Chicken Pastroma

Category: Meat dishes
Chicken Pastroma

Ingredients

chicken breast 700-800 g.
water 1 l.
laurel. sheet 2-4 pcs.
carnation 2-3 b.
including pepper 5-7 g.
shower. pepper 2-3 g.
red pepper (ground) 1/4 teaspoon
salt 1-2 tbsp. spoons
under. oil 1-2 tbsp. spoons
sugar 1 tsp
Italian or Provencal herbs 2 tsp

Cooking method

  • Chicken PastromaTender chicken fillet à la pastroma for sandwiches
    (V-tina)
    I am spreading the promised pastroma recipe. Not fast, but easy to prepare and delicious. The secret is to pre-soak the meat, if you cook pastroma for a festive dinner, then you need to start from the evening before.
  • Preparation: For slicing the lushe, take a large chicken fillet.
  • Cooking the brine: put in boiling water: salt and sugar (take spoons with a slide), bay leaves, cloves, black and allspice peas, red. Cool the prepared brine and put the fillet in it, so that it is completely in the brine. We leave in a cold place for 12 hours.
  • After 12 hours, take out the fillet from the brine, dry it.
  • In a small container, dilute Italian or Provencal herbs with sunflower oil, stirring well.
  • Coat the chicken fillet on all sides with a prepared mixture of spices and herbs.
  • We spread on foil and place in an oven preheated to 230-250 g.
  • Place the fillet in the oven for 15 minutes, no more and no less. Do not open the door!
  • After 15 minutes. turn off the oven. The oven door is still not open!
  • Leave the chicken fillets inside the oven (cabinet) until it cools completely, or for at least two hours.
  • As a result, we get aromatic and juicy chicken meat. Pastroma can also be served on the festive table in the form of slicing, or it can be used for breakfast as part of sandwiches.

Note

Sorry, I don’t know the author. I think I saw it in OK, I've been cooking for several years already. Pastroma has been tested on holidays, anniversaries, just for breakfast and on the road.
I also cooked in the train station. closet both in the AG and in the GF pizza oven, the result is wonderful everywhere!
I cook at least 5 - 8 pieces at a time. The slicing is uneven for a reason, slicing while hot

Mandraik Ludmila
Oh, how good, a separate recipe is still more convenient. I have already bought a turkey breast fillet, but for now I have to finish the already cooked meat
anavi
SoNika, ay, well done !!! laid out the same! Sooooo good recipe! I already copied it into a notebook from Temko! By the way, I did not indicate sugar in the ingredients - and there is 1 tsp. (I have it written)
SoNika
Buttercup, but the girls persuaded. Lyudmila, write later, how did you please?

I got sick today, I didn't go to visit, I got hold of the PC and I write what I promised.

Something else was promised ... I don't remember
Olga, thanks, now, I will add.
The photo is not ice, I was in a hurry, I went to cut my son on the road ...
Girls, it's more difficult to cut the breast thinly, it's easier to fry it in thin layers, and then, when it's cool, cut it.
Kara
SoNika, what if the oven has a maximum of 320 degrees? Reheat straight to the maximum? Or are there still limitations?
SoNika
Irina, well, the chicken does not need so much, I think 250 g is enough, otherwise it will be dry. In the train. I bake the cupboard for 250, and in the GF and AG, only 210-220, add 3 minutes and that's it.
Jiri
SoNika, we have already cooked and ate it, it is very tasty! Thanks for the recipe!
SoNika
Irinawhen did you have time? It's so nice when you have a recipe at the table!
Jiri
Yesterday I bought a breast, cut out a bone, made a marinade, though it withstood not 12 hours, but probably 9. At a temperature of 250 'it withstood 7 minutes, and 200 for eight minutes. As I did at night, I left it in the oven until morning. It turned out soft and juicy. Instead of Italian herbs I bought from Maggi for juicy chicken in the oven. Stirred with butter and into the oven. It turned out to be a very interesting taste.And the recipe was already in the topic about the stoves.
SoNika
Irina, aha it turns out tasty, unusual, my guests once argued that pork had already printed it several times, but did not issue it, but after personal requests, posted it. Glad that I liked someone's experience.
Elena.K
gawala
Quote: Elena. TO
there is such a recipe on this site.
If there are discrepancies in the ingredients, then it will be a different recipe, a different taste ... But there are discrepancies ..
Both recipes have the right to an independent life!
SoNika
Elenawhen I was looking for a recipe, I noted it in the topic, Pizza makers but it is completely different. And there is a lot by eye, and not all housewives are so experienced.




Galina,
Marina22
SoNika, thanks a lot for the recipe. And the pickle to what temperature condemn? To the room?
SoNika
Marina, yes, cool, so that you can put in the refrigerator and not brew the breasts. According to the recipe, cold water is generally used, but the spices, then, will not play like this ...
Jiri
SoNika, I assured everything salt and spices with a glass of boiling water, and then added water to the norm
SoNika
Irina, here you are, another simple trick.
Masha Ivanova
Jiri, Ira! Great idea with just one glass of boiling water! Conveniently!

