Homemade Chicken Breast Pastrama
I've tried this simple chicken breast pastrama several times when I wanted something quick for breakfast or snacks without too much hassle. It doesn't have that dry part found in many other recipes; the meat remains tender and well-seasoned. No need for a smoker or special utensils. I've always found the ingredients easily in the kitchen.
Quick Info
Total time: 2 days (including marinating)
Actual preparation time: under 30 minutes
Baking time: approx. 70 minutes
Servings: 4-6, depending on how thinly you slice
Difficulty: easy
Recipe type: cold appetizer, snack, suitable for festive platters
Ingredients
1 boneless, skinless chicken breast (approx. 700-800 g)
1 and a half heads of garlic (one for marinade, the rest for later seasoning)
1 tablespoon brown sugar
1 tablespoon whole peppercorns
3 tablespoons dry white wine
1 teaspoon Worcestershire sauce
2 bay leaves
hot sauce to taste (any type you prefer)
2 tablespoons salt
1 teaspoon honey
1 tablespoon soy sauce
1 teaspoon ground ginger
1 tablespoon concentrated pepper paste
ground pepper to taste
2 tablespoons oil
Preparation Method
1. Wash the chicken breast and dry it with paper towels. Place it in a large bowl.
2. Crush one head of garlic. Sprinkle it over the meat along with half of the whole peppercorns (about 1/2 tablespoon), Worcestershire sauce, salt, white wine, hot sauce, and torn bay leaves.
3. Pour enough water to fully cover the chicken breast. Stir a little to dissolve the salt completely.
4. Cover the bowl with a lid or plastic wrap and refrigerate until the next day (12-24 hours).
5. The next day, remove the chicken breast from the marinade, rinse it under cold running water, and dry it again with kitchen paper.
6. Crush the remaining garlic. In a bowl, combine the remaining garlic, the other half of the whole peppercorns, ground pepper (to taste), ginger, brown sugar, honey, soy sauce, pepper paste, and oil. Mix until well combined.
7. Coat the chicken breast evenly on all sides with this mixture. Put it back in the refrigerator, covered, for another day.
8. On the third day, take the chicken breast out of the fridge. Remove the peppercorns from the surface, then tie the meat tightly with kitchen twine along its length (this helps it maintain its shape while baking).
9. In a small baking dish, line the bottom with aluminum foil and place the chicken breast on top. Cover with another piece of aluminum foil, leaving the edges slightly loose to allow air circulation.
10. Bake in the oven at 180°C for about 70 minutes. After the first 30 minutes, remove the top aluminum foil and continue baking. Occasionally, baste the meat with the juices formed in the dish.
11. Let it cool completely before slicing.
Why I make this recipe often
It's a simple and quick option for anyone wanting homemade pastrama without additives or preservatives. It can be sliced thin for sandwiches or platters. It lasts a few days in the fridge without drying out or losing flavor. The marinades provide a clear aroma but do not overpower the taste of the meat.
Tips and Variations
Tips
1. Dry the meat well after each marination to avoid excess moisture.
2. If the chicken breast is thick, slice it in half lengthwise for more even baking.
3. Don't skip the marinating time; it affects the final texture.
Substitutions
1. White wine can be replaced with dry rosé wine or, if unavailable, water with a teaspoon of vinegar.
2. If you don't have Worcestershire sauce, a bit of extra soy sauce will work too.
3. Concentrated pepper paste can be replaced with hot pepper paste, adjusting the amount of hot sauce accordingly.
Variations
1. For a more intense flavor, let the meat marinate for a few extra hours (up to 36 hours for the first marinade).
2. Turkey fillet can also be used, with the same treatment and times.
3. If you prefer a sweeter taste, increase the amount of honey to 2 teaspoons.
Serving Ideas
1. Thin slices on cold platters, alongside cheeses and raw vegetables.
2. In sandwiches with salad, mustard sauce, or plain mayonnaise.
3. As a filling for cold rolls or wraps.
Frequently Asked Questions
1. Can I use skin-on chicken breast?
It's not recommended. The meat remains more tender without skin, and the marinade penetrates better.
2. Can pastrama be frozen after baking?
Yes, it can be frozen sliced. When thawing, the texture does not change significantly if kept well wrapped.
3. What kind of hot sauce should I use?
Anything you have on hand – hot pepper sauce, Tabasco, or even chili flakes, according to your preference.
4. Is kitchen twine necessary?
It helps keep the chicken breast compact and bake evenly, but it's not mandatory. Without twine, it may slightly deform while baking.
5. Can I shorten the marinating time?
The result won't be as flavorful. For taste and texture, it's best to respect the marinating time.
Nutritional Values
Estimate for one serving (approx. 100 g):
Calories: 120-130 kcal
Protein: 22-24 g
Fat: 3-5 g
Carbohydrates: 2-3 g
Values depend on the actual sugar/honey content and the amount of sauces used. The hot sauce, wine, and pepper paste bring minimal variations. Pastrama has a low fat content and plenty of protein for a balanced snack.
Storage and Reheating
It keeps well in the fridge for 3-4 days, wrapped in plastic wrap or in a closed container. I do not recommend reheating; pastrama is better served cold or at room temperature. If you've sliced it all, keep the slices in an airtight container to prevent drying out. Freezing is possible, but it's usually consumed quickly, directly from the fridge.
