How to make balyk from chicken fillet. Chicken breast balyk recipe. Calorie content, chemical composition and nutritional value. How to choose the right ingredients

Despite the fact that the original balyk is made from fish, the dish is made from chicken meat it turns out no worse. It has delicate taste, pleasant aroma, while the calorie content in such food is minimal, which allows it to be consumed by those who are on a diet. The delicacy prepared at home is not only tasty, but also healthy, since it retains many useful substances that are destroyed by other cooking methods.

Chicken balyk

Chicken balyk can be served as an independent product or as a component of other dishes. Snacks, sandwiches, and salads with such meat are distinguished by their taste and pleasant aroma. The food we prepare at home is safer, so the prepared chicken dish will not contain any unwanted substances.

Chicken balyk is made from brisket. The meat turns out soft and tender.

A minimal set of spices and simple technology make it possible to create a real masterpiece at home, and if you need to add refined notes, you can use additional spices.

How to cook balyk from chicken breast

To make the balyk out chicken breast at home it turned out to be as tasty as possible, you should choose exclusively fresh breast. A quality product has a light pink color. There are no foreign odors. You can prepare a dish in various ways. Depending on the technology chosen, the taste will differ.

What ingredients will you need?

To prepare balyk at home you will need:

salt;
sugar;
coriander, ground pepper;
cognac.

This minimum set of ingredients can be supplemented with other spices. Turmeric, nutmeg, paprika, garlic, and bay leaf go well with chicken breast. You can use other spices depending on personal preference.

Step-by-step cooking process

To prepare homemade chicken breast balyk, you need to follow a few simple steps:

Meat preparation. The chicken breast is thoroughly washed and dried before cooking.
Pickling. The brisket coated with the pepper mixture goes into the refrigerator. Periodically drain the released juice and turn the breast over so that the spices are evenly distributed over the surface.
Drying. After marinating, the chicken balyk is hung in a well-ventilated area. It must first be rinsed to remove excess salt and spices.

Marinating the breast

The procedure for preparing chicken balyk at home can take from 3 to 5 days. Attention must be paid to the sizes chicken fillet, since more large pieces require an increase in cooking time.

To get the perfect homemade balyk, all cooking conditions must be strictly followed. To create the most delicious dish, we recommend:

Cook breast meat in the cooler months. Drying in hot weather can lead to rapid spoilage of the product. If chicken balyk is cooked in the summer, then it should be hung in a well-ventilated place.
Sprinkling the chicken breast with cognac is not necessary, but it adds a spicy aroma and also ensures that the spices adhere better to the surface.
When placing the breast in a marinating container, place it with the tight side with the film down. This will ensure good salting.

In addition, each recipe for preparing chicken balyk has its own nuances that must be taken into account in order to obtain a dish that meets all requirements.

Several recipes for chicken balyk

Prepare at home gourmet dish Just. The main thing is to choose the right meat and follow the chosen recipe. There are many cooking methods. Some are faster and require a minimum set of ingredients, others take longer to prepare and require additional ingredients.

Chicken balyk: method of drying in the refrigerator

Tasty and fast - chicken fillet balyk at home, cooked in the refrigerator. Before you start cooking you need:

prepare the breast, rinse it and give it the desired shape, cutting off the excess parts.
collect a set of spices: salt, a mixture of peppers, bay leaf, turmeric, paprika, oregano, coriander, etc., as well as cognac.
prepare a mixture of cognac and spices and carefully coat the balyk with it.
place the container in the refrigerator for a day.
Rinse and dry the chicken balyk, wrap in gauze and place in the refrigerator for another day.

Sometimes this method is combined at home with drying. In this case, the breast for marinating is placed in the refrigerator for 8 hours, after which it is hung to air for 2-4 days.

Belarusian chicken polendvitsa

Polendevitsa is a dish that amazes with its taste. It is usually prepared from pork loin. But it is possible to make polenda from chicken breast at home. This dish differs in the cooking time, but the algorithm itself is simple.

