Cooking chicken carpaccio. Chicken carpaccio - recipes with photos

Cooking

For aroma and taste, use as many different aromatic spices as possible. Take dry herbs, coriander, spice mix, black ground pepper and red paprika. it perfect seasonings that will saturate your dish and make it even more appetizing. Don't forget the garlic. He will give all his spicy smell and burning taste, which will not leave anyone indifferent.

Buy and prepare everything necessary products for today's recipe.



Take a deep plate and pour salt into it, as shown in the photo.





Peel the garlic and wash it. Take a press and chop a couple of vegetable heads directly into a plate. Add 1-2 teaspoons of red paprika.



Mix herbs, spices and garlic together. Set aside.



And after you have completed this task, take chicken fillet and cut it into oblong strips, as shown in the step-by-step photo recipe.



And then sprinkle each piece on all sides with a mixture of seasonings.



Make oppression at home. To do this, you need to put meat preparations on the bottom of the pan and cover tightly with a lid. Set aside the container for 3 hours.



When time passes open the lid and blot each piece with a paper towel. This is done so that the workpiece is completely dry and no liquid drips from it.



Now take a skewer and chop the meat on it. It is advisable to remove in a dark place. In this form, it should hang for 3 days.



When the time has passed, remove the dried blanks and cut into portioned pieces. So delicious and fragrant chicken carpaccio, cooked with your own hands, at home is ready! Try how delicious! Enjoy your meal!

The benefit is that the meat retains the very necessary enzymes that contribute to proper digestion. It is completely absorbed by the body and does not overload it. It also does not contain harmful carcinogens that can cause cancer. The harm lies in the fact that there is a risk of intestinal diseases and infection with especially dangerous bacteria and infections.

Chicken breast carpaccio is a delicacy with Italian roots, the recipe of which has undergone many changes over time. Today this dish is prepared not only from raw meat but also from fish and even vegetables. We will focus on chicken carpaccio.

3 main secrets of carpaccio:

• Only fresh or chilled chicken breast is suitable for cooking carpaccio.
• To make carpaccio fragrant and spicy, chicken breast you need to saturate with spices - black and red pepper, a mixture of dried herbs, ginger, cloves and coriander.
• To give the chicken breast a rich red hue, paprika is added to the marinade mixture.

Note to those who are losing weight: the calorie content of chicken breast carpaccio ranges from 140 to 160 Kcal per 100 g finished product. Exact numbers depends on the added ingredients.

Light and flavorful chicken appetizer

It will take several days to cook carpaccio, because it is necessary that the meat is well dried and withered. We choose fresh and high-quality chicken breast and study the recipe.

Compound:

• 3 pcs. chicken breast;
• 4-5 garlic cloves;
• 5 st. l. table salt;
• 2 tbsp. l. mixtures of dried herbs;
• 1.5 st. l. coriander;
• 2 tbsp. l. freshly ground peppers - red and black;
• 2 tbsp. l. paprika.

Cooking:

Cooking chicken breast carpaccio at home

Consider another way to cook chicken carpaccio. If you have been wary of raw meat until now, this dish will turn your culinary mind upside down. Ready?

Compound:

• 2 pcs. chicken breasts;
• 2 tbsp. l. table salt;
• 3-4 garlic cloves;
• 1 tsp paprika;
• to taste a mixture of peppers - black and red.

Cooking:

Recipe for a smoker

Carpaccio from chicken meat can also be cooked in a smokehouse. If you have such a setup, then rather study the recipe. The meat will be fragrant and simply incredible in taste!

Compound:

• 1 chicken breast;
• 3 art. l. coarse salt;
• 30 ml brandy.

Cooking:

Carpaccio with citrus notes

We offer another option for preparing delicious carpaccio. To add flavor to the dish, add citrus fruits - lime and lemon.

Compound:

• chicken breast;
• ½ part of a lemon;
• half lime;
• 5 st. l. table salt;
• 2 tbsp. l. paprika;
• 2 tsp ground black pepper;
• 2 tbsp. l. olive oils.

