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![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki.jpg)
Ingredients:
- a) chicken fillet - 3 identical in size carcasses,
- b) salt - 1000 g,
- c) garlic - 4 cloves,
- g) a mixture of Caucasian seasonings - 1 tbsp. a spoon.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-2.jpg)
In the future, still need 1 tbsp. a spoon of paprika.
Step by step recipe for cooking chicken basturma
Long cooking (up to 16 days), but not tedious:
1. Cut all 3 fillets lengthwise, not reaching the edge.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-3.jpg)
2. Flatten them like a book.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-4.jpg)
3. 2 carcasss sprinkled with seasoning on one side.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-5.jpg)
4. Squeeze the garlic on them.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-6.jpg)
5. Smudge it over the entire surface.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-7.jpg)
6. Place a clean carcass on the greased fillet.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-8.jpg)
7. Cover it with a smeared piece so that the clean side is up.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-9.jpg)
8. Sprinkle the bottom of a suitable sized vessel with salt. Stack all fillets carefully.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-10.jpg)
9. To fill in a good layer all open places with salt. Close the vessels and refrigerate.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-11.jpg)
10. After 2 days, rinse the fillet with running water. Dry it with a towel.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-12.jpg)
11. The rectangular shape in which this basturma is difficult to place, to line with a cotton napkin with hanging edges. Put salted meat there.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-13.jpg)
12. Cover with the free ends of the napkin and put a rectangular board.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-14.jpg)
13. Put oppression on top (the harder the better). Send the entire structure to the refrigerator.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-15.jpg)
14. After 12 hours, pull out the basturma - it will already take the desired shape.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-16.jpg)
15. Sprinkle it with paprika and swaddle it tightly in gauze.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-17.jpg)
16. Tie the bundle tightly with twine.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-18.jpg)
17. Hang basturma in the refrigerator and be patient.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-19.jpg)
18. Only after 14-16 days unpack the meat.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-20.jpg)
19. Having made an incision, check the degree of drying of the basturma. If you wish, you can hang the blank in the kitchen for a couple of hours.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-21.jpg)
From different sirloin pieces of chicken, a monolithic rectangular basturma layered with fragrant spices was obtained. Thinly sliced plates do not fall apart and transmit light.
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-22.jpg)
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki.jpg)
Try it, bon appetit!
![](http://img.uaft2404.org/img/sdela-2019/sloenaya-basturma-iz-kurinoj-grudki-23.jpg)
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