Chicken pastrami with ease will replace any sausage and ham. It not only is more tasty than a purchased sausage goods, but also is incomparable more usefully and also will cost several times cheaper than sausage from shop.
Ingredients for preparation of chicken pastrami:
- big chicken breast weighing 800 grams;
- 10 g of granulated sugar;
- 60 g of salt;
- 1 l of cold water (boiled);
- 1 table. l of flavourless sunflower oil;
- seasonings and spices: 3 pieces of a carnation, 3 bay leaves, 1 incomplete tablespoon of dry Provence herbs, 6 peas of a black pepper and 3 pieces fragrant, on 1/4 h l of ground mix of pepper and red hot pepper.
We cook chicken pastrami:
1. At first it is necessary to prepare a brine in which meat will be pickled. For this purpose it is necessary to add bay leaf, sugar, salt, a carnation and peas of a fragrant and black pepper to water. It is good to prevent that sugar and salt were dissolved.
2. With the prepared brine it is necessary to put a breast of chicken in a bowl (without skin). It is important that meat was completely shipped in water. Leave meat in the fridge to be pickled for 12 hours.
3. Through the specified period of time the breast needs to be got from water and to dry on paper towels or napkins a little.
4. At this time it is necessary to mix Provence herbs, mix of pepper and vegetable oil. Well and evenly to rub a breast with this fragrant mix.
5. The baking tray needs to be covered with a foil, to put on it meat and to put to be baked in very hot oven (230-240 degrees).
6. Pastrami has to be cooked exactly 15 minutes. During cooking after the oven is switched off, the door can't be opened.
7. It is possible to get ready pastrami from an oven only after its final cooling (on it about 2 hours leave)
Fragrant and juicy pastrami can be used both for daily food, and for various festive feasts.