If you decide to make hot smoked chicken fillet in an unusual way, then this recipe will tell you how to do it. Instead of open air, to speed up the process, we will use an oven. We will not make cured meat, we will make the fillet warm slightly. The meat will be excellent, juicy, evenly salted.
It is necessary
- - vinegar;
- - pepper;
- - salt - 0.5 tsp;
- - breast or fillet - 1 pc.
Instructions
Step 1
If using a breast, then cut out the bone and tendons, remove the skin. Brush the meat with vinegar, sprinkle with coarsely ground pepper and salt. If you want strong salting, use two-thirds of a spoonful of salt. Use much less salt for lightly salted fillets.
Step 2
Place the meat in a bowl, refrigerate for 5 hours. Turn the breasts periodically. Then dry the breasts lightly with a paper towel if liquid has come out.
Step 3
Take a grate from the oven, insert a piece of fillet between its rods. Pin it down with a wooden stick or wooden skewer. Place the sticks across the lattice rods.
Step 4
Place the oven rack on the upper level. Place an empty baking sheet at the lowest level. This is necessary so that the juice from the breasts drips into it.
Step 5
Preheat the oven to 60oC, open the door slightly. You can turn on, if available, ventilation mode. Dry the chicken for five hours.
