Chicken carpaccio benefits and harms

Ingredients for Chicken Carpaccio recipe

Chicken fillet – 1 kg
Salt - 5 tsp.
Coriander (It is better to take it in grains and crush it, it is much more fragrant.) - 2 tsp.
Allspice (It’s better to take 5 peas and crush them.) - 0.5 tsp.
Black pepper - 1 tsp.
Sweet paprika - 3 tsp.

I took 1 kg. or 3 medium chilled breasts, you can also use frozen ones (thaw them first) Wash, remove the films of fat, we only need clean meat. Cut each half of the breast lengthwise into two parts of approximately equal thickness. It turns out from one whole breast 4 long, not thick pieces. Dry each piece with a paper towel. I did this, wrapped a piece in a towel and pressed it lightly with my palm.

In fact, you can put any spices you like, sunele hops, a mixture of peppers. I like this set better. Someone can add garlic too, that’s not bad either. I prefer to use whole grain spices whenever possible and grind them just before cooking. Which is what I advise you to do. Mix all the grains with salt and paprika. I advise you not to ignore paprika; it gives a wonderful color and a good hint of taste.

Now roll each piece thoroughly in spices and salt, even pressing lightly. So that all the meat is covered with this mixture. It's already a beauty.

Once all the pieces are rolled and placed evenly in the container, be sure to press them down with a weight. This will help displace excess moisture from the salt and salt it. Sets of containers are very convenient for this purpose, the large one contains meat, and the smaller one is filled with water and serves as a load. We put it all in the refrigerator for 6-8 hours. I usually do it at night, but the main thing is not to overdo it. This is not a fish on which the skin salts quickly.

That's how much the chicken gave up in liquid. Now cut off a small piece, rinse and taste for salt, keep in mind that after drying the meat will be saltier. If the salts are normal, rinse the pieces directly under running cold water and dry each piece thoroughly with a paper towel, pressing with the palm of your hand. If there is too much salt, then you need to rinse and let it stand in cold water for about 30 minutes, rinse again and then dry. Sometimes it happens that you oversalt, the salt varies from spoon to spoon, but it’s not scary at all.

Now lightly powder the dried pieces with paprika and string them onto skewers or wire, whatever you think of. This is my method: I then hang these skewers on an inverted stool and dry them at room temperature for 12-16 hours. If there is a place where there is a draft, then even better, air movement will speed up the process. In my kitchen the window is open almost all the time, so I put it there. Adjust the drying level to suit your taste.

This is how beautiful and tasty carpaccio turns out. It should be stored in the refrigerator wrapped in paper, not in plastic, it will suffocate. I use regular baking paper.

Bon appetit!

Step-by-step photos, recipe, video.

Preparation:

Chicken breast is taken chilled. Wash the breast, remove bones and films, divide into two parts and each part in half. If you don’t want to bother with the breast, you can immediately buy fillet. Divide each piece of fillet in half and dry. You can use a paper towel for this.

Now it's time for the spices. For this recipe you will need coriander grains (1 tsp), sweet peas (3 pcs.), ground black pepper (0.5 tsp), sweet paprika (1.5 tsp). Grind the spices in a mortar and mix with salt. This is the basic composition of spices, it can be changed and adjusted to your taste. Paprika is a must in this case - it will give the meat a beautiful color.

The process of preparing chicken breast carpaccio

Roll each piece of fillet thoroughly in spices; they should completely cover the meat. You can even rub them in lightly. Place the pieces rolled in spices in a container or any other container. Place a weight on top - it is necessary for better salting. All that remains is to put it in the refrigerator. It is best to do this at night, but if time is pressing, then 7 hours will be enough.

Read now: How to smoke shrimp at home

After the specified time, remove the chicken and drain the released liquid. Cut a piece from any fillet for testing. If there is enough salt, then you can rinse the meat. Do this under running cold water. If there is too much salt, the pieces are soaked in water for 20-30 minutes. After this, dry the meat using the same paper towels.

Cold smoked chicken breast carpaccio

Roll the dried pieces again in paprika, thread them onto kebabs and leave to dry. Instead of skewers, you can use thick wire. You can dry it right in the kitchen, or you can dry it in the closet. If there is a slight draft, then even better. The meat must be kept for at least 12 hours, or more - it all depends on taste.

