How to cook homemade chicken breast pastrami in the oven. Chicken pastrami in the oven: a step-by-step recipe with a photo of chicken breast pastrami at home
The classic pastrami is made with beef and a large number spices, marinated for at least 5 days and languish in the oven for about 6 hours. The result is a delicious meat delicacy. We suggest you cook pastrami from chicken fillet, in the oven, which will need to be darkened for no more than 4 hours, and marinated for only a day. Chicken pastrami turns out to be no less tasty, and it will be possible to cut it into any festive table.
To marinate one chicken breast, prepare:
- 2 cloves of garlic;
- 2 tbsp. l. mustard;
- 1 tbsp vegetable oil;
- ½ tsp paprika;
- 1 st. l. salt;
- black and red ground pepper.
Recipe for homemade chicken breast pastrami
Cooking process step by step:
My chicken breast, we separate the skin and bones from it. The remaining fillet is soaked for a day in brine from half a liter of water and 1 tbsp. l. salt. Taste the water - it should be salty. Add salt if necessary.
The next day, we take the fillets out of the brine, rinse and dry with paper towels.
We stuff the meat with garlic and rub with a mixture of vegetable oil, mustard, paprika, ground black and red pepper. The more pepper, the spicier the pastrami will be.
We leave the spreaded fillet to marinate for 1 hour, after which we fold it and tie it with threads (as in the photo).
While the meat is marinating, heat the oven to 250 degrees. We wrap the future pastrami in foil and place in the oven.
After 15-20 minutes, turn off the oven and keep the chicken meat in the oven for another 2-4 hours. Cooking time depends on the weight of the breast, which can be either small or large.
To make our pastrami beautiful, at the end we turn on the oven again at the highest temperature, unfold the foil and fry until golden brown.
Before slicing pastrami from chicken fillet, do not forget to remove the threads.
On the festive table, slicing can be made not only from home-made pastrami, but also chicken basturma. You can read the recipe for basturma
Bon appetit!
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
One way to keep meat fresh longer and give it a rich, savory taste is to make pastrami (pastroma) out of it. For its preparation, you can use any meat: chicken, beef, turkey, pork, etc. The most popular is chicken fillet pastrami, but in the original version it was made from beef. Do not confuse this dish with basturma. The latter is prepared using a different technology; only beef is used for its preparation.
What is pastrami
The dish appeared on the tables of the New World at the beginning of the 20th century. Pastroma is a way of cooking beef that came from Jewish cuisine (Moldova and Romania). Now a traditional Jewish New York dish, it is still made with beef. In Romania, pork is often used, and in other countries - chicken. The meat is marinated, rubbed with spices and subjected to heat treatment.
pastrami recipes
The original cooking method is simple, it uses only beef, marinade and a mixture of peppers. Now the delicacy is prepared from any meat, and many others have been added to the list of spices used: coriander, cloves, nutmeg, paprika, etc. Thanks to them, the delicacy can turn out to be sweetish or spicy, the taste - rich or implicit.
Chicken breast at home
- Time: 8 hours 30 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 140 kcal / 100 g.
- Purpose: snack.
- Cuisine: Jewish.
- Difficulty: easy.
Pastroma at home is a substitute for sausage, which even those who are losing weight can afford. The basic set of spices can be adjusted based on your preferences. The resulting tender meat must be cut into very thin slices - this way its taste is better revealed. It is recommended to serve the dish as an appetizer with dry wines or other drinks.
Ingredients:
- chicken breast fillet - 2 pcs.;
- salt - 2 tsp;
- water - 0.5 l;
- vegetable oil - 2 tsp;
- honey - 2 tsp;
- garlic - 2 cloves;
- wig - 2 tsp;
- mustard - 1 tsp;
- black pepper - a pinch;
- red pepper - a pinch;
- basil - to taste.
Cooking method:
- Salt the water.
- Rinse the fillet, dip in the solution, refrigerate.
- Soak in salt water for 7 hours, remove, dry.
