Balyk of chicken fillet. Chicken breast balyk at home Frozen chicken balyk

Balyk in cooking is usually called salted and dried meat of valuable commercial fish belonging to the sturgeon or salmon family. From the time of the Soviet Union to the present day, pork pulp removed from the spine, which has been smoked, has also been called balyk. Today, there are many recipes for preparing this dish from different types meat, including chicken.

Beneficial features

Balyk from chicken breast, cooked at home, it is not only amazingly tasty, but also very useful product, since it is not subjected to absolutely any heat treatment. This allows you to save all the useful vitamins: A, B, C, D, E, K, which are rich in chicken meat, and essential minerals such as iron, phosphorus, calcium, magnesium, potassium, sodium. Chicken meat is a source of protein and amino acids necessary for our body.

In addition, dishes prepared from chicken improve the condition of the nervous and circulatory systems, strengthen the immune system, and quickly restore strength. But you should know that the use of balyk in large quantities leads to swelling and weight gain, as it contains a considerable amount of salt.

Product selection

To choose the right quality chicken fillet for cooking any dish, attention should be paid to the following aspects:

• chilled chicken meat is preferable to frozen, as it retains the juiciness of the product;
• purchase only the breast that is in specially equipped refrigerated display cases;
• the fillet of young birds has a light pink color;
• there should be no hematomas, scratches, blood clots on the surface;
• a fresh product quickly restores its shape when pressed on the meat with a finger;
• quality chicken fillet there are no extraneous odors, for example, acid, decay or chlorine;
• the packaging must be transparent, undamaged and contain information about the veterinary check, storage conditions, expiration date of the product.

Before you start cooking this delicacy, worth reading carefully useful tips experienced chefs.

• Only fresh, unfrozen meat is suitable for cooking balyk, not very fresh meat can deteriorate during the curing process.
• High-quality and useful balyk is obtained only by drying. It is strongly not recommended to dry it in the oven to speed up cooking.
• There should be a lot of salt, and this should not be afraid. Meat always absorbs only the right amount. Insufficient salting worsens the taste of the finished balyk and is hazardous to health due to the likelihood of becoming infected with helminths.
• Try to use spices sparingly so as not to spoil the taste of chicken meat.
• It is recommended to store chicken breast balyk only in the refrigerator and no more than two weeks.

The product aged in this way proper storage every day it gets even tastier.

Cooking methods

Making chicken balyk at home is not difficult at all. The cooking process does not require any special training and special skills. In addition, chicken meat balyk prepared independently at home will be noticeably tastier than the finished product purchased in the store. Try to cook this healthy delicacy according to one of the recipes.

The easiest and cheapest way to get a versatile and palatable product. You need to prepare the following ingredients:

• chicken breast - 800-900 grams;
• coarse salt - 200 grams;
• chopped bay leaf - half a teaspoon.

Preparation includes a number of steps.

• Thoroughly rinse the chicken fillet and cut off excess veins and fat. Divide the large piece in two.
• Pour table salt and chopped bay leaf into a small container. Then add there ready mix from black, white and red peppers. Mix all ingredients well.
• Place half a tablespoon of the mixture in a wide bowl. Dip each of the fillet pieces in it on both sides. Then place the chicken meat in a container or bowl with the firmer side down.
• Sprinkle the remaining spices on top of the breast and evenly distribute them over the surface. Next, the container should be placed in the refrigerator for 8 hours.
• After the allotted time, take out the juiced meat, rinse it well under running water and dry it thoroughly with paper towels.
• Carefully make holes in the fillets with a sharp object, thread a thin clothesline or shoelace through them and hang them to dry in the kitchen in a place where they will not interfere with you.
• You can taste the meat in a day, the salmon will be a little soft inside. If you want to get drier meat, then leave the fillet to hang for two to three days.
• When serving, the balyk is cut into thin pieces with a sharpened knife.

