Chicken breast basturma - 6 step-by-step homemade recipes

A dish like basturma appeared in the Ottoman Empire. It is made from beef jerky. However, chicken lovers have adapted the recipe for the treat and are now preparing it to their liking.

Chicken breast basturma in the oven at home

The easiest and fastest homemade basturma recipe does not require specific conditions. Finished meat can be used for sandwiches and added to salad.

Cooking time - 38 hours.

Cooking time - 1 hour.

Servings: 2

• 
  To begin with, we take a chicken breast and cut off all the excess parts: tendons, pieces of fat and films.
• 
  Pour water into a separate container. Then add salt, sugar and pepper. Add bay leaves. We now have a chicken marinade. Dip the chicken breasts in liquid and wrap the dishes tightly with cling film. We put the dish in the refrigerator for a day.
• 
  After 24 hours, remove the pickled breast from the refrigerator. Remove the film and take out the fillet from the marinade, rinse thoroughly under running warm water and dry with a paper towel.
• 
  In a deep bowl, combine honey, olive oil, soy sauce, paprika, pepper and garlic (grind with a grater). Then we grease the chicken breasts well with glaze and leave it alone for 2-3 hours.
• 
  When the breasts are marinated, we roll them into rolls and tie them tightly with threads. Put in the refrigerator again for 7-8 hours.
• 
  We continue the cooking process. We turn on the oven at 160 degrees to warm up. We take out the chicken breasts from the refrigerator and put them on a baking sheet (cover the baking sheet with foil). We bake for 1 hour.
• 
  We timed 40 minutes from the start of baking and increase the temperature to 180 degrees. Then carefully remove the meat from the oven, pour the juice over it and put it back for another 20 minutes. When the appointed time comes, we take out the chicken and let it cool, and then we cut it and serve it to the table.

Bon Appetit!

Step-by-step recipe for making dried chicken basturma

Basturma from chicken breasts is no worse than from beef. It is softer and therefore very easy to chew. And cooking it is a pleasure.

Cooking time is 10-11 days.

Cooking time - 1-2 hours.

Servings Per Container: 8.

Ingredients:

• Chicken breast - 4 pcs.
• Salt - 1 kg.
• Chaman, or fenugreek - 0.5 tbsp.
• Sweet paprika - 3 tablespoons
• Cumin - 3 tablespoons
• Ground chili pepper - 2 tablespoons
• Spices - to taste 1.5 tbsp
• Dried garlic - 1 tbsp

Cooking process:

1. First, rinse the chicken breast thoroughly under running warm water. Then we dry it with a paper towel and cut it into 8 equal parts.
2. Pour salt into a separate container (a container with a lid is suitable), put the fillet and fill it tightly on top. We put the meat in the refrigerator for 2-3 days. We check it twice a day: we turn the pieces of meat from one side to the other.
3. After the allotted time, we take out the chicken breasts from the salt and peel, pour cold water into a separate container and soak the fillets for 5-6 hours (we update the water every two hours).Then we put the breast in a plate, wrap it with cling film and put it in the refrigerator for 7-8 hours (we put something heavy on top so that excess liquid comes out).
4. In the morning we take the meat out of the refrigerator and put it aside for a while. Let's move on to preparing a mixture of spices. Pour the spices (we have chaman, paprika, cumin and pepper) into a bowl. Pour hot water into the mixture and stir until thick (water should be added gradually, as fenugreek thickens quickly).
5. Now we need a tight rope. You need to thread it through the fillet at the top. Next, coat the pieces of breast with a mixture of spices. Let the excess liquid drain and repeat the procedure again until a dense crust forms.
6. Then we hang the products in a dry and well-ventilated place for 5-7 days.
7. The basturma is ready. We cut off as much as needed to the table, and wrap the rest in foil and store in the refrigerator for no more than two weeks.

Bon Appetit!

How to cook chicken basturma in a vegetable dryer?

The meat prepared according to this recipe turns out to be very tasty and can be stored for a long time. Therefore, there is no better source of protein.

Cooking time - 3 days.

Cooking time - 1 hour.

Servings Per Container: 2.

Ingredients:

• Chicken breast - 2 pcs.
• Coarse salt - 1.5 tbsp
• Sugar - 0.5 tablespoons
• Paprika - 4 tablespoons
• Hops-suneli - 2 tablespoons
• Cognac - 50 ml.
• Garlic - 4-5 teeth.
• Red pepper to taste.
• Black pepper to taste.

Cooking process:

1. We take chicken breasts and rinse them. Then dry with a napkin or paper towel. Cut off the excess skin, films and veins with a knife.
2. Then we make a mixture of seasonings (hops-suneli and paprika). Instead of hops-suneli, you can use chaman. Add 50 ml of brandy and stir until smooth.
3. We coat the chicken with the resulting mixture. Put in a separate container and cover with foil. We put something heavy upstairs and send it to the refrigerator for 24 hours.
4. After a day, we take out the meat from the refrigerator, rinse and dry. Mix the black and red pepper with the garlic (squeezed out with the garlic). Rub the chicken breasts with the mixture.
5. We put the meat in the dryer, set the mark at 40 degrees and leave it alone for 2-3 days.
6. Cut the finished meat into thin slices and serve.

