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Chicken breast pastrami

Chicken breast pastrami


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The recipe is adapted from the one on the cheerful kitchens. It will result in an extremely delicious pastrami, a little spicy, healthy and only good for the package of the little ones or the big ones;).

  • 1 boneless chicken breast
  • 2- 3 bay leaves
  • 3-4 ienihibar berries
  • ground pepper
  • 1 tablespoon salt
  • 300 ml water
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons paprika
  • 1 tablespoon paprika
  • 2 cloves garlic cut into slices

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Chicken breast pastrami:

1. The deboned chicken breast (I had a whole chicken and I deboned it - I removed it without skin from the bone) is cut in half and marinated together with all the ingredients (laurel, juniper, salt, pepper, water, soy sauce, sugar, sweet and spicy paprika and garlic) for 24 hours.

2. After marinating for 24 hours, remove the pipept, tie well with a kitchen thread and place in the preheated oven at 150 C (medium heat) for 2 hours with a little marinade. In the first half hour the tray is covered with aluminum foil.

3. Sprinkle from time to time with the sauce left in the pan and turn several times.

Good appetite!

Tips sites

1

Serve cold with a favorite sauce.


About sheep, bird, beef pastrami

So pastrami is NOT a meat that has been marinated and then roasted & # 8230 that is grilled steak! Pastrami must be SMOKED and steamed before being fried or steamed! In this case we are talking about bird pastrami that is smoked and left to dry.

Wikipedia tells us that pastrami (pastrami) has Romanian Jewish origins (see here). It is made from kosher meats (beef, lamb, sheep, goose, duck, turkey) and has become famous in Deli Shops in America. Pastrami is smoked and then consumed as such, steamed or grilled.

Smoked duck breast and thighs are a delicacy! After smoking and wilting, they are consumed as such, thinly sliced. If the pastrami was properly prepared then the meat will be tender and will melt in your mouth.

The stain (brine) can be dry or wet. We use the dry version which must contain salt and natural spices. These are chosen according to taste: pepper, garlic, paprika, cumin, thyme, thyme, dried onion flakes, Mediterranean herbs (oregano, basil, rosemary), etc. There is no set recipe.

Unlike the rest homemade sausages, pastrami are smoked hot, not with cold smoke. However, its temperature will not exceed 50 C. You can successfully use a grill that also has the function of a smoker. You will see below how to proceed.

The recipe for pastrami for breast and duck legs was provided by Ladislau (zis Veve) from Arad, friend, collaborator and moderator in Urban Flavors Group from Facebook. In our area (Arad is at the confluence of Transylvania and Banat) there is a long tradition of raising geese and ducks. The same goes for neighboring Hungary, just across the border. Oroshaza has had a factory specializing in the processing of duck or goose meat and the production of delicious or famous sausages for decades. foie gras (duck liver or stuffed goose).

From duck and goose meat we also make sausages (the recipe here).

The skin and fat of the bird (duck, goose hen) are made crispy and tasty lard & # 8211 the recipe here.

The quantities below are for 5 whole breasts + 10 poultry legs (duck, goose, hen, chicken) & # 8211 approx. 5 kg in total. All pieces have bones and skin! They basically come from the slaughter of 5 birds.


Chicken breast pastrami

Yes, chicken breast pastrami and I guarantee it is very good and tasty !!
Before I could post the recipe, I did it twice more and it disappeared in the blink of an eye.
Honestly, it's worth it !!
What's more, it is also indicated for the diet I keep, because it has no fat.
And the fact that it is not smoked, can be consumed without problems by those who have biliary problems but also by those who want to lose weight.
It can also be made from turkey breast, it will be just as great !!
Definitely this chicken pastrami will be on my Easter table too!
I advise you to try it !!

ingredients

a boneless chicken breast 500 g
2 bay leaves
3-4 juniper berries
peppercorns
1 tablespoon salt
300 ml water

2 tablespoons soy sauce
a spoonful of sugar or sweetener
ground pepper
paprika

Preparation Pastrama from chicken breast

Cut the chicken breast in half, remove the skin and marinate for 24 hours.


Chicken breast pastrami & # 8211 a delicious and extremely fragrant appetizer

& # 8220Chicken breast pastry & # 8221 is an excellent alternative to in-store sausages and is a delicious snack that is very easy to prepare. The pastrami has an aromatic taste and is very soft due to the milk in which the breast must sit before baking. This snack is very appetizing, with a tasty taste and tender texture, ideal for a festive meal or when preparing sandwiches.