Cooking:

1. Prepare the breast as usual. Wrap it in cling film food products and place in the freezer for half an hour. Thanks to this simple action, it will be easier for us to cut the breast.
2. Then cut the meat into slices.
3. Combine salt with freshly squeezed lemon and lime juice. Add pepper and paprika. Let's mix.
4. Now add olive oil to the spices and mix again.
5. Put the chicken meat in a deep container and pour the prepared marinade mixture. It should completely cover the chicken breast.
6. Cover the container with food wrap and place the chicken in the refrigerator for a couple of hours.
7. Then we hang the chicken meat on a strong thread and leave it for a day to dry it. Carpaccio is ready!

Quick Carpaccio Salad

Compound:

• 200 g chicken carpaccio;
• 2-3 lettuce leaves;
• 6-7 quail eggs;
• 6-7 cherry tomatoes;
• 3 art. l. olive oils;
• 2 tbsp. l. lemon freshly squeezed juice;
• salt;
• ground black pepper.

Cooking:

Dear chefs, today we will consider the recipe for making the famous chicken carpaccio at home. We are already accustomed to the fact that recipes from different parts of the world roam the world and you can enjoy them without visiting expensive restaurants.

This also applies to this method of cooking meat, which was invented relatively recently, was originally served only in expensive restaurants, and today anyone can cook it, because it is so simple and insanely delicious.

For the first time I tried carpaccio in one of the restaurants in our country. It was served separately, it was also part of a plate with sliced different kind meat and sausages. I really liked this raw meat prepared in this way and I found its recipe from those people who prefer only homemade food and make almost all products on their own. So I share with you detailed recipe cooking tasty meat without heat treatment.

Spicy chicken carpaccio with garlic

Kitchen appliances and utensils: deep bowl, wire or thick thread.

Ingredients

Choosing the Right Ingredients

• Eating raw meat is dangerous, unless you have raised the animal that you have slaughtered yourself. For this dish, take 4 chicken breasts from a normal, trusted store and hold them in the freezer for 4-5 days to kill all the protozoa, if any.
• You can also let the meat soak for several hours in salt, which will help remove excess bacteria from it. In this case, you should not add salt to seasonings, because the meat will already be quite well salted.
• Breasts should be thawed, washed and dried before use.
• Be sure to replenish your stocks of spices so that at the time of cooking you have everything at hand. No carpaccio can do without coriander and paprika. You can also use any mixture of peppers, spices for meat, chicken and others.
• It is better to take dry garlic so that fresh does not clog the taste of all other spices.

Step by step recipe

video recipe

Dear chefs, I bring to your attention a short video that details how to make chicken carpaccio. You will see how to properly season the meat.

And here is another very simple and delicious recipe homemade chicken breast carpaccio. Of course, such a dish can be purchased at the store, but given the fact that the whole process of preparing it is very simple, you can make it at home even without special culinary skills.

Can you imagine how surprised and delighted your guests will be with your culinary skills? So, let's get down to creating a dish that everyone who tries will thank you for.

Chicken carpaccio

Time for preparing: 15 minutes.
Servings: for 6 people.
Calories: 140 kcal per 100 g of product.
Kitchen appliances and utensils: parchment paper, deep bowl, threads.

Ingredients

Step by step recipe

video recipe

And now I invite you to watch the video, which describes in detail the whole process of cooking delicious meat.

Feed options

• As a rule, carpaccio is cut into very thin strips and served as an appetizer.
• You can decorate the dish with sprigs of greens.
• Salad will complement the taste of meat fresh tomatoes, arugula and greens.
• You can store carpaccio in the refrigerator for up to 2 weeks.

cooking options

• Carpaccio was created by the famous restaurateur in Venice, Giuseppe Cipriani, in 1950 specifically for Countess Amalia Mocenigo, who was forbidden by doctors to eat cooked meat. And the dish was named after the great Renaissance painter Vittore Carpaccio. It was at that moment that an exhibition of his paintings was held, which the countess attended. So, this dish was first prepared from beef brisket, which is the basis classic recipe this dish. Now you have a unique opportunity to make beef carpaccio at home and enjoy insanely tasty and healthy meat.
• Now many cooks have learned how to cook raw meat in different options. It is very easy to cook "jerky" at home. It turns out much tastier than store-bought. In fact, this seemingly dessert is very easy to prepare. It will only take a little of your time and patience to wait for the meat to be fully cooked.
• It is no less easy to prepare - beef basturma - at home. We love to prepare various products for the future that are worthy during vacations or long holidays. holiday table and are stored for a long time. Basturma, which can be prepared from absolutely any meat, also falls into this category of dishes. You can use the recipe, make it bigger and enjoy its savory taste.
• And also try "pork basturma". All three types of meat are tasty and unusual in their own way. Cook with pleasure for yourself and your family.