The next method differs from the first in that the drying process does not occur when room temperature and in the refrigerator. More spices and a little cognac are also taken to give a special touch to the taste of the product.

You need to take the following products:

• chicken fillet - 800-900 grams;
• coarse table salt - 200 grams;
• high-quality cognac - 40 milliliters;
• bay leaf - 7 pieces;
• ready-made mixture of peppers - 1 teaspoon;
• turmeric, curry, oregano, nutmeg- 1/3 teaspoon of any seasoning that you like, or several spices at the same time.

The step-by-step cooking algorithm is as follows:

1. we prepare the chicken breast, wash it, dry it and cut off excess fat and veins from the fillet;
2. in a bowl, mix salt and all prepared spices, with the exception of bay leaves;
3. pour cognac into the resulting mass, and mix everything thoroughly;
4. Coat the chicken with this mixture on all sides and place in a container;
5. lay the whole bay leaves on the fillet;
6. remove the container with chicken breast in a cool place for a day;
7. after the required period, we take out the fillet, wash off the spices with water, dry with paper towels;
8. wrap the chicken breast in cheesecloth and put it in the refrigerator for another day;
9. It is recommended to serve to the table in thinly sliced ​​\u200b\u200bpieces as an appetizer.

Chicken breast balyk is not only amazingly tasty, but also a very healthy product. It is easy to prepare and is suitable for both everyday sandwich making and decoration. holiday table.

For information on how to cook balyk from chicken fillet, see the following video.

This recipe for dried chicken breast will allow you to cook the most delicious meat, reminiscent of fish balyk. Therefore, this dish is often called "chicken fillet balyk". Cognac and salt, which are used in the cooking process, are preservatives that kill bacteria dangerous to humans in meat. Paprika gives both a great taste and a nice pink color. The dish is perfect for a festive table, and it will decorate an everyday table. Dried chicken breast is in perfect harmony with bread and butter. It is very tasty and worthy of your attention.

Ingredients

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

Cooking steps

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

After 10-12 hours (depending on the desired degree of salting of the breast), remove the meat, rinse from 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 of all on day 4, but this is a matter of taste.

Enjoy your meal!

Balyk is a delicacy with delicate structure and special taste

The word "balyk" has ancient roots, because in translation from the Turkic language it means "fish". Previously, such a delicacy snack was made from the back of noble fish species - trout, sturgeon, salmon species, containing a minimum of bones and a maximum of meat. Currently, you can make balyk not only from them, but also from chicken and other meat components. In this material, we present to your attention balyk recipes, which are accompanied by a detailed description and beautiful photos.

Pork balyk recipe

Pork salmon is dry-cured meat that does not contain harmful preservatives. Fragrant meat delicacy is prepared from a whole piece of pork. To do this, you need to choose high-quality and young meat.

Required Ingredients:

• Pork neck - 1 kg;


• Salt - ½ cup;


• Spices - at the discretion (rosemary, paprika, marjoram, cumin, coriander, dry garlic, laurel, ground black pepper).

Cooking pork meat step by step:

1. We cut off all the veins and films from the tenderloin, wash and dry. Carefully rub with salt, place in a convenient container, cover with a lid, which is smaller in diameter than the container. Let's put oppression on top.


2. We keep in a cold place for three to four days, not forgetting to turn the piece twice a day. The brine that appears in the process does not need to be drained.


3. After the specified period, we will take out the meat, blot it with paper towels. Generously rub a piece with a mixture of all kinds of favorite spices and seasonings;


4. We wrap the workpiece well in a four-layer gauze piece, or in a thin fabric, tie it with a thread or twine (as sausages in the store) so that it can be hung in ventilated places. You can keep the bundle one day in warm weather on the window, in winter you can practice drying over the battery.


5. If, when checking the future product of the day after 2, wet gauze is found, it must be changed.


6. You can taste the balychok in 6-7 days, but it is advisable to wait another week or two - this will make the taste of the product even better.

The resulting delicacy is wrapped in parchment, stored in the refrigerator.

