Bird

Chicken Pastrami


Ingredients for Cooking Pastrami with Chicken

Ingredients for cooking pastrami from chicken:

  1. Chicken Breast 2 pieces

For brine:

  1. Distilled pure water 1 liter
  2. Salt 150 grams
  3. Brown sugar 75 grams
  4. Juniper Berries 2 Tbsp
  5. Mustard seeds 2 teaspoons
  6. Black pepper grain 1 tablespoon
  7. Garlic 6 Prong
  8. Dried Laurel Leaf 4-5 pieces
  9. Dried red pepper powder, ground quarter of a teaspoon (can cereal - half a teaspoon)

For meat boning:

  1. Sugar 50 grams
  2. Dried juniper berries, chopped 2 tablespoons
  3. Coriander grain 2 tablespoons
  4. Ground coriander 1 tablespoon
  5. Black pepper grain 2 tablespoons
  6. Ground black pepper 1 teaspoon
  7. Ground paprika 2 tablespoons
  8. Mustard seeds 1 tablespoon
  9. Dried ground garlic 2 tablespoons
  10. Ground dried onion 2 teaspoons
  11. Dried ground thyme 2 tablespoons
  12. Dried red pepper, ground 1-2 teaspoons
  13. Salt 1 tablespoon
  • Main Ingredients Chicken
  • Serving 4 servings
  • World Cuisine

Inventory:

Bowl, Mortar, Deep pan, Stove, Kitchen towel, Paper kitchen towels, Cutting board, Knife, Aluminum non-stick baking tray with high sides - 2 pieces, Plastic bag with zipper or plastic bag - 2 pieces, Refrigerator, Aluminum foil, Deep bowl, Airtight container with a lid - 2 pieces, Oven, Kitchen spatula, Plate, Sawdust, Airtight container

Cooking pastrami from chicken:

Step 1: prepare the brine.

Place the juniper berries in a bowl and grind them to a mushy state with a mortar. Peel the garlic and cut each clove with a knife into 2 to 4 parts. Place the ingredients in a deep pan. Put the right amount of salt, brown sugar, mustard seeds, black pepper peas, a bay leaf, and ground dried red pepper there. Pour spices 1 liter clean distilled water and place the container on a stove turned on at a strong level. When the liquid boils, screw the plate level to medium temperature and boil, brine for 5 minutes. During this time, sugar and salt dissolve, and spices dissolve their aroma. After that remove the pan from the stove using a kitchen towel, place the brine in a cool place and let it cool to room temperature.

Step 2: prepare the chicken breast.

While the brine cools, prepare the meat. Rinse the chicken breasts under running water, remove the breastbone and skin from each, and dry the meat with paper kitchen towels. Then lay the chicken breasts on the cutting board one at a time and cut each into 2 equal parts, in the end you should get 4 pieces. Optionally, you can cut the fillet into 4 parts. Transfer meat to a large aluminum non-stick baking tray with high sides.

Step 3: marinate the chicken breast.

After the brine has cooled, put the chicken breasts in plastic bags with zippers or ordinary plastic bags. Pour the meat with brine, make sure that it is completely covered with aromatic liquid and close the bags tightly. Then place each bag in a separate container so that they are upright and refrigerate 48 hours. Every 12 hours take out bags and shake the ingredients so that the spices do not settle to the bottom.

Step 4: insist the meat in spices.

After the required time, take a large non-stick aluminum pan with high sides, cover it with aluminum foil and install an iron grate on its surface. You can use the grill from the oven. Remove the meat containers from the refrigerator, remove the breasts from the bags, rinse them under running water and pat dry with paper towels. In a deep bowl, using a tablespoon, mix all the spices in the recipe for boning meat. Roll the chicken fillet in spices from all sides, try to rub them into the meat with your hands. Then lay the chicken pieces on the prepared pan and put it in the refrigerator for 12 hours, or better at night.

Step 5: bring the pastram to readiness.

After the desired time has elapsed, preheat the oven to 170 degrees celsius. Take the baking tray with meat from the refrigerator, remove the wire rack, put the right amount of sawdust on the foil surface, put the meat grid on the baking sheet again and cover the breasts with a large piece of foil. Pinch the edges of the foil over the sides of the pan so that there are no gaps, and place it in a preheated oven. Since chicken is very tender, pastrami from chicken is prepared much faster than from beef or pork. therefore After 1 hour turn off the stove, open the oven and remove the top layer of foil, carefully cutting it with a knife. Then leave your dish in a closed oven for another 10 to 15 minutes. Then remove the baking tray with meat from the oven, helping yourself with a kitchen towel, transfer the meat to a plate using a kitchen spatula, and let cool to room temperature. Place the cooled meat in an airtight container and refrigerate it overnight. The next day, you can try your culinary masterpiece by first cutting it into thin slices.

Step 6: serve the chicken pastrami.

Chicken pastrami is a gentle aromatic meat to taste not inferior to boiled pork. Immediately after cooking, the chicken is cooled and placed in the refrigerator for infusion. After that, the chicken fillet is cut into thin slices, placed on a dish and served in the form of cold cuts or delicious delicious sandwiches are prepared from pastrami. Cook with pleasure and enjoy delicious food! Enjoy your meal!

Recipe Tips:

- - For the preparation of pastrami from chicken, sawdust of such trees as apple, plum, cherry, alder, oak, beech, aspen, walnut, birch are suitable. Be careful and make sure that the sawdust is without bark, it contains tar. For smoking on the barbecue, corn cobs, poplar sawdust and nutshells are sometimes used.

- - You can also cook chicken pastrami on the barbecue.

- - Juniper berries can be replaced with cranberries.