- Chicken breast - 2 pieces
- Salt - 2 items. spoons
- Spices - 2 items. spoons (rosemary, thyme, paprika ... anything you like)
- Cognac - 200 milliliters
Mix the salt and a little spices, lightly grind in a mortar. We drop chicken breasts in spices with salt, put them in a bowl, pour cognac - and in the refrigerator for a day. Periodically, with an interval of 3-4 hours, a chicken in cognac will need to be turned over. We take pieces of chicken from brandy, lightly washed with water, spread on paper towels. I was drying on the grill. Each chicken breast was cut in half, generously wrapped in spices and laid out on the grill grill. Drying should be at least 3 days, periodically the pieces need to be turned over. The optimum drying time is 80-90 hours, that is, about three and a half days. It turns out, if you want to serve the dried chicken to the table on the evening of Friday, then you need to start to dry on Tuesday morning. Good luck!
Servings: 4