- In a small bowl, mix vegetable oil, honey and mustard.
- Peel the garlic, pass through a press, add to the sauce.
- Pour all the spices into a container, mix thoroughly.
- Coat the meat with the resulting sauce.
- Roll the chicken into a roll, tie tightly with a thread.
- Cover the baking sheet with parchment, put the fillet on it, pour over the remaining marinade.
- Bake at 180-200 degrees for 15 minutes.
- Do not take out after baking. ready meal and do not open the oven door for an hour.
Pork
- Time: 26 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 220 kcal / 100 g.
- Purpose: snack.
- Cuisine: Romanian.
- Difficulty: easy.
Pork pastrami is ideal for alcoholic and non-alcoholic drinks, served on the festive table as an appetizer. For cooking, you should not take a piece weighing more than 1 kg: it will not marinate well and will not bake in the middle. It is best to use tender meat with a minimum amount of fat and without veins - the neck is suitable, so the dish will be softer and more palatable.
Ingredients:
- pork (neck) - 1 kg;
- paprika - 10 g;
- a mixture of seasonings for meat - 20 g;
- black peppercorns - 10 pcs.;
- bay leaf - 3 pcs.;
- mustard seeds - 2 tbsp. l.;
- water - 1.5 l;
- salt - 3 tbsp. l.;
- sugar - 1 tbsp. l.;
- vinegar - 1 tbsp. l.
Cooking method:
- Prepare the marinade: boil water, stir salt, sugar, vinegar in it, boil it for 2 minutes, remove from the stove and cool to room temperature.
- Rinse and dry the meat, place it in the marinade, and add peppercorns and bay leaf there.
- Let the pork marinate overnight.
- Mix all the dry spices, put the mustard in the grains and pour in the vegetable oil, mix everything thoroughly.
- Rub the pork with the mixture.
- Wrap the meat in foil, place on a baking sheet, bake for 50 minutes.
- At the end of baking, cut the foil, and dry the pastrami in the oven for another 10 minutes.
- Serve with garlic sauce.
- Time: 34 hours.
- Number of servings: 6 persons.
- Purpose: snack.
- Cuisine: Moldavian.
- Difficulty: easy.
Beef pastrami is easy to prepare at home. This juicy and tender appetizer is perfect for a festive feast. It should be served chilled, cut into thin slices. The amount and composition of spices in the recipe can be adjusted to your taste to give the delicacy piquancy, saturation, or vice versa - softness.
Ingredients:
- beef (tenderloin) - 700 g;
- turmeric - 1 tsp;
- coriander beans - 1 tsp;
- ground coriander - 1 tsp;
- ground black pepper - 0.5 tbsp. l.;
- sweet paprika - 1 tsp;
- garlic - 5 cloves;
- a mixture of Provence herbs - 1 tsp;
- vegetable oil - 100 ml;
- water - 1 l;
- salt - 1 tbsp. l.
Cooking method:
- Prepare the meat: cut off the membranes from it, rinse thoroughly.
- Salt the water and submerge the meat in it. Substitute to marinate for a day.
- Remove the meat, pat dry and let dry a little.
- Peel and chop the garlic, add turmeric, coriander, pepper, paprika and Provence herbs to it. Pour in vegetable oil. Stir.
- Coat the meat thoroughly with glaze, pour the remaining marinade.
- Wrap beef in food foil.
- Preheat the oven to 200 degrees for 20 minutes.
- Bake the meat for 25 minutes, but then do not open the oven for another 3 hours.
- Remove the delicacy after 3 hours, cut the foil and refrigerate for another 6 hours.
Chicken in wine marinade
- Time: 30 hours.
- Servings: 2 persons.
- Calorie content of the dish: 152 kcal / 100 g.
- Purpose: snack.
- Cuisine: Jewish.
- Difficulty: easy.