INGREDIENTS

-1 tablespoon olive oil

METHOD OF PREPARATION

1. Wash the chicken breast and place it in a bowl. Pour the milk mixed well with salt on top. Let the breast stay in the milk for 2 hours.

2. Remove the chicken breast from the milk, dry it with a paper towel and tie it tightly with culinary thread. Prepare the marinade. Mix in a separate bowl: olive oil, honey, soy sauce, lime juice, nutmeg, paprika and garlic given through the press. Grease the chicken breast with marinade and leave it to marinate for 10-15 minutes.

3. Place the chicken breast in a pan or tray lined with baking paper and place in the preheated oven at 220 degrees for 20 minutes.

6. Turn off the oven and let the pastrami sit for 20 minutes. Remove the pastrami from the oven and allow to cool. Remove the thread and cut it into pieces. The chicken pastrami is very tender, juicy and fragrant.


Chicken breast pastrami & # 8211 a delicious and extremely fragrant appetizer

& # 8220Chicken breast pastry & # 8221 is an excellent alternative to in-store sausages and is a delicious snack that is very easy to prepare. The pastrami has an aromatic taste and is very soft due to the milk in which the breast must sit before baking. This snack is very appetizing, with a tasty taste and tender texture, ideal for a festive meal or when preparing sandwiches.

INGREDIENTS

-1 tablespoon olive oil

METHOD OF PREPARATION

1. Wash the chicken breast and place it in a bowl. Pour the milk mixed well with salt on top. Let the breast stay in the milk for 2 hours.

2. Remove the chicken breast from the milk, dry it with a paper towel and tie it tightly with culinary thread. Prepare the marinade. Mix in a separate bowl: olive oil, honey, soy sauce, lime juice, nutmeg, paprika and garlic given through the press. Grease the chicken breast with marinade and leave it to marinate for 10-15 minutes.

3. Place the chicken breast in a pan or tray lined with baking paper and place in the preheated oven at 220 degrees for 20 minutes.

6. Turn off the oven and let the pastrami sit for 20 minutes. Remove the pastrami from the oven and allow to cool. Remove the thread and cut it into pieces. The chicken pastrami is very tender, juicy and fragrant.


Let me tell you the recipe for chicken, turkey, duck, goose pastrami:

  • -bird meat, with or without bone-for 1 kg of meat
  • -high salt, for pickles
  • -hard pepper1 small
  • -piper-1 teaspoon
  • -1 bay leaf
  • -1 small onion
  • -garlic- to taste (I put 2 cloves of garlic, just for flavor, but you can also put 1 head)
  • -sweet peppercorns - 2 tbsp
  • -1 tablespoon orange peel
  • -1 cook
  • -thyme 1 tbsp
  • -Rozmarin 1 tablespoon fresh or 1 teaspoon dry

1. Sprinkle the pieces of meat with a lot of salt, cover completely with coarse salt and put in the fridge for 24 hours. It is very salty, it will extract the excess blood from the meat, it will salt it and it will dry much faster, but it also has a strong preservative role. From time to time the pieces of meat are twisted. I forgot to take pictures of the salt. But I'll do it again, I have to cut the geese too. & # 128578

2. Remove the meat after 24 hours, wash, dry well with paper towels, sprinkle with sliced ​​onions and spices. Mix everything well, so that the meat is well covered with spices. Leave with these spices for about 6-7 days, always mix, let the flavors enter and the meat is well seasoned. Sliced ​​onion is optional, I like to put it, because it tenderizes the meat and removes any odor. I don't like to put too much spice, because the meat would become bitter and I don't like it. I prefer to taste it.

3. Remove the meat from the fezandat, shake off the onion pieces, tie with string and hang in the wind, to shake, ideally 12 hours. If the pieces of meat are wet and not sufficiently battered, they will have a bitter taste. It is good to stay in a semi-bright, cool place, protected from flies. I will show you a box made by my husband in which he puts the dishes on the wind, I will write a step-by-step article.

4. Put the pastrami to smoke, at a temperature of 20-22 degrees, for 2-3 hours a day, 3-4 days.

5. After smoking, remove the pastrami and hang it dry again, in a cool, ventilated place and let it dry. It now depends on how dry everyone wants the pastrami to be, but it still takes 1-2-3 weeks until it dries well, depending on the temperature. Some people will keep it dry, others softer, each one does it to their own taste.

Here, in the picture below is the turkey roll and chicken breast (they also come back with their recipes and the way of tying), but also the whole goose breast, with bone.

Here I have duck breast and thighs, all boned that I took today from the wind. Some are drier, to my taste, others are softer, to my husband's taste. So we are both satisfied. & # 128578 We were lucky for a few colder days, with 0 degrees and our pastrami dried faster.

I left 3 pieces of pastrami in the closet, to mature, and I emptied 5 pieces and put them in the freezer. We take out a piece when we want to eat. Our children don't eat ducks and geese, so it's just me and my husband eating. & # 128578

This pastrami comes out extraordinarily good, has a spicy-aromatic taste, dries nicely and is cut into thin slices. The grated orange peel gives it an absolutely special extra flavor. If it is kept cold, in the closet, outside, at a maximum temperature of 10 degrees, it can be kept very well for 3-4 months.

Poultry pastrami can also be prepared in other ways:

1. In brine and not in salt. Prepare a concentrated brine (to float the egg), in which all the spices are added. Put the meat and leave for about 10 days. The pieces rotate from time to time. Then remove, wipe, vent, smoke, as above.

2. After smoking, regardless of the method of marinating before, it can be boiled, if you do not like it raw-dried. Boil for 10 minutes in water, after boiling, then allow to cool in boiling water. It hangs in the wind, blown and ready, it's boiled pastrami. Or it can be left raw, it is not left to dry after smoking and it is prepared on the grill. & # 128578

There are many methods, but this is how we prepare bird pastrami. We change the spices: sometimes we put orange peel, other times, a cinnamon knife tip, sometimes coriander or anise, fennel, we add a knife tip of ground seeds.

Something really good, fine and healthy comes out. & # 128578

You can see more homemade sausage recipes here. We prepare everything in the house: sausages, salami, ham, kaizer, etc.

If you want to prepare at home, I will be happy to help you. We talk here, we exchange impressions and recipes, we help each other.


About sheep, bird, beef pastrami

So pastrami is NOT a meat that has been marinated and then roasted & # 8230 that is grilled steak! Pastrami must be SMOKED and steamed before being fried or steamed! In this case we are talking about bird pastrami that is smoked and left to dry.

Wikipedia tells us that pastrami (pastrami) has Romanian Jewish origins (see here). It is made from kosher meats (beef, lamb, sheep, goose, duck, turkey) and has become famous in Deli Shops in America. Pastrami is smoked and then consumed as such, steamed or grilled.

Smoked duck breast and thighs are a delicacy! After smoking and wilting, they are consumed as such, thinly sliced. If the pastrami was properly prepared then the meat will be tender and will melt in your mouth.

The stain (brine) can be dry or wet. We use the dry version which must contain salt and natural spices. These are chosen according to taste: pepper, garlic, paprika, cumin, thyme, thyme, dried onion flakes, Mediterranean herbs (oregano, basil, rosemary), etc. There is no set recipe.

Unlike the rest homemade sausages, pastrami are smoked hot, not with cold smoke. However, its temperature will not exceed 50 C. You can successfully use a grill that also has the function of a smoker. You will see below how to proceed.

The recipe for pastrami for breast and duck legs was provided by Ladislau (zis Veve) from Arad, friend, collaborator and moderator in Urban Flavors Group from Facebook. In our area (Arad is at the confluence of Transylvania and Banat) there is a long tradition of raising geese and ducks. The same goes for neighboring Hungary, just across the border. Oroshaza has had a factory specializing in the processing of duck or goose meat and the production of delicious or famous sausages for decades. foie gras (duck liver or stuffed goose).

From duck and goose meat we also make sausages (the recipe here).

The skin and fat of the bird (duck, goose hen) are made crispy and tasty lard & # 8211 the recipe here.

The quantities below are for 5 whole breasts + 10 poultry legs (duck, goose, hen, chicken) & # 8211 approx. 5 kg in total. All pieces have bones and skin! They basically come from the slaughter of 5 birds.


Steamed turkey breast pastrami

In the previous article I made turkey breast pastrami in the oven. Another option is steamed turkey breast pastrami.

Although both are tasty, they are different. For example, the baked pastrami version is more flavorful, but it is also less juicy and less tender than steamed turkey pastrami.

Both are tasty and healthy, it all depends on your preferences.

Ingredients for a kilogram of steamed turkey breast pastrami
The ingredients are the same as for the version made in the oven.