After the specified time, the pieces can be removed, the carpaccio is ready. All that remains is to wrap the meat in paper and put it in the refrigerator. Serve by cutting thinly; for beauty, use lettuce leaves when serving. Do not be afraid that chicken breast carpaccio will be high in calories due to smoking, this is not the case. It can be eaten even by those who are on a diet; there is practically no fat here.

In conclusion, a few tips:

For cooking, only store-bought chicken is used; its meat is softer.
To enhance the taste, you can add cognac to the spices.
To prevent flies or other insects from landing on the meat when drying, it should be wrapped in gauze.
Carpaccio can only be stored in paper; plastic bags are not suitable for this.

How to cook carpaccio

To prepare carpaccio deliciously and correctly, you need to study many recommendations from famous authors on this topic. Cooking begins with the choice of products - you can use chicken fillet or breast, you should take fresh chilled meat, the quality of which is guaranteed by the manufacturer. The bird should not be fed antibiotics, it can only be healthy. After cutting, it is recommended to freeze the meat for five days to kill any bacteria or protozoa that may be present in it.

Chicken breast carpaccio is made at home like this: the prepared meat is cut into thin slices, marinated in a mixture of spices, olive or sunflower oil and lemon juice, dried in a warm place for about a day, and then cooled for the same amount of time. You can serve the dish with dry white or red wine, Parmesan or other cheese, cherry tomatoes and arugula. If the cook is not sure about the quality of the meat, then it is good to salt or lightly fry the fillet before marinating to eliminate the risk of infection.

According to nutritionists and doctors, carpaccio based on chicken meat is beneficial in that it has a more subtle taste, contains enzymes inside for better digestion, and is completely absorbed by the body without putting a strain on the liver. Due to the lack of heat treatment, chicken contains no carcinogens. However, there is also harm to the product - for people, there is a risk of contracting protozoa and intestinal infections if you eat untested chicken.

Delicious sauces for marinating carpaccio - recommendations from famous chefs serving the dish in gourmet restaurants:

garlic, coriander, ground pepper, paprika;
lime, lemon, olive oil, mixture of peppers, salt, tomatoes;
lemon juice, balsamic vinegar, mustard, red onion.

How to cook basturma and carpaccio correctly?

It is clear that there are hundreds of options, but I will only share those recipes that do not contradict the principles of pp.

Step-by-step photo recipe for tender dry-dried pp breast

This meat is soft, not dry, piquant in taste and without any chemicals. Of course, it takes a long time to prepare, but the result is worth the wait, believe me.

And by the way, I recommend this recipe, first of all, not only because of the detailed step-by-step description with photos, but also because of its 100% safety: if you are afraid to try raw meat in principle, then with this option your fears are unnecessary. The fact is that the composition includes cognac and lemon juice - they perfectly neutralize any microorganisms.

To prepare dried breast with cognac we will need 5 days, number of servings – 3.

Ingredients:

fresh chicken breast – 350 g
cognac – 50 ml
Extra salt – 1\2 tsp.
honey - 1 tsp.
chicken spice mixture – 1 tsp.
lemon juice - 1 tsp.
ground black pepper - to taste.

Cooking steps:

Wash the chicken breast with warm water and blot it with a paper towel to remove moisture.

Sprinkle the breast with ground salt, a mixture of chicken spices, ground black pepper, if you like, you can add chili or red pepper. There must be a lot of spices for it to be tasty.

Using your hands, distribute all the dry spices throughout the breast. We just rub them into it.

Pour in cognac mixed with honey and lemon juice. If you don’t have cognac, you can replace it with vodka, the aroma will be slightly different, but the main thing for us is to kill the germs.

We have the marinated breast in a deep plate; we wrap it with cling film so that oxygen does not enter. We put everything in the refrigerator.

After 12 hours, open it and turn it over so that the other side is well marinated in the marinade. Peel the garlic, cut it in half and, making small cuts in the breast, insert it. Cover the plate again with film.

