Chicken fillet of hot drying

Chicken fillet of hot drying

If you decide to make chicken fillet hotsmoking in an unusual way, then this recipe will tell you how to do it. Instead of open air, to speed up the process, we will use the oven. We will not make raw meat, we will make it so that the fillet warms up slightly. The meat will turn out excellent, juicy, evenly salted.

Prepare hot chicken fillet

You will need

  • - vinegar;
  • - pepper;
  • - salt - 0.5 tsp;
  • - breast or fillets - 1 pc.

Instructions

1

If you are using a breast, cut out the bone andtendons, remove the skin. Lubricate the meat with vinegar, sprinkle with coarse pepper and salt. If you want the ambassador to be strong, use two-thirds of a spoonful of salt. For salted fillets, use salt much less.

2

Put the meat in a bowl, place in the refrigerator for 5 hours. Breasts periodically turn over. Then lightly grind the breasts with a paper towel, if a liquid is released from them.

3

Take the grill from the oven, slide a piece of fillet between her twigs. Pin it with a wooden stick or a wooden shish kebab. Place the sticks across the grill bars.

4

Set the grate in the oven to the upper level. At the lowest level, place an empty baking sheet. It is necessary that the juice from the chests drip into it.

5

Preheat the oven to 60oC, open the door. You can include, if available, the ventilation mode. Dry the chicken for five hours.

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