Chicken pastrami prepared according to this recipe has a non-standard taste due to the use of wine. You can add both white wine and red wine to the marinade - the main thing is that it is dry. This dish is suitable for serving on a festive table or eating at a family dinner. Pastroma can be used for sandwiches, as an accompaniment to various drinks, or added to salads/pastas.
Ingredients:
- chicken breast - 2 pcs.;
- dry wine- 1.5 cups;
- mustard seeds - 2 tbsp. l.;
- bay leaf - 3-4 pieces;
- garlic - 6 cloves;
- black peppercorns - 1 tsp;
- liquid honey - 2 tbsp. l.;
- paprika - 1 tbsp. l.;
- rosemary - 0.5 tbsp. l.;
- salt - 1.5 tbsp. l.
Cooking method:
- Rinse the breast, dry, clean from the films.
- Mix wine, honey, spices, salt and pepper.
- Peel the garlic, pass through a press, add to the seasonings. Mix thoroughly.
- Heat the marinade in the microwave or on the stove, but do not let it boil.
- Soak the chicken overnight.
- Twist the meat into a roll, tie with bundles, put in a baking dish.
- Bake the roll for 25 minutes, then let it cool in the oven for 5 hours without opening the door.
- Serve with olives and carrots.
Tender turkey pastrami
- Time: 20 hours.
- Servings: 2 persons.
- Calorie content of the dish: 130 kcal / 100 g.
- Purpose: snack.
- Difficulty: easy.
Turkey pastrami is the most tender pastrami of all. In this delicacy, the maximum possible amount of juice is preserved, since the meat is not baked for a long time, but “reaches” in the residual heat. The dish can replace cold cuts on the festive table or boring sausage on morning sandwiches, because it is incredibly useful and suitable even for those who lose weight due to its low calorie content.
Ingredients:
- turkey breast fillet - 2 pcs.;
- salt - 2 tbsp. l.;
- bay leaf - 1 pc.;
- spicy mustard - 1 tbsp. l.;
- dry spice mix for poultry - 1 tbsp. l.;
- paprika - 1 tbsp. l.;
- water - 1 liter;
- greens (dill, parsley) - to taste;
- ground black pepper - 0.5 tbsp. l.
Cooking method:
- Heat the water, stir in the salt.
- Crumble the bay leaf into the marinade.
- Rinse the meat and cover with brine. Leave for 12 hours to marinate, covered with a lid.
- Remove the fillet, blot it with paper towels.
- Mix mustard, black pepper, spices and paprika.
- Coat the breast with the mixture.
- Twist the meat rolls and fix them with threads.
- Preheat oven to 250 degrees.
- Lay the turkey on a baking sheet. Bake for 15 minutes.
- At the end of the baking process, leave the rolls in the oven for 7 hours without opening the door.
- When serving, sprinkle with herbs.
Chicken with soy sauce
- Time: 6 hours.
- Servings: 4 persons.
- Calorie content of the dish: 145 kcal / 100 g.
- Purpose: snack.
- Cuisine: New York Traditional.
- Difficulty: easy.
This recipe has a shorter cooking time, this is due to the selected meat - soft chicken does not require long heat treatment. The finished dish is very tender and tasty, but with a twist in taste, resulting from the addition of soy sauce. Chicken pastrami is suitable both as a snack and as an element of breakfast - in a sandwich or scrambled eggs.
Ingredients:
- chicken fillet - 2 pcs.;
- milk - 1 l;
- soy sauce- 6 tablespoons;
- garlic - 4 cloves;
- lime - 1 pc.;
- paprika - 2 tsp;
- nutmeg - 1 tsp;
- sea salt - to taste.
Cooking method:
- Wash the meat, dry, remove the films.
- Soak the fillet for 2 hours in milk.
- Peel the garlic and finely chop with a knife. Squeeze juice from lime.
- Prepare the marinade: Combine soy sauce, lime juice, paprika, nutmeg, salt and garlic. Stir.
- Dry the chicken with paper towels, dip in a container with marinade and leave for 30 minutes.