I've tried this simple chicken breast pastrama several times when I wanted something quick for breakfast or snacks without too much hassle. It doesn't have that dry part found in many other recipes; the meat remains tender and well-seasoned. No need for a smoker or special utensils. I've always found the ingredients easily in the kitchen.
Quick Info
Total time: 2 days (including marinating)
Actual preparation time: under 30 minutes
Baking time: approx. 70 minutes
Servings: 4-6, depending on how thinly you slice
Difficulty: easy
Recipe type: cold appetizer, snack, suitable for festive platters
Ingredients
1 boneless, skinless chicken breast (approx. 700-800 g)
1 and a half heads of garlic (one for marinade, the rest for later seasoning)
1 tablespoon brown sugar
1 tablespoon whole peppercorns
3 tablespoons dry white wine
1 teaspoon Worcestershire sauce
2 bay leaves
hot sauce to taste (any type you prefer)
2 tablespoons salt
1 teaspoon honey
1 tablespoon soy sauce
1 teaspoon ground ginger
1 tablespoon concentrated pepper paste
ground pepper to taste
2 tablespoons oil
Preparation Method
1. Wash the chicken breast and dry it with paper towels. Place it in a large bowl.
2. Crush one head of garlic. Sprinkle it over the meat along with half of the whole peppercorns (about 1/2 tablespoon), Worcestershire sauce, salt, white wine, hot sauce, and torn bay leaves.
3. Pour enough water to fully cover the chicken breast. Stir a little to dissolve the salt completely.
4. Cover the bowl with a lid or plastic wrap and refrigerate until the next day (12-24 hours).
5. The next day, remove the chicken breast from the marinade, rinse it under cold running water, and dry it again with kitchen paper.
6. Crush the remaining garlic. In a bowl, combine the remaining garlic, the other half of the whole peppercorns, ground pepper (to taste), ginger, brown sugar, honey, soy sauce, pepper paste, and oil. Mix until well combined.
7. Coat the chicken breast evenly on all sides with this mixture. Put it back in the refrigerator, covered, for another day.
8. On the third day, take the chicken breast out of the fridge. Remove the peppercorns from the surface, then tie the meat tightly with kitchen twine along its length (this helps it maintain its shape while baking).
9. In a small baking dish, line the bottom with aluminum foil and place the chicken breast on top. Cover with another piece of aluminum foil, leaving the edges slightly loose to allow air circulation.
10. Bake in the oven at 180°C for about 70 minutes. After the first 30 minutes, remove the top aluminum foil and continue baking. Occasionally, baste the meat with the juices formed in the dish.
11. Let it cool completely before slicing.
Why I make this recipe often
It's a simple and quick option for anyone wanting homemade pastrama without additives or preservatives. It can be sliced thin for sandwiches or platters. It lasts a few days in the fridge without drying out or losing flavor. The marinades provide a clear aroma but do not overpower the taste of the meat.
Tips and Variations
Tips
1. Dry the meat well after each marination to avoid excess moisture.
2. If the chicken breast is thick, slice it in half lengthwise for more even baking.
3. Don't skip the marinating time; it affects the final texture.
Substitutions
1. White wine can be replaced with dry rosé wine or, if unavailable, water with a teaspoon of vinegar.
2. If you don't have Worcestershire sauce, a bit of extra soy sauce will work too.
3. Concentrated pepper paste can be replaced with hot pepper paste, adjusting the amount of hot sauce accordingly.
Variations
1. For a more intense flavor, let the meat marinate for a few extra hours (up to 36 hours for the first marinade).
2. Turkey fillet can also be used, with the same treatment and times.
3. If you prefer a sweeter taste, increase the amount of honey to 2 teaspoons.
Serving Ideas
1. Thin slices on cold platters, alongside cheeses and raw vegetables.
2. In sandwiches with salad, mustard sauce, or plain mayonnaise.
3. As a filling for cold rolls or wraps.
Frequently Asked Questions
1. Can I use skin-on chicken breast?
It's not recommended. The meat remains more tender without skin, and the marinade penetrates better.
2. Can pastrama be frozen after baking?
Yes, it can be frozen sliced. When thawing, the texture does not change significantly if kept well wrapped.
3. What kind of hot sauce should I use?
Anything you have on hand – hot pepper sauce, Tabasco, or even chili flakes, according to your preference.
4. Is kitchen twine necessary?
It helps keep the chicken breast compact and bake evenly, but it's not mandatory. Without twine, it may slightly deform while baking.
5. Can I shorten the marinating time?
The result won't be as flavorful. For taste and texture, it's best to respect the marinating time.
Nutritional Values
Estimate for one serving (approx. 100 g):
Calories: 120-130 kcal
Protein: 22-24 g
Fat: 3-5 g
Carbohydrates: 2-3 g
Values depend on the actual sugar/honey content and the amount of sauces used. The hot sauce, wine, and pepper paste bring minimal variations. Pastrama has a low fat content and plenty of protein for a balanced snack.
Storage and Reheating
It keeps well in the fridge for 3-4 days, wrapped in plastic wrap or in a closed container. I do not recommend reheating; pastrama is better served cold or at room temperature. If you've sliced it all, keep the slices in an airtight container to prevent drying out. Freezing is possible, but it's usually consumed quickly, directly from the fridge.