How to make balychok from chicken fillet. Homemade chicken breast balyk. How to choose the right ingredients

Today we will learn how to cook balyk from chicken fillet at home. This savory jerky tastes so much better than store-bought jerky. And you can be completely sure of its quality. The main thing is to choose fresh fillet, since it will not be subjected to heat treatment.

Delicious chicken appetizer

Chicken balyk according to this recipe turns out to be aromatic and tender, and sandwiches with it have never left anyone indifferent. You can add any spices to the recipe, and the dried meat will sparkle with new flavor notes.

Compound:

2 pcs. chicken fillet;
250 g table salt;
3-4 laurel leaves;
50 ml vodka;
1 tbsp. l. ground black pepper;
½ tsp. chopped ginger root.

Preparation:

Spicy and aromatic balyk

Now let’s prepare a spicy chicken breast balyk at home, which will be an ideal appetizer for any holiday menu. In general, the process of drying meat according to this recipe takes four days, but to get a richer and more flavorful balyk, you should wait a week.

Compound:

1 kg chicken fillet;
3 tbsp. l. table salt;
2 tbsp. l. granulated sugar;
10 garlic cloves;
30 g ground paprika;
2 tbsp. l. brandy or cognac;
1 tsp. ground black pepper;
1 tsp. hot red pepper.

Preparation:

Dried breast is a real delicacy!

We offer another option for drying delicious chicken balyk at home. We will not spare spices and add spicy and aromatic notes to our dish. And soy sauce will give balyk not only a piquant taste, but also a beautiful shade.

Compound:

1.5 kg chicken fillet;
3 tbsp. l. coarse sea salt;
2 tbsp. l. adjika;
½ tbsp. l. saffron;
½ tbsp. l. dried paprika;
1 tbsp. l. sumac seasonings;
1 tsp. seasoning mixtures for chicken meat;
1.5 tbsp. l. cognac;
1.5 tbsp. l. soy sauce

Preparation:

We only need large pieces of chicken fillet. Carefully cut off the film from them, then rinse and dry.
Mix sea salt with sumac seasoning and saffron. Add soy sauce, adjika and cognac. Mix and coat the chicken meat on all sides in the resulting mixture.
Place the breasts in a deep container, cover with a plate, and place any weight on top.
Keep the chicken in the refrigerator for 24 hours. Attention: the fillets must be turned over every 5-6 hours.
After 24 hours, wash and dry the meat.
Combine chicken seasonings with paprika.
Rub the resulting spice mixture into the breasts. If desired, you can add garlic cloves squeezed through a press and other spices.
Leave the chicken fillet for 30 minutes so that the spices, as they say, dry to it.
Now we need to separately wrap each piece of meat with clean gauze.
We hang the meat in a cool, well-ventilated room and wait five to six days.
The finished balyk should be dense to the touch.

A dish of Belarusian cuisine with the mysterious name polendvitsa is the same as balyk, but it takes much longer to prepare. So, the whole process will take you 3-4 weeks, but believe me, the result is worth it. Try it and you will definitely become a fan of this dish.

Compound:

0.5 kg chicken fillet;
1.5 liters of purified water;
¼ tbsp. table salt;
2-3 laurel leaves;
3 pcs. dried cloves;
0.5 tsp. dill seeds;
0.5 tsp. mustard seeds;
2 tsp. horseradish;
25 g dried parsley;
25 g dried dill;
0.5 tsp. granulated sugar;
4-5 garlic cloves.

Preparation:

Wash and dry the chicken meat.
Let's prepare the brine: pour the indicated amount of purified water into a deep saucepan, add laurel leaves, table salt, cloves, mustard seeds and dill.
Stir and boil the brine.
Then let it cool, put the chicken breasts in a saucepan and cover with a lid.
Leave the meat for 6-7 days in a well-ventilated place, preferably on the balcony.
After the specified period, remove the breasts and wipe them with a kitchen paper towel.
Peel the garlic cloves and finely grate them. We combine them with granulated sugar, dried dill and parsley, horseradish.
Rub the mixture onto the breasts on all sides and wrap them in parchment paper.
Leave the meat for a day at room temperature.
Then we put the balyk in a colander without removing the parchment and press it with a weight. We wait another day.
During this time, all the juice will flow out of the breasts. Now we need to wrap them in gauze, making at least five layers.
We bandage the meat and hang it in a dry room.
We dry the breasts for two weeks.

