by step recipe:

The fillets are cut into strips and placed in a deep bowl.
Sprinkle it with salt and stir.
Add pepper and garlic.
Place in the refrigerator overnight. They interfere from time to time.
In the morning, add soy sauce and stir.
Leave the meat for three hours.
Place it on the dryer tray in an even layer.
The chicken is dried for six hours at a temperature of sixty degrees.

Once the fillets have cooled, they can be packaged.

How to cook yourself in a smokehouse

Before cooking chicken in a smokehouse, it must be marinated.

For this you will need:

three liters of water;
fifty grams of salt;
dessert spoon of vinegar;
black peppercorns;
bay leaves;
two small spoons of khmeli-suneli;
three chicken fillets.

Cooking process:

The water is boiled and cooled slightly.
Add salt, pepper, vinegar, bay leaves, seasoning.
The prepared meat is dipped in brine and kept in the refrigerator for forty-eight hours.
After this, the fillet is removed from the liquid and lightly dried with a napkin.
Hang it so that the brine drains and the meat dries.
After two hours, the breasts are placed on the smokehouse grate. Leave space between the pieces.
Close the smokehouse with a lid and set it on fire.
When smoke appears, reduce the intensity of the fire and maintain this intensity for an hour.
After this, the breasts are kept in the open air for about three hours.

For smoking, it is better to use cherry, apricot or plum chips. Place a teaspoon of sugar at the bottom of the smokehouse. This will give the snack a caramel color.

Dried chicken breast in the oven

This is a quick and easy method that allows you to get flavorful chicken in just a few hours. For three chicken breasts you will need additional components:

a small spoon of table salt;
ready seasoning for chicken;
three cloves of garlic.

Step-by-step preparation:

The fillet is prepared for drying using the traditional method and rubbed with a mixture of seasonings, chopped garlic cloves and salt.
The meat is placed in a dish and covered with a lid. Keep in the refrigerator for about three hours.
All this time, the pieces are shaken periodically.
Next, the fillets are dried with napkins and the juice is removed.
Pieces of meat are passed through the grill and left hanging. You can use skewers to secure.
The grille is installed on the top level of the cabinet.
At the bottom there is a tray for juice.
Turn on the convection mode and dry the chicken for five hours at minimum temperature.

When the pieces have cooled, they are taken out and cut into translucent slices. Dried chicken breast in the oven is ready.

The most popular methods of cooking meat

Meat can be prepared in a variety of ways - boiled, fried, stewed, salted, baked and even dried. In any form, this product is more than tasty, and a well-chosen recipe will satisfy the whole family and will be an excellent treat for guests on any occasion.

At home, it is most often fried, and also added to soups and various kinds of stews and other main courses. Regular frying of meat in vegetable oil with onions serves as an excellent hearty dish for lunch or dinner. Cooking meat does not take too much time and even according to French recipes it is prepared quite quickly and simply, but it turns out more than tasty.

But you can also prepare it in such a way that at any time a piece can be taken out of the refrigerator and enjoyed or treated to guests.

Dried chicken at home is perfect as a good snack, which will amaze many housewives with the ease of its execution, as well as the availability of all ingredients.

With paprika in the refrigerator

For the following recipe, certain components are taken:

three chicken fillets;
fifty grams of garlic granules;
half a small spoon of turmeric;
oregano;
assorted dry peppers as desired;
a glass of sodium chloride;
a tablespoon of sweet paprika.

Step-by-step execution technology:

Place half the salt in the container, place the chicken in it and cover with the rest of the sodium chloride. The fillet should be completely covered with grains.
Cover the container with cling film and cover with a lid.
Keep it in the refrigerator for three days. Shake periodically.
After the specified time, the meat is washed in water and dried.
Then they keep it in a dry container for half a day, placing it in the refrigerator.
Mix paprika with garlic, turmeric, oregano, and pepper.
Rub the mixture thoroughly into the fillet.
Wrap the pieces separately with gauze cloth and thread.
Hang in the refrigerator on the highest tier. The chicken should not touch other foods.
After five days, the appetizer is ready.

The delicacy is cut into thin layers before serving.

Dried breast with cognac

An interesting taste of dried chicken meat can be achieved by enhancing the recipe with cognac, Madeira or port wine.

Orange marinade for chicken

Required ingredients:

two chicken breasts;
half a glass of cognac;
chili pepper;
salt.

Cooking technique:

The meat must be washed, removed from fat and veins, and dried thoroughly with paper towels.
In a separate bowl, mix cognac and salt. Pour a tablespoon of the mixture into the prepared container.
Coat the breasts with a small amount of cognac mixture. You can divide them in half for convenience. Pour the rest of the mixture on top.
Cover the container with a lid or wrap it in cling film and place it in the refrigerator for a day.
Take out the chicken meat, rinse it and dry it. Coat all pieces with crushed chili pepper.
Wrap each piece in gauze or a piece of cloth and tie with thread. Place in the refrigerator for a week. Periodically, several times a day, turn the pieces from one side to the other.
You can try again in a week.