- Twist the breasts with a roll, tie with a thread and wrap with foil, after watering with the remaining marinade.
- Preheat oven to 180 degrees.
- Bake the meat for 30 minutes, then cut the foil on top and leave it in the oven for another 3 hours.
Chicken pastrami with prunes
- Time: 5 hours.
- Number of servings: 8 persons.
- Calorie content of the dish: 150 kcal / 100 g.
- Purpose: snack.
- Cuisine: Jewish.
- Difficulty: easy.
If you are tired of pastrami, then this recipe will save you: tender chicken breast, combined with mustard, dried apricots and prunes, forms an exquisite taste that any gourmet will love. Choose juicy, fleshy prunes: a delicious delicacy will not work with dry dried fruit. You can add red ground pepper to the list of ingredients if you like spicy dishes.
Ingredients:
- chicken breast - 800 g;
- prunes - 50 g;
- dried apricots - 30 g;
- garlic - 3 cloves;
- vegetable oil - 1 tbsp. l.;
- mustard - 1 tbsp. l.;
- salt - 1 tbsp. l.;
- water - 1.5 l;
- dried basil - 0.5 tbsp. l.;
- ground black pepper - 0.5 tbsp. l.
Cooking method:
- Rinse the meat, remove the skin.
- Mix the salt with water, immerse the breast in it and leave for 2 hours to salt.
- Rinse prunes and dried apricots thoroughly and soak if they are dry.
- Peel the garlic and pass through a press.
- Dry the chicken with paper towels, put garlic, dried apricots and prunes between its parts.
- Mix dry spices with oil and mustard, mix thoroughly.
- Twist the meat roll, wrap it with threads.
- Transfer the chicken to the foil, preheat the oven to maximum temperature.
- Coat the roll with the marinade.
- Shape the foil into a boat, leaving the meat open on top.
- Bake pastrami in the oven for 15 minutes, then let it cool there for 2 hours.
Chicken with mustard and paprika
- Time: 15 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 160 kcal / 100 g.
- Purpose: snack.
- Cuisine: Jewish.
- Difficulty: easy.
To implement this recipe, it is recommended to use Dijon mustard: it is not caustic, and its grains, melting in the mouth, leave a pleasant aftertaste. Honey enhances the taste of mustard, giving it more richness, while paprika makes the dish spicier. This pastrami goes especially well with white wine as an appetizer, for breakfast - as an accompaniment to toast.
Ingredients:
- chicken fillet - 2 pcs.;
- water - 2 glasses;
- salt - 4 tsp;
- vegetable oil - 2 tbsp. l.;
- honey - 2 tsp;
- nutmeg - 1.5 tsp;
- paprika - 2 tsp;
- Dijon mustard - 2 tbsp. l.;
- garlic - 2 cloves.
Cooking method:
- Make a saline solution: dilute the salt in two glasses of water.
- Wash and dry the chicken. Dip it in the solution and leave overnight.
- Melt the honey (if it is liquid, skip this step).
- Free the garlic from the skin, chop with a knife.
- Mix honey, mustard, vegetable oil, spices and garlic. Mix thoroughly.
- Twist the chicken fillet into a roll using threads. Place on double layer foil.
- Brush the pastrami with the marinade, pour the rest on top. Wrap tightly with foil.
- Preheat oven to 200 degrees.
- Bake the finished dish for half an hour, then leave the pastrami to cool for another couple of hours.
From chicken breast in a slow cooker
- Time: 15 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 180 kcal / 100 g.
- Purpose: snack.
- Cuisine: Jewish.
- Difficulty: easy.
Pastroma cooked in a slow cooker has an exquisite taste, is incredibly healthy, low-calorie - suitable for losing weight. This delicacy can be safely given to children, because all the ingredients are completely natural. The delicacy can be used as a part of a meat plate or as an independent appetizer dish, which goes especially well with wine.