For a festive table, you don’t have to buy balyk in a store - you can make it at home. Although rest assured: your family will like this meat so much that you will start cooking it on weekdays. A piece of homemade balyk is good to put on a sandwich at breakfast or eat with a vegetable salad at dinner - in general, such a product certainly won’t stay in the refrigerator.

Ingredients

chicken fillet – 2 pcs.
sweet paprika – 1 tablespoon
bay leaf – 3 pcs.
peppercorns – 1 teaspoon
seasoning for salting lard, fish, meat - 1 tablespoon
salt – 250 g
vodka – 1/4 cup
balm – 1/4 cup

Preparation

1. Alcohol in this recipe is a mandatory component. It acts as a disinfectant, so if you don’t have vodka, add cognac, rum or any other alcohol. Don't worry, the balyk won't smell like it.

Advice: be sure to buy fillets for homemade balyk from trusted sellers.

Wash the cooled chicken fillet and let it dry. In a deep bowl (it is better to take a glass or plastic one), mix the seasonings with salt.

2. Break the bay leaf first, crush the black peppercorns a little with a rolling pin or pestle - they will become more fragrant. If you are planning to cook homemade balyk for the first time, use our recipe and add the specified spices; they are universal, so most likely they will appeal to absolutely everyone. And during subsequent cooking, you can start experimenting with seasonings, adding your favorites.

Pour alcohol into a bowl and stir.

3. Dip the fillet into the marinade and rub it thoroughly.

4. Carefully place the meat in the fragrant mixture and leave it in the refrigerator for 24 hours. First, cover the bowl with a lid, foil, or wrap it in cling film. The idea is to minimize air entry.

After 24 hours, take out the meat and rinse thoroughly under running water. The fillet should already be firm.

5. Next, wrap it tightly in clean gauze or cotton cloth, place it in a dry plate and put it in the refrigerator again for 24 hours.

6. After 2 days you have tasty, aromatic, soft meat, which is no different from store-bought.

Note to the hostess

1. The least suitable chicken fillet for preparing balyk is one that has been frozen, albeit briefly. Chilled is an acceptable option, fresh, steamed is the best.

2. Many markets have specialized pavilions with spices, and they often sell recently picked, still soft and elastic bay leaves. When marinating chicken according to the above recipe, it is recommended to use exactly this - the aroma will be amazing.

3. While kneading allspice, the housewife experiences difficulties: the peas are very naughty, they scatter around the kitchen and even jump out of a deep mortar. They should simply be covered with a linen napkin and then pounded, then they will not slip out.

4. Before putting pickled meat on the refrigerator shelf, it is advisable to check if there are any strong and pungently smelling dishes or products nearby, for example, herring in an open container, grated radish, etc. Balyk that has absorbed a foreign smell is unattractive.

5. With finely chopped chicken balyk they make an original pilaf based on bulgur or rice, only they put a little less seasoning in it than prescribed by the classic recipe.

6. If it is possible, after washing the meat, not to put it flat in the refrigerator, but to hang it between the shelves, it will be excellent: the substances absorbed from the marinade will be more evenly distributed throughout the fillet.

This recipe for making dried chicken breast will allow you to prepare the most delicious meat, reminiscent of fish balyk. That’s why this dish is often called “chicken fillet balyk.” Cognac and salt, which are used in the cooking process, are preservatives that kill bacteria in meat that are dangerous to humans. Paprika gives both a wonderful taste and a pleasant pink color. The dish is perfect for a holiday table, and will decorate an everyday table. Dried chicken breast goes great with bread and butter. It is very tasty and worthy of your attention.

Ingredients

To prepare balyk from chicken fillet we will need:
500 g chicken breast;
250 g sea salt or 200 g regular salt;
50 g cognac;
pepper, paprika, favorite spices.

Cooking steps

Wash the brisket and dry with a towel, roll in spices. You can use absolutely any spices, I only used salt, pepper and paprika. It’s good to roll the brisket in salt and pour cognac over everything. Place the brisket in a bowl, cover with a lid and place in the refrigerator for 12 hours. You should not keep chicken meat in the salt solution for more than the specified time.

After 10-12 hours (depending on the desired degree of salting of the breast), remove the meat, rinse off the spices and dry with a towel.

