Pastorma from chicken fillet: step by step recipe

Pastorm, invented once as a way of long-term storage of beef, has long since become a delicacy. In addition, it can now be cooked from any meat, and this will not be considered a culinary crime. But if the pork variety is fatty, and the beef is harsh, then the pastorama from the chicken fillet is devoid of these shortcomings. At the same time it can be cooked at home, and without much difficulty and cost. So gourmets can regularly enjoy themselves with this delicious treat.

Fast cooking

Most often, when preparing pasta from chicken fillet, the recipe is based on the long-term maintenance of meat in the brine. But if you do not have enough time, you can proceed as follows. Three medium-sized fillets are poured with cold brine, made from the calculation: two full spoons of salt per liter of clean, not tap water. Your chicken should be salted for two hours. After the fillet, the coating is dried and dried: paprika, coriander, basil, oregano (three small spoons), ground chili (half), mustard (a large spoon) and lean oil (three dining rooms) are combined. All components are mixed to homogeneity, after which the composition is rubbed into the meat from all sides. After that - in a well-heated oven for a quarter of an hour. Turn it off, and there it goes for another half hour in the cooling furnace.

Spicy honey pastora

We can say that this is the most popular way to cook delicacy among those who love it and have already prepared it several times. He takes a decent time, but the result is a very delicate and fragrant pasta from chicken fillet. A step-by-step culinary recipe will look like this.

1. Two breasts with skin removed for the night are placed in half a glass of milk mixed with the same volume of water and one and a half teaspoons of salt.
2. The fillets are tightly wrapped in a roll and twisted with string.
3. A mixture of ground paprika, ground chili, liquid honey, coriander, nutmeg and turmeric is made in a ratio of 2: 1: 1: 0.5: 0.25: 0.25 (in teaspoons). This also adds half a spoonful of classic soy sauce, three tablespoons - olive oil and a couple of crushed garlic lobules. This mixture is rubbed rolls.
4. Pastorma from chicken fillet is put on half an hour in the oven, heated to 220 degrees. Afterwards, the oven does not open until the food cools.

The dish is ready for use.

Pastrama in wine marinade

The second most popular recipe. Unlike the previous one, which brings a sweetish note to the taste, it gives a light sourness. But, like the previous one, it is a "long-playing" pastor from chicken breast - the recipe insists on daily marinating. For a marinade, one and a half cups of red wine is mixed with honey, grain mustard (two tablespoons), sea salt (one and a half), paprika (one), pressed garlic, laurel, pepper-peas and dry rosemary. Marinade should completely cover the breasts; The container with them in a closed form is put in the refrigerator. After a day, the fillets are rolled with rolls, pulled by twine or fixed with toothpicks and sent for 25 minutes into the oven (warming it to 250). Cool the pastor from chicken fillet again in a closed oven.

Mustard paste

For her, the brine is made from a liter of water, in which a large spoonful of sugar and two salts are dissolved. For flavor, fragrant and black peppers in peas and laurel are also added. When the loose components completely dissolve, the prepared marinade is laid in the marinade (without bones and skin) and left for half a day in the cold. The coating is made from lean oil (two table spoons), French grain mustard (three teaspoons) and ground peppers - at least black and red, but you can also add pink and white. The strained and dried fillets are spread on all sides with a mixture. Then you can bake it right, or you can roll it into rolls - as you like. Pastorma from a chicken fillet is placed in the oven for a quarter of an hour at two hundred degrees. Then the gas is turned off, and the delicacy is left in the oven for 2-3 hours.

Apple pastore

You can say "accelerated" recipe. The dish is prepared quickly enough due to the presence of apples. As a result, due to the presence of these fruits, a fragrant and soft pasta made from chicken fillet is obtained. The step-by-step recipe is:

1. Prepared breast without skin and bones for an hour is soaked in saline solution.
2. Fillet is laid out in a colander; When the brine flows, it is dried with napkins.
3. In a cup, a teaspoon of paprika, ground hot pepper and a dining room are mixed-not flavored lean oil.
4. A small apple is peeled off from the skin and seeds and cut into thin slices, which are inserted between the parts of the breast (you can make additional cuts for lashing).
5. The fillet is diluted with the prepared mixture. Whether to twist it with rolls depends on your wishes.
6. From the foil a boat is made to the size of the breast, so that it is baked in the juice without losing it.
7. The oven is turned on for a maximum; Pastorma from chicken fillet is put into it for a quarter of an hour, after which it cools down right in the oven

When the chicken is cooled completely, it should be kept in the refrigerator for about an hour, and only then free of foil.

Pastor in the multivariate

To prepare a delicacy in this miracle-machine, the preparatory stage remains the same: the fillet is aged in the brine - a minimum of three hours, preferably from half a day to a day. It is not necessary to pickle it longer - it will become too salty. Then the breast falls off in herbs and spices. You can apply honey and soy recipe. Collapsing rolls or not, also depends on the desire of the cook. The only restriction when cooking in a multivark, this is if you use to fasten the skewers: then rolls should be folded into the bowl so that the "fasteners" stick outright. Otherwise, the design will fall apart. When the pasta from the chicken fillet is placed in the bowl, the baking mode is turned on to the maximum. Processing time depends on the type of multivark - from 10 to 20 minutes. For the first time you can put a little time, and then prepare, but it is not too desirable, because "to reach" the dish should, as in the oven, in a closed container, and eight hours.