Balyk "Delicacy" chicken fillet

Balyk "Delicacy"
chicken fillet

Category: Meat dishes

Ingredients
chicken fillet	500 g
salt	80-100 g
light honey (liquid)	2 tbsp
cognac	50 ml
pink pepper, black, kubeba	1 tsp
ground smoked paprika	2-3 h l

Cooking method

• 1. Mix salt, honey, brandy and coarsely ground pepper mixture. Grate chicken breasts with the resulting mixture, place in a container, and refrigerate for 24 hours. Turn the meat over after 12 hours.
• 2. After a day, remove the breasts from the marinade, rinse, wrap in a linen napkin and leave in the refrigerator for 4-6 hours. Then rub the breasts with paprika, change the napkin and hang in a well-ventilated cool place (or in the refrigerator) for 36-48 hours.

Note

The meat is tender, soft, very aromatic, not too salty and spicy. Preparing quickly and not at all difficult. Try it, highly recommend.
Cook with love and bon appetit!

[Marina]

Marina, Oh, how interesting! I will definitely try.

[Check mark]

Check mark ! Try it, you won't regret it.

[Marisha]

Marisha, oh what a yummy! I stole the recipe. It is not necessary to cook this!

Wow, how delicious! Marina, thanks for the recipe, bookmark it.

Twist, thanks for the recipe!
Is this made from raw breast? Have you done balyk many times?

[Marinka]

How I adore such a chicken and a turkey She is always so transparent and glows Well, that's it, I went to lose drool

Marinka, well, great! Want Want want

[Marisha, tatulja12, Era, Tanechka]

Marisha, tatulja12, Era, Tanechka!: girl_love: Girls, thanks for such a warm welcome to the recipe!
Try it on occasion, I really hope you enjoy it.

Is this made from raw breast? Have you done balyk many times?

Galina, prepared from raw breast. It is according to this recipe that I do it for the third time in a row - it is eaten quickly. The last time, ordered by her husband, I made a double portion - he took his colleagues to treat.

Quote
How I love this chicken and turkey

Hooray, our tastes coincided here too! Tanyusha, your experience inspired me to master this recipe.

[Tanyusha]

Hooray, our tastes coincided here too! Tanyusha, your experience inspired me to master this recipe.

Marishka, I'm glad it happened. Yes, I have this recipe for chicken-duck-turkey somewhere on the forum, I really like turkey!
Thank you for trusting my recipes, good to hear! Cook for health, delight and surprise your family!

Marina, thank you! I will definitely cook it.

[Tanyusha]

Tanyusha, I kept looking at your recipe for duck breast. We have on sale legs and breasts from Peking birds. Only they both appeared and disappeared. And now I can't buy a kiss, my husband is on the road all the time. So I decided to experiment with chicken fillet. I was pleased with the result and decided to post the recipe. I would be glad if it comes in handy.

Era, Checkmark I will wait for impressions!

Oh, what a delicious! And I thought that balyk is only made of fish.

Very interesting recipe, Marisha!
The meat is so beautiful - transparent and tender! I take it to my bins on demand ...
Thank you very much!

[Marinochka]

Marinochkawhat a wonderful recipe !!! You will have to try to cook. Thanks for sharing!

[Valkir, Marisha, Vitalinka]

Valkir, Marisha, Vitalinka I am very pleased that the recipe caught your attention! Try it on occasion, you won't regret it. It is not difficult to prepare, but the result
Moreover, you can make different options - instead of smoked paprika, you can take some dry herbs, or make meat with a Caucasian accent, etc.

Good afternoon, Marina! I was very interested in your recipe.Tell me, where can I buy smoked ground paprika? Thank you.

[Irina]

Irina, nice to meet! I'm glad that I liked the recipe.
🔗
I buy smoked paprika in this online store. I have not seen it in others or in retail.

Marina, thank you for the reference. The site is good, but the minimum salary of 42 euros is clearly not for amateurs. Okay, we are not looking for easy ways, you gave a tip, now at least I know what to look for. I understand that thanks to this paprika, this balychok should taste like dried smoked breast?

[Irina]

Irina, glad if I could be useful.

The site is good, but the minimum wage is 42 euros Oops ... The girl is clearly not upset for amateurs

The site is really good, the products are of high quality and the price is very reasonable. Think it might come in handy (especially for the holidays).

I understand that thanks to this paprika, this balychok should taste like dried smoked breast?

It tastes like balyk. Smoked paprika gives the crust its own unique flavor. It differs from the aroma of smoked meats familiar to us.