Wrap the chicken breast in cheesecloth and refrigerate for at least a day.

If you want the chicken breast to dry better, you can keep it in the refrigerator a little longer. I liked the resulting chicken fillet balyk most on day 4, but this is a matter of taste.

Bon appetit!

chicken breast – 1 piece (700-800 g);
coarse kitchen salt – 1 tablespoon (topped);
pepper mixture – 1 teaspoon;
ground bay leaf - 1/3 teaspoon.

Preparation time: 00:40
Cooking time: 48:00
Number of servings: 4
Complexity: light

Preparation

Chicken balyk is very easy to prepare and can be stored in the refrigerator for a long time. So this dried delicacy, prepared with your own hands, will help you out in the situation of unexpected guests. We suggest trying the drying method at room conditions.

Separate the breast into two halves, wash it thoroughly and trim off all excess pieces, veins, and fat. Trim on all sides; the result should be two perfectly even fillets.
Pour salt and ground bay leaf into a bowl. Add a mixture of peppers; this seasoning is sold ready-made; it contains ground black, white and red peppers. Mix all the spices thoroughly.
Place ½ tablespoon of the prepared spice mixture in a bowl. Dip one fillet thoroughly in it on all sides. Place it in a plastic container or enamel bowl. Do the same with the other half of the breast.

Note! The fillet should be placed in the container with the denser side down (the one with the film), the soft and tender meat side should be on top.
Crush the top of the fillet with the remaining spice mixture and distribute it evenly over the meat pieces with your hands so that there are no gaps left anywhere. Place the container in the refrigerator for 8 hours.
After the required time has passed, remove the meat from the refrigerator; a lot of liquid should form in the container (under the influence of salt, the meat releases juice). Rinse the fillets thoroughly under running water and dry well with a cloth or paper towel.
Make holes in the halves of the breast, stretch the threads and hang them to dry in ordinary room conditions. It is best to do this in the kitchen; choose a place so that neither you nor the balyk interfere with drying. Drying time depends on what result you want to get. If you like tender meat, then after 1-1.5 days you can take a sample; the balyk will turn out with a dense, dryish crust, but soft inside. For those who like drier balyk, so that it goes well with beer, we advise you to let it sit for at least 2-3 days.
That's all. It’s so easy and simple to prepare balyk from chicken breast at home. When serving, slice it thinly with a sharp knife.

Chicken balyk (refrigerator drying method)

Ingredients

chicken fillet – 1 kg;
coarse salt – 250 g;
cognac – 50 ml;
bay leaf – 6-8 pieces;
ground black and red peppers – ½ teaspoon each;
turmeric, paprika, curry, dried garlic, oregano - ½ teaspoon each.

Preparation:

Prepare the chicken meat - wash, dry and trim off any excess pieces.
In a bowl, mix salt and all spices except bay leaf. Pour cognac into the resulting dry mixture and stir everything thoroughly until smooth. Spread this mixture onto the breast on all sides, place in a container and cover with bay leaves on top. Place in a cool place for 24 hours.
After the required time has passed, rinse the fillet from the spices in running water, dry it with a paper towel, wrap it in gauze and put it back in the refrigerator for another 24 hours.
Tender, moderately salted, perfectly cured chicken breast balyk is ready.

Video:

Today we will learn how to cook balyk from chicken fillet at home. This savory jerky tastes so much better than store-bought jerky. And you can be completely sure of its quality. The main thing is to choose fresh fillet, since it will not be subjected to heat treatment.

Delicious chicken appetizer

Compound:

2 pcs. chicken fillet;
250 g table salt;
3-4 laurel leaves;
50 ml vodka;
1 tbsp. l. ground black pepper;
½ tsp. chopped ginger root.

