Ingredients

Title Value
1. Chicken fillet 500 Column
2. Coarse salt 150 Column
3. Chilli 2.5 Tsp
4. Black pepper 4 Tsp
5. Paprika 1 art. l
6. Garlic 6 clove

Cooking

1. Stage

Grate chicken fillet with spices, put in a container, cover with cling film and refrigerate for a day.

1. Stage. Grate chicken fillet with spices, put in a container, cover with cling film and refrigerate for a day.

2. Stage

Then drain the resulting juice, rinse the breasts under running water and wipe with paper towels. Rub the rest of the garlic through the press, and add a little more black pepper. Cover with gauze and refrigerate for another day.

1. Stage. Then drain the resulting juice, rinse the breasts under running water and wipe with paper towels. Rub the rest of the garlic through the press, and add a little more black pepper. Cover with gauze and refrigerate for another day.

3. Stage

Hang the meat in a well-ventilated place for 3 days so that it fades, you can leave it for a long time if desired.

1. Stage. Hang the meat in a well-ventilated place for 3 days so that it fades, you can leave it for a long time if desired.

4. Stage

Bon Appetit!!!

5. Stage

Dry-dried chicken breasts are delicious, delicate and aromatic. Cooking such meat is quite simple, but it takes a little patience and time. If you wish, you can add your favorite spices and change the amount of garlic for yourself. This meat appetizer is perfect for beer, and it can also be added to salads or other dishes.