Such a dish is low-calorie and practically dietary; all vitamins are preserved in meat due to the fact that it is not exposed to thermal effects.

Composition of products:

• 2 large chicken breasts;


• 5 pieces of lavrushka;


• 100 grams of coarse salt (preferably sea);


• 55 ml brandy;


• A full teaspoon of turmeric, a mixture of ground peppers, paprika, and any spices- by preference.

Cooking method for chicken breast:

1. Mix all the dry ingredients together, add the broken laurel leaves.


2. We load the washed and dried fillets into a container, completely coat with this mixture, pour cognac (you can use red dry wine – 50/ 50).


3. We cover the dishes with a film (lid), place in the refrigerator. After 12 hours, we will remove the future chicken salmon to dry it with a paper towel.


4. We insert twine into each piece, with which we hang the workpieces on the refrigerator door. Be sure to wrap them with gauze, let them dry for about three days.

To such cooking masterpiece stored for a long time, it must be wrapped in foil and kept in freezer. Also, the meat product is well stored in the refrigerator for two weeks.

Silver carp recipe

Summer time is a great time for active fishing. From fish you can cook countless dishes, dry and wither. Fish balyk is an appetizing delicacy made from previously salted and then freshly dried fish.

For 1.5-1.8 kg of home-cooked fish, you will need:

• 3-3.5 large spoons granulated sugar;


• 13-13.5 large spoons of salt;


• 2 tablespoons turmeric (for pretty color, optional)


• 3 leaves of laurel (can be crushed);


• Large spoon of coriander (preferably ground);


• Cumin - by preference;


• Fragrant and black pepper freshly ground - to taste.

Cooking scheme:

1. We clean the silver carp, gut it from the insides, remove the head, ridge, making an incision along the back - from the removed head to the tail. In this process, the ribs will be affected;


2. Next, cut off not very thick pieces on both sides;


3. Take a separate container to mix all the above spices in it. We generously sprinkle silver carp with them from all sides;


4. Press down with some kind of load, which can be used as a jar of ordinary water on a plate, put in a cold place for 5-6 days;


5. After this time, rinse the fish thoroughly under running water. This will take several hours. Or soak using cold liquid for 5-6 hours;


6. We place it for drying not in a hot and exposed to sunlight, but in a well-ventilated place, cover with gauze, let the fish masterpiece dry for 3 days.

To protect it from any insects, sprinkle the fabric with vinegar.

Ready-made silver carp balyk is perfect for a glass of beer in a good company.

Catfish balyk recipe

For every fisherman of our vast country, catfish is considered the best and most successful catch. Balyk from such a magnificent fish is very tender, contains few calories, and can easily surpass meat in satiety.

Components:

• Two-kilogram catfish;


• 300-350 grams of coarse salt;


• Any spice or seasoning - optional.

How to cook balyk:

1. We thoroughly wash the river dweller, rip open the abdomen, take out the insides, remove the fins, head and tail;


2. We cut the barbel along the ridge along and remove it, eliminate small bones. The resulting catfish fillet is cut into portioned pieces (up to 6 cm thick), rinsed, blotted with a paper towel;


3. Sprinkle the bottom of a convenient container with salt, and lay the semi-finished fish products close to each other with a cut, which we alternately sprinkle generously with salt;


4. It is advisable to place a small press on top and remove the future homemade salmon in the cold for two days;


5. Then we take out the fish pieces, which should be thoroughly washed under ice running water;


6. To dry, we place the blanks in a cool room for a few more days.

Balik from herring

The recipe is simple and does not require certain proportions.

You will need:

• 2 fatty, large herrings;


• Rock salt - to taste;


• Black pepper, marjoram, a pinch of sugar - optional.