We wait another 12 hours. Drain the marinade and place the breast on a flat plate. Place it, uncovered, in the refrigerator for 24 hours.

After a while we pull it out. We string it onto a wooden skewer, tie a rope or thick thread on both edges and hang it in the kitchen, closer to the stove, so that the breast dries and cures on all sides.

It hangs like this for 2-3 days, depending on the temperature in your room.

Ready-made chicken breast basturma is dense meat and should not ooze. Then remove the breast from the skewer and slice it thinly. Then store it in the refrigerator, wrapped in a paper bag. Experiment with spices, add different seasonings, but always add strong alcohol.

Classic recipe for homemade chicken fillet basturma

There are many options for preparing chicken basturma, including accelerated ones - for example, in the oven. But the classic recipe is just that: classic, it came to us from ancient times and remains popular to this day. Making this jerk chicken breast at home is not at all difficult!

Grocery list:

3 chicken breasts
5-6 tbsp. l coarse sea salt
1 tsp pepper mixture
1 tbsp. l dry garlic
1/2 tbsp. l ground sweet paprika
any natural spices and seasonings to your taste

How to cook basturma:

We wash the breasts, remove any films, place them in a suitable container and sprinkle them generously with salt. The amount of salt may be more than in the recipe, since the meat will take its toll and the excess will simply not have time.
Now they need to be put in the refrigerator for 24 hours, but do not forget to shake your container periodically so that the meat marinates more evenly. There is no need to keep it longer, otherwise the breasts will be too salty!
After a day, you need to remove the breasts, wash them well and dry them with paper towels. Immediately mix the garlic with spices and rub each fillet with the prepared mixture.
Leave the chicken to “lie down” for several hours, and then put any weight on top so that the meat flattens a little and put it in the refrigerator again.
After about another day, we take the chicken out again, wrap it in gauze and hang it where flies and the sun's rays cannot reach it. The room must be well ventilated, otherwise the meat will spoil rather than wilt. You can remove the finished basturma after 5-6 days.

Video tip

If you are not one of those who can wait a long time, then an electric dryer will help you. Here is a video with a recipe for making dried breast (though not chicken, but goose, but that doesn’t matter). The drying period is reduced to a day! You can send any of our pp-basturma to dry after the salting and marinating process:

PP carpaccio - the fastest meat delicacy recipe

But carpaccio from prepared chicken fillet can be prepared at home very quickly and served immediately, rather than waiting several days, drooling over the meat.

To do this you need:

1 chicken fillet
juice of 1 lemon
1 tbsp. l. olive oil
salt - 1 tsp.
pepper and spices - to taste.

Cooking is easy and quick:

Wrap the washed and dried fillet in cling film and freeze for 1-2 hours. Not on ice, but only so that it “grabs” and holds its shape.
Combine lemon juice, oil, salt, pepper and spices in a bowl and mix well.
Free the frozen meat from the film, cut it as thin as possible with a sharp knife and place it on a plate. As soon as the chicken slices have thawed a little, you can pour the sauce over them, garnish with herbs, cheese, lemon slices - and eat with pleasure!

Beef carpaccio recipe

You will need: • Beef fillet – 200 grams, • Parmesan – 20 grams, • Capers – 1 teaspoon, • Lettuce – 40 grams.

For dressing: • Olive oil – 2 tablespoons, • Lemon juice – 1 teaspoon, • Balsamic vinegar – 1 teaspoon, • Mustard – 1/8 teaspoon, • Red onion – 2 pieces.

1. Wash the meat, remove films and cut into thin slices. 2. Fry the meat in olive oil for literally a minute on each side. A golden brown crust should appear. 3. Let the meat cool, then wrap it in cling film and put it in the freezer for about 40 minutes. 4. Cut the Parmesan into thin strips or crumble it. Now let's start preparing the dressing. 5. Peel the onion, wash it, finely chop it. 6. Add olive oil, lemon juice, balsamic vinegar and mustard to the onion. Mix well until smooth. While we were busy preparing the dressing for beef carpaccio, the fried meat, which had been in the freezer all this time, had hardened a little, which means that it was time to cut it in accordance with all the canons of cooking carpaccio. 7. Using a sharp knife, cut the meat into thin slices. 8. If the slices you get are not too thin, don’t despair, because there is a little secret that we, dear readers of our online magazine, will tell you now. Take a piece of meat and place it between two sheets of wax paper, and now run a rolling pin over it. Ready! The pieces of meat turned out thin, literally transparent. 9. Now place the meat on a plate, season with salt and black pepper and drizzle with dressing. 10. Sprinkle with cheese and scatter capers. 11. Place shredded lettuce leaves in a heap in the middle of the plate.