Before preparing such a culinary masterpiece, you should study the technology:

Prepare the brine: 1.5 l. Water, 1 whole bay leaf and half a teaspoon of ground, 3 pcs. cloves, half a teaspoon each of dill and mustard seeds, 70 gr. the salts are mixed and brought to a boil.
The marinade is cooled and filtered.
A chicken breast weighing half a kilogram is dropped into the prepared liquid.
The meat is marinated for 4-7 days.
Prepare the mixture for rubbing: 1 clove of grated garlic, half a teaspoon of sugar, 2 tsp. horseradish, 25 gr. dill and parsley. Rub it over the breast.
Wrap the breast in parchment and leave in room conditions for 24 hours.
Place the piece on a sieve and put it under pressure for a day. The juice drains and excess spices are removed.
Polendeva is wrapped in gauze in 5 layers and hung for 2 weeks for airing.

A large number of spices used allows you to give the brisket an unusual taste at home, which will delight loved ones and guests.

Chicken panchetto (cured meat)

Dried chicken breast costs a lot of money in the store. You can also prepare pancetto at home. It's simple and cheap.

For the recipe you will need:

chicken breast – 4 pcs.;
salt – 2 tbsp;
cognac – 60 ml. (can be replaced with whiskey);
bay leaf – 5 pcs.;
garlic – 1 clove;
seasonings to taste.

The breast is carefully rolled in salt and placed in two containers, first pour 30 ml into each. cognac It is kept in the refrigerator for 48 hours, after which it is turned over on the other side and sent back to the refrigerator for another 48 hours.

Spices are crushed using a blender, and the breast is coated with them on all sides. The meat is wrapped in cloth or gauze and hung to air for a week.

Using various seasonings at home, you can add original taste to the product and create a recipe that ideally suits your personal needs.

Delicious chicken appetizer

This recipe for chicken balyk allows you to quickly prepare aromatic and tender meat with minimal effort.

Prepare the dish like this:

2 chicken breasts are washed and dried. Excess pieces are cut off from them.
A mixture is made from 250 gr. salt, 3 bay leaves, half a teaspoon of dried ginger and 1 tsp. ground pepper. Add 50 ml to it. vodka or cognac.
Place half of the mixture in a wide container, then put in the breast and cover with the rest of the mixture.
The container is placed in the refrigerator for 12 hours. During this time, you will get balyk of medium salinity. If you need a saltier product, you can leave it for 17 hours.
After the specified time, the brisket is removed, thoroughly washed and dried with a towel. It should become harsh.
Then the meat is tightly wrapped in a dry towel and placed in the refrigerator for another 12 hours.

This simple recipe allows you to prepare flavorful chicken breast at home in less than 2 days.

How to serve the dish

Chicken balyk can be served as an independent dish, cut into thin slices and garnished with herbs.

You can also use the product for:

Making sandwiches. Combinations with butter and rye bread have an excellent taste.
As an appetizer with side dishes. Chicken balyk complements well with porridge: rice, buckwheat or millet. If you add the product when frying potatoes, you can give it an extraordinary taste and aroma.
First courses. Soups with the addition of balyk will be more tasty and rich.

Perfect breakfast every day

Homemade chicken breast balyk will be an original addition to any dish. It looks beautiful, so it can be made an original element festive table.

The technology for preparing chicken balyk is simple, but there are certain nuances that need to be paid attention to.

Carefully rinse the breast after salting. It is better to do this under running water. Soaking will make the chicken looser, which will affect its taste.
Carry out salting for at least 6 hours. If you need to prepare a lightly salted product, then 7 hours is enough. It is necessary to increase the time spent in brine only if a saltier balyk is needed.
The traditional recipe calls for the use of a minimum set of spices: salt and pepper. For a more spicy aroma, you can add other seasonings.

It is very easy to prepare delicious balyk at home. The costs are minimal, and the taste is ready-made dish always on top.

There are many recipes for homemade balyk. They are all similar to each other. But certain subtleties will allow you to give the product original notes that are sure to please even the most sophisticated gourmet.

Step 1: prepare the chicken fillet.

Take the required amount of chicken fillet, rinse it under cold running water, and dry it with paper kitchen towels. Then we put the meat on a cutting board and clean it of film, cartilage and tendons; these parts of the fillet remain tough after cooking, so it’s worth getting rid of them. Leave the chicken on the board and proceed to the next step.

Step 2: prepare the salt mixture.

Pour coarse sea salt, a mixture of peppers, herbs and bay leaves broken into small pieces. Mix the spices with a tablespoon until smooth, add cognac and mix everything again.