Ready-dried chicken breast can be made the main ingredient in many classic meat salads

Dried chicken breast in brine

To prepare aromatic and soft chicken in a marinade, take the products according to the list:

0.7 kilograms of breasts;
a couple of handfuls of onion peels;
liter jar of water;
a tablespoon of black tea;
three large spoons of salt;
two large spoons of garlic granules;
two large spoons of sucrose.

Prepare dried breast in this way:

Place onion peels and tea into the pan.
Add sodium chloride.
Add sugar.
Pour in water and place the container on medium heat.
Bring the mixture to a boil and cook for about seven minutes.
Set aside and cool.
The prepared chicken is placed in the resulting brine.
A flat plate is placed on top and a weight is placed on it.
All this is left in the cold for a day.
Afterwards the brine is drained and the meat is dried with napkins.

Next, prepare the fillet for drying.

Proceed as follows:

Garlic is poured into a plate.
Add spices to it as desired.
Rub the chicken with seasonings.
Wrap each piece in gauze and tie it with rope.
They hang the meat on the balcony in winter, but not in severe frost. You can dry it in the refrigerator.
After two or three days, the fillets are unwrapped and placed in a bag for half a day.

If the chicken is not too dry, it can be kept in the oven for about five hours at the lowest temperature with the door open.

Dried chicken at home: selection of poultry and preparation, cooking recipes

Creation date: 08/01/2018

The drying process produces environmentally friendly products, without chemical additives and, moreover, unusual in taste. They are very simple to prepare; you can prepare dried chicken meat without worries and at home.

How to choose chicken meat

Dried chicken products do not undergo heat treatment, therefore, in order not to cause harm to health, it is necessary to carefully select raw materials.

It is advisable to choose fresh or chilled chicken. Products made from frozen meat are of lower quality.

https://www.youtube.com/watch?v=6oV-H8UibFw

To prepare dried meat at home, in most cases, clean fillets are used. You can buy ready-made clean fillets or purchase a bird carcass and cut it yourself.

In any case, the surface of the bird should be slightly moist, the color of the flesh when cut should be pale pink, the muscles should be elastic and dense. The smell of fresh poultry - steamy. The color of the fat ranges from pale yellow to yellow.

Important! A sign of chicken spoilage is a sticky surface, loose, flabby muscle consistency, and a musty smell. Refuse to buy such a bird.

Preparation of raw materials

The fillet should be medium in size. Too large and it will wilt poorly, and too small and it will dry out to a crisp.

Before making chicken jerky at home, the semi-finished products are skinned, thoroughly cleaned of fat, films, tendons, all corners are trimmed, and pieces are trimmed.

Chicken fillet consists of two parts - small and large. The small one is located on the inside of the large one. To prepare dried products, a small part of the fillet is removed.

Before salting, semi-finished products are washed in cold running water and dried with napkins.

The principle of drying products

The products are pre-salted. Salt preserves, stopping the vital activity of microorganisms, and presses out moisture, dehydrating the product. Subsequent drying of the products is accompanied by the processes of ripening of poultry meat, activation of enzymes, and redistribution of internal fat.

Due to such changes, the bird after drying acquires an amber color, dense consistency, and a pleasant specific taste. Thin slices look translucent. Spices add additional flavor and aroma to dried poultry.

Dry or wet salting is used to prepare dried chicken.

When dry salting, semi-finished products are rubbed on all sides with a mixture of salt and spices and additionally sprinkled.

With wet salting, the brine is boiled, the semi-finished chicken is filtered and salted in it.

Dry the poultry in a well-ventilated area or in the fresh air at a temperature of 10 to 20 °C. Can be dried in electric dryers or ovens at a temperature of 50-60 °C. Read more in the description of preparing dried products, and recipes with photos will help you imagine the cooking process.

Chicken balyk recipe

Ingredients:

chicken breast – 1 pc. (2 halves);
salt – 1 tbsp. l.;
bay leaf – 1 pc.;
pepper mixture – 1 tsp.

This homemade chicken jerky recipe uses the dry salting method.

A composition is prepared from salt, black, red, white ground pepper and bay leaf. Bay leaves are crushed or used in powder. You can add basil and turmeric if you wish.
Process the breast as described above. Prepared clean fillet is breaded in spices and salt on all sides.
Place the semi-finished products tightly in a container made of non-oxidizing material with the outer side down, cover with a lid or cling film and leave in the cold at 2-4 °C for 10-12 hours.
Rinse the fillet with cold running water, removing excess spices and salt. Make a small puncture and pull a thread through it. Suspend indoors at an air temperature of no higher than 20 ° C, away from heating devices. Dry for 24 to 72 hours or more (optional).
The finished balyk is freed from the threads and cut crosswise into thin slices (the thinner the better).

Chicken basturma recipe

Basturma differs from balyk in that it has a spice crust on the surface.

A recipe with a photo will tell you how to properly prepare dried chicken fillet at home.

Ingredients:

chicken breast – 1 pc. (2 halves);
ground red pepper – ½ tsp;
ground paprika – 2 tsp;
dried garlic – 1 tsp;
coriander – ½ tsp;
salt – 0.5 kg.

