Chicken Pastroma

Method

1. 01

   Among my friends there was and stuck the expression "the best sausage is pastrama." They cooked it from beef, elk, pork, turkey, but most often from chicken breasts.

2. 02

   Spices for marinating chicken meat are suitable for any crushed: peppers are sharp and fragrant, mixtures of fragrant herbs (Provençal, Italian) and spices (curry, masala). Additionally, you can add pea peppers, juniper berries, grain mustard and dry herbs in a bundle, in their pairs the chicken will turn out even more fragrant.

3. 03

   It is very convenient to put chicken breasts in the oven in the evening, after turning off leave it in it for slow cooling and absorbing aromas, and in the morning for breakfast serve for sandwiches or use for all sorts of salads and second dishes.

4. 04

   Prepare chicken breasts for pastroma in one of the following ways:

5. 05

   Method No. 1

6. 06

   First, from half an hour to an hour, hold the breasts in the brine (ready - from cucumbers or tomatoes or from 1 tbsp. spoonful of salt per 0.7-1 liters of water).

7. 07

   Then rub with spices (such as curry) and marinate for a few minutes.

8. 08

   Method 2

9. 09

   Rub the breasts immediately with salt and spices and marinate for at least half an hour.

10. 10

    Then transfer the breasts to the pan. I have a cast-iron pan that I have seen, I like to bake it on it most of all, because the thick-walled cast-iron surface keeps warm for a long time. Add to the chicken meat and even directly to the pan whole peas of peppers and other unmilted spices.

11. 11

    Adversaries with a less hardy surface pave with foil.

12. 12

    Warm the oven to a maximum, usually 275-300 degrees. Place the breasts in a hot oven, turn it off after 15 minutes and do not open the door for several hours (4-5 or all night).

13. 13

    As a result, you will get a fragrant and delicate chicken breast. Who has not tried to cook chicken pastrama, then doubt whether it will be baked, whether it will be juicy. Those who have tried this recipe repeat and repeat it.

14. 14

    With finished chicken pastroma, the skin can be removed and then sliced into slices of the desired thickness for sandwiches.

15. 15

    Chicken pastra is great for all kinds of salads: