With this method of cooking, the meat turns out tender, soft and not overdried. The main thing is to follow all cooking recommendations.
In addition, chicken balyk is a dietary dish. It is completely low-fat because it is made from lean chicken breast. And no additional oil is used during cooking.
Products for cooking:
- breast – 1 kg;
- salt;
- laurel;
- mixture of peppers (peas).
Instructions for making chicken fillet balyk
Chicken breast should be skinless and boneless. We use large pieces, no need to cut them. Pour a few tablespoons of salt into the bottom of the pan. Place chicken fillet on top.
Sprinkle the tops of the pieces with a few tablespoons of salt.
Scatter a dozen peppercorns evenly over the meat.
Place several large dried bay leaves on top.
Place the next layer of breast. We place the pieces tightly to each other.
Again, generously sprinkle them with salt, add peppercorns and bay leaves.
Cover the pan with meat with a lid. Place it in a cool place for 12 hours.After this time, the meat will release juice. The pieces will be almost completely submerged in liquid.
We take the breast out of the brine, completely wash off the remaining salt and spices, and remove the laurel.
Each piece of breast should be wiped with a paper towel or napkins. When it is dry, wrap it in a cotton towel. We use those without a pattern, preferably white.
Wrap all available meat in cloth. The pieces should not touch each other. Place the bundle in the refrigerator for another 12 hours. During this time, the breast will dry out and acquire the desired consistency.
When serving, cut the chicken balyk into thin slices with a sharp knife and place beautifully on a plate.