Last night I set the fillets to marinate. Yours in the picture are very appetizing, too, I want it to happen. I will unsubscribe about the result

Bookmarked.
A little alarmed that it keeps in the refrigerator, marinates without oppression. Well, this is somehow unusual for me. If I try to cook, I will press it down for three hours.

Bookmarked.
A little alarmed that it keeps in the refrigerator, marinates without oppression. Well, this is somehow unusual for me. If I try to cook, I will press it down for three hours.

What for? The point of keeping the meat in the refrigerator without load is to remove the liquid from the breast with the help of salt, which can then be seen by the presence of liquid in the tray. You don't need to hold any more, otherwise the reverse osmosis process will go on, and we don't need this at all! The meat will take as much salt as it needs.

[Marinochka]

A little alarmed that it keeps in the refrigerator, pickles without oppression.

Oppression is absolutely not needed here, since no liquid is released from the chicken breasts.
Marinochka, and again the tastes coincided! I like very much a bird withered in this way, and marinating in vacuum containers to shorten the time. By the way, about the taste - not once, when I serve thinly sliced ​​slices, not one of the eaters has determined that this is a bird - everyone says that they eat some kind of tasty, expensive fish!
While writing, Tatyana has already explained everything.

Persuaded.

Persuaded.

On this subject, I have already written many times, about the principle of salting meat before drying

On this subject, I have already written many times, about the principle of salting meat before drying

So the fact of the matter is that everyone has "their own most progressive" method.
And I have a very big experience. However, 90% of it is fish. Of the remaining 10%, about two-thirds is pork.

So the fact of the matter is that everyone has "their own most progressive" method.
And I have a very big experience. However, 90% of it is fish. Of the remaining 10%, about two-thirds is pork.

I would not like to once again raise the topic of meat preparation and its safety in this topic.
I have already given an excerpt from the book "Cooking Techniques", authors Sarah Labensky, James Fitzgerald, let's go here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94031.0 , there is a lot of reasoning and facts on this subject

Well, I agree.
And I'll use the recipe. Intuition (which, according to dialectics, is a "qualitatively new manifestation" of previously accumulated experience) as if hinting - it should be very good.

[Marish]

Marish, and without smoked paprika at all? In my village this is not for sale, but I really want to cook it.

[Marish]

Marish, and without smoked paprika at all? In my village this is not for sale, but I really want to cook it.

Mash, look in your village, yesterday I bought two types of smoked paprika in a pair in my village

Tanya, thanks! I'll look, of course, again, but so far, apart from the sweet hammer, I haven't come across.

Tanya, thanks! I'll look, of course, again, but so far, apart from the sweet hammer, I haven't come across.

See square metal jars, red Bought sweet-hot (spicy) and hot chili

[quote]
On this subject, I have already written many times, about the principle of salting meat before drying
[/ quote]

Admin, in what topic? I would love to read it.

Admin, in what topic? I would love to read it.

See above link, post 26

[Manyun]

and without smoked paprika at all?

Manyun, I did behs ... with the usual ...

The drying process began from yesterday evening well, or how to correctly say ...

[Tanyusha Larisa]

Oh, while I was leaving, there is such a discussion going on!
Aleksandra, Innusya, Countryman, I hope that the meat will work out and will be to your taste! I will look forward to impressions!

Tanyusha Larisa Thank you very much for your informational help and support!

Quote
Marish, can you do it without smoked paprika?

Manechka, you can, as Innusya did, without smoked paprika. After all, any recipe is not a dogma. Moreover, this one, it is quite considered as basic. You can do it with ordinary paprika and add a little ground chili, you can do it with a mixture "FOR" ATAR ", you can just do it with a mixture of peppers or your favorite herbs (dry thyme, parsley, basil, garlic, etc.).
But if there is an opportunity to buy smoked paprika, do not miss it. You will not regret it, it will come in handy for many dishes.
Tanyusha wrote where you can buy. I also gave a link above, there is delivery in Russia (at least Moscow and St. Petersburg for sure).

And I have a very big experience. However, 90% of it is fish. Of the remaining 10%, about two thirds is pork.

But I have very little experience in cooking fish. And in order to somehow make up for it, I now set the salmon to marinate according to the same principle. I'll send her to dry in a day. It's very interesting what happens.

Yesterday we tasted dried chicken fillets. Delicious. I didn't have smoked paprika, I sprinkled it with turmeric, paprika and a freshly ground pepper mixture.

