Cured chicken fillet

10 servings
3 days

Take chicken fillet, salt, grass balm (in this case Mariinsky), a mix of Italian herbs, bay leaf, red and black ground pepper.

Combine all the spices with salt.

Add a shot of balm.

Stir in the salt mixture.

Roll the washed and dried chicken fillets well in the mixture.

Add a bay leaf. Put the pan in the fridge for a day.

After a day, remove the fillet, drain the brine, rinse the fillet well under the tap, soak in cold water for a couple of hours.

Drain, wrap in gauze and place on the lower shelf of the refrigerator for 2-3 days. If spring or autumn, you can bandage the fillets with twine and hang them to slow down on the balcony.

Cut the finished fillet into thin slices and serve on the table!