Chicken breast pastroma - 5 recipes at home

Sausage from the store is a frequent guest on our table. But is it always useful? Homemade chicken breast pastroma is a great substitute for store-bought sausages and other meats. This is an easy-to-prepare, affordable and healthy dish.

Homemade chicken breast pastroma in the oven

Chicken breast is a recognized dietary product. Pastroma cooked in the oven, covered with an appetizing fragrant crust, will delight you both at the festive table and on a weekday.

Cooking time: 5 hours 30 minutes.

Cooking time: 30 min.

Servings - 6

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  Take a suitable bowl and pour water at room temperature into it. Pour in salt and stir vigorously until the salt crystals are completely dissolved.
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  Remove the remaining fat and films from the chicken fillet, rinse under running water and dry with a paper towel. Dip the prepared fillet in a saline solution. We make sure that it is completely covered with water. Leave the meat to salt for 1.5-2 hours.
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  Prepare the marinade in a small bowl. To do this, we combine all the components and mix thoroughly until smooth.
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  We take out the fillet from the saline solution and dry it thoroughly using napkins or paper towels.
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  Fold the fillets in pairs so that the side of the fillet, where the skin was, is on top.
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  In order for the finished dish to look beautiful and not fall apart when cutting, we firmly tie the fillet with any suitable thread.
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  Thoroughly coat fillets with cooked marinade on all sides and leave to marinate for at least 1.5-2 hours.
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  We shift the future pastroma into a baking dish greased with vegetable oil. You can cover the form with foil or baking paper, greased them with oil. We put the meat in an oven heated to 200 degrees and bake for 20-25 minutes. After baking is complete, leave the pastroma in the turned off oven until it cools completely. Then all the juices will remain inside the meat, and the dish will be juicy and tender.
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  We take the finished cooled pastroma out of the oven, cut it, serve on a beautiful dish and treat ourselves to it. Bon Appetit!

How to make delicious foil-wrapped chicken pastroma?

Chicken breast fillet is an excellent dietary meat, ideal for people leading a healthy lifestyle. Often, when cooked, it turns out to be somewhat dry. This simple recipe allows you to make very juicy and tender chicken pastroma.

Cooking time: 5 hours 10 minutes.

Cooking time: 30 min.

Servings - 12

Ingredients:

• Chicken breast fillet - 6 pcs.
• Water - 2.5 liters
• Salt - 5 tablespoons
• Adjika - 60 gr.
• Hammer paprika - 2 tablespoons
• Garlic - 5-6 teeth.

Cooking process:

1. We take our chicken fillet, clean it from excess films and fat, wash it.
2. Dissolve salt in water in any convenient container. Put the prepared fillet in the resulting brine and leave to salt for 2 hours. During this time, the fillet is saturated with salt and becomes juicy.
3. Cooking the marinade. To do this, in a small deep bowl or bowl, mix adjika with paprika and garlic passed through a press. Stir and let it brew.
4. After 2 hours, take out the chicken fillet from the brine and dry it with a paper towel.To obtain one pastroma, fold two fillets with their inner parts to each other with a "jack", ie. apply the thin part of one fillet to the thick part of the other. We coat our workpiece with marinade.
5. Put the fillets greased with marinade on foil, wrap and leave to marinate for 30-40 minutes.
6. We send the future pastroma for exactly 10 minutes to an oven preheated to a temperature of 250-270 degrees. Never open the oven. We turn off the oven, but still do not open it. We leave our dish in a closed oven until it cools completely. This will take about two hours. If we cook in the evening, it is better to leave the pastroma in the oven until morning. We take out the cooled pastroma, cut into neat beautiful slices and serve. Bon Appetit!

Homemade dry-cured chicken fillet pastroma

Cured meat is deservedly considered a delicacy. And quite expensive. But this delicacy can be quite budgetary if made from chicken fillet.

Cooking time: 96 hours 30 minutes

Cooking time: 30 min.