SoNika, Virineya! Thanks for the recipe! Where's the red pepper? Into the brine? Or should they coat the chicken together with Italian herbs? The recipe does not specify this point. And I would add Italian and Provencal herbs directly to the recipe.
SoNika
Elena, something disappears from me and some requests for access to the site ... apparently the PC is fucking. Thanks for the edit. I wrote the herbs, it is strange that they disappeared from the recipe, perhaps because of the quotation marks in the names, I added again, without them.
Yes, red pepper in pickle. In general, I love a mixture of 5 peppers, sometimes I don’t count the peas. I pour the herbs into the rosette and pour the oils until the gruel is thick, stand a little, then rub it tightly, the excess, remove it just before cutting.
Masha Ivanova
SoNika, Virineya! It is written about herbs in your preparation method. I said to include them in the recipe.
And you did not answer me about ground red pepper.
SoNika
Elena, replied in the 3rd line Yes, they were in the recipe, I don't understand anything ... I'll reboot at once, some requests are sent ...
Masha Ivanova
SoNika, Virineya! Thanks for the clarification! Now I have your answer all, completely. And in the recipe I saw everything I wanted to see. I went to make a pickle. The time is just right - we have half past three at night.
SoNika
Elena, stunned ... you're a hard worker. Good luck with your cooking.
Masha Ivanova
SoNika, Virineya! I'm the lazy guy of the first guild. It's just that I've been retired for a long time. What else should I do? I want halva, I want gingerbread, as Rumyantseva said. I sleep when I want to sleep. I also work whenever I want. At least some delights should be in this period of life.
SoNika
Elena, agree.

I am also out of work for now, sorting out debris and deposits after labor. enthusiasm at work, in the apartment I am surprised that I can sleep, not run, and most importantly I spend nights in my dear crib

Chef
I did not combine the themes, but at the very beginning I added a link to an identical recipe.
SoNika
Chefthank you
nila
SoNika, a wonderful recipe, you must try and cook like that. I did something similar, but steamed in a slow cooker, in foil. I'll try in the oven now. I have chicken fillet, but it's dry-frozen in the freezer. Is it better to use fresh rather than frozen?
SoNika
Nelya, I don't even know ... We are not always buying, we are sure that it was not frozen ..., of course, I would like to hope Try, share your experience
Kira_Sun
SoNika, Virine, thanks for filling out the recipe, I'm reporting

Chicken Pastroma

and I did a few questions at 250 degrees, 15 minutes (my oven is electric). It seems to me that a little burnt and dry. Apparently because when the oven cools down, the fan works and dries.How to be in this case? And yet, can I put less salt in the brine? For us it turned out salty I really want to master the recipe
SoNika
Irina, sorry does not increase. Yes, we all have different ovens. I also have an electric Zanusya, there were no problems. Irin, try on 230 and pull it out in 30 minutes after disconnecting. Or cover with a falga ... Can change the regime? I do it on baked goods and my breasts always float in the broth, but while they cool down, it evaporates (?). Salt is also individual, you can put less. This time, my salt is not salted at all, the breasts are lightly salted Irin, I always try the brine, licking a drop, because I love everything tender, not salted, and mine is all peppery, very salty, and after trying, with an incomplete filling of salt, you can always add ...
Did the result really upset?
Kira_Sun
The result, my husband has already skimmed, he loves salty, I want to adapt this for my daughter and me)) I will try to set less degrees. And cover with foil immediately or after baking?
SoNika
Irina, try first to lower the temperature. Irin, I make myself and my son in a double boiler .. I cut the chicken fillet into small strips, rub it with spices a little, I can imagine - put the eights on the skewers (toothpicks) or just wrap it evenly in foil and steam .. mmm gently, tasty, like mini kebabs ...
Kira_Sun
Virine, I also do it in foil, but I also want it in the oven)) I will try, I think we will get along with this recipe
SoNika
Irina, I think, yes, you can just make bumpers out of foil, roll up (crush) a little higher ... Share your experience, suddenly someone has the same problem
Kira_Sun
Yeah, I'll do it again this week, I'll unsubscribe then
SoNika
Irina, but in fact I did not try it in the cartoon, but the girls wrote that there is a similar recipe for her ... you have to ask around so that you because of 2 breasts will. do not drive the cabinet.
Albina
Diet meat Bookmark
SoNika
Albina,




Irina, now the photo has opened, but it got more baked than I usually have
SoNika
Yesterday I decided to try to cook turkey shoulders according to this recipe, we sell them from the farm, they look like chicken breasts, but for me it is juicier in cooking. I kept it in the brine longer. And baked in AG for 25 minutes, wrapped in foil. The result is pleasing. Liked more chicken breasts
Chicken Pastroma
GuGu
SoNika, I often cook parstroma from turkey breast, keep it preheated to 250 gr. oven for 25 minutes and do not open for 6 hours .. but now I will always coat only Adjika Abkhazian according to the recipe Gayane I recommend to cook it
SoNika
Natalia, Thank you. I coat the chicken with adjika (for baking) and leave it for several hours
GuGu
Virine, I always coat in the night, and sometimes it takes longer to marinate well ... and chicken and turkey breast fillets for pastroma.
SoNika
Natalia, yummy
Albina
Today I made 2 breasts only for the test. I did not pour the marinade, I also want to marinate the meat in it. While I took it out to the balcony.
SoNika
Albina, happened?
Albina
Virine, you ask, of course I put them in a frying pan, and around I soaped potatoes and pricked them with a fork
SoNika
Albina, I, too, today marina chicken, son on the road
Naty777
Chicken Pastroma
Thanks for the recipe🌹
SoNika
Naty777, to health. What a beauty!

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