Recipe: Chicken carpaccio

You will need: • Chicken breast – 1 piece, • Lime – 1 piece, • Lemon – 1/2 piece, • Olive oil – 2 tablespoons, • Salt – to taste, • Ground black pepper – to taste, • Tomato – for submissions.

1. Place the chicken breast in the freezer for at least an hour to harden it, making it easier to cut. 2. Cut the lime in half and squeeze the juice from one half. 3. Mix lemon juice and olive oil. 4. Add a little ground pepper to the sauce. 5. Cut the lime into slices. While we were preparing all the ingredients for our chicken carpaccio, the fillet froze, which means it’s time to “get rid of it.” 6. Take the frozen chicken breast out of the freezer and cut it into the thinnest slices possible. 7. Place chicken breast pieces on a serving plate. 8. Pour over the sauce. 9. Wrap in cling film and place in the refrigerator for half an hour. 10. Before serving, carpaccio should be garnished with lime wedges and tomatoes.

Chicken carpaccio at home: cooking features, recipes and reviews

Carpaccio is one of the traditional dishes of Italy, which dates back to 1950.

Classic carpaccio is very thinly sliced frozen beef, seasoned with a sauce of ground pepper, mayonnaise, lemon juice and olive oil. As a side dish, it is usually served with cheese and various salads.

Over time, the ingredients of a dish called carpaccio began to change. In different countries, carpaccio began to include its own traditional products.

We present to your attention one of the modern recipes for making chicken carpaccio.

Chicken carpaccio

Required composition of products:

Chicken fillet – six pieces.
Coriander - three tablespoons.
Paprika - four tablespoons.
Salt - ten tablespoons.
Pepper mixture - three tablespoons.
Dried herbs for meat - three tablespoons.
Garlic – eight cloves.

Before you start preparing chicken carpaccio at home, you need to prepare a dry spice mixture.

To do this, you need to take a small bowl and pour salt into it (there should be a lot of it, because this is one of the main components of this dish).

Then, one by one, add a mixture of freshly ground peppers, dried herbs, peeled and minced garlic and paprika to a bowl of salt. Mix all the spices well and set aside for now.

Now you need to prepare the meat for chicken carpaccio at home. Rinse the chicken fillet well and be sure to dry it with paper towels or napkins.

Clean and dried chicken fillet should be cut lengthwise into several pieces. Each piece should be placed in a plate with spices and thoroughly rolled in them.

Place the meat with spices on the bottom of a large enamel pan, cover with a smaller lid and place a weight on top.

Meat with spices, according to this recipe for chicken carpaccio at home, should be under load for four to five hours. During this entire time, the chicken fillet cut into pieces should be well saturated with the taste and aroma of spices. After this, dry each piece of chicken again with a paper towel; excess moisture is not needed.

At the end of preparing chicken carpaccio at home, the marinated parts of the chicken fillet should be skewered and placed in a place convenient for you. After three to four days, the meat will become dry, but not tough.

The last thing left to do is to decorate the dish. It is necessary to cut the prepared meat as thinly as possible, place it on a plate, sprinkle with lemon juice and add cheese and arugula. The finished dish can be served to the table.

Chicken carpaccio with vegetables

Meat carpaccio is certainly considered one of the culinary delights.

You can cook carpaccio raw only from beef or fresh veal, but before you start preparing this dish, you need to make sure the quality of the meat you purchased.

Unfortunately, today it is almost impossible to find a one hundred percent high-quality meat product. Therefore, to prepare chicken carpaccio at home, the meat must be either fried or salted.

