It is quite simple to cook dried chicken breast at home - the only caveat is the duration of this process. However, the result will be worth the time spent, since homemade jerky turns out to be very tasty, aromatic and spicy.
Sun-dried breast recipe
For home-drying, you need to take 3 large fresh chicken breasts, 2, 5 teaspoons of red ground pepper, 3 tablespoons of salt, 1 tablespoon of sweet ground paprika, 4 teaspoons of black pepper and 4 cloves of garlic. You will also need cling film, waffle towels, or gauze. First of all, you need to combine paprika, red and black pepper, salt and mix them thoroughly. Chicken breasts are washed under cold water, dried with a paper towel and rubbed with a mixture of spices, after which they are laid out in a bowl under plastic wrap and sent to the refrigerator for a day.
During marinating, the breasts will let in a large amount of juice, which does not need to be drained - the meat should be saturated with it.
After a day, the chicken must be rinsed again under cold water, the spices must be completely washed off and the meat, which has acquired a dense structure, must be dried. It is rubbed with chopped garlic and ground black pepper, wrapped in gauze or waffle towel and again sent to the refrigerator for a day or two days. After this time, the dried chicken breasts are ready - they need to be cut as thinly as possible and served with sandwiches or as an independent snack.
Chicken Drying Secrets
If you want the chicken breasts to be more wilted, you need to hang them on a thick thread in a ventilated room at room temperature and keep that way for several days. At the same time, it is important to drive away flies and other insects from the meat, as well as protect the chicken from dust using paper circles, planted on top of the thread. Chicken breasts can be dried even in winter at temperatures down to -5 ° C - the result will be the same as in summer, only the drying process will take about four days.
It is best to hang the chicken on the cornice, where it will be ventilated and dried in the sun.
To speed up the drying process, you can cut the chicken breasts into long strips before marinating and cook like that. Experienced housewives recommend using not ordinary, but Adyghe salt in the cooking process, which is already sold together with spices. When marinating, it is advisable to insist the marinated chicken breasts in the refrigerator for at least a day (or longer) so that the jerky is as juicy and tasty as possible. Ideally, chicken dried meat can be consumed when a light, dried crust forms on it.