How to prepare steamed turkey breast pastrami
The marinade and the rest are prepared in the same way as in the oven.

After it has been marinated for 72-80 hours, it is taken out on a grill and left to air for about 24-30 hours.

Try to protect the meat from insects.

If you want an extra taste, after 24-30 hours have passed you can grease the turkey breast with a mixture of spices according to your preferences. It may contain ground pepper, sweet or hot paprika, crushed garlic, olive oil, etc. I skipped this step and it came out really well.

To get the desired pastrami, after this step you need to steam the turkey breast.

You can use a special steamer, a steamer or improvise.

I chose the last option. Over a 7-8 liter pot I put a grill on which I placed the turkey breast. I placed a yena vessel over it. It covered almost 100% of the mouth of the pot.

Put water in the pot - about a liter and leave on high heat for 30 minutes. If the water drops, add more.

After 30 minutes, return the steamed turkey breast pastrami and leave for about 30 minutes.

Turn off the heat and leave to cool. I had a turkey breast about four fingers thick and it did well (the thickest part). I don't think you can have anything thicker. So I think one hour is enough.

If the turkey breast is thinner I think you can leave much less.

Steamed turkey breast pastrami is ready. Good appetite!

It was already too late and I didn't stop to take pictures and so the picture is from the previous recipe. The only differences in appearance between them were the thickness and color (more intense in the oven).

Costs
The costs for a kilogram of steamed turkey breast pastrami are about 28-30 RON (2017 prices).

How to serve
As in the previous case, it can be eaten that evening or sliced ​​and put in the fridge / sliced ​​and put in the freezer to be eaten gradually in sandwiches, salads, etc.


Steamed turkey breast pastrami

In the previous article, I made turkey breast pastrami in the oven. Another option is steamed turkey breast pastrami.

Although both are tasty, they are different. For example, the baked pastrami version is more flavorful, but it is also less juicy and less tender than steamed turkey pastrami.

Both are tasty and healthy, it all depends on your preferences.

Ingredients for a kilogram of steamed turkey breast pastrami
The ingredients are the same as for the version made in the oven.

How to prepare steamed turkey breast pastrami
The marinade and the rest are prepared in the same way as in the oven.

After it has been marinated for 72-80 hours, it is taken out on a grill and left to air for about 24-30 hours.

Try to protect the meat from insects.

If you want an extra taste, after 24-30 hours have passed you can grease the turkey breast with a mixture of spices according to your preferences. It may contain ground pepper, sweet or hot paprika, crushed garlic, olive oil, etc. I skipped this step and it came out really well.

To get the desired pastrami, after this step you need to steam the turkey breast.

You can use a special steamer, a steamer or improvise.

I chose the last option. Over a 7-8 liter pot I put a grill on which I placed the turkey breast. I placed a yena vessel over it. It covered almost 100% of the mouth of the pot.

Put water in the pot - about a liter and leave on high heat for 30 minutes. If the water drops, add more.

After 30 minutes, return the steamed turkey breast pastrami and leave for about 30 minutes.

Turn off the heat and leave to cool. I had a turkey breast about four fingers thick and it did well (the thickest part). I don't think you can have anything thicker. So I think one hour is enough.

If the turkey breast is thinner I think you can leave much less.

Steamed turkey breast pastrami is ready. Good appetite!

It was already too late and I didn't stop to take pictures and so the picture is from the previous recipe. The only differences in appearance between them were the thickness and color (more intense in the oven).

Costs
The costs for a kilogram of steamed turkey breast pastrami are about 28-30 RON (2017 prices).

How to serve
As in the previous case, it can be eaten that evening or sliced ​​and put in the fridge / sliced ​​and put in the freezer to be eaten gradually in sandwiches, salads, etc.


Steamed turkey breast pastrami

In the previous article, I made turkey breast pastrami in the oven. Another option is steamed turkey breast pastrami.

Although both are tasty, they are different. For example, the baked pastrami version is more flavorful, but it is also less juicy and less tender than steamed turkey pastrami.

Both are tasty and healthy, it all depends on your preferences.

Ingredients for a kilogram of steamed turkey breast pastrami
The ingredients are the same as for the version made in the oven.

How to prepare steamed turkey breast pastrami
The marinade and the rest are prepared in the same way as in the oven.

After 72-80 hours of marinating, remove to a grill and leave to air for about 24-30 hours.

Try to protect the meat from insects.

