Pastroma is a dish that originally came to us from Jewish cuisine. Usually made from beef, however, pork and chicken are often used.
Ingredients:
- chicken breasts - 2 pcs;
- 1 tbsp. water;
- salt;
- vegetable oil;
- honey;
- ½ tbsp. l red paprika;
- ½ tsp crushed nutmeg;
- 3 cloves of garlic
Preparation:
- Wash chicken breasts, remove bones and skins. Dissolve table salt in a glass of hot drinking water.
- Transfer the cooked meat to a small saucepan and fill with cooked salted water. Leave in the refrigerator overnight.
- Remove the chicken meat from the salt water, dry it a little with paper towels. Create a roll from chicken breast, tied with culinary thread, which will give the shape of the upcoming pastroma.
- In a pre-prepared bowl, mix vegetable oil, honey, spices and garlic passed through a press.
- Grease the chicken breasts with the cooked consistency and leave to marinate for 20-27 minutes. It is advisable to store the meat in a cold place.
- Prepare a baking sheet: cover with food foil, anoint with sunflower oil and put chicken meat in it. You do not need to cover the top of the pastroma with foil.
- Bake the chicken pastroma in a preheated oven at 210 degrees for 40-45 minutes.
- After cooking, leave the pastroma in the non-working oven for another 60 minutes.
- Cool the meat, carefully remove the pastroma from the culinary thread. Cut into pieces with a sharp knife. Serve with any side dish. Baked potatoes are great.