Ingredients:
- chicken breast fillet - 700 g;
- allspice black pepper - 5 pcs.;
- water - 800 ml;
- salt - 3 tbsp. l.;
- sugar - 1 tbsp. l.;
- coriander beans - 1 tsp;
- cloves - 4 pcs.;
- french mustard - 2 tbsp. l.;
- sunflower oil - 2 tbsp. l.;
- bay leaf - 2 pcs.
Cooking method:
- Combine salt, sugar, bay leaf, coriander, cloves and black pepper. Pour in warm water, mix thoroughly.
- Wash the meat and cut off a small part of the fillet.
- Immerse the remaining large fillets in the pickling solution, leave for 12 hours in the refrigerator.
- For the sauce, mix the mustard with the oil.
- Dry the chicken, roll up and secure with threads.
- Coat the meat with sauce, place in a slow cooker.
- Cook in the “quenching” mode for 15 minutes, then keep on heating for another 2 hours until cooked without opening the lid.
cooking secrets
In order for the pastrami to turn out really tender and not become dry, the following rules must be observed:
- For cooking, take only young meat, especially beef and pork. Mature meat is more rigid, it will not be able to bake in a short time, and when it is increased, it will become dry.
- After marinating in the solution, always dry the meat thoroughly, otherwise the spices will slide off it, and the crust will turn out with bald spots.
- Bake pastrami in food foil: it will not dry out.
- After heat treatment, be sure to leave the finished dish in the switched off oven or slow cooker for several hours to make the meat more tender.
- Soak the meat in saline for several hours (up to a day). This will help keep the meat juicy and tender.
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Discuss
Pastroma - what is it and step-by-step recipes for cooking chicken, pork and beef at home
Purchased pastrami always falls into the category of delicacies. Therefore, such a product is not cheap. To save money and treat your family with a natural snack without preservatives, you can cook chicken breast pastrami yourself at home.
Ingredients: 700-750 g of chicken fillet, a tablespoon of fine salt, 2-4 garlic cloves, a tablespoon of refined oil, a little mustard, any spices to taste.
- The chicken is thoroughly washed under running water.
- Slightly warm water is poured into a deep container, salt dissolves in it.
- The fillet is left in the resulting liquid for a couple of hours.
- The meat is washed well, laid out on a paper towel and dried.
- The garlic is cut into thin slices.
- Mustard is added to the oil to taste, as well as any seasonings. For example, you can take turmeric, paprika, dry basil.
- Garlic slices are placed in the middle of each breast. Meat preparations are wrapped and greased on all sides with oil and spices.
- Next, the form with breasts should be sent to a well-heated oven for 15-17 minutes. The oven then switches off. Do not open the door while doing this!
The pastrami will cool in the oven for 4-5 hours.
How to cook in a slow cooker?
To get an excellent meal, you need to have time to spare. Ingredients: 2 large chicken fillets, 2 tablespoons of sea salt, aromatic herbs, 3 cups of filtered water.
- The fillet is washed well, then placed in a bowl of salt water. In the refrigerator, the product will be in brine for a day.
- Next, the chicken is coated with selected spices.
- The workpiece is sent to the multicooker bowl for 17-20 minutes. The baking mode is optimal for this.
The dish will “reach” in the switched off closed device for at least 8 hours.
With turmeric in foil in the oven
Ingredients: 960 g chicken breast, a dessertspoon of ground turmeric, about the same amount of fine salt, a pinch of French herbs, a little ground black pepper.
- The fillet cut from the bones is washed under running water, gets rid of the bones and skin.
- Two pieces of meat are folded with a "jack" and tied with culinary thread. The shape of the resulting design will be similar to boiled pork.
- The blanks are salted on all sides and sprinkled with turmeric. On top of the chicken is rubbed with other herbs.
- Prepared fillets are wrapped in foil. On the top of the coating, several punctures are made with a toothpick. This is necessary for the timely release of steam.
- The bags are sent to a baking sheet with high sides and cooked for half an hour in the oven at 200 degrees.
- The unrolled blanks are returned to the oven for another 10 minutes. It is advisable to water the dish with the juice that stands out during the process.