You will need the following products:

Chicken fillet – three pieces.
Lime - three pieces.
Lemons - two pieces.
Olive oil - eight tablespoons.
Red bell pepper - three pieces.
Parmesan cheese - two hundred grams.
Balsamic vinegar - two teaspoons.
Assorted salad - a bunch.
Spices.

The process of preparing carpaccio with vegetables

Rinse the chicken breasts thoroughly, make sure there are no bones left, and dry with paper towels. Place the meat in the freezer for an hour and a half. Then you need to prepare the sauce for chicken carpaccio at home. Squeeze citrus juice into a bowl, add six tablespoons of olive oil, pepper and salt. Mix all sauce ingredients well.

Remove frozen chicken breasts from the freezer, cut them lengthwise into very thin pieces and place in the prepared sauce for about ten minutes. After this, place the pieces of chicken fillet on foil, pour over the sauce, wrap and put in the refrigerator again for forty minutes. Using the chicken carpaccio recipe, we marinated the meat.

Now it's the salad's turn. Place washed and finely chopped parsley, lettuce and arugula in a separate bowl.

Wash the red bell pepper, cut in half, remove seeds and membranes and cut into thin strips. Pour it over the greens.

Add the juice of half a lemon, two tablespoons of olive oil, a little pepper and salt. Mix all ingredients well.

The last thing you need to do before serving is to beautifully decorate the prepared dish.

You need to take a large flat plate, remove the chicken carpaccio from the refrigerator and place it on a plate in the form of a slide.

Sprinkle the meat with finely grated Parmesan cheese and drizzle balsamic vinegar on top. Place a salad of peppers and herbs nearby. Delicious and aromatic chicken carpaccio with vegetables is ready.

Chicken carpaccio: dietary option

In the original, carpaccio is, of course, made from frozen raw beef. But besides the classic method, you can also prepare carpaccio from chicken. Unlike the original, the chicken carpaccio recipe requires fairly simple preparation and little time investment. Also, the calorie content due to chicken meat is significantly lower.

What we need:

Chicken fillet - four pieces.
Olive oil - four tablespoons.
Lemons - two pieces.
Salt.
Pepper.

Cooking carpaccio

Remove all films, bones and veins from the meat. Rinse well and dry with paper towels. Then wrap the chicken fillet in cling film and place in the freezer. You need to keep it in the refrigerator until the meat is completely frozen and it will be easier to cut.

In a small bowl, combine olive oil and lemon juice, add a little pepper and salt to taste and stir with a whisk. Remove the frozen chicken fillet from the refrigerator, remove the film from it and cut into thin pieces. Place them in a separate bowl and pour over the prepared dressing.

Let it soak for fifteen to twenty minutes, after which you can put it on a plate and decorate with a side dish. It can be made with traditional ingredients such as parmesan cheese and arugula leaves, or others to suit your personal taste. Dietary carpaccio is ready to serve.

By the way, the calorie content in the recipe for homemade chicken carpaccio is much lower than in the classic version, so this dish can be safely consumed by those who are watching their figure.

Homemade chicken carpaccio with cognac becomes tender and very tasty. The recipe for this dish is quite simple, and the quantity of ingredients is minimal.

Required ingredients:

Cognac – one hundred milliliters.
Chicken breast - three pieces.
Salt - nine tablespoons.

Making carpaccio with cognac

Place the meat in the freezer for several days in advance. This must be done to destroy germs. Before use, remove it from the refrigerator and defrost. Chicken breasts need to be separated from the bones, and veins and films must be removed. Then rinse well and dry with a paper towel. If you don't have a towel, you can use regular napkins.

Clean and dry chicken fillet should be dipped in cognac and sprinkled with salt. After this, place in a cool place (but not in the refrigerator) for forty-eight hours. After the required time has passed, the fillet must be cleaned of excess salt, blotted with a paper towel, wrapped in gauze and hung in a ventilated place for another twenty-four hours. Within 24 hours the meat should be covered with a crust.

Then remove the gauze and wrap it in linen cloth. Place in the refrigerator for another twenty-four hours. The meat prepared in this way remains to be smoked in a home smokehouse for about thirty minutes. The finished smoked chicken carpaccio with cognac should be cut into thin slices and served as an appetizer.