Step 3: prepare balyk from chicken fillet.

Now pour it into the bottom of a plastic container 1/2 part the resulting mixture and place the prepared chicken fillet on it, pressing it firmly with your palms. Then fill the meat with the remaining spice-salt mixture, close the container with a lid or cover it with plastic wrap and put it in the refrigerator for 24 hours.
After the required time has passed, remove the fillet from the refrigerator, rinse it thoroughly under cold running water, dry it with paper kitchen towels, wrap each part in a piece of sterile gauze or linen napkin, place it in a clean container and keep in the refrigerator at least another 12 hours, maximum 24. After this, the dish can be tasted.

Step 4: serve chicken fillet balyk.

Chicken fillet balyk is served chilled. Serving it depends on your desire. This meat is often used as a slice, as an addition to a salad, or savored with black bread and butter.

It is stored in the refrigerator, directly in gauze, but if desired, the cloth can be removed and the fillet transferred to a clean, hermetically sealed container. The taste of the meat is tender, medium salted, with a pleasant aroma of spices. If you don’t know what the dish is made from, you might think it’s pieces of salted fish. Enjoy!

Cognac can be replaced with whiskey, rum or brandy;

If desired, you can use any other herbs and spices in the recipe or abandon them completely if you do not like the strong aroma of spices;

The amount of alcohol can be reduced to 25 grams;

If you prefer dryer jerky, you can hang it at room temperature and dry in this way for a couple of days;

The best place for this process is a cornice, glazed balcony, bathtub or any other periodically ventilated room;

It is advisable that the thickness of the fillet does not exceed two centimeters. If the pieces of meat are too thick, each should be cut lengthwise into 2 parts and then salted.

Sometimes guests can show up completely unexpectedly, so it’s very useful to have something on hand that you can easily prepare a snack from. The most a simple dish are sandwiches with some kind of meat or fish - for example boiled pork, salted fish or other smoked meats. But best option- This is balyk made from chicken fillet. How to do it? Everything has its time.

What is balyk? How is it prepared?

Balyk is incredible delicious dish, which is prepared in several ways at the same time. In the past, this was the name given to the smoked backbone of sturgeon fish, but now this name is also used in relation to meat products prepared using the same technology.

Actually, the technology is a combination of smoking, drying and salting. It is very important to correctly follow the rules at each stage of cooking balyk, so as not to spoil the dish: if certain points are violated, the meat may turn out to be too dry, salty, spicy or even tasteless.

How to cook chicken balyk

The simplest recipe for chicken fillet balyk involves a minimum set of ingredients: the meat itself, salt, a mixture of your favorite spices and a few cloves of garlic. The cooking process is as follows:

The first step is to rinse the meat to remove all films and dry it very thoroughly. The first stage of cooking is associated with the dehydration process, so there is no need for excess water - the meat must be absolutely dry.
In a separate container, mix spices and salt. You can use marine if preferred. In general, the only important thing is that the salt is coarsely ground. Next, you need to pour the resulting mixture in a layer of about 1.5 cm, put the chicken and pour it on top. It is necessary that the fillet is completely drowned in spices and salt, not only on top and bottom, but also on the sides. Then leave in the refrigerator for a day to marinate and salt.
As soon as this time has passed, the meat must be removed, rinsed thoroughly in cold water, dried again and rubbed with mashed garlic.

After these manipulations, the meat must be wrapped in gauze and tied with a rope made of natural fibers. What to do next is up to the housewife to decide: some people like the meat drier, so they hang the almost finished balyk in a place with good ventilation; others, on the contrary, prefer a juicier dish - then the meat can be left in the refrigerator. In any case, at the last stage, the fillet should be kept for 25 to 30 hours until fully cooked.

Chicken fillet balyk is ready!

Other recipes

At home, chicken fillet balyk can be prepared in different ways. Very often suggested alcohol recipe. Some people believe that various high-proof drinks - wine, cognac and even vodka - help in the process of preserving meat, stopping the development of bacteria in it. Some, on the contrary, believe that alcohol is added only to reveal the colors of spices and enhance the taste. Everyone decides for himself why he will add wine or cognac to chicken fillet balyk. However, one thing is clear - this option is definitely worth trying.

