Chicken Pastroma

Category: Meat dishes
Chicken Pastroma

Ingredients

chicken breast 500 grams
milk 2 glasses
salt 3 tsp
vegetable oil 2 tbsp. spoons
soy sauce 2 tbsp. spoons
honey 1 tsp
pepper mix taste
italian herbs taste
garlic 3 cloves
dijon mustard taste

Cooking method

  • Chicken Pastroma. cheap and cheerful and very delicious !!!!!!!
  • take a chicken breast from me 500 grams, pour 2 glasses of milk + 3 hours. l. salt (the salt is well dissolved in milk) and leave for 2 hours, periodically turn it over (milk makes the meat juicy), after 2 hours we take it out of the milk and wipe it with a paper towel. wrap with thread, make a marinade 2 tablespoons of vegetable oil, 2 tablespoons of soy sauce, 2 tablespoons of lemon juice, 1 teaspoon of honey, a mixture of peppers, Italian herbs. 3 cloves of garlic and add Dijon mustard. marinate for another 30 minutes, turning occasionally. preheat the oven to 220 degrees and set our pastroma for 30 minutes. after 30 minutes, turn off the oven and keep it in the oven for 30 minutes .. take it out of the oven, remove the threads and let it cool ... Bon appetit!
  • Chicken Pastroma,Chicken Pastroma Chicken Pastroma


Admin

This is which chicken breast weighs 500 grams, where was it so fed
Or does the recipe contain several 2-3 breasts at once?
Irgata
you, Tanya, are so picky about the recipe

beautiful chicken !! just cook and eat deliciously no matter how many pieces of chicken breasts there are
Tima
Admin, a breast weighing 500 grams can be bought in Donetsk, a chicken breast has one breast, but a chicken fillet in a breast is -2 pcs, the recipe contains the weight but not the amount, if I wrote to take one chicken fillet weighing 500 grams, then questions would arise

Zoya
Tima, thanks for your pastor's recipe! And it seems to me that everything is clearly written.
Tima, I made a chicken breast pastor, but in a completely different recipe. And the breast was soaked in water, not in milk. Now I will try to make it according to your recipe. I think the milk will add its own flavor ...
j @ ne
And where then to "dispose" of 2 used glasses of milk?
Irgata
the simplest is to bake, make pancakes, put a loaf of bread, add to the minced meat, twist the dumplings dough
freeze and use then also for the marinade - the chicken in the milk really softens



Zamorochka
I took it to bookmarks, I wonder, I'll try!
Admin
Quote: Irsha

you, Tanya, are so picky about the recipe

What I see ... then I ask Eat to your health

I just figured out the weight of the breast, and if you remove the bones from it ... then you get 250-300 grams of fillet per piece. In the recipe, it is not visible on the bones of the breast or fillet - as for me, the fillet in the photo.
I'll go again to check my eyesight And at the same time I will go to the market, buy homemade chicken and thicker, and I will weigh the breast-fillet
Tima
j @ ne, I use milk in liver rolls


