Dried chicken to beer at home

3 servings
9 days

The chicken turns out to be quite tasty, but no one has canceled the experiments. Next time I want to cook it according to the same recipe, but adding other spices. Garlic gives chicken meat a special flavor, so I wouldn't rule it out. But with the rest of the seasonings I am ready to "play. "

How to make dried chicken for beer at home? First, prepare the chicken meat for further dipping it in spices. Either separate the fillet from the bone, or use a ready-made chicken fillet. Then wash the breasts well and dry them using paper towels.

Take a deep container and pour black ground pepper, red ground hot pepper, granulated sugar and salt into it. Mix them thoroughly. Then pour some cognac into this mixture and stir everything again. Cognac can be replaced with vodka, whiskey or brandy.

Generously rub each fillet breast with the resulting aromatic mixture and put it in the same container to the spices, sprinkling the fillets with the remains of the prepared seasoning on top. Cover the container with a lid or cling film and refrigerate for 24 hours.

In the event of this time, remove the container from the refrigerator, drain the resulting liquid and rinse the pieces of chicken meat thoroughly under running water. Again, dry them well with paper towels.

Prepare the mixture to coat the chicken. Take a deep container again and pour black ground pepper, red ground pepper, paprika, suneli hops and dry garlic into it. If desired, garlic can be replaced with fresh. In this case, it will need to be finely ground: grated on a fine grater or crushed using a garlic press.

Mix all the spices and roll the chicken breasts into them, rubbing the resulting spice mixture well into the meat.

Take one breast, wrap it in gauze folded in 2-3 layers, or cotton fabric. With the second piece, do the same. When both pieces are prepared, take a small foam mold, put several wooden skewers or Chinese sticks on it, put chicken breasts wrapped in gauze on them (there should be good air ventilation). Store all this construction with the fillet pieces in the fridge for 7 days.

Serve the finished dried chicken to the table, cutting into thin layers. Enjoy your meal!

If you use ready-made spice mixes, be sure to read the formulation on the packaging. Often salt is already present in such mixtures, take this into account, otherwise you risk salting the dish.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).

For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished meat risks being dry.