Such a pastrami recipe can be improved to your liking by changing the composition of seasonings.
Spicy chicken pastrami
Ingredients: 2 chicken breasts, standard glass of filtered water, 1 tsp. bee honey, salt, 2 tbsp. sweet paprika, a pinch of ground chili pepper, 4-5 garlic cloves, nutmeg to taste, 1.5 tbsp. vegetable oil.
- The washed chicken fillet is soaked overnight in a solution of water and salt.
- In the morning, the meat is dried, each fillet is twisted and wrapped with threads so that the blanks do not fall apart. It is better to use special culinary threads, but if there are none at hand, then ordinary ones will do.
- The oil is mixed with bee honey, crushed garlic and all prepared spices.
- The fillet is coated on all sides with the resulting mixture, and baked in a very hot oven for no longer than 20 minutes.
You can take out and try pastrami from chicken fillet only after the product has completely cooled down. This will take several hours.
Marinated in soy sauce
Ingredients: large chicken fillet (approximately 350-400 g), half a liter of full-fat milk, 3 tablespoons of soy sauce without additional additives, 2 garlic cloves, 1 small. a spoonful of sweet paprika (without a slide), a pinch of ground nutmeg, salt to taste.
- First, the bird fillet is washed well with water, cleaned of skin and films. After that, it is soaked in milk for at least 2-3 hours.
- The basis of the marinade will be the selected soy sauce. It is additionally added as needed. Garlic, nutmeg, sweet ground paprika, passed through a press, are added to the liquid.
- The fillet is removed from the milk filling, dried on top with paper napkins and transferred to a bowl with marinade. And her chicken is left for another 20-25 minutes.
- Next, the meat is wrapped in foil and sent to a well-preheated oven in advance. It is better to make 2 layers of coating at once so that juice does not flow out from under it.
- Future pastrami will bake for about half an hour. Half an hour before readiness, the foil must be unfolded. This must be done in order for the treat to brown.
It remains to cut the pastrami into slices and serve. The food will be an excellent substitute for sausages of gastronomic departments.
First of all, you need to remember - the longer the bird marinates, the softer and more tender the finished dish will be. That's just in saline for a long time to leave the chicken should not. If you keep it in such a liquid for more than 1.5 days, the bird will be inedible - too salty.
When you don’t feel like messing with the marinade, you can fill the pastrami blank with the usual sweet and sour tomato sauce. Another simple mixture: refined oil, salt, sweet paprika, a drop of chili sauce.
If you want to get a nice ruddy pastrami color, you need to use turmeric or soy sauce. And to make it more convenient to coat the poultry blanks with the marinade, it is worth making it viscous-liquid and applying it directly to the meat with your hands or with a silicone brush.
It is difficult to resist another piece of chicken pastrami cooked according to this recipe. This is a wonderful snack, suitable for both a festive feast and for regular breakfast, will be an excellent alternative to sausage and other purchased meat products.
Chicken breast pastrami in the oven, soaked in spices, is incredibly tasty and fragrant. It combines at the same time the delicate taste of dietary meat and some piquancy of hot ground pepper and mustard.
Ingredients:
- chicken breast - 1 pc. (about 600-700 g);
- mustard -1 tbsp. the spoon;
- oregano - 2 teaspoons;
- sweet paprika slices - 2 tbsp. spoons;
- vegetable oil - 1-2 tbsp. spoons;
- ground red pepper (hot) - ¼ tsp (more can be).
For saline solution:
- water - 500 ml;
- fine salt - 1 tbsp. the spoon.
Chicken pastrami recipe with photo step by step
How to cook pastrami from chicken breast in the oven
- Remove the skin from the chicken breast. Carefully cut the pulp from the bone and get two pieces of chicken fillet.
- For saline solution, pour into a regular bowl drinking water. Add fine salt and mix thoroughly. Place the washed fillets in a salty liquid and leave for 2 hours.
