Chicken pastroma can easily replace any sausage and ham. It is not only tastier than purchased sausages, but also incomparably healthier, and will also cost several times cheaper than sausages from a store.
Ingredients for making chicken pastroma:
- a large chicken breast weighing 800 grams;
- 10 g granulated sugar;
- 60 g of salt;
- 1 liter of cold water (boiled);
- 1 table l odorless sunflower oil;
- seasonings and spices: 3 pieces of cloves, 3 bay leaves, 1 incomplete tablespoon of dry Provencal herbs, 6 black peppercorns and 3 pieces of allspice, 1/4 tsp each ground mixture of peppers and red hot pepper.
Cooking chicken pastroma:
1. First, prepare the brine in which the meat will be marinated. To do this, add bay leaves, sugar, salt, cloves and allspice and black peppercorns to the water. Stir well to dissolve the sugar and salt.
2. Put chicken breast (skinless) in a bowl with prepared brine. It is important that the meat is completely submerged in water. Leave the meat in the refrigerator to marinate for 12 hours.
3. After the specified time interval, the breast should be taken out of the water and dried a little on paper towels or napkins.
4. At this time, you need to mix the Provencal herbs, a mixture of peppers and vegetable oil. Grate the breast well and evenly with this fragrant mixture.
5. Cover the baking sheet with foil, put the meat on it and bake in a very hot oven (230-240 degrees).
6. Pastroma should cook for exactly 15 minutes. The door must not be opened either during cooking or after the oven has been turned off.
7. You can take out the finished pastroma from the oven only after it has completely cooled down (this takes about 2 hours)
The fragrant and juicy pastroma can be used both for everyday meals and for various festive feasts.