Salad with chicken breast carpaccio

Most people associate carpaccio with thinly sliced pieces of raw meat. But today the recipe for making carpaccio has changed significantly. At home, this dish is prepared from poultry, vegetables, mushrooms and fish.

Required Products:

Fillet – four pieces.
Olive oil – twenty milliliters.
Lime juice - ten milliliters.
Lemon juice – twenty milliliters.

Cooking method

Wash the chicken meat, dry it, wrap it in film and place it in the freezer. Once frozen, cut into thin pieces and season with salt and pepper. Place in a bowl and add olive oil and lemon and lime juice. Mix the meat with spices and juice, cover and place in the refrigerator again for an hour. Chicken carpaccio is ready.

Salad ingredients:

Chicken carpaccio – three hundred grams.
Eggs - five pieces.
Cherry tomatoes - two hundred grams.
Oil - fifty milliliters.
Lettuce greens - one hundred and fifty grams.
Bell pepper - one.
Lime is one thing.

Making chicken carpaccio with salad

You need to take a large plate with a flat bottom. Wash the lettuce leaves, dry them, tear them and place them on the bottom of the plate.

Place thin slices of chicken carpaccio on top, on which place boiled eggs cut into pieces and cherry tomato halves. In a bowl, combine olive oil, lime juice, salt, pepper and stir.

Pour the resulting mixture over the contents of the plate. Place the red bell pepper pieces last. Chicken carpaccio with salad is ready.

Source: https://fb.ru/article/354661/karpachcho-iz-kuritsyi-v-domashnih-usloviyah-osobennosti-prigotovleniya-retseptyi-i-otzyivyi

Salad with chicken breast carpaccio

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 123 kcal.
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

Salad with chicken breast carpaccio will be an excellent treat for visiting friends. It looks appetizing and elegant and combines original products. For this, it is better to take fresh pickled carpaccio, mix with cherry tomatoes and a mixture of green salad. The dressing gives it a spectacular taste, enhancing all the aromas of the ingredients and emphasizing the beauty of the dish.

chicken carpaccio – 180 g;
cherry tomatoes – 180 g;
green salad – 180 g;
quail eggs – 12 pcs.;
vegetable oil – 50 ml;
lime – 1 pc.;
sweet pepper – ½ piece;
marjoram – 5 g;
dry basil – 5 g.

Thinly slice the carpaccio, cut the cherry tomatoes in half, boil the eggs and cut into quarters.
Rinse the salad, tear it with your hands, dry it with a napkin, and place it on a dish.
Place the chicken on top, combine the cherry tomatoes and eggs, and arrange beautifully.
Pour a dressing of oil, lime juice, and add dried herbs. Season with salt, pepper, and garnish with slices of bell pepper.

How to cook carpaccio at home

Despite all its apparent exoticism, making carpaccio yourself is quite simple. But first you need to figure out what it is?

Initially, this term was used to describe a cold appetizer made from raw marinated beef, but now it is more of a cooking method than an original recipe.

It doesn’t matter whether we want to make carpaccio from chicken, turkey, beef or even fish, the main thing here is the cutting method. The pieces should be very thin, almost translucent

To do this, the fillet must be frozen, but first things first. In our step-by-step recipe we will tell you about a classic salad with chicken carpaccio.

Unusual salad of dried carpaccio and quail eggs

However, there is another recipe for salad with chicken carpaccio. For this snack option, the chicken fillet is not marinated, but left to dry for 3-4 days, so if time allows or you are embarrassed by raw meat in a quick marinade, it is better to use the step-by-step recipe below.

Ingredients

Chicken or turkey fillet – 400 g;
Lettuce – 1 bunch;
Cucumber – 1 pc.;
Quail eggs – 4 pcs.;
Cherry tomatoes – 6 pcs.;
Hard cheese - 50 g;
Olive oil - to taste;
Salt - to taste;
Ground black pepper - to taste;
Ground paprika - to taste;
Dried herbs - to taste.

