Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عربChicken fillet balyk at home
10 servings4 days
Chicken fillet - 300 g, Salt - 2 tbsp, Ground black pepper - to taste, Cognac - 50 ml, Garlic - to taste, Bay leaf - 1 pc.
10 servings4 days
Chicken fillet - 300 g, Salt - 2 tbsp, Ground black pepper - to taste, Cognac - 50 ml, Garlic - to taste, Bay leaf - 1 pc.
Wash the chicken fillet well, dry with a paper towel, peel from the films. 
Mix salt, pepper, bay leaf, dry garlic powder and grated garlic. Add cognac (this time I added & quot; Mariinsky balm & quot; on herbs - it turned out very fragrant). 
Grate the fillet well with the mixture. Cover and place on the lower shelf of the refrigerator. Withstand, turning, 2 days. 
Rinse the fillet well and pour water for 3-4 hours, change the water. 
Drain the fillet and wrap it in gauze. 
Bandage with twine and hang on the balcony in a cool time or hold on the lower shelf of the refrigerator for 1-3 days. 
Cut the piled-up fillet balyk into thin slices. 
Serve as a snack, make toast and sandwiches. 