Preparation:

Wash and dry the chicken fillet, cut off all excess from it.
Break the laurel leaves and mix with salt, chopped ginger and black pepper.
Add vodka to the spices and mix. It can be replaced with cognac, and then the balyk will be more aromatic.
Now we need a deep pan of such a diameter that the breasts will fit in one row. When choosing dishes, take into account that the fillet will give a lot of juice during the drying process. Place half of the mixture of salt and spices with vodka on the bottom of the pan.
Place chicken breasts on top.
Cover the meat with the remaining spice mixture.
Cover the pan with meat with food-safe film and place it in the refrigerator.
If you like balyk not too salted, then keep the meat in the refrigerator for 12 hours. To get a saltier balyk, you need to dry it for 17 hours.
Remove the balyk from the refrigerator. Look how much juice the chicken breasts gave.
We thoroughly rinse the meat with running water and place it on a kitchen paper towel to dry. The breasts should have become tougher during this time.
Now we need a clean cotton towel. Place the breasts on it and wrap them. We make sure that the balyk is in contact with the towel on all sides.
Keep the meat in this form in the refrigerator for another 12 hours. And now you can serve it to the table.

Spicy and aromatic balyk

Compound:

1 kg chicken fillet;
3 tbsp. l. table salt;
2 tbsp. l. granulated sugar;
10 garlic cloves;
30 g ground paprika;
2 tbsp. l. brandy or cognac;
1 tsp. ground black pepper;
1 tsp. hot red pepper.

Preparation:

Let's prepare the chicken meat: wash it and dry it.
In a deep bowl, combine salt with granulated sugar and ground black pepper.
Add brandy or cognac. Mix everything well.
Place the chicken fillet in the container, immersing it completely in the resulting mixture.
We close the container so that no air gets in and keep the meat in the refrigerator for 24 hours.
Then rinse the meat with running water and dry it.
Pass the garlic cloves through a press and mix them with paprika and hot red pepper.
Generously rub the chicken meat on all sides with this mixture.
Wrap the chicken fillet in gauze and dry it in the refrigerator for six days. Attention: after three days, the meat must be removed and the gauze replaced with clean one.
This is the appetizer we got.

Dried breast is a real delicacy!

Compound:

1.5 kg chicken fillet;
3 tbsp. l. coarse sea salt;
2 tbsp. l. adjika;
½ tbsp. l. saffron;
½ tbsp. l. dried paprika;
1 tbsp. l. sumac seasonings;
1 tsp. seasoning mixtures for chicken meat;
1.5 tbsp. l. cognac;
1.5 tbsp. l. soy sauce

Preparation:

We only need large pieces of chicken fillet. Carefully cut off the film from them, then rinse and dry.
Mix sea salt with sumac seasoning and saffron. Add soy sauce, adjika and cognac. Mix and coat the chicken meat on all sides in the resulting mixture.
Place the breasts in a deep container, cover with a plate, and place any weight on top.
Keep the chicken in the refrigerator for 24 hours. Attention: the fillets must be turned over every 5-6 hours.
After 24 hours, wash and dry the meat.
Combine chicken seasonings with paprika.
Rub the resulting spice mixture into the breasts. If desired, you can add garlic cloves squeezed through a press and other spices.
Leave the chicken fillet for 30 minutes so that the spices, as they say, dry to it.
Now we need to separately wrap each piece of meat with clean gauze.
We hang the meat in a cool, well-ventilated room and wait five to six days.
The finished balyk should be dense to the touch.

Belarusian chicken polendvitsa

Compound:

0.5 kg chicken fillet;
1.5 liters of purified water;
¼ tbsp. table salt;
2-3 laurel leaves;
3 pcs. dried cloves;
0.5 tsp. dill seeds;
0.5 tsp. mustard seeds;
2 tsp. horseradish;
25 g dried parsley;
25 g dried dill;
0.5 tsp. granulated sugar;
4-5 garlic cloves.

Preparation:

Wash and dry the chicken meat.
Let's prepare the brine: pour the indicated amount of purified water into a deep saucepan, add laurel leaves, table salt, cloves, mustard seeds and dill.
Stir and boil the brine.
Then let it cool, put the chicken breasts in a saucepan and cover with a lid.
Leave the meat for 6-7 days in a well-ventilated place, preferably on the balcony.
After the specified period, remove the breasts and wipe them with a kitchen paper towel.
Peel the garlic cloves and finely grate them. We combine them with granulated sugar, dried dill and parsley, horseradish.
Rub the mixture onto the breasts on all sides and wrap them in parchment paper.
Leave the meat for a day at room temperature.
Then we put the balyk in a colander without removing the parchment and press it with a weight. We wait another day.
During this time, all the juice will flow out of the breasts. Now we need to wrap them in gauze, making at least five layers.
We bandage the meat and hang it in a dry room.
We dry the breasts for two weeks.