How to prepare a salad with dry-cured chicken carpaccio at home

The preparation of this salad must be started in advance - several days in advance, so that the meat has time to dry well

But as in the previous version, it is very important to pay attention to its quality. The fillet should be fresh, dense, pleasant color and smell

First, let's prepare the breast.

To do this, wash it and dry it with a paper towel. If we took turkey instead of chicken, we need to cut it into large thick pieces the size of a palm.
In a separate bowl, mix salt, ground black pepper, paprika and your favorite herbs. Basil, marjoram or French blend work well here, but you can choose your favorites. If we want to make it spicier, add a little chili pepper.
Roll the chicken breast in a mixture of spices, place in a bowl or tray and press well with a press. Place in the refrigerator for 4-5 hours. During this time, the bird will secrete unnecessary liquid.
After time has passed, we take out the chicken, remove excess liquid with a paper towel and send it to dry for 3-4 days. To do this, hang the fillet on skewers or in another convenient way.

The room where the chicken will be dried must be cool enough, and must also have good ventilation and no direct sunlight, otherwise the meat risks spoiling.

Let's start assembling the salad

Boil quail eggs until cooked. If necessary, replace them with chicken eggs at the rate of one chicken egg for 4 quail eggs.
We wash the lettuce, cucumbers and tomatoes under running water and then remove excess moisture.
Cut the greens into large pieces or tear them by hand. We choose our favorite as a basis.
Cut the cucumbers into quarters and mix with the salad. Season with olive oil, add a little salt and place on a flat dish.
Cut quail eggs and cherry tomatoes into halves and place on top of the salad.
We cut the dried chicken fillet very thinly, like carpaccio, and place it in the center.
We also thinly slice hard cheese and sprinkle it on the salad. All is ready!

This is how you can easily prepare a salad from chicken carpaccio or turkey carpaccio. Both options will certainly be appreciated by guests

It doesn’t matter whether we serve this dish on a festive table or want to pamper ourselves, the result will remain excellent

Bon appetit!

Unusual salad of dried carpaccio and quail eggs

Ingredients

Chicken or turkey fillet – 400 g;
Lettuce – 1 bunch;
Cucumber – 1 pc.;
Quail eggs – 4 pcs.;
Cherry tomatoes – 6 pcs.;
Hard cheese - 50 g;
Olive oil - to taste;
Salt - to taste;
Ground black pepper - to taste;
Ground paprika - to taste;
Dried herbs - to taste.

First, let's prepare the breast.

To do this, wash it and dry it with a paper towel. If we took turkey instead of chicken, we need to cut it into large thick pieces the size of a palm.
In a separate bowl, mix salt, ground black pepper, paprika and your favorite herbs. Basil, marjoram or French blend work well here, but you can choose your favorites. If we want to make it spicier, add a little chili pepper.
Roll the chicken breast in a mixture of spices, place in a bowl or tray and press well with a press. Place in the refrigerator for 4-5 hours. During this time, the bird will secrete unnecessary liquid.
After time has passed, we take out the chicken, remove excess liquid with a paper towel and send it to dry for 3-4 days. To do this, hang the fillet on skewers or in another convenient way.

Let's start assembling the salad

Boil quail eggs until cooked. If necessary, replace them with chicken eggs at the rate of one chicken egg for 4 quail eggs.
We wash the lettuce, cucumbers and tomatoes under running water and then remove excess moisture.
Cut the greens into large pieces or tear them by hand. We choose our favorite as a basis.
Cut the cucumbers into quarters and mix with the salad. Season with olive oil, add a little salt and place on a flat dish.
Cut quail eggs and cherry tomatoes into halves and place on top of the salad.
We cut the dried chicken fillet very thinly, like carpaccio, and place it in the center.
We also thinly slice hard cheese and sprinkle it on the salad. All is ready!

This is how you can easily prepare a salad from chicken carpaccio or turkey carpaccio. Both options will certainly be appreciated by guests

It doesn’t matter whether we serve this dish on a festive table or want to pamper ourselves, the result will remain excellent

Bon appetit!

Recommendations for cooking and benefits of meat

How to cook carpaccio?