- Prepare everything you need to coat the chicken meat. Mix oregano, hot ground pepper and pieces of sweet paprika. You can also use dried basil, coriander, turmeric, etc. for the recipe. You can always add or modify a set of spices, taking into account personal preferences.
- Add mustard to a mixture of dry spices and pour in vegetable oil, mix thoroughly.
- Remove the soaked breasts from the brine and dry. We carefully rub each fillet with the prepared mustard mass and put it in a baking dish covered with foil. It is not necessary to additionally salt the chicken meat, since the breasts are already sufficiently saturated with salty liquid.
- We must heat the oven to 250 degrees and only after that we send the fillet there. Keeping chicken meat high temperature exactly 15 minutes. Then immediately turn off the oven and leave the chicken meat there for 2 hours. Do not open the door under any circumstances! The chicken breast pastrami in the oven will cook through the residual heat.
- After the specified time, we take out the finished fillets from the oven and send them to the refrigerator. After 1-2 hours, cut the already chilled meat with a sharp knife and serve with slices of fresh bread!
Chicken pastrami is ready! Bon appetit!
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Delicious pastrami of chicken fillet in 15 minutes!
This dish can be prepared instead of sausage for sandwiches. The chicken fillet prepared according to this recipe is very juicy with a rich aroma of French herbs.
The whole secret is in pre-soaking the meat. The preparation itself only takes 15 minutes. Honestly. Although, everything about everything takes almost 15 hours. So, if you are preparing pastrami for a festive dinner, then you need to start from the evening before.
For the chicken pastrami recipe with aromatic herbs, we need:
Chicken pastrami recipe:
It is advisable to take a fairly large chicken fillet
Should be poured into a bowl cold water, add salt and sugar (take spoons with a slide). Stir until they dissolve. Put bay leaves, cloves, black and allspice peas. Dip the fillet in the prepared brine. The water should completely cover the meat.
Put in the refrigerator for 12 hours.
Pour all dry spices into a separate plate.
Pour in sunflower oil, mix.
After 12 hours, remove the fillet from the brine, let the water drain. Coat the chicken fillet on all sides with the prepared mixture of spices and herbs.
Put on foil.
The oven must be preheated to maximum temperature. Place the fillet in the oven for 15 minutes, no more and no less. Do not open the door! Turn off the oven after the set time.
Do not open the oven door yet! Leave the chicken fillets inside the oven until it cools completely, or for at least two hours.
As a result, we get fragrant and juicy chicken meat. Pastrami can also be served on the festive table in the form of cutting, or you can use it for breakfast as part of sandwiches. This is both tastier and healthier than sausages from modern manufacturers.
Chicken breast pastrami at home recipe with photo step by step
Appetizing and, moreover, dietary chicken sausage in spices.
Tender chicken fillet in a fragrant spicy casing is chicken pastrami, a dish that will perfectly replace store-bought sausage.
A minimum of actions to achieve a very tasty result - only for this the chicken pastrami recipe is worthy of being in the hostess's culinary notebook. And also for the fact that he himself inspires experimenting with spices and flavors.
It is not necessary to strictly adhere to the proposed ingredients (seasonings). If you add your tried and true favorites, pastrami will come out delicious in any case. Let's prepare, for example, like this.
Ingredients
To make chicken pastrami, you will need:
- milk - 500 ml
- chicken fillet (breast) - 2 halves approx. 400 grams
- honey - 2 teaspoons
- ground sweet paprika - 2 teaspoons
- nutmeg - 0.5 tsp
- salt - 1.5 tsp
- olive oil - 2 tbsp. spoons
- mustard seeds - 3 teaspoons
- pepper mixture - 1 tbsp. the spoon
- turmeric - 0.5 tsp
- garlic - 2-3 cloves
How to cook chicken pastrami
Pour the milk into a bowl, dissolve the salt in it and put the chicken breast here.
It would be nice to leave it overnight in the refrigerator - the milk will make the meat juicy and tender. But, if there is no desire and time to wait so long, then 3 hours is enough.