Recipe for chicken balyk with cognac

So, to prepare such a balyk you will need:

chicken fillet;
any cognac (can be inexpensive) - you will need very little of it, only 45-50 ml for one piece of breast;
port wine in the same quantity as cognac;
coarse sea salt;
from seasonings: bay leaf, ground black pepper, any dried herbs.

Cook this recipe a little longer than the previous one. However, the process itself is not much different.

So, first you need to make the marinade. To do this, mix salt, spices (you must first chop the bay leaf), cognac and port in a separate bowl. The well-mixed marinade is brought to a homogeneous state.

Half of the resulting mixture should be placed in the container where the balyk will be prepared. Next, the chicken is placed, which is covered with the remaining marinade on top. Then you need to tightly close the container with a lid and leave it in the refrigerator for about 15 hours.

Next are the already familiar steps: washing the fillet from excess salt, wrapping it in gauze. However, instead of hanging, the resulting bundle is placed in the refrigerator for about a week. This time is enough for the meat to dry thoroughly.

What to serve balyk with?

Chicken balyk is perfect as a snack with beer or other alcoholic drinks. You can simply cut it up, placing it beautifully on any plate, or you can arrange it into small sandwiches on skewers. Meat also goes well with cucumber, soft cheese, and regular butter.

Most often, such chicken balyk is compared in taste to raw smoked or dried fish, but this can certainly be explained by similar cooking technology. Indeed, all the ingredients are almost the same, but some housewives continue to experiment with herbs and spices, and with the type of alcohol, and with the duration of cooking without salt. Depending on this, the meat may taste slightly different, but it still remains very tender and tasty.

Today we will learn how to cook balyk from chicken fillet at home. This savory jerky tastes so much better than store-bought jerky. And you can be completely sure of its quality. The main thing is to choose fresh fillet, since it will not be subjected to heat treatment.

Delicious chicken appetizer

Chicken balyk according to this recipe turns out to be aromatic and tender, and sandwiches with it have never left anyone indifferent. You can add any spices to the recipe, and the dried meat will sparkle with new flavor notes.

Compound:

2 pcs. chicken fillet;
250 g table salt;
3-4 laurel leaves;
50 ml vodka;
1 tbsp. l. ground black pepper;
½ tsp. chopped ginger root.

Preparation:

Wash and dry the chicken fillet, cut off all excess from it.
Break the laurel leaves and mix with salt, chopped ginger and black pepper.
Add vodka to the spices and mix. It can be replaced with cognac, and then the balyk will be more aromatic.
Now we need a deep pan of such a diameter that the breasts will fit in one row. When choosing dishes, take into account that the fillet will give a lot of juice during the drying process. Place half of the mixture of salt and spices with vodka on the bottom of the pan.
Place chicken breasts on top.
Cover the meat with the remaining spice mixture.
Cover the pan with meat with food-safe film and place it in the refrigerator.
If you like balyk not too salted, then keep the meat in the refrigerator for 12 hours. To get a saltier balyk, you need to dry it for 17 hours.
Remove the balyk from the refrigerator. Look how much juice the chicken breasts gave.
We thoroughly rinse the meat with running water and place it on a kitchen paper towel to dry. The breasts should have become tougher during this time.
Now we need a clean cotton towel. Place the breasts on it and wrap them. We make sure that the balyk is in contact with the towel on all sides.
Keep the meat in this form in the refrigerator for another 12 hours. And now you can serve it to the table.

Spicy and aromatic balyk

Now let’s prepare a spicy chicken breast balyk at home, which will be an ideal snack for anyone. holiday menu. In general, the process of drying meat according to this recipe takes four days, but to get a richer and more flavorful balyk, you should wait a week.

Compound:

1 kg chicken fillet;
3 tbsp. l. table salt;
2 tbsp. l. granulated sugar;
10 garlic cloves;
30 g ground paprika;
2 tbsp. l. brandy or cognac;
1 tsp. ground black pepper;
1 tsp. hot red pepper.

Preparation:

Dried breast is a real delicacy!

We offer another option for drying delicious chicken balyk at home. We will not spare spices and add spicy and aromatic notes to our dish. A soy sauce will give the balyk not only spicy taste, but also a beautiful shade.

