Chicken breast pastrami at home in the oven and slow cooker

Many residents of megacities cannot imagine their breakfast without a sandwich with fragrant smoked sausage. Unfortunately, sausage products are not always marked with a quality mark. How not to get into trouble? You can cook a gourmet meat appetizer at home. The heroine of today's article is chicken breast pastrami at home.

Revealing culinary secrets

As already mentioned, any feast is always decorated with fragrant smoked or boiled sausage. High-quality and tasty products are not cheap, so not every one of us can afford to enjoy delicious sausage. Now it's time to talk about chicken pastrami. Forget about sausage, prepare a natural, delicate product with hints of spices.

There is an opinion that pastrami is a dish of the Turkic peoples. Our hostesses have already improved and modified it for a long time, so many consider it quite traditional. For the preparation of such sausages, it is best to use chicken breast. Some will say that the chicken fillet is too dry. Indeed, this is true, but now you will learn a few tricks that will help you make exquisite, tender and juicy pastrami:

Chicken fillet must be chilled. If you are using a frozen product, thaw it naturally first.
The chicken fillet must be washed, cleaned of the film and dried.
If you cut the carcass yourself, then try to cut off the layer of fat from the fillet as much as possible.
The prepared fillet is marinated in milk. It is best to leave it in this form for the whole night, but if there is not enough time, you can limit yourself to 2-3 hours.
If you want the pastrami to be tender, juicy and very soft, add a few tablespoons of fat sour cream to the milk. So the finished product will also acquire a creamy aroma.
As for spices, this is a purely individual matter. Experienced chefs advise using a blend of garlic, peppers, paprika, nutmeg.
In order for the pastrami to acquire a rich golden hue, do not forget to add honey.

Learn Turkic Culinary Traditions

Often pastrami is cooked from chicken breast in the oven. In this recipe you will find answers to all culinary questions. You only need to buy fresh chicken fillet. By the way, pastrami is always prepared in the form of a roll, and in order to preserve the original appearance of the dish, twine should be used. In the absence of such, use ordinary threads.

Read also:

What to cook with chicken breasts?

Compound:

chicken fillet - 2 pcs.;
500 ml of milk;
table salt - 2 tsp;
refined vegetable oil - 1 tbsp. l.;
1 tsp liquid honey;
2 tbsp. l. paprika;
garlic cloves - 2-3 pieces;
a pinch of ground nutmeg.

Cooking:

Thoroughly rinse the chilled chicken fillet, dry with a cloth towel or paper towel.
Pour milk into a separate bowl and add salt to it.

Marinate poultry meat for 8-9 hours. Don't forget to put it in the refrigerator.
As soon as the chicken fillet is marinated, we remove it from the milk and wrap it in a roll.
To make pastrami in the shape of a sausage, we tightly fix the roll with twine or ordinary thread.

Now we are preparing a spicy marinade. To do this, heat a little honey and mix it with refined vegetable oil.

Thoroughly rub the pastrami with the prepared mixture and marinate for 60 minutes.
Lay out several layers of foil on a horizontal surface, and pickled rolls on top.

Wrap the foil tightly and put the pastrami in a heat-resistant dish.
We send the pastrami to the oven, preheated to a temperature mark of 200-220 °.
Bake the chicken fillet for about 25 minutes.

Forget about sausage forever

If you decide to join the ranks of supporters of proper and nutritious nutrition, then this recipe is for you. Today we invite you to learn how to cook pastrami from chicken breast in a slow cooker. Determine the quantity of the product yourself, taking into account the nominal volume of the multicooker container.

Now let's talk about time and optimal options. To prepare pastrami, it is better to choose the “Baking” program mode, some multicookers have the “Multipovar” option. Pay attention to the temperature threshold: it should vary between 200-220 °. Power parameters also play an important role in the cooking process. The multi-cooker container does not need to be lubricated with oil. If you want to keep the original purity of the bowl, put parchment in it in advance.

Compound:

chicken fillet - 1-2 pieces;
1 st. l. olive refined oil;
2 tbsp. milk;
3 tsp fine-grained salt;
soy sauce - 1 tbsp. l.;
1 tsp honey;
about ½ tsp. paprika, nutmeg and pepper mixture;
freshly squeezed lime juice - 1 tbsp. l.;
3 pcs. garlic cloves.

Cooking:

We prepare the chicken fillet as described in the previous recipe.
Soak the breast in salted milk for no more than 120 minutes.
After the specified time, we remove the chicken fillet from the milk and dry it thoroughly with paper napkins.
We form a roll from poultry meat, which we fix with culinary or twine thread.
Pass garlic cloves through a press.
Put the crushed garlic mass in a separate bowl.
Add soy sauce, olive oil, honey, spices and seasonings. Don't forget the lime juice. It is best to use a freshly pressed product.
Mix everything thoroughly.

We lower the chicken fillet into the prepared marinade and leave it in a secluded place for 15-20 minutes.
Then carefully pour the marinade over the pastrami again and send it to the multicooker container.
We set the program mode "Baking" or "Multi-cook" and cook the dish for 30-40 minutes. Don't forget to set the correct temperature.
We give the finished pastrami time to infuse, and then cut it into portions and serve it to the table with a side dish or as a cut.