Make a coating - the most important thing in pastrami. Pour all the dry spices into a deep plate, add oil and liquid honey (if it is not liquid, melt in a water bath or microwave) and squeeze the garlic here. Mix thoroughly. I did not add too much paprika (traditionally it is used in a higher concentration).
Remove the breasts from the milk and coat with spices on all sides, carefully distributing. Leave it like this for 1 hour.
Tie tightly with thick thread or twine. Lay on a baking sheet. You can make a kind of foil pallet (just do not cover or close the sides!).
Bake in an oven preheated to 250 degrees for about 20 minutes - if clear juice flows from the puncture, then the pastrami is ready. Leave it in the oven until it cools completely.
Chicken pastrami is good hot, but best chilled.
ON A NOTE
You can add a couple of tablespoons of sour cream to milk.
If there is no milk or for some reason its use is not desirable, then just take water.
Of the spices, in addition to the above, the following are also excellent: dried basil and oregano, smoked paprika, ready-made mustard with grains, coriander grains, chili flakes, cumin, and light soy sauce.
Chicken breast pastrami at home
Greetings!
Today we will look at how to cook chicken breast pastrami at home.
Delicious, juicy pastrami, will replace any store-bought meat. It is perfect as a cut on the table, for making sandwiches or as a main meat dish for a side dish or salad. You can soak the breast in water or milk, try both options. You can also experiment with spices, do it to your liking.
Ingredients:
Cooking pastrami.
If the breast is with bones and / or skin, remove them so that a clean chicken fillet remains.
We put in a bowl, pour water so that the breast is completely covered and add salt.
Set aside for 2 hours.
If the breast is in two parts, add different sides, narrow to wide and tie with kitchen string to make a roll.
Regarding the thread and marinade, there are several observations and wishes.
If the breast is rolled in spices and then tied, the meat may fall apart during cutting into 2 parts, since the breast does not contain fat, and the marinade got into the joint, but the pastrami thus turns out to be tastier.
If you tie it first, and then coat it, the cut will be beautiful, but the spices, as for me, will not be enough inside. Decide for yourself.
We spread the roll on a baking sheet or baking dish, put in a preheated oven and bake for 20 minutes at a temperature of 250 degrees. Then we turn off the oven, do not categorically open it, leave it to cool completely, for about 2 hours.
We put it in the refrigerator.
Chicken pastrami, ready.
We remove the thread, cut it, put it on a plate, decorate with greenery, serve it on the table.
How to cook homemade chicken breast pastrami in the oven
Good day or evening to all! No matter what period of the day you find yourself on the blog, chicken breast pastrami will always remain a relevant and popular dish. Next, I will prove it to you. She prepares very simply. The secret to preparing a homemade pastrami recipe comes down to one thing - time is your faithful friend and helper.
I-6="">Correct chicken pastrami in all respects
- Chicken breast 2 pcs.
- a mixture of peppers in equal amounts 1 tsp. (white, black, fragrant, red)
- paprika half tsp
- 2 cloves of garlic.
- ground coriander 1 tsp
- suneli hops 0.5 tsp
- dried dill 0.5 tsp
- vegetable oil 2 tbsp.
- salt to taste.
Your list of spices for pastrami may differ from the set I suggested. We are all different and so are our tastes. So do not go in cycles in this option. There is no seasoning available or not to your taste - feel free to make a replacement.
- I mix all the spices, salt in one bowl. I squeeze peeled garlic into them through a press. class="aligncenter lazyload">
Pastrami is a delicate piece on a snow-white plate. Is it possible to resist not to hug the breast? On both sides like this with lips, bite lightly with teeth. From the bouquet melt, slowly, swallowing food. From the bottle, wiping off a tear, wave a mountain ash into yourself. And leaning back to listen to the old record. Warmth spread throughout the body. Fire in every department. And the soul thawed, there is no malice in it!
With a pleasant appetite, Alexander Abalakov!
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