Balyk from chicken fillet. Ways of preparation

Prices for meat delicacies in stores are increasing andmore depressing. A coveted product, bought in spite of the "toad", is often distressing. So decisive gourmand must win his laziness and cook himself, beloved, balyk from chicken fillet. The recipe, fortunately, is easy to implement, although it takes a certain amount of time.

Caveats

We draw the attention of culinary enthusiasts thatmeat is not amenable to any heat treatment. Accordingly, there is no guarantee that with it, an alien parasite will not sneak into your body with the use. Therefore, your balyk from chicken fillet should be prepared only from quality meat. Even if you are quite sure of "Uncle Vasya" from a neighboring collective farm, you should not be tempted by his domestic chicken. Let the poultry farm in your eyes the reputation is lower, but the state supervision is not slumbering over it, and every bird is checked by a vigilant Sanitary Station.

About the ingredients

• First of all - about meat.The breast or fillets should be fresh or chilled. About frost speech is not even raised. In the end, not in Soviet times we live, you can buy a bird without ice in meat. Take into account, if you still try to make balyk from chicken fillet, which has been in the freezer, you will get a miserable likeness of what you want - a languid, suspicious color and a dull smell.
• Now about alcohol.In any case, it is needed - without it your chicken will not last in the refrigerator. However, it is not necessary to take expensive cognac or whiskey (although many cooks believe that it is necessary). You can pour in a specified amount of vodka, and for flavor add home liqueur or tincture. It is possible and at all to do balyk from a chicken fillet with a port - it simply should be taken three times more. Yes, and when using cognac, it is often added to give a beautiful pinkness to chicken.
• And the last is seasoning.There's no one limits your choice. A common standard is Provencal or Italian herbs. But if you know the best set and have the corresponding components of it - safely put them into play.

The Divine Balyk

This recipe is considered the easiest.A pair of large fillets, washed and dried, cut into 2-3 long slices. Half a glass of sea large salt mixed with selected herbs, pepper (or better - their mixture) and half a stack of cognac. The whole "marinade" is well kneaded; it diligently from each side is smeared each piece. Then the slices are folded into a container, tightly closed and hiding in the refrigerator. Balyk from chicken breasts at this stage should stand there for about two days (not less than one so accurately). Then the meat is washed properly, drained, wrapped in cloth - gauze, a linen towel, a piece of old sheet - and comes back for another day. When wetting the "wrapper" it should be changed. Enough patience - you can wither longer, it will not hurt.

Balyk "Delicious"

As part of the "marinade", the differences are not grandiose,but they make the meat more tender, fragrant and spicy. One hundred grams of large salt (preference is again given to sea) should be mixed with a cognac stack, pink and black pepper, paprika (preferably smoked), kubebe (if any) and a pair of spoonfuls of light, not thickened honey. The composition is rubbed half a kilogram fillet, packed in a container and cleaned in the cold for a day. After half the allotted time, the bird must be turned over. Then the balyk from the chicken fillet is removed from the marinade, washed several times, wrapped in a linen napkin and retracted back for six hours. The next step will be his rubbing with paprika, changing the "wrapper" and hanging in a dry cool place for two days. In the absence of this, the refrigerator will also come down.