Added on Tuesday 22 March 2016 16:09

Zoya, milk gives tenderness to meat and juiciness
limon
Tim, please recipe for liver rolls in the studio
Tima
limon, Liver rolls are a tasty, healthy, hearty and favorite dish, prepared simply from inexpensive products. a year ago, for us who were in Donetsk, inexpensive was the most important criterion, and besides chicken meat it was hard to find something, so I started to create variety. I really liked it, that's how the chicken dishes took root. the most favorite are balyk, pastroma and of course liver rolls To prepare liver rolls you will need products:
For pancakes: 500 gr. chicken liver (any liver can be used), 3 eggs, 3 tbsp. tablespoons of flour, 1.5 teaspoons of salt, 1 tbsp. a spoonful of starch, 0.5 liters of milk, vegetable oil.
For the filling: 2-3 large carrots, 2 large onions, mayonnaise, salt, ground black pepper to taste.garlic, who does not like mayonnaise can be replaced with sour cream + garlic + dill
Chicken Pastroma Chicken Pastroma
Chicken Pastroma
Chicken Pastroma
Admin
Tima, beautiful rolls, look good Recipe available for everyone
It is advisable to place them on the forum with the author's recipe - in this thread they will be lost in the bowels of the forum
Tima
Admin, I'll do it now ... Thanks for your feedback
limon
Tim, thank you very much for the recipe, it looks very appetizing, bookmark, I will definitely try it on the weekend.
IamLara
Tima, I never thought that a chicken can be salted in milk. I will try! Thanks for the pastrom and the rolls!
Tima
IamLara, I am very glad that I liked the recipe
limon
Tima, I thank you for the pastor, very tasty. I had never tried a pastor before, though there were some minor deviations from the recipe, it took 12 hours to salt, and there was no soy vinegar or garlic at home. The meat turned out juicy, I regretted that I did not make a double portion.
baba nata
TimaThanks a lot for the pastroma recipe. Very tasty and does not take much time to prepare.
lovely80
Tima, Alina, I am grateful to you for such a simple and very tasty recipe! I thought that chicken breast would not surprise me. And it turned out to be so tender, juicy and tasty! Thank you!
lettohka ttt
Tima, Alina, an interesting non-confusing pastroma recipe, thanks for the recipe I'm taking away to the piggy bank!
Tima
I am very glad that I liked the recipe ...
kavmins
interesting recipe, I will definitely try, thanks!
As for the weight of the fillet - sometimes it happened to me and one piece was 400 g each - sometimes giant broilers were sold))))
Tima
kavmins, pastor and chicken balyk, I advise everyone to cook everything very simply and very tasty
A.lenka
Quote: kavmins
As for the weight of the fillet - sometimes it happened to me and one piece was 400 g each - sometimes giant broilers were sold))))
We have had more.

Chicken Pastroma

Tima, Alina, I will definitely cook the breast according to your recipe. Thank you and the girls for raising the recipe.
Kapet
Hm ... Probably it's very tasty ... But explain, please, what does the pastroma have to do with it?

Pastroma - dry-cured smoked meat [classic - beef, but in some places pork too], a relative of basturma. It is stored for a long time, since the dish does not undergo heat treatment, is dehydrated by salting, and smoked by cold smoking ... Along with corned beef, it was invented as a method of long-term preservation of meat.

Those recipes for chicken pastroma that can be found on the Internet, baked in the oven - hug and cry ... Simply baked chicken leg or breast with spices ... But, on the other hand, "pastroma" - sounds mysterious, like an oriental tale, with anticipation miracle from the genie from the magic lamp ...

Tima
Kapet, it's just a miracle of chicken breast. which you can do yourself easily and simply create a miracle for loved ones
Kapet
So call it a miracle, imagine it as a new recipe for chicken breast ... But pastroma ...?
Tima
I decided to call it "Chicken Breast Pastroma"
Kapet
Um ... Let it be ...
Mabushka
Quote: Kapet

Hm ... Probably it's very tasty ... But please explain, what does the pastroma have to do with it?

There is no need to poke a person with his nose so peremptory and pretentious about his alleged mistake. Just pastroma is baked marinated meat, and basturma is jerked meat. And for general development, before making such comments, look at recipes for dishes from Central Asia, on the forums, at least on Facebook.
Bozhedarka
Quote: Kapet
But explain, please, what does the pastroma have to do with it?
maybe this is strange, but this is the kind of meat that is sold in our market under the name of chicken pastroma, only the breast is completely covered with a spice crust.
ninza
Alinochka, thank you for the great recipe! I took it into my piggy bank.
Tima
Many thanks to everyone for the feedback and support for the recipe !!!!!
Mabushka
Alinochka, success in everything. And in the future, continue to share your achievements and findings. All the best to you.

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