For preparation, use the dry salting method.

The breast flesh is breaded in salt and placed on a bed of salt. Trim the pieces, as this shape will be preserved and the finished products will look the same. Cover with a layer of salt without sparing. Cover with a lid or cling film and leave at a temperature of 2-4 ° C in the refrigerator for 24 hours.
After this time, remove the semi-finished products and wash them with cold water. After this salting, the pieces become dense and hold their shape well.
Next, the meat is left to soak. The products are prepared strongly salted or lightly salted. Depending on this, the soaking time is chosen, respectively, 1 hour or 3-4 hours.
Soak in running or replaceable water. To soak in running water, place the dishes with semi-finished products in the sink, turn on the water slowly and leave.
To soak in a replacement, change the water every half hour.
Remove and lightly dry the product. The surface should remain slightly damp. Prepare a mixture of spices from the following ingredients: mix paprika, red pepper, coriander and dried garlic. You can use a ready-made set of spices - suneli hops.
Breaded fillet in spices. Pass a thread through the edge of the meat (you can use hooks) and hang it for 2-3 days in a well-ventilated room. For drying outside, fillet pieces are wrapped in gauze and tied with thread.
If you want to get denser pulp, you can dry it for 4 or more days.
The finished breasts are cut across the grain into thin slices.

Dried Chicken Breast Recipe

Ingredients:

chicken breast – 1 pc. (2 halves);
water – 0.5 l;
salt – 3 tbsp. l.;
sugar – ½ tbsp. l.;
allspice - 2 pcs.;
bay leaf – 1 pc.;
fresh garlic – 3 cloves;

Set of spices for breading:

ground paprika – 2 tsp;
dried garlic – 1 tsp;
ground black pepper – 1 tsp.

Read now: Smoking goose: preparation, recipes and tips

You can make chicken jerky using wet salting (in brine).

Process chicken meat as described above.
Boil the brine from 0.5 liters of water, salt, sugar, allspice, bay leaf, garlic (in slices or crushed through a press) for 3 minutes after boiling. Cool and filter. Place chicken fillet in brine. Leave for 24 hours at a temperature of 2-4 ° C (in the refrigerator). Press down the pieces with pressure. Periodically turn the food over so that it is well salted.
After a day, remove the bird from the brine and blot it with a waffle towel.
The spices are mixed and breaded into the prepared fillets, distributing them evenly over the entire surface of the semi-finished product.
Each piece is tightly wrapped in several layers of gauze or thin fabric and wrapped with thread. Suspended to dry for 24, 48 or 72 hours at a temperature of 10 to 20 ° C. Remove the gauze. You can dry the products in an electric dryer at a temperature of 50-60 ° C for 6 hours or in an oven under the same conditions.

Dried chicken fillet can be prepared differently. Place fillet pieces one by one into boiling brine, boil for 3-5 minutes, cool, dry and hang for smoking. In this case, prepare a stronger salt brine (take 200 g of salt per 1 liter of water) with the addition of spices.

Quick jerk chicken recipe

Ingredients:

chicken wings – 1 kg;
ground cinnamon – 2 g;
ground red pepper – 5 g;
ground black pepper – 5 g;
salt – 60 g.

Chicken wings are washed and dried. Salt is mixed with ground black pepper, red pepper and cinnamon. Bread the wings in this mixture. Place in the oven or electric dryer at a temperature of 50-60 ° C for 7-10 hours. Cool and cut into thin slices.

Feeding features

Dried meat is a delicacy product. It is used as an independent cold appetizer at banquets, included in cold cuts and some salads.

At home, sandwiches are prepared with dried poultry and served as an appetizer with beer, or less often as a main course.

You can complement the dried poultry with a cold side dish - lettuce, parsley, dill, fresh vegetables (cucumbers, tomatoes), soy sauce.

Store dried chicken at a temperature of 2-4 °C for a month. At room temperature – 2 weeks from the date of preparation.

Advice! Do not use plastic bags or cling film for storage. The product may become moldy. It is better to use thick fabric or paper.

Photo gallery of jerk chicken

Once you try to cook dried chicken at home at least once, you will no longer be able to stop. And this product will become a favorite delicacy in your family.

Source: https://moekopchenie.ru/kopchenie-myasa/ptica/vyalenoe-myaso-kuritsy-v-domashnih-usloviyah-protsess-prigotovleniya

With mustard and soy sauce

Fans of hot and spicy foods will love the following recipe, which involves the use of certain products:

1 tsp. mustard;
seven large spoons of soy sauce;
two or three chicken breasts;
dried chopped garlic;
mixture of hot peppers.

Preparation progress:

Mustard is mixed with soy sauce.
Add pepper and garlic to taste.
The meat is cut into not too thick slices of the same size (about four millimeters).
The fillet is immersed in the marinade. It should completely cover the chicken.
Leave the meat in the cold until the morning.
The chicken is then placed in the dryer and kept for ten to twelve hours. It is dried at a temperature of seventy degrees.

The finished product is stored for a week in a cool, dark place. Meat carpaccio goes perfectly with fresh vegetable salads.