[Marish]

Marish, but basically in a linen napkin for drying, or can you pack it in parchment paper? Chicken breasts are already in the marinade to cool down.

[Marish]

Marish, but basically in a linen napkin for drying, or can you pack it in parchment paper? Chicken breasts are already in the marinade to cool down.

Can I get in with my own experience?

Marina, I need a fabric that allows air to pass through, I use a wide bandage, and bandage the meat like a doll in several layers, not tight. Then the napkin, the bandage absorb excess juice, liquid from the meat, it breathes, and the napkin does not dry much, does not wind up. And parchment, paper will not let air through

Something like that...

Tanya, thanks for your help!

[Alexsandra]

Alexsandra, I am very glad that you liked it!

I sprinkled with turmeric, paprika and a freshly ground pepper mixture.

Great! The breasts turned out with an oriental accent!

Marisha, the napkin is not necessarily linen. It can be any not too thick cotton fabric, 2-3 layers of gauze, but not paper.

So, Tanyusha thinks so.

Tanya, thanks for your help!

Marinka, with you a photo of the finished meat! Cook for health!

Well, I did this thing.
I kept the proportions (the salt, as a result, tasted a bit too much), but the spices I had were not quite the same. In particular, I added 1 tsp of mustard seeds, replaced honey with sugar. I poured all the spices together with salt into a glass, mixed, then rubbed. Marinated for a day, but without cognac, there was none. As they said here, water from the breast stood out quite noticeably even without oppression. I took it out and washed it. Just then my sister arrived and brought some cognac and gave it to me. Poured 50 g from all sides, for another 10 hours marinated in this cognac, periodically turning over. I hung it over the sink.

Cognac in the kitchen at the same time dukhmynila - no save.
Then he weighed the weathered under the window. There, from the battery, the stream is ascending upward, and from the window it is cold downward.

After six hours I put it in the refrigerator. (The empty shelf was temporarily, only while it was hung, it was freed for 5 minutes.)

Three days have passed, today I got it. Try.


Liked. And me and my sister. I will definitely repeat. Slightly correcting for yourself.

[Countryman]

Countryman, delicious meat turned out! It is a pity, of course, that the cognac was not present from the beginning of pickling. If you add it at the very beginning, then by the time the meat is hung out, there is practically no smell of alcohol - the meat has time to take all the flavors it needs. By the way, you can also use other strong alcohol - gin, vodka, dark rum.

Liked. And me and my sister. I will definitely repeat. Slightly correcting for yourself.

I am very glad that you liked the meat. And I will be very glad if you can share your ideas on the use of other spices and herbs, seasonings.
Thank you very much for such a detailed report and photo! I will be very pleased if the recipe takes root in your family.

Good afternoon, tell me. if I hang the balychok not in the refrigerator, but on the glazed balcony and open the transom for ventilation, the temperature on the balcony is about 5-7C, will it not disappear?

[Ludmila]

Ludmila, nice to meet! The balyk will not disappear, it hung with me even at a higher temperature. The main thing is that there is good ventilation. It is better to hang it in the evening, it should be cooler at night and for the beginning of the process it will be the very thing.

I made a test breast, one. Wrapped it in a piece of old sheet, weighed it in the refrigerator. It turned out, in general, a good product, there was no raw meat on the cut, but it tasted nothing. Someone here previously wrote that he is mistaken for a fish, if not to say what it is made of. You definitely need to flavor something, I did it without smoked paprika, maybe that's why it turned out tasteless, like a very, very strong jelly. I think to do it again with the addition of smoke concentrate.

Thanks, I'll try this weekend

Someone here previously wrote that he is mistaken for a fish, if not to say what it is made of. You definitely need to flavor something ...

I already smelled it yesterday. Do not be surprised - under the fish. I will hang out today in the evening, I plan to use it on Sunday. So it is necessary, the deadlines are running out.

Expect a full report by Monday. By technology and results.
(As advertising.)

I made a test breast, one. Wrapped it in a piece of old sheet, weighed it in the refrigerator. It turned out, in general, a good product, there was no raw meat on the cut, but it tasted nothing.

For taste, spice the breast before drying, roll the spices into the meat. The taste will be spicy. Spices can be taken to taste.
For example, this composition:
Freshly ground black pepper - 2 tbsp. l.
Ground red pepper - 2 tsp.
Provencal herbs - 2 tsp
Freshly ground coriander - 1 hour l
Bay leaf - 3-4 pcs. break finely.