Bon Appetit!

Soft and aromatic chicken basturma on cognac

Spices combined with cognac give the meat a special taste. Cold cuts are ideal for a festive table and will be a good snack for beer.

Cooking time - 3 days.

Cooking time - 1 hour.

Servings Per Container: 2.

Ingredients:

• Chicken breast - 2 pcs.
• Italian seasoning - 100 gr.
• Cognac - 50 ml.
• Garlic - 5 teeth
• Red pepper to taste.
• Black pepper to taste.

Cooking process:

1. We clean the chicken meat with a knife from films and excess veins. Rinse it thoroughly and dry it. Then pour the seasoning onto a plate.
2. Pour 50 ml of brandy into the mixture.
3. Mix thoroughly to a single mass.
4. We begin to dip the washed and dried chicken in liquid. Make sure that all sides of the chicken are grabbed
5. We put the fillets in a food container, cover with foil. We put it in the refrigerator, place the load on the film. We leave the meat for a day.
6. After 24 hours, we take out the chicken and rinse it. Dry and coat with a pre-prepared mixture of black and red pepper, squeezed garlic.
7. We wrap the breast in cheesecloth and hang it on the balcony (you can use it in a fish dryer) for 2 or 3 days.
8. We release the finished basturma from gauze, cut it and serve it on the table in a dish prepared in advance.

Bon Appetit!

How to cook basturma with nitrite salt yourself at home?

It is useful to add nitrite salt to food, as it prevents harmful botulism toxins from developing in food. It also gives basturma a flavor that resembles the smell of ham.

Cooking time is 8-10 days.

Cooking time - 1-2 hours.

Servings Per Container: 1.

Ingredients:

• Chicken fillet - 500 gr.
• Nitrite salt - 12.5 gr.
• Cumin - 1 tsp
• Black pepper - 1 tsp
• Ground paprika - 1 tsp
• Fenugreek - 1 tablespoon
• Juniper - 1 tsp

Cooking process:

1. We take chicken breast and rid it of cartilage and films, if any. We wash the meat under running water and dry thoroughly. It is very important that there is no excess fluid in the breast. Pour spices and nitrite salt on the meat. Rub on the surface of the breast with massaging movements, capturing all areas.
2. We put the meat aside and let it rest for 30 minutes. Then rub in the spices and salt in the second circle. We put the meat in a container with a lid and leave it in the refrigerator for 2-3 days. After the allotted time, we take out the breast and rinse it well. Place on a paper towel and dry.
3. The breast must be hung, so we make a hole in the upper part of it (you can use an awl or a knitting needle). We pass a tight rope and make a knot.
4. Now we need to grind the fenugreek and juniper. The easiest way to do this is in a coffee grinder. The mixture is designed to protect the meat from chapping.
5. Add hot water and stir to make a gruel from the dry mixture.
6. We coat the chicken with it. Then we hang it on the balcony, since there is the most optimal temperature for drying. If you do this in the summer, when there are a lot of insects, wrap the meat in cheesecloth, just not very tightly so that it can "breathe".
7. Drying time is approximately 5-7 days. Check the breasts towards the end of drying. The edges should be neither hard nor damp.
8. When the basturma is completely ready, cut it into thin slices and serve.

Bon Appetit!

Delicate and delicious basturma cooked in a dehydrator

Basturma cooked in a dehydrator has a spicy taste and retains all the useful properties: the meat remains juicy, tender, with a hint of piquancy.

Cooking time - 7-8 days.

Cooking time - 1-2 hours.

Servings Per Container: 5-6.

Ingredients:

• Chicken - 2 pcs.
• Seasonings to taste.
• Soy sauce to taste.
• Salt to taste.

Cooking process:

1. We process the chicken: free it from the skin and wash it. Dry with a paper towel.
2. We butcher the chicken. For basturma, we need breasts and hams.
3. We leave only chicken meat. We remove films, veins and bones.
4. Now we send the pieces of meat to the food storage container.
5. Salt the chicken (to taste). Fill with soy sauce.
6. We close the container and put it in the refrigerator for a day or more. During this time, the soy sauce should saturate the meat.
7. After a day, we remove the container with chicken from the refrigerator.
8. We choose spices to your taste, mix them. Roll the pieces of meat into the mixture and send them back to the container. We leave it in the refrigerator for 5 hours.
9. Then cut the meat into thin slices so that it dries faster. Place on bamboo skewers by the edges and hang in a dehydrator. We close the lid. We turn it on and put it in a warm place. We are waiting for 5-7 days.

Bon Appetit!