Servings - 6

Ingredients:

• Chicken fillet - 500 gr.
• Coarse salt - 2 tablespoons
• Ground black pepper - 1 tsp
• Ground red pepper - 1 tsp
• Garlic - 2-3 teeth.
• Ground paprika - 1 tsp

Cooking process:

1. Preparing the fillet. We clean it from excess films and grease, wash it thoroughly under running water and dry it thoroughly with napkins or paper towels.
2. We prepare the mixture for salting. In a convenient bowl, mix black and red ground pepper, coarse salt.
3. Sprinkle the chicken with the prepared salting mixture and very gently, slowly, rub it with your fingertips, pressing it into the meat.
4. Place the fillets in a dry deep bowl or container. We close the container with cling film and put it in the refrigerator for a day. The juice that is formed as a result of salting cannot be drained.
5. We take the meat out of the refrigerator after 24 hours and rinse it thoroughly. In order to remove excess salt from the chicken fillet, put it in a suitable deep container, pour fresh cold water and leave for 30 minutes. Then we rinse the meat again and dry thoroughly with paper towels.
6. Rub the chicken fillet with garlic passed through a press and sprinkle with paprika.
7. Wrap the prepared fillet in two layers of gauze or other loose fabric, string it on a strong string and hang it out to dry in a ventilated dry room for 72 hours. If the fillet pieces are small, it may take less time. Be sure to watch so as not to overdry our delicious meat.
8. After three days, a remarkably tasty dish is ready. Bon Appetit!

Fragrant and delicious chicken breast pastroma in a slow cooker

This wonderful meat delicacy does not cook quickly. But the result is a very tasty dish with the aroma of herbs and garlic, tender and piquant.

Cooking time: 7 hours 30 minutes.

Cooking time: 40 min.

Servings - 6

Ingredients:

• Chicken fillet - 3 pcs.
• Salt - 1.5 tablespoons
• Water - 1 l
• Bay leaf - 2 pcs.
• Black peppercorns - 4-5 pcs.
• Sugar - 1 tsp
• Adjika - 2 tbsp
• Ready mustard - 2 tablespoons
• Garlic - 3 teeth.
• Provencal herbs - 2 tsp
• Ground paprika - 2 tablespoons
• Ground black pepper - to taste

Cooking process:

1. First, let's prepare the brine. Pour water into a saucepan, bring it to a boil. Put salt, sugar, bay leaf and peppercorns into boiling water. Boil for one minute, remove from heat and cool. Put the washed chicken fillet into the cooled brine and leave to salt for at least two hours. If time permits, you can keep the chicken in the brine longer, 6-8 hours.
2. We take out the fillets from the brine, rinse thoroughly under running water and dry thoroughly with napkins or paper towels.
3. We proceed to the marinade. Squeeze the garlic using a press or three on a fine grater, add adjika and mustard, add Provencal herbs, paprika and ground pepper. Mix everything well. The amount of spices can be changed to your liking.
4. We distribute the marinade over the chicken fillet, actively rubbing in, and let stand for 30 minutes.
5. We take a culinary or simple strong thread and tie it around the marinated fillet so that it keeps its shape. You can tie each fillet separately, or you can tie all three fillets together.
6. We line the multicooker bowl with foil and put the tied chicken fillet there.
7. Cooking on the "Baking" mode for 40 minutes. Turn the pastroma 15 minutes before the end of cooking.
8. We leave the finished pastroma in a slow cooker under a closed lid until it cools completely. Then we take it out of the multicooker, wrap it in parchment and put it in the refrigerator for two hours. And now the pastroma is ready. Cut and taste!

Tender and juicy chicken breast pastroma in milk

Chicken breast pastrom cooked in milk is a very tender, juicy meat with a slight creamy taste. An excellent dietary meal for adults and children. And a great substitute for sausage.

Cooking time: 20 hours

Cooking time: 30 min.

Servings - 8

Ingredients:

• Chicken breast fillet - 4 pcs.
• Milk - 700 ml.
• Salt to taste
• A mixture of aromatic herbs to taste
• Ground red hot pepper - to taste
• Ground black pepper - to taste

Cooking process:

1. Take four chicken breast fillets and remove excess fat and films. Then rinse them thoroughly and dry them using cloth or paper towels. It is necessary to remove the excess moisture from the fillet as much as possible, so that in the future it is well salted and saturated with spices.
2. We spread the prepared fillet in a suitable container. Rub well with salt and sprinkle with spices. We cover the container with a lid or cling film and send it to the refrigerator. There the fillets will be marinated for twelve hours. This must be done so that the fillet is saturated with salt and filled with the aromas of spices.
3. After the marinating time is over, we take out the fillet from the refrigerator and proceed directly to the cooking process. We take a convenient saucepan, pour milk into it and put it on the stove. Bring milk to a boil and immediately remove from heat. We completely immerse the perfectly marinated fillet in milk.
4. We close the pan with a lid, wrap it well in a blanket or blanket and leave to cool to room temperature. You can leave it overnight.
5. Put the cooled chicken fillet in a colander and let the milk drain completely.
6. Tender chicken pastroma is ready. Delight loved ones and surprise guests. Bon Appetit!