If you want an extra taste, after 24-30 hours have passed you can grease the turkey breast with a mixture of spices according to your preferences. It may contain ground pepper, sweet or hot paprika, crushed garlic, olive oil, etc. I skipped this step and it came out really well.

To get the desired pastrami, after this step you need to steam the turkey breast.

You can use a special steamer, a steamer or improvise.

I chose the last option. Over a 7-8 liter pot I put a grill on which I placed the turkey breast. I placed a yena vessel over it. It covered almost 100% of the mouth of the pot.

Put water in the pot - about a liter and leave on high heat for 30 minutes. If the water drops, add more.

After 30 minutes, return the steamed turkey breast pastrami and leave for about 30 minutes.

Turn off the heat and leave to cool. I had a turkey breast about four fingers thick and it did well (the thickest part). I don't think you can have anything thicker. So I think one hour is enough.

If the turkey breast is thinner I think you can leave much less.

Steamed turkey breast pastrami is ready. Good appetite!

It was already too late and I didn't stop to take pictures and so the picture is from the previous recipe. The only differences in appearance between them were the thickness and color (more intense in the oven).

Costs
The costs for a kilogram of steamed turkey breast pastrami are about 28-30 RON (2017 prices).

How to serve
As in the previous case, it can be eaten that evening or sliced ​​and put in the fridge / sliced ​​and put in the freezer to be eaten gradually in sandwiches, salads, etc.


Chicken breast pastrami-house recipe

We don't buy salami more than 3 times a year and then it's just chicken breast pastrami, because I see what I'm eating. I need it for preparing chicken salads, omelets, for breakfast, in the hot version as we will eat it today and of course the package for school or work.
It is sliced ​​nicely and hot and cold. Being a natural preparation without E's and incomprehensible things written on the labels of the products in the store, it is worth trying.
The taste is not as delicious as the commercially smoked one, but it's ok.
It can also be prepared from turkey breast, pork chop, etc. It doesn't take long to prepare, just that it has to be marinated.

INGREDIENTS
Chicken breast 3 halves of boneless and skinless chicken breast - choose to be as large as possible
Salt 2 tbsp
Bay leaf 2 pcs
Old 1 tbsp
Allspice berries 1 teaspoon if you do not have allspice put plain black pepper
A garlic captain.
Water 2 glasses or enough to cover the meat
Marinades
Honey 1 tbsp
2 tablespoons olive oil
Soy sauce 1/2 tablespoon
Paprika 1 tablespoon (whoever wants can combine with hot, I did not try)
Black peppercorns 1 teaspoon (whole grains, not broken)
ground black pepper

PREPARATION
1. The meat will be marinated in 2 steps & # 8211 we now make the first marinade:
& # 8211 Put the ingredients (crushed garlic) in a bowl
Add 2 (+1/2) glasses of water, mix well until the salt and sugar dissolve.

Chicken breast without skin or bone is washed well & # 8211 is put in a pan or box with a lid.
Pour the marinade, make sure it completely covers the meat, put the lid on and leave it in the fridge for 24 hours.
2. After this time, remove the meat from the marinade, wash it well and dry it with a paper towel.

3. Now prepare the 2nd marinade / glaze & # 8211 mix in the marinade box 1.5 tablespoons honey + 1/2 tablespoon soy sauce + 2 tablespoons oil + 1 teaspoon peppercorns + a little ground pepper + 1 tablespoon paprika (and a little hot for whoever wants) red peppers.
Grease the chicken breast well with the above mixture and leave for another 24 hours (minimum 5 hours) in the refrigerator.
4. After you have thoroughly cleaned all the peppercorns glued to the meat, tie with a thicker cotton thread each chicken breast wrapped well along its entire length.
5. Place the breast on an aluminum foil in the tray and bake at about 180 degrees for 60-70 minutes.
Towards the end, the sauce burns a bit, you can reduce the heat but it must be left as it should be, otherwise it will be nauseous to remain pink inside.
At first it should be semi-protected with foil on top but breathe well.

After about 20-30 minutes, take the tray out of the oven and with a spoon grease the meat well with the juice it leaves.
Fully uncover foil meat.
After another 10 minutes, grease with sauce again.
Put back in the oven until nicely browned.
6. After this time, take the meat out of the oven and let it cool down for at least 10 minutes.
7. Then take out the splints and cut it as you like as long as you eat immediately.

May it be useful to you!



Comments:

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  3. Moreland

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  4. Caswallan

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  5. Pellean

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  6. Dawayne

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