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Chicken breast pastroma

Cooking recipes / Top Picks / Chicken in the oven

6 servings
2 hours

Chicken fillet - 800 gr, Water - 700 ml, Salt - 1 table, Sugar - 1 table, Allspice - 4 pcs., Pepper peas - 8 pcs., Carnation - 2 pcs., Bay leaf - 2 pcs., Honey - 50 gr, Soy sauce - 30 ml, Vegetable oil - 2 tbsp., Dry spices - 1 tbsp., Garlic - 4 tbsp., Ready mustard - 1 tbsp.

First of all, we will prepare the ingredients for the marinade.

Pour salt, sugar and all the prepared spices into the bowl.

We pour water.

And mix thoroughly so that the salt and sugar are completely dissolved.

In the resulting marinade, lower the chicken fillet, cover the bowl with film and send the container to the refrigerator for 10-12 hours or even a day.

When the chicken dries through, you can start making glaze.

Everything is very simple: ) Combine soy sauce, honey together (if you have it candied, then warm it up in the microwave or on the stove to a liquid state), a spice mixture (optionally, the mixture is not necessary, it will be enough to take only paprika and hot pepper), vegetable oil, mustard, as well as garlic passed through the press.

Mix and taste thoroughly if you need to adjust the taste. Depending on the taste, the glaze can be made sweeter, spicy, spicy, etc.

We take the chicken fillet out of the marinade, rinse it under running water and dry it on a paper towel.

Put the fillet in a clean container and fill with glaze.

We massage the chicken well, cover the container with film and send it to the refrigerator for a couple of hours, but, if desired, you can leave it all night.

We take the lying fillet out of our glaze and tie it tightly with thread. I tied both fillets together, so I got a roll of impressive sizes, but, if desired, you can tie each filet separately.

We shift the roll into a baking tin (I used a cast-iron pan with a removable handle).

We put the fillet in the oven preheated to 180 C and bake for about 45-55 minutes until ready (we check the readiness with a puncture - the juice must be transparent, or we check with a thermometer - it must be 70-75 C). The time may vary slightly depending on the thickness of the piece. Just be careful and do not overextend it, otherwise the pastroma will turn out to be dry.

During baking, lubricate the pastroma several times with the remains of the glaze.

Tender chicken breast pastroma is ready. It can be served both in a still warm form and in a completely cooled one.

Enjoy your meal!