Cooking technology:

1. We remove the head from the fish, cut along the ridge with a knife, without touching the abdomen;


2. We unfold the carcasses like an open book, remove the insides, rinse with water;


3. Pour coarse salt at the bottom of the container, place the herring with the skin down, sprinkle generously with salt;


4. We lay out the second fish on top, sprinkle well with salt;


5. The dishes can be covered with foil and sent to the refrigerator for 5.5-6 hours;


6. We wash both carcasses under running water, soak in water for 10-15 minutes;


7. We hang it by the tail in a place where air circulates well, and make sure that fish blanks"did not close";


8. After 6-9 hours, the herring salmon is ready for use.

Recipe from carp

For cooking, it is advisable to take only large fish that have dense meat containing a minimum of small bones, and large ones will not be difficult to remove.

Ingredients for carp weighing approximately 4 kg:

• 2 small spoons of sugar;


• A kilogram of coarse salt;


• Paprika, hot ground red pepper, fish mixture - according to preference.

Step by step recipe:

1. We will rid the carcass of scales, gut, remove the tail fin, head;


2. We combine spices and salt, cover the fish with this mixture from the outside and inside, and rub sugar only from the inside;


3. Tightly pack the carp in cellophane, tied with twine. We will send it to the refrigerator for 72 hours on a shelf located next to the freezer;


4. Next, we will extract the fish, wash off the salt crystals under a stream of running water, and blot with a paper cloth.

You can cut the carp balyk into beautiful pieces and enjoy the great taste. Or wrap it in parchment, tying it with thick threads and put it on the same shelf of the refrigerator “until the right time”.

Asp balyk recipe

For cooking balyk from asp, fish caught at the end of the summer season, when it “works up” fat and has a weight of 1.5-3 kg, is perfect. The taste of asp is similar to pink salmon and salmon.

What you need:

• A glass of coarse salt with a slide;


• Fish weighing about 2.5 kg;


• Half a glass of sugar.

Cooking instructions:

1. We will clean the river “inhabitant” from scales, make an incision from the top from the back and, when moving to the caudal fin, cut off the fillets, while removing the backbone and gutting the fish;


2. Rinse the fish fillet, dry it, sprinkle generously with a mixture of granulated sugar and salt. You can also cut it into pieces if desired;


3. Put a little salt on the bottom of the enameled dish, put the fish, which we also salt on top, put oppression, put it in the refrigerator;


4. After about a week, we thoroughly rinse the asp, soak it in water for 6 hours, not forgetting to change it 6 times to fresh;


5. Dry the fish semi-finished product with paper towels, choose a ventilated room that will allow the fish to dry out and dry for several days;


6. In order for the asp to release fat, it needs to be kept in the sun for three or four hours. We will pack it in a paper bundle and let it lie in the refrigerator for about 24 hours.

A ready-made delicacy is a wonderful addition to cereals, salads. Asp balyk is also wonderful dish for a snack.

Video: A simple fish balyk recipe

Many people write that dried chicken breast balyk is stored for a long time. And you try to hide it in the refrigerator from your household. It flies away almost instantly. The preparation is perfect for any feast. You can eat meat with a side dish or sandwiches. So it’s better to do a lot at once, then you can save a few days. Otherwise, guests will not have time to try what you are going to cook according to the proposed recipe by looking at the photo.

Grocery list

Collecting products for salmon, I remember the phrase that all ingenious things are easy to perform. See how many products you need:

• 1.5 chicken breast (it turned out to be so much, you can take 2-3);
• 150-200 g of salt;
• favorite spices: pepper, cumin seeds, dill;
• dried aromatic herbs: basil, oregano (if available).

How to make chicken breast balyk at home: recipe and photo

First you need to take care of the chicken. According to the recipe, you can take both breast and fillet. You will have to tinker with the breast, freeing it from the skin, veins, and bones. Having a sirloin, you can immediately start washing the pieces. Be sure to wash them thoroughly under the tap, then dry them with a linen or paper towel. Then you can rub the meat with salt. Do not spare the product, let it envelop the prepared chicken fillet from all sides. Put the pieces in a bowl, send for 5-6 hours in the refrigerator. You can turn it over occasionally so that the chicken is evenly salted.