Compound:

1.5 kg chicken fillet;
3 tbsp. l. coarse-grained sea salt;
2 tbsp. l. adjika;
½ tbsp. l. saffron;
½ tbsp. l. dried paprika;
1 tbsp. l. sumac seasonings;
1 tsp. seasoning mixtures for chicken meat;
1.5 tbsp. l. cognac;
1.5 tbsp. l. soy sauce

Preparation:

We only need large pieces of chicken fillet. Carefully cut off the film from them, then rinse and dry.
Mix sea salt with sumac seasoning and saffron. Add soy sauce, adjika and cognac. Mix and coat the chicken meat on all sides in the resulting mixture.
Place the breasts in a deep container, cover with a plate, and place any weight on top.
Keep the chicken in the refrigerator for 24 hours. Attention: the fillets must be turned over every 5-6 hours.
After 24 hours, wash and dry the meat.
Combine chicken seasonings with paprika.
Rub the resulting spice mixture into the breasts. If desired, you can add garlic cloves squeezed through a press and other spices.
Leave the chicken fillet for 30 minutes so that the spices, as they say, dry to it.
Now we need to separately wrap each piece of meat with clean gauze.
We hang the meat in a cool, well-ventilated room and wait five to six days.
The finished balyk should be dense to the touch.

Belarusian chicken polendvitsa

A dish of Belarusian cuisine with the mysterious name polendvitsa is the same as balyk, but it takes much longer to prepare. So, the whole process will take you 3-4 weeks, but believe me, the result is worth it. Try it and you will definitely become a fan of this dish.

Compound:

0.5 kg chicken fillet;
1.5 liters of purified water;
¼ tbsp. table salt;
2-3 laurel leaves;
3 pcs. dried cloves;
0.5 tsp. dill seeds;
0.5 tsp. mustard seeds;
2 tsp. horseradish;
25 g dried parsley;
25 g dried dill;
0.5 tsp. granulated sugar;
4-5 garlic cloves.

Preparation:

Wash and dry the chicken meat.
Prepare the brine: pour the indicated amount of purified water into a deep pan, add laurel leaves, table salt, cloves, mustard and dill seeds.
Stir and boil the brine.
Then let it cool, put the chicken breasts in a saucepan and cover with a lid.
Leave the meat for 6-7 days in a well-ventilated place, preferably on the balcony.
After the specified period, remove the breasts and wipe them with a kitchen paper towel.
Peel the garlic cloves and finely grate them. We connect them with granulated sugar, dried dill and parsley, horseradish.
Rub the mixture onto the breasts on all sides and wrap them in parchment paper.
Leave the meat for a day at room temperature.
Then we put the balyk in a colander without removing the parchment and press it with a weight. We wait another day.
During this time, all the juice will flow out of the breasts. Now we need to wrap them in gauze, making at least five layers.
We bandage the meat and hang it in a dry room.
We dry the breasts for two weeks.

This recipe for making dried chicken breast will allow you to prepare the most delicious meat, reminiscent of fish balyk. That’s why this dish is often called “chicken fillet balyk.” Cognac and salt, which are used in the cooking process, are preservatives that kill bacteria in meat that are dangerous to humans. Paprika gives both a wonderful taste and a pleasant pink color. The dish is perfect for a festive table, and will decorate an everyday table. Dried chicken breast goes great with bread and butter. It is very tasty and worthy of your attention.

Ingredients

To prepare balyk from chicken fillet we will need:
500 g chicken breast;
250 g sea salt or 200 g regular salt;
50 g cognac;
pepper, paprika, favorite spices.

Cooking steps

Wash the brisket and dry with a towel, roll in spices. You can use absolutely any spices, I only used salt, pepper and paprika. It’s good to roll the brisket in salt and pour cognac over everything. Place the brisket in a bowl, cover with a lid and place in the refrigerator for 12 hours. You should not keep chicken meat in the saline solution for more than the specified time.

After 10-12 hours (depending on the desired degree of salting of the breast), remove the meat, rinse off the spices and dry with a towel.

Wrap the chicken breast in cheesecloth and refrigerate for at least a day.

If you want the chicken breast to dry better, you can keep it in the refrigerator a little longer. I liked the resulting chicken fillet balyk most on day 4, but this is a matter of taste.

Bon appetit!