If you want to please yourself and your loved ones with such delights, you should consider some recommendations:

Without heat treatment, you can only eat fresh veal or beef. Carpaccio at home should be prepared only from high-quality meat from a healthy animal that has not been fed antibiotics. Before cooking, it is necessary to freeze the meat and leave it for 5 days to prevent infection with protozoa. You can serve a light vegetable salad as a side dish. If you don't have olive oil, you can use sunflower oil. Carpaccio goes well with Parmesan cheese; arugula will add additional piquancy to the dish.

Since today it is difficult to find high-quality meat that you can be 100% sure of, it is recommended to use salted or fried meat. Raw meat can only be used if its quality and origin are known for certain.

The benefits and harms of meat is a rather controversial issue.

Fans of the raw product cite the following advantages over the heat-treated product:

It has a more subtle taste. Uncooked meat retains enzymes that aid digestion. Raw meat does not overload the liver, since it is almost completely absorbed by the body. There are no carcinogens in raw meat that can cause cancer.

Harm of raw meat:

There is a high risk of infection with protozoa, especially the dangerous bovine tapeworm. High risk of intestinal infections.

The benefits and harms of raw and thermally processed meat to some extent balance each other. In any case, everyone decides for themselves, after weighing all the pros and cons, decides in what form it is better to eat meat and whether it is worth the risk for overseas delights.

Diet chicken carpaccio

Those who are losing weight according to the Dukan nutrition system cannot deny themselves such a treat. But this restaurant dish is high in calories and inaccessible. And not at all because of the price, but because of the inclusion of olive oil in its composition. Therefore, you can prepare carpaccio yourself at home. And it’s better to make it from chicken fillet, since it cooks quickly, has a lower calorie content, and is cheaper than beef.

The absence of olive oil in the chicken carpaccio recipe significantly reduces the calorie content of the dish and makes it possible for those who are on a diet to consume it.

Diet recipe

This meat snack can be prepared at home with minimal damage to your figure.

100 g of product contains 150 kcal, so chicken carpaccio can be included in the diet of anyone who follows a dietary diet.

Ingredients:

four poultry breasts;
three tablespoons of salt;
one tsp. pepper;
a spoon of paprika;
two tablespoons of olive oil;
half a lime and half a lemon.

Cooking method:

First, keep the meat in the freezer, wrapping each piece in cling film.
Squeeze the juice from lime and lemon into a bowl, mix it with olive oil and spices.
Cut the breast into thin slices, immerse it in the marinade and keep it in the cold for two hours.
Then we dry the meat and serve it to the table along with herbs.

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Making carpaccio with cognac

Carpaccio - dry-cured chicken breast (step-by-step preparation)

With cognac, dry-cured chicken breast turns out very tasty! Words cannot describe the aroma the meat exudes. We suggest preparing this delicacy using a home smokehouse.

Compound:

chicken fillet – 1 pc.;
salt – 1 tsp;
cognac – 2 tbsp. l. (approximately 35 ml).

Preparation progress:

Process the meat. Rinse. Dry. Cut off excess films and fat.
Cut into long pieces or slices. Doesn't have to be subtle.
Rub the fillet with salt and cognac.
Place in a cup. Press down with a weight. Leave for 2 days at room temperature, but not higher than 23˚C.
Remove the meat. Rinse off excess salt. Wipe with napkins.

To prepare incredibly tasty and aromatic Carpaccio, a unit such as a smokehouse will help you.

To do this you will need:

One chicken breast;
Cognac – 30 ml;
Coarse table salt – 3 large spoons.

Now let's look at how to cook chicken carpaccio using a smoker:

The washed and dried chicken meat should be sprinkled with cognac and rubbed evenly with salt. Next, place it in a container, cover with a lid and leave for a couple of days at room temperature;
We thoroughly rinse the chicken under running water to remove salt and dry it, then string it on a skewer or wire and hang it in a well-ventilated room for 24 hours. In summer, you can carefully wrap the workpieces in gauze to protect them from insects;
Next, place the chicken in linen cloth or gauze and put it in the refrigerator for another day;
After this, you can finally begin the final stage. Place the pieces in the smokehouse and cook in the “Cold Smoking” mode for 20 minutes with the lid closed. After this, the food is cut into slices and served to the table.