Spices are being prepared for rubbing balyk from chicken breast. At home, it is better to use a blender with an additional bowl. Pour in herbs, add ground pepper different colors, cumin and dill seeds and grind. It turns out a beautiful mixture. The aroma comes out divine, because the basil knows its business.

When the meat is salted, it must be washed. Excess salt will go away, only the one that determines the future taste will remain. Wet chicken breasts are laid out on paper towels and carefully freed from moisture.

Each piece is generously rolled in spices, as shown in the photo.

The process of drying chicken salmon at home will last three days. It is necessary to make a hole in each piece, thread a wooden skewer into it, which is used for frying barbecue in the oven. The most difficult thing is to find a place in the kitchen of a city apartment where hanging meat will not bother anyone. Here is what the drying process looks like in the photo.

The happy moment of cutting is coming. The whole family is languishing at the table, everyone takes a piece and the first breast flies away. Who else continues to claim that homemade chicken balyk is stored for a long time?

From the rest jerky you can make great sandwiches. It also turns out delicious and saves money. Although everyone is already asking for the next day, cook a little more chicken breast balyk at home according to this recipe. Cook and eat, bon appetit!

If you care about your health, or you are just tired of purchased sausage, cook an appetizing and incredibly tasty chicken fillet balyk at home in a simple and easy way. quick recipe which I am now going to bring to your attention.

The product turns out not only incredibly tasty, but also harmless, since nitrite salt is not used in the cooking process.

Cooking balyk from chicken breasts

Kitchen tools: capacious puddle or bowl; two or three deep bowls smaller; cutlery (spoons, long knife); kitchen tacks; thin clothesline or laces; paper towels; scales.

Ingredients

How to choose the right ingredients

• It is very important to carefully look at the meat you choose - the taste of balyk primarily depends not on the amount of spices, but on the quality of the chicken. In order for home-cooked chicken balyk to turn out well, buy meat only from trusted suppliers. Remember that the color of the fillet should be pale pink, not dark red.
• It is highly desirable to purchase high-quality cognac for the dish, also do not forget that vodka, gin or whiskey will not work for the chicken breast balyk recipe.
• The set of spices offered in the recipe can be expanded by adding additional spices, such as red ground pepper, turmeric, curry and sweet paprika. Cayenne pepper can be easily replaced with ground chili.

Step by step cooking process

Chicken breast balyk recipe video

The video below shows in detail the complete process of making delicious chicken balyk.

• In order for the product to turn out tasty, but not too salty, I highly recommend a long rinsing of the breasts under running water. Some housewives prefer to soak the meat, but after such a procedure, the balyk becomes loose and more like boiled pork.
• If you prefer salted balyk at all, marinate the chicken for about 7 hours, but do not stop the process until at least 6 hours have passed. However, remember that quick marinating can cause meat to become infected with helminths during curing.
• The taste of your future balyk directly depends on the spices that you add to the marinade, since the chicken itself has a rather neutral taste. If you don't like the taste or aroma of a particular spice, just don't add it.

How to serve the dish

• Chicken balyk is excellent for making various sandwiches, with or without butter. Tastier are sandwiches with rye or black bread.
• You can also serve sliced ​​balyk as a side dish for buckwheat, rice and millet porridges, and fried potatoes with chicken balyk it turns out just great.
• Some housewives often use homemade salmon as a meat supplement in light soups and borscht.

Useful information

• Try also amazingly tender, which can be cooked very easily and as quickly as possible at home.
• Also, do not miss the simple recipe, famous for its amazingly attractive aroma and excellent taste.
• Those who like to experiment will find it useful great recipe, even a novice in cooking can cook this dish.

Thank you all for your attention to the recipe, I hope everything worked out for you! Share in the comments own recipes delicious chicken breast balyk, let's work together to develop the most trusted recipe for making this wonderful treat! Bon appetit to all and more impressive culinary victories.