Dear chefs, I hope that today you managed to use my recipes and pick up those that will be useful to you later. If you have any questions or suggestions during the cooking process, write them in the comments, I will not leave them unattended. And now I want to wish you success and bon appetit!

Probably, everyone at least once in cooking has heard the word “Carpaccio”, but not everyone knows what kind of dish it is, and even more so they don’t know how to cook it correctly. Actually, it's quite simple and original snack, which is thinly sliced ​​​​slices of raw meat, seasoned with lemon juice and olive oil.

The classic version of this Italian dish involves cooking it from beef. But over time, many “modernized” recipes appeared, one of which is chicken carpaccio. This dish has a lower calorie content, and the process of its preparation is simple and fast. It will be able to please both lovers of smoked meats and people who follow the figure. Consider step by step and with a photo how to make chicken carpaccio so that it turns out no worse than in a restaurant.

Easy Chicken Carpaccio Recipe

Before cooking chicken carpaccio at home, pay special attention to the choice of meat. Buy it only in trusted places and preferably chilled or frozen. It is advisable to find out if the bird had any diseases during its lifetime, and if there were any harmful substances in its diet, because the meat will not undergo additional heat treatment during cooking.

And for this recipe you will need:

• One chicken fillet;
• Juice from one fresh lemon;
• a tablespoon of olive oil;
• Pepper and salt to taste.

The cooking scheme looks like this:

1. We thoroughly wash the fillet, free it from all veins and films, then dry it with paper napkins;
2. Dried meat wrapped in cling film and put it in the freezer until it is completely frozen. But do not overdo the chicken before turning it into a piece of ice. Freezing is needed so that the chicken is easily cut into thin slices;
3. Combine lemon juice with olive oil and beat with a whisk, add salt and pepper the mixture;
4. We free the frozen chicken from the film and cut it thinly with a sharp knife;
5. Let the meat thaw a little, then put it on a plate and pour over the finished dressing;
6. As an option for decoration, you can use arugula, parmesan "petals" and lemon wedges.

"Dried version of Carpaccio"

This home recipe chicken carpaccio will appeal to lovers of seasonings and spices.

For 8 servings of food, you need to stock up on the following ingredients:

• 5 garlic cloves;
• Chicken fillet - 3 pcs;
• Coriander and a mixture of dried herbs - 1.5 large spoons each;
• Paprika and freshly ground pepper mixture - 2 tablespoons each;
• Salt - 5 large spoons.

The cooking instructions are:

1. We combine salt, all spices and herbs, as well as garlic in a plate, and mix until smooth. Thanks to paprika, our chicken will acquire an appetizing red hue;
2. Each washed and dried fillet is cut lengthwise into small pieces and each one is thoroughly rolled on all sides in the previously prepared mixture;
3. We put our blanks in a saucepan and put a load on top of them. The chicken should marinate and let the juice go. This will take about 3-4 hours;
4. After this time, put each slice on paper towels to remove excess moisture;
5. Then we string the pieces on a thread or wire (you can also use a skewer) and hang them in a dark and cool place (for example, under the table). Do not forget to make sure that flies or other insects do not sit on the meat;
6. After three days, check the blanks. They should become dry, but at the same time not quite hard;
7. Meat can be served with a little sprinkling lemon juice and garnished with herbs and parmesan.

Chicken Carpaccio for the Dukan Diet

This recipe is perfect for those who adhere to healthy eating or dieting.

You need:

• 5 halves of chicken breasts;
• 2 large spoons of salt;
• Herbs optional;
• A teaspoon of allspice and black pepper.

The cooking process is as follows:

1. We combine all the spices. Part of this mixture is placed at the bottom of the saucepan, where the meat will marinate. The rest of the fillet is coated and placed in a container, and a weight is placed on top;
2. The chicken is left in this state for a day, until the juice begins to stand out, then it must be transferred to the refrigerator for another day;
3. After pickling, the meat must be thoroughly washed from spices, wiped and dried. Serve after a few hours, cut into thin slices.

Carpaccio variant for the smokehouse

For the preparation of incredibly tasty and fragrant Carpaccio, such a unit as a smokehouse will help you.

This will require:

• One chicken breast;
• Cognac - 30 ml;
• Large salt- 3 large spoons.

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

1. Washed and dried chicken meat should be sprinkled with brandy and evenly rubbed with salt. Next, place it in a container, cover with a lid and leave for a couple of days at room temperature;
2. We thoroughly wash the chicken under running water from salt and dry it, then string it on a skewer or wire and hang it in a room with good ventilation for 24 hours. In summer, you can carefully wrap the blanks in cheesecloth to protect them from insects;
3. Next, place the chicken in a linen cloth or gauze and put it in the refrigerator for another day;
4. After that, you can finally proceed to the final stage. We spread the blanks in the smokehouse and cook in the “Cold Smoked” mode for 20 minutes under a closed lid. After that, the food is cut into slices and served at the table.

Liquid Smoke Carpaccio Recipe

Another “smoked version” of chicken breast carpaccio, no less interesting than the previous one.

To prepare the brine you need:

• 2 liters of water;
• Husk from 1 kg of onion;
• 3 large spoons of liquid haze;
• 3 bags of natural black tea without additives;
• Sugar - 4 tablespoons;
• Salt - 8 large spoons.

For this amount of brine, you can take up to 1.5 kg of chicken meat from breasts. It is important that it is as fresh as possible.

1. Clean the breast from the skin and veins;
2. Rinse the onion peel thoroughly, add sugar and salt, put tea bags, pour some water;
3. Bring to a boil and continue to simmer on a low flame for another 15 minutes, then cool completely. Do not remove bags and husks yet;
4. Pour liquid smoke into the cooled brine and immerse the meat in it;
5. We put a weight on top so that the breast is completely immersed in the liquid. Leave in a cool place for about 8 hours. A couple of times it is necessary to mix the brine so that the meat marinates evenly;
6. We dry the blank on paper napkins and hang it to dry in a room in a cool place for about a day and a half;
7. After that, remove, place in a bag and transfer to the refrigerator overnight. This is enough time for the delicacy to “reach”;
8. We cut the workpiece into slices and serve it on the table.

Chicken carpaccio is easy to make at home. This appetizer will delight you and your loved ones without having to visit Italian restaurants.

Video: Chicken Breast Carpaccio Recipe

Chicken carpaccio - incredibly tasty, savory snack which can be submitted to alcoholic beverages(for beer), as well as add to the composition of more complex snacks (canapes), salads. Considering that carpaccio is raw product and most often it is made from beef, with chicken you can compromise - first salt the meat well, and then dry it. You may get the impression that this is an ordinary basturma, but the difference is that basturma takes much longer to cook and it turns out much drier.

Ingredients

• 300 g chicken fillet
• 3 tsp salt
• 1 tsp ground coriander
• 0.5 tsp ground black pepper

Cooking

1. To cook a delicious original meat appetizer, you do not need special skills or equipment. Take a chilled chicken breast (fillet), wash and dry with napkins. Trim excess fat and cartilage. Cut the fillet into thin, not very long strips.

2. Pour salt and spices into a deep bowl or plastic container. You can use a completely different set of spices, as well as paprika, ground red pepper, if you want to get a more savory snack.

3. Send the chopped chicken pieces to the container, cover with a lid and shake vigorously so that the meat is evenly covered with a layer of salt and spices.

4. Leave in the refrigerator overnight or for 8-10 hours, and then rinse thoroughly to remove excess salt and spices. Dry the wet chicken pieces with paper towels before moving on to the next step.

5. Take wooden skewers and prick each piece so that the main part of it hangs down. You can also string pieces on a thick thread.